Cock-a-leekie pie

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Take the classic flavours of a cock-a-leekie soup –leek, chicken, and prunes – and slow cook them to create this warming and delicious pie. Serve with mashed potato and veggies.

YIELDS

Ingredients

1 leek
2 oz butter
1 cup chicken stock
10 leaves tarragon
8 prunes, stones removed
1 lb boneless chicken thighs
320g packet of ready-rolled shortcrust pastry
1 egg, beaten
Salt and black pepper to taste

Directions

Chop your leek and add to a pot over medium heat along with the butter until softened. Lower the heat, add the flour, and stir together for about two minutes before adding your chicken stock a bit at a time to create a smooth sauce.
Chop your tarragon, slice your prunes in half, and add them to the sauce. Season with salt and pepper before finally adding your chicken thighs. This can sit, covered, on a low simmer for about 45 minutes to one hour. The
the sauce should be thick and the chicken soft.
Preheat the oven to a 160°C fan (350°F). If you have time, let the chicken mix cool to allow the flavours to enhance before placing it into a casserole dish. Lay the shortcrust pastry on top of the pie filling and feel free to add some artistic flair!
Brush the top of the pastry with the egg wash and bake for 40 minutes or until the pastry is golden. Enjoy!