Chicken pie with leeks and mushrooms

• large chicken breasts↗4
• skinless boneless chicken thighs↗4
• bay leaf↗2
• thyme↗½ small pack
• flat parsley↗½ small pack

  leaves and stems separate

• large onions2

  sliced

• garlic clove↗1
• chicken stock cube↗1

  crushed

• milk↗750ml ml

  plus extra for glazing

• butter↗100g g
• leek↗3

  sliced

• champignons↗300g g

  halved

• plain flour↗100g g

  plus extra for dusting

• crème fraîche↗200ml ml
• puff pastry↗500g g
• кетчуп↗

  для подачі (за бажанням)

Step-by-step instructions

1. 1

   Place the chicken in a large pot together with the bay leaf, half the thyme sprigs, parsley stems, onions, garlic, broth and seasonings. Pour the milk over the chicken and, if needed, add water until the chicken is fully covered. Bring to a boil, then reduce the heat and simmer for 15 minutes. Remove from the liquid and let cool.

2. 2

   Strain the cooking liquid through a sieve into a large jug – you will need 650 ml for the pie sauce.

3. 3

   Meanwhile, melt the butter in a saucepan over low to medium heat. Add the leeks and mushrooms, cook for 5‑10 minutes until softened, then season well. Add the flour and stir to coat the vegetables. Gradually pour in the cooking liquid, stirring constantly, until you obtain a thick sauce.

4. 4

   Using two forks, tear the chicken into pieces about the size of a large fingertip, rather than cutting it – this makes the pie much better. Chop the parsley leaves, then add them to the leeks together with thyme leaves, crème fraîche and the chicken. Check the seasoning, then transfer the mixture into a pie dish (or dishes) to cool slightly.

5. 5

   Preheat the oven to 220 °C/200 °C with fan/gas 7. Roll out the puff pastry on a lightly floured surface to a thickness of a one‑pound coin. Trim thin strips around the edges and lightly moisten them with water, attaching them around the edge of the pie tin, then moisten the top strip of pastry. Lay the pastry over the pie, trim the edges and press them together with fingers or a fork. Brush the top with milk and cut a vent in the centre for steam.

6. 6

   Place the dish on a baking tray and bake in the oven for 20‑25 minutes, until the pastry rises and turns golden. Part of the filling will rise through the steam vent. Prepare a bottle of tomato ketchup for serving, if desired, and be careful – the pie will be hot.