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Anneka Manning's chicken, leek and thyme pies with simple flaky pastry
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Chef Anneka Manning's delectable Chicken, Leek, and Thyme Pies recipe.
Ingredients:
400g desiree potatoes, peeled, cut into 2cm pieces
60g unsalted butter
2leeks (pale part only), halved lengthways, chopped
1celerystalk, thinly sliced
4prosciuttoslices, chopped
50g plain flour
125ml milk
2quantities Anneka’s simple flaky pastry (see Related Recipe)
10thymesprigs, leaves removed
1egg, lightly beaten with 2 tsp milk
1.5kg whole chicken
2carrots, thinly sliced
2celerystalks, thinly sliced
1onion, unpeeled, quartered
2bay leaves
10whole peppercorns
Instructions:
Place all chicken ingredients in a large saucepan and cover with enough cold water to reach about 2cm above the chicken. Cover with a lid and bring to a gentle boil over medium heat. Simmer on low for 40 minutes until chicken is cooked through. Chill the chicken in a bowl in the fridge.
After straining the stock and removing the solids, set aside 1.5L (6 cups) of stock. Bring it to a boil in a saucepan and add the potato. Boil for 8 minutes until tender, then remove the potato with a slotted spoon. Boil the stock for an additional 15 minutes until it reduces to 2 cups (500ml). Set aside.
Shred the tender chicken meat, setting aside the skin and bones. Cover and refrigerate until ready to use.
In a saucepan over gentle heat, melt 20g of butter. Stir in the leek, celery, and prosciutto. Cook for 15 minutes, occasionally stirring, until the vegetables are tender. Transfer to a bowl and set aside.
Melt the remaining 40g butter in a saucepan over medium heat. Add flour and whisk for 1 minute. Remove pan from heat. Gradually add reduced stock and milk, stirring constantly until smooth. Return pan to medium heat, cook and stir until thickened and simmering. Remove from heat, transfer to a large bowl. Stir in shredded chicken, potato, and leek mixture, season well with salt and black pepper. Chill for 1 hour or until cooled.
Preheat your oven to 200C and generously grease six 3/4 cup (185ml) ovenproof dishes or ramekins.
Roll out the pastry on a lightly floured surface to a 4mm thickness. Cut out 6 rounds using a dish as a guide. Fill each dish with the chicken mixture and thyme leaves. Brush the dish edges with egg wash. Top each pie with pastry, seal the edges with a fork, make a small cut on top, and brush with egg wash for a golden finish.
Arrange the pies on a baking tray and bake until the pastry is golden and crisp, usually 25-30 minutes.