This was a pain in the ass recipe. As I read over the lengthy instructions, I felt really uncomfortable baking the pie and then adding cream and raw eggs to it after it cooked. Maybe I will try it this way some other time, but I opted not to tonight. As I type the recipe, I understand now, it was not supposed to have a bottom crust, which would have made the added cream slightly less disturbing, but it would not have fit the true definition of pie!
It is from a giant cookbook called ‘Elegant Food’ by Valerie Childs, published 1988.
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- 1 3 lb chicken (I used 1.5 lb of chicken breast)
- 1 onion
- 1 bay leaf
- Parsley stalks (I had to use dry parsley)
- salt & black pepper
- 1/4 lb cooked ham in small pieces
- 1 lb leeks
- 2 T. butter
- 1 c. chicken stock (made when cooking the chicken)
- (I added 1 Tb of corn starch)
- double crust pie recipe
- 1/2 c. heavy cream
- 1 egg lightly beaten for glazing
Line pie pan with bottom crust.
Put the chicken in large saucepan together with onion, bay leaf, parley, and salt and pepper. Cover with cold water and bring gently to a boil. Allow to simmer about 45 minutes until the chicken is tender.
Meanwhile, wash and trim the leeks cut them into 1 1/2-inch pieces. Melt putter in a pan and gently sauce leeks for about 5 minutes. Remove from heat.
Remove chicken from broth and cut into good sized chunks. Put chicken, ham, parsley, and leeks into pie pan. Pour 1 cup of the chicken stock over.**
(Here’s where I deviated from the recipe by sprinkling a tablespoon of cornstarch over chicken. **I also added the cream and egg to the cup of chicken stock instead of adding it later.)
Roll out pastry for top crust. cover pie and seal edges. Cut slits for steam to escape.
Bake for 15 minutes in 400 degrees, then remove pie from oven and brush top with egg. Return to oven for an additional 20 minutes.
The recipe says to remove the pie from oven and “carefully lift a segment of pastry and pour in cream and leftover beaten egg.