Hello there Thanks for stopping by, I hope you enjoy the video, if you do please share it with your friends on social media and consider subscribing to my channel, it's always free. Have a good week, your friend Mr Paul
I never get tired of watching you make every step of a recipe because I am always learning something new! I got half a dozen good lessons out of this video. Thank you so much. ❤
Gosh Paul, I am agog at how quickly and smoothly you created that wonderful pie from scratch! I imagine the waiting list for a seat at your dining table is VERY long, lol! I look after my elderly parents, so discovering your channel lately (and your terrific website), has been a real Godsend. I was a career girl, always eating out in London restaurants, with no time or inclination to use my small galley kitchen for anything but coffee and toast. In the last few years as my parents became more frail, I've had to move to the countryside and learn to cook for the first time. And I've amazed myself by finding I love it! TH-cam has been a fantastic resource for me, and clever content creators like yourself have pretty much given me a comprehensive cookery course. Your channel is especially useful, as you specialise in the quality British food my parents love. Your hands on tutorials are so well done, and the facility on your website to adjust the recipe ingredients to any number of mouths is genius! Chicken and leek pie is another of their favourites, so I will definitely be attempting this. It was very useful to watch you making a white sauce, which is so useful for many other dishes like cauliflower cheese, lasagne, fish etc. Thank you for another superb tutorial Paul, you'll never know what a help you are to me! I hope your hands are soon feeling much better - could it be the colder weather? All the very best to you, and keep up the excellent work! X
Hi, thanks for taking the time to comment. I'm almost 80 and had arthritis since I was 28, My late wife and I travelled the world as Circus Artistes and the athritis put paid to all the so went back to baking.
Oh heck, Mr. Paul, another delicious recipe for me to try. I just can't resist as you make them so easy to follow, and having been a bit of a hit and miss cook most of my life I've now gone up-market considerably. Like you, I'm 80 this year, if only I'd known of you when I was younger. But even though most of my cooking was rather rubbishy I always cooked it with love and hoped for the best. Now, I still cook with love in my heart for my family and they wait with baited breath for every recipe I make of yours because they know it will be delicious. Thank you Mr. Paul.
Im a few years south of you yet, but SAME! I have been a home cook and enjoyed cooking things my family love. But what I find is since a stroke I don’t remember many things, and these videos often remind me, or I learn new things. My whole family loves his recipes, and one of my sons has even started making yorkshire puddings.
Sorry to hear of your stroke Beth, but how wonderful to know that Mr. Paul's videos remind you of things you have forgotten, and just great that you also learn new things. I haven't had a duff Yorkshire pudding since following Mr. Paul's example so I bet your son is pleased with his results. Best wishes to you and your family, Beth.
Savory pies are hard to beat, and for some reason here in the US they're not nearly so popular as they deserve to be. This chicken and leek pie looks lovely - chicken and leeks are made for each other, no question - and a few mushrooms would be a great addition, as would a splash of white wine in the sauce. An occasional garnish I use on some savory pies-after the eggwash-is to sprinkle some fennel seeds on the top of the pie. I like it on chicken based pies and they're lovely on pork pies. Maybe not on meat and potato or steak and kidney pies though. Not everyone is a fennel fan like me, however. When making pastry in the food processor (which for me is almost always, nowadays - so quick and easy) I've found that placing the diced-up fat in the freezer for 15 or 20 minutes prior to whizzing up the flour and fat in the processor really helps keep the processor bowl clean and I think it improves the texture of the finished pastry also.
Hi David. I personally like to taste the ingredients and both chicken and leeks both have very delicate flavours which I don't hide with handful of extra things. Thanks for taking the time to comment.
Mr. Paul, you have outdone yourself with this one! I understand now, why you cut large chunks of chicken instead of small, and the piecrust and colour is magnificent! Thank you!
That looks delicious Mr Paul. If we were doing a chicken gravy pie would you recommend doing the gravy the same way you made the white sauce. Must say white is your colour! You looked very good today. Thank you for explaining about flour and the resting and gluton, I found that very useful.
Thank you, Mr P. This is where home-made always trounces factory-produced. Not only is the pie filled to the top, but that added special ingredient - tender loving care - is included.
I have NEVER baked a pie in my life....and your video was like having a private instructor. I used chicken broth, and cream of chicken soup to make the filling. I also put in celery, carrots mushrooms and red pepper. The method was spot on.... my wife says it's magnificent! I wish I could post a photo. Thank you Mr.Paul!
Hello Mr Paul, i have only just come across your channel by googling 'how to make homemade custard' , so with your help videos done slowly and very explained i made my first homemade custard, since then have watched your custard tarts video and Mincebeef pie and Onion recipe and have made them all. Reading the comments on this page and watching this video i heard you mentioned you have been suffering with arthritis since you were 28 and now at the age of 80 you are still baking, i dont blame you using a processor, i had a stroke at the age of 47 i am now in my 70th year and i always use a processor to mix everything. I see you are from Yorkshire did you live in the Dales, i see you live in Spain now, hopefully the heat there helps your arthritis a little. I live in the UK seven miles from the seaside city of Southend-On-Sea yes we are known now as a city no longer a town. Thank you Mr Paul for your outstanding videos, you take care. 🙂
Hi Keith, nice to hear from you, I had a bakery in Leeds before moving here to Granada, Spain 25 years ago. As for the arthritis, unfortunately, contrary to general belief it's not really affected by the weather, it's mostly down to diet. I get some very bad flare-ups even in the middle of August when it's around 45ºc. Thanks for watching and for taking the time to comment too. I do appreciate it. You can always contact me via email if you wish I'm at PAUL@Mr-Pauls-Pantry.com
Looking forward to making this. The tip for marking out pastry size in the flour is genius. I wish I’d known that last summer - it would’ve saved a few quiche making temper tantrums! Thank you Mr Paul, everything looks tasty and easy to do ✨
🤤😋 Mouth watering 🤤😋 once again, I'm going to make this chicken & leek pie, as I've got loads of leeks, I've got a great leek soup to make. Thank you for sharing, 😉
I made this pie yesterday. It was dreamy! Served it with new potatos and brocoli. The thyme and rosemary addition was lovely and gentle. And the pastry strictly following your recipe came out really nice too with no soggy bottom.
Thanks, MR.PAUL, for sharing a classic family sharing meal, I'm certainly and are sure many will make this classic meal, thanks also for explaining the cooking procedure like the extra time needed for the cooking of the chicken in the sauce, this all helps understanding the art of cooking
Hi Mike, thanks for you comment. When I first started these videos it was my intention to pass on lots of the many tips and tricks I've picked up over my 60 years in the bakery business . It's nice to know someone appreciates them.
@Mr. Paul's Pantry I hope over your professional working career, you had some apprenticeship trainees , I'm absolutely sure they would have continued to become very confident professionals, I began my working life as a heating engineer with training by your age generation, my apprenticeship lads have all gone on the be very successful artisans
An amazing chicken and leek pie Mr. Paul! All from scratch! Made by your own hands! 🙌 😋 😋 😋 Thank You for the walk through, and taking the time to show us how your recipes are made! I hope you had a great week Mr. Paul! ❤️ Looking forward to your weekly menu tomorrow! I’m sure your chicken and leek pie made the cut! 😊
Glad you enjoyed it Cheryl F, as for the Chicken & Leek Pie, when my taste test team (Bobs, Sally and Sue) had finished approving it I was lucky to get a slice. LOL
@@MrPaulsPantry It seems, Bobs, Sally and Sue know a good homemade pie when they taste one! 😊 I’m glad you were able to hide a slice! 😉 I love the names of I believe Bobs is a girl too, which would make 3! It seems you are out numbered Mr. Paul! 😂 Please give your girls a pat from me! ❤️❤️❤️❤️
This pie looks so good! I know what you mean about shop-bought pies. You’re hard pressed to find any chicken at all, and the pastry is never as nice as homemade. I’ll have to give this a try when our stores have some leeks. Great video!
Hello Mr Paul. I'm not from Yorkshire 😂 but I can't bear to waste any of my homemade pastry. I always have some currants or raisins handy for the left over pastry, cooked along with any pies that I am making. I nice swathe of butter on top with a cup of tea.
A lovely, simple, and tasty recipe, Mr Paul. I've been using a butter/lard mix for savoury pies for a few years now and find it makes for a lovely texture. Your website's option to alter numbers has been very useful and I thank you for that
Thankyou mr Paul such a scrumptious pie I have to try this with your recipe for the sauce,every time you do a recipe there’s always we tips we learn along the way,your by far the best man here good wholesome recipes that are easy to follow Thank-you one again ❤
Hi Mr Paul You are my cookery angel. I can now use my processor to make pastry. My joints on both hands are bad so its ideal. Also tips for solid tray and dont put hot food in pastry. I tried to email but said couldnt find the address. We have had it 2 days. Got to make more. Thankyou xx
Hi Paul, the chicken pie looks great. One question, when you mix the chicken and the leeks, are you supposed to remove the skin? I think yes, but I just want to check to see if there are any reasons afor which we need to keep the skin one. Thanks
Mr Paul Sir, may I congratulate you on another welcome recipe. Firstly, does the baking dish need to be greased before offering the pastry base and second there's no leeks here but there are rather large spring onions, will they be okay? Thank you so much.
Yes certainly Steve, You can freeze then raw or cooked, however, if you freeze them raw, defrost overnight in the fridge and then bake as normal. I coked ones are frezan, defrost overnight in fridge and then re- heat at 170ºc for about 20 mins. Hope this helps.
Hello Melbourne Shorts, by the time my taste test team (Bobs, Sally & Sue, my rescue dogs) have finished approving it I'm lucky to get a slice myself. LOL Thanks watching and for taking the time to comment too.
Hello there Thanks for stopping by, I hope you enjoy the video, if you do please share it with your friends on social media and consider subscribing to my channel, it's always free. Have a good week, your friend Mr Paul
Good to see you Mr Paul... Thank you for this fabulous recipe..
Great teacher, teach us something new Everytime.🙏🏼
@@laracroft9679 Thank you Lara.
@@MrPaulsPantry
🧡🌴 Hug's to you both 🌻 🥕🦴🐕
My heart is so hurt, missing you Mr Paul…. Rest easy my friend, and hug your wife. Much love, and I miss you so
I hope yer safe and wel paul, it was nice of you to teach us all,to make pies 👍
I never get tired of watching you make every step of a recipe because I am always learning something new! I got half a dozen good lessons out of this video. Thank you so much. ❤
Gosh Paul, I am agog at how quickly and smoothly you created that wonderful pie from scratch! I imagine the waiting list for a seat at your dining table is VERY long, lol!
I look after my elderly parents, so discovering your channel lately (and your terrific website), has been a real Godsend. I was a career girl, always eating out in London restaurants, with no time or inclination to use my small galley kitchen for anything but coffee and toast.
In the last few years as my parents became more frail, I've had to move to the countryside and learn to cook for the first time. And I've amazed myself by finding I love it!
TH-cam has been a fantastic resource for me, and clever content creators like yourself have pretty much given me a comprehensive cookery course. Your channel is especially useful, as you specialise in the quality British food my parents love. Your hands on tutorials are so well done, and the facility on your website to adjust the recipe ingredients to any number of mouths is genius!
Chicken and leek pie is another of their favourites, so I will definitely be attempting this. It was very useful to watch you making a white sauce, which is so useful for many other dishes like cauliflower cheese, lasagne, fish etc.
Thank you for another superb tutorial Paul, you'll never know what a help you are to me! I hope your hands are soon feeling much better - could it be the colder weather? All the very best to you, and keep up the excellent work! X
Hi, thanks for taking the time to comment. I'm almost 80 and had arthritis since I was 28, My late wife and I travelled the world as Circus Artistes and the athritis put paid to all the so went back to baking.
Oh heck, Mr. Paul, another delicious recipe for me to try. I just can't resist as you make them so easy to follow, and having been a bit of a hit and miss cook most of my life I've now gone up-market considerably. Like you, I'm 80 this year, if only I'd known of you when I was younger. But even though most of my cooking was rather rubbishy I always cooked it with love and hoped for the best. Now, I still cook with love in my heart for my family and they wait with baited breath for every recipe I make of yours because they know it will be delicious. Thank you Mr. Paul.
Im a few years south of you yet, but SAME! I have been a home cook and enjoyed cooking things my family love. But what I find is since a stroke I don’t remember many things, and these videos often remind me, or I learn new things. My whole family loves his recipes, and one of my sons has even started making yorkshire puddings.
Sorry to hear of your stroke Beth, but how wonderful to know that Mr. Paul's videos remind you of things you have forgotten, and just great that you also learn new things. I haven't had a duff Yorkshire pudding since following Mr. Paul's example so I bet your son is pleased with his results. Best wishes to you and your family, Beth.
Savory pies are hard to beat, and for some reason here in the US they're not nearly so popular as they deserve to be.
This chicken and leek pie looks lovely - chicken and leeks are made for each other, no question - and a few mushrooms would be a great addition, as would a splash of white wine in the sauce.
An occasional garnish I use on some savory pies-after the eggwash-is to sprinkle some fennel seeds on the top of the pie. I like it on chicken based pies and they're lovely on pork pies. Maybe not on meat and potato or steak and kidney pies though. Not everyone is a fennel fan like me, however.
When making pastry in the food processor (which for me is almost always, nowadays - so quick and easy) I've found that placing the diced-up fat in the freezer for 15 or 20 minutes prior to whizzing up the flour and fat in the processor really helps keep the processor bowl clean and I think it improves the texture of the finished pastry also.
Hi David. I personally like to taste the ingredients and both chicken and leeks both have very delicate flavours which I don't hide with handful of extra things. Thanks for taking the time to comment.
A delicious looking pie Mr Paul, I'll be making that tomorrow for dinner. Many thanks for sharing the video
You're welcome, I hope you enjoy it Jane.
Thats where I went wrong. Now I know not to put hit fillings in pastry.
Thankyou xx
I have made the mistake of adding salt to recipies with stock cubes far too many times. Thank you for reminding me this time!
Mr. Paul, you have outdone yourself with this one!
I understand now, why you cut large chunks of chicken instead of small, and the piecrust and colour is magnificent!
Thank you!
Thank you kindly for watching me for such a long time, I really do appreciate your feedback.
I wish you would do pies for sale again. They were so good xx
The perfect chicken and leek pie. I know what I'm cooking tomorrow now 😋😋😋
That looks delicious Mr Paul. If we were doing a chicken gravy pie would you recommend doing the gravy the same way you made the white sauce. Must say white is your colour! You looked very good today. Thank you for explaining about flour and the resting and gluton, I found that very useful.
Thank you Belinda (everything else was in the wash or at the cleaners) LOL
Great tip to put it on a solid shelf rather than a rack.
Thankyou another tip use a silid tray. I always used wire and wondered why my apple pue vase was soggy xx0
Thank you Mr Paul, long may you Reign with your down to earth recipes, tips and advice.
You are very welcome John, Thanks for taking the time to comment.
Mr Paul that looks so delicious, im going to make it tonite! thanks for sharing
Oh thank you mr Paul. Just the the recipe I needed! Much love lisa xxx ❤😘
My pleasure and thank you for stopping by to watch.
Wow thanks. I have problems with arthritic hands. I never use myy food processor. Now Iu can xx
Mr Paul, your cooking skills shine in every video!
Thanks, i try my best and thank you for watching.
Sounds lovely xx
Thank you, Mr P. This is where home-made always trounces factory-produced. Not only is the pie filled to the top, but that added special ingredient - tender loving care - is included.
I have NEVER baked a pie in my life....and your video was like having a private instructor. I used chicken broth, and cream of chicken soup to make the filling. I also put in celery, carrots mushrooms and red pepper. The method was spot on.... my wife says it's magnificent!
I wish I could post a photo. Thank you Mr.Paul!
Sounds great, Thanks for your comment, You can always contact me or send a phot to me via email, I'm at PAUL@Mr-Pauls-Pantry.com
Received your photo and it looks terrific, than you.
Top notch video!
Yum! 💙👍
Just me checking in on more of your videos my friend xx Jean from Scotland.
Hello Mr Paul 😊
I greatly enjoy all your videos and always look forward to them!
This looks scrumptious 😋 I'll be making this for dinner tonight 😊
Hello Mr Paul, i have only just come across your channel by googling 'how to make homemade custard' , so with your help videos done slowly and very explained i made my first homemade custard, since then have watched your custard tarts video and Mincebeef pie and Onion recipe and have made them all. Reading the comments on this page and watching this video i heard you mentioned you have been suffering with arthritis since you were 28 and now at the age of 80 you are still baking, i dont blame you using a processor, i had a stroke at the age of 47 i am now in my 70th year and i always use a processor to mix everything. I see you are from Yorkshire did you live in the Dales, i see you live in Spain now, hopefully the heat there helps your arthritis a little. I live in the UK seven miles from the seaside city of Southend-On-Sea yes we are known now as a city no longer a town. Thank you Mr Paul for your outstanding videos, you take care. 🙂
Hi Keith, nice to hear from you, I had a bakery in Leeds before moving here to Granada, Spain 25 years ago. As for the arthritis, unfortunately, contrary to general belief it's not really affected by the weather, it's mostly down to diet. I get some very bad flare-ups even in the middle of August when it's around 45ºc. Thanks for watching and for taking the time to comment too. I do appreciate it. You can always contact me via email if you wish I'm at PAUL@Mr-Pauls-Pantry.com
Measuring the size of the pan on the floured table was so very clever. I've never seen it done before. Bravo.
Hi, after owning bakeries both in the UK and here in Spain over 60 years you do learn a few little tricks. Thanks for watching.
Looking forward to making this. The tip for marking out pastry size in the flour is genius. I wish I’d known that last summer - it would’ve saved a few quiche making temper tantrums! Thank you Mr Paul, everything looks tasty and easy to do ✨
Glad it was helpful Linda. Thanks or watching
Made your roast potatoes last night. Excellent! Recommend! Doing this pie today. Glad I discovered you 😀
Hi. Very patiently explained. Picked up a few valuable tips. Thank you 😊
That looks fab, made me hungry and I've just had dinner!!😂
🤤😋 Mouth watering 🤤😋 once again, I'm going to make this chicken & leek pie, as I've got loads of leeks, I've got a great leek soup to make. Thank you for sharing, 😉
I made this pie yesterday. It was dreamy! Served it with new potatos and brocoli. The thyme and rosemary addition was lovely and gentle. And the pastry strictly following your recipe came out really nice too with no soggy bottom.
Wonderful Belinda, that's what I like to hear, thank you for the feedback it's always appreciated.
Thanks, MR.PAUL, for sharing a classic family sharing meal, I'm certainly and are sure many will make this classic meal, thanks also for explaining the cooking procedure like the extra time needed for the cooking of the chicken in the sauce, this all helps understanding the art of cooking
Hi Mike, thanks for you comment. When I first started these videos it was my intention to pass on lots of the many tips and tricks I've picked up over my 60 years in the bakery business . It's nice to know someone appreciates them.
@Mr. Paul's Pantry I hope over your professional working career, you had some apprenticeship trainees , I'm absolutely sure they would have continued to become very confident professionals, I began my working life as a heating engineer with training by your age generation, my apprenticeship lads have all gone on the be very successful artisans
An amazing chicken and leek pie Mr. Paul! All from scratch! Made by your own hands! 🙌 😋 😋 😋
Thank You for the walk through, and taking the time to show us how your recipes are made!
I hope you had a great week Mr. Paul! ❤️ Looking forward to your weekly menu tomorrow! I’m sure your chicken and leek pie made the cut! 😊
Glad you enjoyed it Cheryl F, as for the Chicken & Leek Pie, when my taste test team (Bobs, Sally and Sue) had finished approving it I was lucky to get a slice. LOL
@@MrPaulsPantry It seems,
Bobs, Sally and Sue know a good homemade pie when they taste one! 😊
I’m glad you were able to hide a slice! 😉
I love the names of I believe Bobs is a girl too, which would make 3! It seems you are out numbered Mr. Paul! 😂
Please give your girls a pat from me! ❤️❤️❤️❤️
Gotta love the “taste test team!” 🐕 ❤️🐕❤️🐕❤️🐕❤️🐕❤️🐕❤️
I most certainly will Cheryl, at the moment it's 6.30am and they are all three on the sofa fast asleep and Bobs is snoring her head off.
@@MrPaulsPantry Gotta love our furry companions!
🐕❤️🐕❤️🐕❤️
I have to give this one a go Mr Paul. I hope you are recovering well.
Thank you so much Mr Paul, can’t wait to make this next week ❤
Hope you enjoy it Jo. Thanks for stopping by.
Looks absolutely delicious! I can sense the pastry melting in my mouth! Thank you for sharing Mr Paul.
My pleasure Simon and thank you for stopping by to watch.
Another great looking recipe, thumbs-up and saved to my ‘cooking’ playlist.
Thanks so much 😊 I really do appreciate you taking the time to comment, it's always nice to hear from you.
This pie looks so good! I know what you mean about shop-bought pies. You’re hard pressed to find any chicken at all, and the pastry is never as nice as homemade. I’ll have to give this a try when our stores have some leeks. Great video!
I hope you do and if you do, please let me know how it goes.
I've never poached chicken before whe nmakng a pie. i fry it up first. this is a great idea.
It keeps more moisture in the chicken I find. and I'm also using the cooking liquid too.
Definitely gonna make it m sounds yummy.. thank you for sharing 👌
Hope you enjoy it Juls, thanks for watching.
Hello Mr Paul.
I'm not from Yorkshire 😂 but I can't bear to waste any of my homemade pastry.
I always have some currants or raisins handy for the left over pastry, cooked along with any pies that I am making.
I nice swathe of butter on top with a cup of tea.
Sounds great Charles, thanks for watching and taking the time to comment too.
A lovely, simple, and tasty recipe, Mr Paul. I've been using a butter/lard mix for savoury pies for a few years now and find it makes for a lovely texture.
Your website's option to alter numbers has been very useful and I thank you for that
Me again! Lovely recipe. Will make this for supper next week. Friends coming around, just the job! Thank you. Can I freeze please? Thank you.
Yes you can Maggie. Thanks for watching
Cheese and onion pies for me this week with shop bought puff pastry... Tastes fabulous, I added 4 to the freezer for later as I want them.
Sounds good to me, I may be round shortly to try one out.
Looks scrumptious! I must make this pie! Thank you!
Hope you enjoy it Jenifer, thanks for stopping by.
U always make me smile with the intro 😊
Such the Kind Gentleman 🤗✨
Thank you Lara.
Thankyou mr Paul such a scrumptious pie I have to try this with your recipe for the sauce,every time you do a recipe there’s always we tips we learn along the way,your by far the best man here good wholesome recipes that are easy to follow Thank-you one again ❤
You are most welcome Bebe, thanks for commenting
Hi Mr Paul
You are my cookery angel.
I can now use my processor to make pastry.
My joints on both hands are bad so its ideal. Also tips for solid tray and dont put hot food in pastry.
I tried to email but said couldnt find the address.
We have had it 2 days. Got to make more.
Thankyou xx
Wonderful! My email address is PAUL@Mr-Pauls-Pantry.com
It's important you put the dashes in the address.
Chicken pie 🥧 😋
Hi Paul, the chicken pie looks great. One question, when you mix the chicken and the leeks, are you supposed to remove the skin? I think yes, but I just want to check to see if there are any reasons afor which we need to keep the skin one. Thanks
Mr Paul Sir, may I congratulate you on another welcome recipe.
Firstly, does the baking dish need to be greased before offering the pastry base and second there's no leeks here but there are rather large spring onions, will they be okay?
Thank you so much.
it's always a good idea to grease the dish just in case. Not sure about the onions, leeks are a very mild flavour and the onions may or mat not work.
Like you I live on my own. If I where to make individual sized pies will they freeze successfully?
Yes certainly Steve, You can freeze then raw or cooked, however, if you freeze them raw, defrost overnight in the fridge and then bake as normal. I coked ones are frezan, defrost overnight in fridge and then re- heat at 170ºc for about 20 mins. Hope this helps.
@@MrPaulsPantry Thank you!
Are you using chicken breast
Chrissie, you didn't watch the video did you? I clearly said and showed on camera I was using Chicken Thighs, but you could use whatever you wish.
so are you eating pie all week long of do you freeze portions?
Hello Melbourne Shorts, by the time my taste test team (Bobs, Sally & Sue, my rescue dogs) have finished approving it I'm lucky to get a slice myself. LOL Thanks watching and for taking the time to comment too.
Happy Saint Patrick's Day 🍀🍻
Thank you, the same to you too.