Welsh Chicken And Leek Pie Recipe

Welsh Chicken And Leek Pie Recipe

Yield: 6 servings
Recipe by luhu.jp

Ingredients:
4 1/2: - to 5-lbs. roasting,
Chicken,
1 large: Onion, peeled and quartered
1 large: Celery stalk, including
Leaves,
Boquet: 8 parsley sprigs and,
1: Bay leaf,
1/4 tsp: Dried thyme,
2 tsp: Salt,
Water or fat-free chicken,
Stock,
12 medium: Leeks, split, cleaned and
Cut in 1-inch slices,
4 ounce: Thinly sliced lean ham or,
Smoked beef tongue,
1 tbsp: Minced parsley,
Puff pastry,
Egg wash,
1/4 cup: Heavy cream or evaporated,
Skim milk,

Directions:

Method: Partially cover and simmer chicken, onion, celery, boquet,
thyme, salt and water to cover for 1 hour or till tender but not
falling apart. Remove chicken from stock. Strain stock, pressing down
on vegetables; discard solids.

Pour 1 pt. stock into saucepan; skim off and discard surface fat. Add
leeks; simmer partially covered 15 minutes or till leeks are tender.

Remove and discard skin and bones from chicken Cut meat into 1-inch
pieces; arrange in 1 1/2 to 2-quart casserole. Pour leeks and their
stock over chicken. Season with salt. Spread ham or tongue on leeks,
leaving 1-inch square in center uncovered. Sprinkle with minced
parsley.

Roll out pastry to about 1/4-inch thick. Cut 2 strips, each 1/2-inch
wide and long enough to encircle halfway the rim of the casserole;
press in place and brush lightly with cold water.

Cover casserole with remaining pastry, trimming and crimping to
secure at edges. Brush pastry with egg wash, cut 1-inch hole in
center. Bake at 400

F for 1 hour, till crust is golden brown.
Immediately before serving, heat cream to lukewarm and pour through
hole in crust. From: Sherree Johansson Date: 05-25-95
(159) Fido: Cooking


Source from luhu.jp