Well that's what happened to me Saturday morning. I woke up & wanted to make a Chicken & Leek pie. Wasn't interested in any other type of pie, it had to be Chicken & Leek. With a shortcrust cover. Not puff pastry - shortcrust.
A quick rummage through some recipe books to get an idea of quantities & I was on my way.
Fresh Leeks, free range chicken thighs - do not use breast as it will dry out & be horrible. Unfortunately I had to use dried Tarragon as I couldn't find any fresh. Some lard & a nice glass of white wine (for myself) & time to start having fun.
500g boned free range chicken thigh or leg
150ml chicken stock
150 ml white wine (I used Chardonnay)
1 tbls Tarragon
cracked black pepper
200g sliced washed leek
1 tbls water
2 tbls plain flour
1.5tsp Dijon mustard
3 sprigs fresh thyme
100g plain flour
100g self raising flour
30ml approx cold water
1 egg, beaten, for glaze
Add the stock, water, wine, half the tarragon, sprigs of thyme & chicken to a saucepan & bring it to the boil, then reduce to a simmer & simmer for 20-25 minutes until just cooked.
In a separate saucepan add the leeks, butter & water, cover & sweat down till just tender.
Remove the leeks from the saucepan with a slotted spoon allowing all the liquid to remain in the saucepan.
Add the flour & mix in to form a roux. remove from the heat.
Remove the chicken from the pot & set aside to cool.
Add the remaining herbs & cream to the poaching liquid & bring back to the boil.
Allow to boil for a few minutes to reduce the liquid.
Cut the chicken into rough 2cm pieces.
Whisk in the roux & allow to thicken slightly
Add the chicken & leeks & combine with the sauce.
Season to taste & remove from the heat & allow to cool.
Sift the 2 flours together & rub in the lard with your fingertips.
Add just enough iced water to form a dough.
Form into a flat dis, wrap in cling film & chill for 20 minutes.
Roll out to a thickness of 5mm and cut to a shape slightly larger than your pie container.
Place the cooled chicken & leek mixture into the pie dish or dishes.
Cover with the pastry & crimp the edges with a fork.
Slice a couple of air vents into the pastry & brush with beaten egg
Bake for about 25-30 minutes until the pastry is golden brown & you can hear the filling bubbling.
When ready remove from the oven & allow to cool slightly before serving.