Welsh chicken and leek pie

6 servings

Ingredients

Quantity Ingredient
4½ - to 5-lbs. roasting
Chicken
1 large Onion, peeled and quartered
1 large Celery stalk, including
Leaves
Boquet: 8 parsley sprigs and
1 Bay leaf
¼ teaspoon Dried thyme
2 teaspoons Salt
Water or fat-free chicken
Stock
12 mediums Leeks, split, cleaned and
Cut in 1-inch slices
4 ounces Thinly sliced lean ham or
Smoked beef tongue
1 tablespoon Minced parsley
Puff pastry
Egg wash
¼ cup Heavy cream or evaporated
Skim milk

Directions

Method: Partially cover and simmer chicken, onion, celery, boquet, thyme, salt and water to cover for 1 hour or till tender but not falling apart. Remove chicken from stock. Strain stock, pressing down on vegetables; discard solids.

Pour 1 pt. stock into saucepan; skim off and discard surface fat. Add leeks; simmer partially covered 15 minutes or till leeks are tender.

Remove and discard skin and bones from chicken Cut meat into 1-inch pieces; arrange in 1½ to 2-quart casserole. Pour leeks and their stock over chicken. Season with salt. Spread ham or tongue on leeks, leaving 1-inch square in center uncovered. Sprinkle with minced parsley.

Roll out pastry to about ¼-inch thick. Cut 2 strips, each ½-inch wide and long enough to encircle halfway the rim of the casserole; press in place and brush lightly with cold water.

Cover casserole with remaining pastry, trimming and crimping to secure at edges. Brush pastry with egg wash, cut 1-inch hole in center. Bake at 400øF for 1 hour, till crust is golden brown.

Immediately before serving, heat cream to lukewarm and pour through hole in crust. From: Sherree Johansson Date: 05-25-95 (159) Fido: Cooking

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