Chicken, Leek & Mustard Pie with the Flakiest Crust

Warm pies, comfort food, gentle whispers of home, where every bite wraps the soul in a soft embrace, filling the heart with a contented joy. Tender chicken in an unctuous melting sauce, spiked with a gentle tang of wholegrain mustard. The crust is an equal hero here, flaky, crisp and golden. Extra carbs are not required but certainly preferable, after all, is a pie really a pie without mashed potato?

A pie cradles the spirit in warmth, each bite a balm for the soul.

Solace can be found in the most simple of flavours

A slice of pie is like a pause in time, a crisp, flaky crust and tender filling carries the warmth of love in every bite.

Pie and Mash, a humble duet of warmth and tradition, where flaky crust meets hearty comfort, nourishing both body and soul with every bite

pie, chicken pie, winter pie, autumn pie, comfort food, thanksgiving recipes, family food, family feast, pie crust, mustard

Yield: 8

Author: Suze Morrison

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Chicken, Leek & Mustard Pie with the Flakiest Crust

Prep time: 45 MinCook time: 80 MinTotal time: 2 H & 5 M

Warm pies, comfort food, gentle whispers of home, where every bite wraps the soul in a soft embrace, filling the heart with a contented joy. Tender chicken in an unctuous melting sauce, spiked with a gentle tang of wholegrain mustard. The crust is an equal hero here, flaky, crisp and golden. Extra carbs are not required but certainly preferable, after all, is a pie really a pie without mashed potato?

Ingredients

For the Crust

• 400g Self Raising Flour
• 200g Vegetable Suet
• 1tsp Fine Salt
• 240ml Cold water
• 1 Egg beaten with 1tsp Milk

For the Filling

• 1 Large Chicken, roasted, cooled and meat removed
• 2 Large Leeks, finely sliced
• 3 Celery Sticks, finely sliced
• 1tbsp Olive Oil + 1tbsp Butter
• 250ml White Wine
• 2tbsp Wholegrain Mustard
• 1tsp Onion Powder
• 1tsp Garlic Powder
• 1 ½ tbsp Chicken Stock Powder (I use Asian chicken stock powder)
• 500g Full Fat, strained Greek Yogurt (not Greek style)
• Sea Salt & Black Pepper to season

Instructions

1. Begin with the filling so it can cool. Add the olive oil and butter to the base of a sauté pan and heat over a medium high heat. Add the leeks and celery, plus a pinch of salt and reduce the heat to medium. Sweat for 10-12 minutes or until soft, sweet and translucent.
2. Add the wine, increase the heat and bubble until evaporated by 2/3. Add the mustard, onion and garlic powder plus the chicken stock powder and cook for 2 minutes more. Remove from the heat and fold through the chicken and yogurt. Taste the mix and adjust the seasoning with salt and black pepper. Allow to cool to room temperature then chill in the fridge
3. For the pastry, stir the flour, suet and salt until homogenous. Add the water and mix with a knife to form a shaggy dough, gently knead to forma dough studded with suet, add a touch more flour or water if needed.
4. Grease a large pie dish with butter.
5. Divide the dough into two pieces, roughly 2/3 and 1/3. Roll the larger piece to fit your dish and the smaller piece as a lid. Line the pie dish with the larger piece and cover both with plastic wrap before chilling for 3 hours.
6. Fill the base with your chilled filling and cover with the lid. Chill for a further 2-3 hours. Preheat oven 200C. Brust the pastry with the egg and water mix, chill for 5 minutes and brush again. Bake for 60-80 minutes or until golden, crisp and bubbling at the edges. Cool for 10 minutes before serving.

https://gourmetglow.co.uk/recipes/chicken-mustard-leek-pie

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