Rayburn Chicken and Leek Pie
- 900lb (2 lb) cold cooked Chicken
- 425ml (15 fl oz ) Milk
- 15 threads of Saffron
- 55g (2 oz) Butter
- 450g (1lb) Leeks, fresh of frozen
- 25g (1 0z) Butter
- 1 clove of Garlic, crushed
- 55g (2oz) Four
- A little Chicken stock or jelly
- 1 x 295g can of Campbell’s Chicken and White Win Condensed Soup
- Salt and White Pepper
- 150ml (5 fl oz) Double Cream
- 3 tbsp chopped fresh Tarragon or Parsley
- 450g (1lb) Puff Pastry
- 1 Egg
- A pinch of Salt
Place the Milk in a pan of Pyrex jug with the saffron and place in Lower Oven to warm. If using fresh Leeks, wash well and chop thinly. Melt half the butter and add the leeks and cook on the simmering end of the hotplate for 7-10 minutes, stirring until softened. Remove using a slotted spoon and keep hot in the Lower Oven. Add the remaining Butter to the pan and stir in the Garlic for a minute. Add the flour and cook for 3-5 minutes, stirring all the time. Gradually add the warmed milk, whisking after each addition. Now add the chicken stock or jelly and soup. Taste and adjust the seasoning. Finally, add the cream and herbs and a little more milk, if necessary, to achieve a medium-thick coating sauce.
Cut the chicken into bite size chunks and stir into the sauce with the softened leeks. Turn into a large pie dish. Roll out the pastry and cut enough strips to attach to the edge of the dish with water. Cover the remaining pastry and crimp the edges. Whisk the egg in a cup with a good pinch of salt and brush the pastry. Roll and cut decorative shapes from the trimmings and give a second coating of egg wash.
Main Oven 200 degrees, Gas Mark 6
Bake on the grid shelf on the fourth set of runners for 25-40 minutes until golden.