Chicken and Leek Pie

Method

1. Bring the stock and bay leaves to a gentle simmer in a wide pot. Add the chicken thighs, cover, and poach gently for 15 to 18 minutes, until cooked through. Lift out the chicken and set aside. Reserve the stock; discard the bay leaves.
2. Shred or chop the chicken into bite-sized pieces once cool enough to handle.
3. Melt the butter in a large pan over medium-low heat. Add the leeks and cook gently for 12 to 15 minutes, stirring often, until fully collapsed and soft but not browned.
4. Stir in the flour and cook for 1 minute. Gradually whisk in the reserved stock, then the cream, until smooth. Simmer for 5 minutes, until thickened enough to coat the back of a spoon.
5. Stir in the mustard and the shredded chicken. Season with salt and pepper. Let cool for 15 to 20 minutes, until just warm rather than hot.
6. Preheat the oven to 200°C (fan). Transfer the filling to a deep pie dish.
7. Roll the puff pastry slightly larger than the dish and drape it over the filling, pressing the edges to seal against the rim. Trim the excess and crimp.
8. Brush with beaten egg and cut a steam vent in the centre.
9. Bake for 30 to 35 minutes, until puffed and deeply golden brown all over.

Method in the Thermomix

1. Place the stock and bay leaves in the mixing bowl. Arrange the chicken thighs in the simmering basket and lower into the bowl. Cook 18 min/100°C/speed 1. Lift out the basket; reserve the stock and discard the bay leaves.
2. Shred the chicken once cool enough to handle.
3. Place the butter and leeks in the mixing bowl. Sauté 10 min/100°C/reverse/speed 1, until soft.
4. Add the flour and cook 1 min/100°C/reverse/speed 1. Add the reserved stock and cream. Cook 8 min/90°C/speed 2, until thickened.
5. Add the mustard, shredded chicken and seasoning. Mix 10 sec/reverse/speed 1. Let cool as in the hand method, then continue from step 6.

Notes

• Poach the chicken in the stock that becomes the sauce, not water. The poaching liquid picks up real chicken flavour this way, instead of the sauce being built on stock alone with chicken added as an afterthought.
• Cook the leeks slowly until fully collapsed, not just softened. Rushed leeks keep a raw, sharp edge that reads as harsh under a creamy sauce; a full 12 to 15 minutes turns them soft and genuinely sweet.
• Let the filling cool to just warm, not fully cold, before topping with pastry. Fully cold filling is safest against a soggy base, but this filling is thick enough with the roux that just-warm is sufficient and keeps the assembly quicker.
• It keeps and reheats well for 3 days.

Ingredient substitutions

• Chicken breast works in place of thighs, though thighs stay juicier through the poaching and reheating.
• A handful of frozen peas, stirred in with the chicken, is a good addition.
• Tarragon in place of the mustard gives a more classic French-leaning flavour.