CHICKEN, LEEK AND THYME PIE
Serves 6
This is my ultimate, nostalgic favourite – comfort in a pie.
Chicken
1 whole chicken (I used Waitoa) 1 brown onion, roughly chopped 2 bay leaves 3 sprigs thyme 1 carrot, peeled, roughly chopped 4 whole clovessea salt and ground pepper
Filling
50 grams butter 1 brown onion, finely chopped 3 sprigs thyme 1 carrot, peeled, chopped 2 small-medium leeks, trimmed, sliced into 1cm rounds 2 tablespoons each white wine and plain flour ¼ cup cream 1-2 teaspoons Dijon mustard, to taste ¼ cup grated Parmesan 500 grams butter puff pastry 3 tablespoons finely chopped parsley 1 egg, whisked
Equipment: Spray the base of a 25cm pie dish very lightly with cooking oil spray and brush to coat the sides.
Put the chicken in a large pot with the onion, bay leaves, thyme, carrot and cloves. Season well, cover with water and bring to
