Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, leek and chicken pie. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Leek and Chicken Pie is one of the most favored of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Leek and Chicken Pie is something that I have loved my whole life.
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 prepare a few components. You can cook 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:
- Make ready 2 tbsp vegetable oil
- Make ready 1 onion, finely chopped
- Get 2 medium leeks, washed, trimmed and thickly sliced
- Prepare 4 skinless chicken breasts, cut into bite-size pieces
- Get 1 garlic clove, crushed
- Make ready 150 ml white wine
- Get 150 ml chicken stock, hot
- Take 142 ml carton double cream
- Get Sprigs fresh tarragon, leaves picked and roughly chopped
- Make ready 375 g pack ready-rolled puff pastry
- Take 1 medium egg
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. 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 pie is all about wholesome goodness.
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.
With beautifully flaky pastry and a hint of mustard cutting through the creamy filling, this recipe is perfect for a family weekend lunch. 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 is going to wrap this up for this exceptional food leek and chicken pie recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
