Chicken, Leek and Cider Pie

Back to tried and trusted Diana Henry today. If you follow our blog you’ll have seen the amazing chicken pie we made from one of her other recipes, which was possible the best pie I’ve ever had. Like that one, this recipe comes from A Bird in the Hand and once again was an opportunity to use up some cooked chicken we had left over from a roast.

This recipe is a simpler one than the last, but follows some similar cues such as making a roux, although cider is then added to this to make the rest of the liquid. Diana actually makes this with a crumble topping which includes cheese, but instead I went and made a shortcrust pastry case using the recipe which I picked up at John Whaite’s Kitchen. One of our biggest annoyances is what we call “fake pies” – things that look like a pie but turn out just to have pastry on top. They leave us feeling cheated! So this pie was made with an all round case.

The biggest mistake here though was forgetting to glaze the top of the pie so it didn’t look as sleek and glossy as it could have done. It also broke up quite badly when serving, but frankly it didn’t matter because once again this was an utterly amazing pie. I still prefer the previous “bird pie” we made, but this was another cracker. We served it up with some mash (made using potatoes and carrots, since we have lots of carrots in the fridge to use up) and the last of some homemade coleslaw.