Leek and Chicken Pie
Leek and Chicken Pie

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, leek and chicken pie. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really 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 foods on earth. It is simple, it is fast, it tastes delicious. 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 begin with this recipe, we have to prepare a few components. You can have 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. Take 2 tbsp vegetable oil
  2. Make ready 1 onion, finely chopped
  3. Make ready 2 medium leeks, washed, trimmed and thickly sliced
  4. Get 4 skinless chicken breasts, cut into bite-size pieces
  5. Get 1 garlic clove, crushed
  6. Prepare 150 ml white wine
  7. Get 150 ml chicken stock, hot
  8. Get 142 ml carton double cream
  9. Make ready Sprigs fresh tarragon, leaves picked and roughly chopped
  10. Make ready 375 g pack ready-rolled puff pastry
  11. Get 1 medium egg

Use this chicken pie recipe to feed the family a delicious, warming meal. The chicken and leek filing is tasty and moist, topped with ready-made puff pastry. 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 article contains affiliate links, which means we may earn a small amount of money if a reader clicks through and makes a purchase.

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.

All our articles and reviews are written independently by the Netmums editorial team. Place on top of the pie and trim the excess pastry. This chicken pie is a family favourite. I have not always had the best outcomes with pastry but this was a winner. I used chicken mince and added sweetcorn.

So that’s going to wrap it up with this special food leek and chicken pie recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!