Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, leek and chicken pie. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
An easy chicken and leek pie that's a real crowd-pleaser for all the family. Easy as (chicken and leek) pie. The sauce is made with a soft cream cheese with wholegrain mustard.
Leek and Chicken Pie is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Leek and Chicken Pie is something that I have loved my whole life. They are nice and they look fantastic.
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 that.
The ingredients needed to make Leek and Chicken Pie:
- Prepare 2 tbsp vegetable oil
- Prepare 1 onion, finely chopped
- Prepare 2 medium leeks, washed, trimmed and thickly sliced
- Prepare 4 skinless chicken breasts, cut into bite-size pieces
- Make ready 1 garlic clove, crushed
- Make ready 150 ml white wine
- Take 150 ml chicken stock, hot
- Get 142 ml carton double cream
- Prepare Sprigs fresh tarragon, leaves picked and roughly chopped
- Prepare 375 g pack ready-rolled puff pastry
- Make ready 1 medium egg
Done right this will have everyone begging for more! Its simple and really easy to make. And this version filled with chicken and leek is a fantastic pie to get started with, if this type of dish is not already one of your favorites. This chicken and leek pie includes freshly poached chicken and homemade pastry but this is an ideal recipe for using up leftover roast chicken and, if time is short, use ready made pastry or just a pastry top.
Instructions 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.
I prefer to make my pastry with a high quantity of fat to flour as I like the pastry to melt. Place on top of the pie and trim the excess pastry. This hearty chicken pie is perfect any day of the week. Flaky puff pastry encases a delicious filling made with chicken and leeks in a creamy sauce. Fill with chicken and leek mixture and cover with a layer of puff pastry.
So that is going to wrap this up for this exceptional food leek and chicken pie recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
