• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • about Dom in the Kitchen
  • contact me
  • pr & demo’s

Dom in the Kitchen Homepage

Recipes from my Lincolnshire kitchen

  • Home
  • Chicken Thighs
  • Bread
  • Cakes
  • Eggs
  • Vegetarian
  • Everything else

creamy chicken, leek, pernod and pea pie

4 November 2015 by Dominic Franks

… now that it’s November and the British leek season is officially underway I thought i’d share a second recipe from my work with the fine people at British Leeks.  All the recipes i’ve developed for the project are actually now on-line and look great, even if I do say so myself and my role as the British Leeks ambassador is taking shape nicely with a few radio interviews and articles in magazines coming out over the next few weeks.  It’s quite funny how, what I thought would be a lovely little recipe development project has turned into a much bigger deal… people take leeks very seriously!  I think they’ve always been seen as an accompanying vegetable or a side dish and they do work very well like this but they’re quite robust and if you let them sweat in plenty of butter they will release their hidden, sweet secret and add to your dish in a way that isn’t just something your normal every day side vegetable will add… so here’s to celebrating the good old leek!

creamy chicken, leek, pernod and pea pie
this is the ultimate in comfort food. It also makes a perfect transition pie, from the warmer months into the cooler autumn.  Of course as far as I’m concerned, any weather is perfect to warrant a thick cheesy white sauce and this one is a classic that works incredibly well with leeks: they were made for each other! The Pernod is just an added sophistication which I adore and compliments the leeks beautifully but if you’re not keen aunthood aniseed taste then simply leave it out.  I use left-over chicken for this dish but you can use fresh chicken breast, simply gently pan fry in a little butter until cooked through and then shred. The whole dish can be a little time consuming and of course you can simply use shop-bought puff pastry and lay it flat on top without the lattice, but oh boy is it worth it is worth the extra effort.

for the puff pastry
220g plain flour
100g butter – cold but not fridge cold – cut into small pieces
a pinch of salt
a little cold water
a tablespoon of dried oregano
75g strong cheddar – grated

for the cheese sauce
40g butter
40g plain flour
500ml milk or 250 ml of milk and 250ml stock vegetable or chicken
75g strong cheddar (or any cheese)
freshly ground pepper

for the filling
4 leeks – thickly sliced
100g frozen peas
1/4 a left-over roast chicken – shredded or cubed
a large glug of Pernod
salt and pepper fresh
rosemary and thyme
olive oil

to make the pastry, sieve the flour into a large bowl, add the butter and rub it into the flour, raising your hands high as you do to allow plenty of air to get into the flour. This rubbing process will not be easy as the butter is cold, but you’re not after a fine breadcrumb, you want some large pieces of butter in there

add the oregano, cheese and salt and mix together, then add a few drops of water and using one hand shaped like a claw, begin to stir the flour and butter together, it should start to come together into a dough but you’ll need to dribble in a little more water for it to fully come together.

once the dough is formed, tip it out onto some cling film, pat it out into a flat disk shape, then wrap it up and pop it in the fridge for 15 mins.

when cold, take it out of the fridge and, still on the cling film, roll it out to double its size. Then you want to envelope-fold the dough, which means folding the top over and the bottom up to create an envelope. Then roll flat, turn by 90 degrees and envelope-fold again.

wrap it back up and refrigerate for a further 30 mins. It should now be ready to use.

pre-heat the oven to 190C (170C fan)

to make the pie, place your leeks into your pie dish, drizzle over a little olive oil, season well with salt and pepper and sprinkle over plenty of fresh herbs – cover in foil and roast in the oven for 20 mins. Then remove from the oven, un-cover, pour over the Pernod and stir in the peas, re-cover and pop back in the oven for a further 5mins or until the vegetables are al-dente. Remove from the oven and set aside.

make the cheese sauce by melting the butter gently in a small pan.

once melted, remove from the heat and stir in the flour to make a smooth but thick paste. Then add a dash of the milk/stock and again stir into a paste. Place the pan back on a gentle heat and slowly add a little milk at a time, stirring well between additions. If it looks like it may become lumpy take the pan off the heat and stir until smooth. Continue this way until all the milk is gone and you have a nicely thick sauce – let it bubble away very gently on the heat for 10 minutes, stirring regularly. Add the cheese and stir until melted.

pour the cheese sauce over the vegetables in the pie dish, add the chicken and set aside to cool for at least 15 minutes before you attempt the lattice pastry crust

generously flour your work surface and roll out the pastry into a large oblong and then cut it into 6 long strips and 8 shorter strips (this is just a guide…)

lay the long strips lengthways along pie dish, with gaps in between then take one shorter strip and, starting from one edge of the pie dish, weave it over and under each long strip. Continue this way until all your pastry strips are woven. I like it looking quite rough and ready but feel free to trim to make it nice and neat.

brush with a little beaten egg before baking for 25 mins or until thepastry is golden and puffy.

i’m linking this luscious pie to the Pastry Challenge hosted by Lisa from United Cakedom and Jen from Jen’s Food

eat and of course, enjoy!

Share this post:

Share on Twitter Share on Facebook Share on LinkedIn Share on E-mail

Filed Under: Everything else Tagged With: British Leeks, chicken, chicken pie, comfort food, pastry, pea, pernod, pie, puff pastry, vegetables

Previous Post: « poppy seed and banana cupcakes – #MyPoppy
Next Post: apple, pear and cinnamon cake »

Reader Interactions

Related Posts with Thumbnails

Comments

  1. Manu says

    5 November 2015 at 4:00 pm

    Thanks for this yummy recipe.
    I guess Pernod gives a touch of creaminess.
    xox

  2. Corina says

    5 November 2015 at 4:32 pm

    Cheesy leeks and pastry sounds amazing to me and the pernod definitely makes it a little more classy that your average pie!

  3. Carole says

    5 November 2015 at 6:51 pm

    Dominic, this is great. I would love you to stop by Food on Friday: Chicken over at Carole's Chatter to add this to the recipe collection! Cheers!

  4. Susan Lindquist says

    8 November 2015 at 1:18 am

    That is one freaking awesome looking pie!

  5. Kate Glutenfreealchemist says

    9 November 2015 at 10:09 pm

    Mmmmm! I love a good chicken pie. Just right for Autumn. The Pernod sounds like a great addition…. I can imagine it compliments the leek as well as the chicken perfectly.

  6. My Little Space says

    10 November 2015 at 9:09 am

    Oh boy, just look at those leeks ! I want this pie badly.
    Kristy

  7. Karen S Booth says

    12 November 2015 at 9:25 am

    PIE PIE PIE! I am a PIE addict and this ine has me all of a jitter, as it has all my favourite ingredients in it! LOVE that you are a LEEK ambassador too 🙂 Karen

  8. Lisa Niblock says

    30 November 2015 at 11:11 pm

    When I was in school my biology teacher gave us each a vegetable that we needed to write a report or something about and I had a leek. I don't remember much about what I learned about said leek, but I remember because it was a weird assignment!

    Anyway! Thanks for entering in this month's pastry challenge this pie looks delicious! I really need to start making savoury pies!

Primary Sidebar

About Dom In The Kitchen

My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

  • Bloglovin
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter

Subscribe

Archives

Foodies100 Index of UK Food Blogs
Foodies100
Tweets by @DomInTheKitchen

as featured in Lincolnshire Life Magazine

Lincolnshire Life

creatively managed by

The Persuagers
Belleau Cottage

Footer

dominthekitchen

plum-in-the-middle, ground almond cake -a mumspira plum-in-the-middle, ground almond cake -a mumspiration 

This is one of those cakes that comes together so easily and tastes utterly divine. A little like a cross between a pudding and a cake, which is always my favourite kind!

#cake #cakesofinstagram #pudding #baking #groundalmonds #mum #plums #plum #food #foodie #foodstagram #mumspiration
Roast Turkey Dinner So we couldn’t have it for Roast Turkey Dinner

So we couldn’t have it for Christmas and we couldn’t have it for Easter but now that mum’s finally here we’re going for that other traditional meal, Friday Night Dinner!

Just a classic roast stuffed turkey crown with pheasant breast and classic pork, sage and onion stuffing, served with all the timings of course, and some Christmas decorations thrown in to add to the festivities and religious confusion!

#RoastTurkey #FridayNightDinner #ChristmasLunch #Easter #ChristmasInApril #Dinner #Roast #Food #Foodie #FoodBlogger
Veggie Spring Stew with cheddar herby dumplings T Veggie Spring Stew with cheddar herby dumplings

The weather here in the UK has been so bizarre.  One minute it was really warm and sunny and the next minute the temperature dropped and it even snowed yesterday.  Today we woke up to a hard frost and then the sun came out. So it's time for something warming and hearty and this Spring stew with cheddar dumplings is exactly what we need. I realise that there's probably no such thing as a Spring stew but I've used a few fresher veg rather than all root veg to make it lighter.  Spring onions, green beans and courgettes feature in here as well as some stunning new Mallorcan potatoes which are just divine.

#recipe on the blog today - link in bio

#tutorial on my #stories

#Stew #VeggieStew #Vegetarian #dumplings #SuetDumplings #Spring #SeasonalEating #SeasonalFood #Food #foodblogger
Jerusalem Bagels These are no ordinary bagels, t Jerusalem Bagels 

These are no ordinary bagels, these beasts are bagels on steroids! I only really started making regular bagels a year ago and I do love them, although I still only rarely make them as they can be quite fiddly. They remind me of growing up and eating them on a Sunday morning with smoked salmon and cream cheese, or egg and onion. 

Jerusalem bagels are really only a bagel in the broadest sense of the word. As in, they have a hole in the middle and they're a traditional Jewish bake but really, it's quite a simple bread dough and it doesn't get the 'boil before bake' that the traditional bagel gets so they don't have that chewy texture. However, they are a delightful bread and they do make for a great 'egg in the hole' brunch dish, which I think would be perfect for eating al fresco with friends now that the weather is warmer, and we can enjoy life outside.

The original recipe for these Jerusalem Bagels comes from the amazing new book, The Pocket Baking Book by Trevennon Dakota @hamletsbakery 

#recipe on the blog today - link in bio

#bagels #baking #bread #JerusalemBagels #breakfast #brunch #FriedEgg #EggyBread #eggs #food #foodblogger #jewishfood #jewish
Wild Garlic & Watercress Soup This wild garlic a Wild Garlic & Watercress Soup 

This wild garlic and watercress soup is such an easy classic to make and so tasty. You need to have wild garlic to hand which is fortunate because now is wild garlic season, so time to get down to the local market or if you’re lucky, go and find some out in the wild.  We’re lucky enough to have a little hidden valley near to the cottage that has plenty of the stuff seemingly growing everywhere.  The smell is quite intoxicating it would be hard to mistake it for anything else.  Don’t forget to ask permission from the landowner before you go rooting around! Only take what you need.

#recipe on the blog now - click on the link in my instagram bio or visit DomInTheKitchen.com

#soup #VegetableSoup #Healthy #HealthyEats #Vegetarian #WildGarlic #WildGarlicSeason #Watercress #Food #FoodBlogger #lovewatercress
Asparagus, Spinach and Sausage Quiche The weather Asparagus, Spinach and Sausage Quiche

The weather has literally gone from summer to winter in less than 8 hours.  I almost feel we should have eaten this quiche in yesterday’s sunshine in the garden and saved our Easter roasts for the cold of today but this is the UK so it’s what we expect and to be honest a quiche works every day! I’m using the amazing fresh hens eggs that my neighbour brought over the other day and Greek yoghurt to make the savoury custard.  The pastry is a cheesy rye and herb shortcrust, which its divine.

#recipe on the blog - link in bio, by which I mean, click on the link in my bio page on instagram and then some pictures will pop up.  Click on the picture you want the recipe for and it will take you to my blog page with that recipe!

#Quiche #Vegetarian #Apsaragus #SpinachQuiche #Pastry #ShortcrustPastry #Food #foodblogger #quiches #eggs #freerange #freerangeeggs
Load More… Follow on Instagram

&copy 2010 - 2021 | All rights reserved | Website by Peckish Digital