Leek and Chicken Pie
Leek and Chicken Pie

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, leek and chicken pie. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Leek and Chicken Pie is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Leek and Chicken Pie is something which I have loved my entire life. They are nice and they look wonderful.

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.

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

The ingredients needed to make Leek and Chicken Pie:
  1. Take 2 tbsp vegetable oil
  2. Get 1 onion, finely chopped
  3. Prepare 2 medium leeks, washed, trimmed and thickly sliced
  4. Prepare 4 skinless chicken breasts, cut into bite-size pieces
  5. Take 1 garlic clove, crushed
  6. Prepare 150 ml white wine
  7. Make ready 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. Prepare 1 medium egg

How to make chicken and leek pie. 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. This pie is all about wholesome goodness.

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.

With beautifully flaky pastry and a hint of mustard cutting through the creamy filling, this recipe is perfect for a family weekend lunch. A chicken and leek pie with a crisp topping of filo pastry. Chill for up to two days or freeze for up to a month. Place on top of the pie and trim the excess pastry. This chicken pie is a family favourite.

So that’s going to wrap it up with this exceptional food leek and chicken pie recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!