Leek and Chicken Pie
Leek and Chicken Pie

Hey everyone, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, leek and chicken pie. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Leek and Chicken Pie is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Leek and Chicken Pie is something that I have loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can cook leek and chicken pie using 11 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Leek and Chicken Pie:
  1. Make ready 2 tbsp vegetable oil
  2. Take 1 onion, finely chopped
  3. Get 2 medium leeks, washed, trimmed and thickly sliced
  4. Get 4 skinless chicken breasts, cut into bite-size pieces
  5. Prepare 1 garlic clove, crushed
  6. Make ready 150 ml white wine
  7. Prepare 150 ml chicken stock, hot
  8. Prepare 142 ml carton double cream
  9. Take Sprigs fresh tarragon, leaves picked and roughly chopped
  10. Make ready 375 g pack ready-rolled puff pastry
  11. Get 1 medium egg
Instructions to make Leek and Chicken Pie:
  1. 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.
  2. Add the chicken pieces and cook, stirring, for another 4-5 minutes.
  3. Stir in the garlic, add the wine and bubble away until reduced by two-thirds.
  4. Pour in the stock and simmer until reduced by half.
  5. Add the cream and tarragon, bring to the boil, then simmer for 5-6 minutes until thickened.
  6. Season, then spoon into a 2.5-litre pie dish (or 4 x 300ml ovenproof dishes). Set aside to cool.
  7. 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.
  8. 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.

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