Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, leek and chicken pie. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
This easy chicken and leek pie is a firm favourite in my house. It's easy to make, really tasty, and approved by both my kids and my husband! In full disclosure, I will let you know that one of my kids only eats the chicken from the filling, maybe one tiny piece of carrot and the pastry on top, but she's 'learning to like' stuff so that.
Leek and Chicken Pie is one of the most well liked of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Leek and Chicken Pie is something which I have loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can cook leek and chicken pie using 11 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Leek and Chicken Pie:
- Make ready 2 tbsp vegetable oil
- Prepare 1 onion, finely chopped
- Make ready 2 medium leeks, washed, trimmed and thickly sliced
- Prepare 4 skinless chicken breasts, cut into bite-size pieces
- Get 1 garlic clove, crushed
- Take 150 ml white wine
- Take 150 ml chicken stock, hot
- Prepare 142 ml carton double cream
- Prepare Sprigs fresh tarragon, leaves picked and roughly chopped
- Take 375 g pack ready-rolled puff pastry
- Make ready 1 medium egg
Place mixture into a pie dish and place puff pastry lid on top, crimp the edges and brush with the beaten egg. Line the tin and leave the excess hanging over. Roll the remainder of the pastry to fit the top. Spoon your filling mixture into the pie dish and sprinkle over the cheese.
Steps to make Leek and Chicken Pie:
- Heat the oil in a large frying pan over a medium heat. Add the onion and leeks and cook for 4-5 minutes until softened.
- Add the chicken pieces and cook, stirring, for another 4-5 minutes.
- Stir in the garlic, add the wine and bubble away until reduced by two-thirds.
- Pour in the stock and simmer until reduced by half.
- Add the cream and tarragon, bring to the boil, then simmer for 5-6 minutes until thickened.
- Season, then spoon into a 2.5-litre pie dish (or 4 x 300ml ovenproof dishes). Set aside to cool.
- Brush a little water along the edge of the pie dish or dishes. Unroll the pastry and cut out a piece large enough to cover the dish or dishes. Press down the edges and trim off the excess. Snip a small hole in the centre of the pastry to let the steam escape. Put on a baking tray and chill for 15 minutes.
- Meanwhile, preheat the oven to 220C/fan200C/gas 7. Beat the egg with a little salt, then brush over the pastry. Bake for 40-45 minutes (20-25 minutes if you are making individual pies) until the pastry is golden.
Flip over and add the hot stock. Remove the cooked chicken and strain the stock. Cook chicken and leeks together for a delicious flavour combination in a whole range of dishes, including comforting springtime pies, creamy stews, traybakes, and terrines. Cover pie with rolled out topping, pressing firmly to seal edges. Cut a couple of notches in the top to allow steam to escape.
So that is going to wrap this up for this special food leek and chicken pie recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
