CHICKEN & LEEK PIE WITH SAGE PASTRY
1 small chicken
2 celery stalks
1/2 pkg. bacon, chopped
6 leeks, chopped and washed (I only used the bottom halves of the leeks)
2 tbsp. butter
2 tbsp. olive oil
salt & pepper
2 heaping tbsp. flour
4 c. chicken stock (if you don't have enough from the crockpot, use some store-bought stock to top it up)
1 square puff pastry
1 tbsp. Sage & Apple Stuffing Seasoning
Season chicken with salt & pepper. Place in slow cooker along with 1-2 c. water and roughly chopped onions, celery, and carrots. Cook on low for 8 hours. Remove chicken and chop up all the meat. Strain the liquid from the crockpot and reserve for later. (Alternately, you could use a pre-cooked chicken from the grocery store and some store-bought chicken broth.)
Brown bacon in a large pot over medium heat. Drain most of the grease, then add leeks, butter, and olive oil, coating well. Season with salt & pepper. Put the lid on and cook over medium heat for about 30 minutes, stirring every 5 minutes so the leeks don't burn. Add chopped chicken to the leek mixture and sprinkle with flour. Pour in stock and bring to a boil. Season with more salt & pepper if needed. Pour mixture into a large strainer overtop of a pot, and let most of the liquid drain out. Reserve this liquid to use as gravy later on. Once it has drained, spread the chicken & leek mixture into a 9x13" baking dish.
Roll out the puff pastry and sprinkle half with Sage & Apple seasoning. Fold the dough over to cover up the seasoning, and continue rolling until it will cover the baking dish. Lay dough over top of the chicken & leek mixture, and tuck it in around the edges. Gently score the dough with a knife to let the steam out, and then brush with a bit of beaten egg. Bake at 375 F for 35-40 minutes. Serve with gravy.
|Thank you Jamie Oliver - this was delicious!!!|