Description
A classic savory pie filled with slow-cooked chicken, leeks, carrots, parmesan, and Dijon mustard in a creamy herb sauce—all wrapped in flaky puff pastry.
Ingredients
For the Stock:
1 whole chicken
1 brown onion, chopped
2 bay leaves
3 thyme sprigs
1 carrot, chopped
4 whole cloves
Salt and pepper
For the Filling:
50g butter
1 brown onion, finely chopped
3 thyme sprigs
2 leeks, sliced
1 carrot, chopped
2 tbsp white wine
2 tbsp plain flour
¼ cup cream
1–2 tsp Dijon mustard
¼ cup parmesan
⅓ cup parsley
To Assemble:
500g puff pastry
1 egg, whisked
Instructions
-
Boil chicken with aromatics 1 hour. Remove chicken, simmer carcass 1 more hour. Strain and chill stock. Shred chicken.
-
Sauté onion, thyme, leeks, and carrot 20 mins. Add cream, wine, flour mix, then 1 cup stock. Stir in mustard, cheese, and chicken. Chill.
-
Line pie dish with pastry. Add filling and top with second pastry. Seal, brush with egg, and chill.
-
Bake at 180°C (350°F) for 55–60 mins. Rest 5 mins before slicing.
Notes
- Filling can be made a day ahead
- For extra richness, add a touch of cream cheese
- Freezes well before baking
- Prep Time: 1.5 hours (includes chicken & stock)
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: New Zealand, British
