This was my first ever attempt at making a pie. Sure, I’ve heated up my fair share of party pies, but never have I actually made a pie from scratch. I am not naturally gifted when it comes to the culinary arts, however, my pie received rave reviews from arguably the harshest food critic on the planet; my FATHER. So, it’s safe to say my chicken and leek pie is a ‘winner winner chicken dinner!’ *Disclaimer; although I techinically am not supposed to eat pastry…I did, because life’s too short to eat pastry free pie.*
1 bulb of fennel
1/2-1/3 litre chicken stock
1/2 tbsp- 1 tbsp Tarragon (or to taste)
2 tbsp cornflour or white flour
Roast chicken in oven with salt and pepper for 40mins or until cooked. shred and set aside.
Fry leeks, fennel and garlic together in a pan until soft. Add mushrooms and cook until soft.
Add half of the stock and shredded chicken and let simmer for 5-10mins- add some more stock if it evaporates.
Add tarragon and stir through, then add flour (make a little paste beforehand so it doesnt go lumpy in the pan)
Once thickened, add cream. Once it has reached pie sauce thickness turn off pan and add pie filling into lined pie dish. Egg wash pastry before baking.
Bake at 180 degrees until pastry is golden and cooked.