Did you see our mention in this week’s People magazine? No worries if not, we made sure to grab a few copies. For your delight and perusal, here’s the fabulous Blake Lively giving our chicken and leek pie the praise it deserves. Our delivery boys know well what a big fan she is, having made many a late night dash to help fill her craving!
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Made this last night and featured on my blog post today. My husband is British and right now is the perfect time for this comfort food.
Lovely meal.
http://chroniclesofacountrygirl.blogspot.com/2011/10/delicious-october.html
Glad to hear it went down well. This time of year definitely calls for a nice pie or two!
oh, I made this tonight – EVIL and YUMMY!!
Oooh, glad to hear it! Don’t tell steak and Guiness, but I think this is my favorite of our pies!
I made this tonight after seeing it on Kates blog and in People Magazine… it is absolutely delicious! Thanks for sharing.
Glad you liked it. Be sure to check back every Thursday when we publish a new recipe from our very own cookbook!
It was delicious, but how deep a dish do you suggest? Maybe I did something wrong but I ended up with extra sauce. I can’t wait to make it again!! Yummy!!
Mine came out like soup! Really good but why such runny sauce and so much? Will someone who got it right please tell me how you did it? Thank you!
Hmm, we’re going to get our chef to check the quantities that were published in People. We’ll get bak to you soon with a way to remedy this!
Maybe check that you added the flour in step 3 to thicken the sauce? Mine came out great without being runny so that’s the only guess I could make.
Thank you for checking, and I did add the flour. It’s just a ton of sauce that seems to be out of proportion the the rest of the recipe. 2 and a half cups of stock seems like a lot!
Read this in the gym yesterday — just looked you up online so I can make it for supper tonight. Sounds great.
mmmm, it was good. Pic: http://twitpic.com/7awoip
More recipes?
How was the consistency inside? Runny or thickened? Great photo!
Yes, our suspicions are with the flour too.. Strange, maybe give it another go? And you can always strain the sauce and have it on the side as a veloute…
was not runny – once I cooked the flour with the butter and added the stock, I stirred it until it reduced and thickened. I think at that stage you just wouldn’t want to combine it with the chicken in the dish until it had thickened up like a gravy. Worth another try – let us know if it works out?
i’m going to do it again because it was really good. i think just longer in the pot to thicken will do the trick. i just didn’t want to scorch it with all the cream and milk in it. thanks!!
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