You know it makes sense.
I don't know about you, but I get cravings for pie. Virtually any kind of pie. I'm not fussy. You could stick an old leather boot in a pie and I'd have a shot at eating it. Honest.
I. Love. Pie.
I like a really thick pastry on a pie too. And a bottom. Pies should have a bottom. When I was at catering college, many, many, MANY moons ago - we were taught that in the world of the professional kitchen, only sweet pies have a bottom. Apple Pie et al got the works. Beef Pie et al got a Frisbee lid.
Well, this is not the world of the professional kitchen. This is my kitchen, and currently (because I may change my mind - it happens) pies have a bottom when made in it.
It does help to use a porcelain or metal pie dish, when giving your pie a bottom if you don't want it to have a *soggy bottom*. I don't like soggy bottoms.
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Prep time - 1 hour
Cooking time - 30-40 minutes
You will need
A large saucepan or casserole with lid
A pie dish big enough to serve four people ( I used 2 pie dishes that serve 2)
A rolling pin
1 tbsp butter
1 tbsp olive oil
3 sticks celery - sliced
2 medium leeks - washed and sliced
2 large carrots - peeled and chopped
1 kg chicken - breast or thigh or both - chopped
1 tsp dried thyme
2 tbsp plain flour
150ml white wine
150ml chicken stock
slat and freshly ground black pepper
500g pack of All Butter Puff Pastry
Melt the oil and butter in the casserole over a medium heat. Add the vegetables, chicken and thyme and cook gently for 15 minutes, giving the occasional stir to prevent sticking. Add the flour and stir it in, cook for another two minutes - then add the white wine, milk and chicken stock. Season with salt and pepper. Bring to the boil then turn down the heat and cover and simmer gently, stirring occasionally. After 30 minutes remove the lid and cook for a further 10 minutes (or a little bit longer) until the sauce has thickened and reduced.
Preheat your oven to 200c/170cfan/390f/ gas 6
Cut 2/3 off your piece of pastry and roll it out big enough to line your pie dish and overlap slightly (or a lot, you choose). Use the remaining 1/3 for the lid.
When your filling is cooked, fill your pastry lined pie dish with it. Beat the egg in a bowl and brush the edges of the pastry with it, then place the rolled out lid on top and seal firmly. If you pinch/crimp/fork the edges, be sure to trim the excess pastry off. If you roll up the edges (like I do), as if making a pasty or calzone, you won't have any excess to trim. Brush the top of the pie with the remaining egg wash and place on a baking tray in the oven to cook for 30 - 40 minutes or until the pastry is cooked and golden brown on the top.