Pies are reliably on the menu at Anna Hansen’s diner, The Modern Pantry. Given some skillet singed winter greens this versatile chicken, leek and shiitake variation for Sainsbury’s magazine is just the ticket on a cold day

Arranged IN

1 hour 15 minutes


45 minutes

Arranging TIME

30 minutes




1 medium leek, overseen and cut into thin rings

120 g shiitake mushrooms, tail discarded, best finely cut

25 g spread

400 g cold cooked chicken, decimated

1 tbsp hacked tarragon

1 tbsp hacked parsley

For the béchamel sauce:

40 g spread

40 g flour

300 g new chicken stock

150 ml single cream

1 tsp English mustard

1 extraordinary press of lemon juice

For the bubbling water outside layer cake:

175 g plain flour, sifted, notwithstanding some extra for cleaning

50 ml milk

10 g margarine

1 tremendous egg, delicately beaten



Gently cook the leeks and shiitake mushrooms in the margarine until sensitive, by then cool. Incorporate the chicken, tarragon and parsley, and season. Put in a sheltered spot.


For the sauce, relax the margarine in a holder, incorporate the flour and cook over a low warmth for 1-2 minutes until the mix is splendid and smells biscuity. In case you don’t cook the margarine and flour properly, your sauce will taste floury. Pour in the stock and turn up the glow, whisking constantly, until it shows up at stewing point and thickens fairly. Off the glow, blend in the cream, mustard and lemon juice, by then cool.


Mix the sauce in with the pie filling and check the seasoning. Preheat the grill to 200°C, fan 180°C, gas 6.


For the cake, put the flour and ½ teaspoon of salt on a sheet of warming paper (or in a compartment). In a little skillet, bring 50ml water, the milk and spread to the air pocket, by then shoot the flour into the holder. Beat until hitch free and lustrous. You may require fairly all the more bubbling water if the mix doesn’t work itself together suitably into a smooth hitter. Grant to cool to a reasonable temperature, by then, on a gently floured surface, uncover the cake blend to a thickness of ¼ cm.


Add the filling to a 25 x 18cm (1.5 liter) pie dish and fold the heated great around the top of the dish. Using a fork, push down along the edge of the dish, by then mindfully cut back the bounty cake.


Use a sharp edge to cut 2 holes in the cake top to allow the air to move away. Brush the pie with the beaten egg and get ready for 30-40 minutes until the top is splendid and the filling steaming hot. Dispense with the pie from the oven and let it speak to 5 minutes or so before serving.

Dominate: assemble the pie, arranged to cook, several hours ahead; chill.

Kitchen riddle: if you don’t have the chance to cause the cake, to use moment puff heated great, which will make a totally delightful pie. Fill the pie dish with the filling, by then brush the edge of the dish with the beaten egg. Cut the heated great to fit before setting on top of the filling and finishing the equation as portrayed.

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