Chicken, leek & Stilton pie
- 200g plain flour, plus extra for rolling out
- 100g butter, chilled and cut into cubes, plus 25g for the filling
- 2 tsp chopped fresh thyme leaves
- 3 tbsp chopped flat-leaf parsley
- 3 chicken breast fillets, cut into equal-sized cubes
- 500g pack Asda Chicken Stock
- 1 large leek, trimmed and sliced
- 12 Chantenay carrots, halved
- 25g plain flour
- 100g crème fraîche
- 125g Stilton, crumbled
- 1 egg, beaten
In a bowl, mix the flour with a pinch of salt. Rub in the chilled 100g butter using your fingertips. Add the thyme, 1 tbsp of the parsley and 2-3 tbsp chilled water. Mix to make a firm, but not sticky, dough. Wrap in cling film and chill in the fridge for at least 30 minutes.
Put the chicken in a pan with the stock. Cover and simmer for 10 minutes. Add the leeks and carrots, and simmer for another 10 minutes.
Lift out the chicken, leeks and carrots and put in a pie dish. Boil the stock, uncovered, for 15 minutes to reduce it. Measure off 300ml of the stock. Pour out the rest from the pan and set aside; you can freeze this to use later.
Melt 25g butter in the pan and stir in the flour. Gradually whisk in the reserved stock, then heat until boiling, whisking all the time. Remove from the heat and stir in the rest of the parsley, the creme fraiche and Stilton. Pour over the chicken and leave to cool.
Pre-heat the oven to 200C/180C Fan/Gas 6. Roll out the pastry to about the thickness of a pound coin. Cut out a pastry lid large enough to cover the dish, plus a long, thin strip to go round the edge. Dampen the edge of the dish and drape the strip of pastry over it. Cover with the pastry lid. Crimp the edges.
Cut 2 slits in the middle, to allow steam to escape, and brush with beaten egg. Bake for 35-40 minutes.