Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, leek and chicken pie. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Leek and Chicken Pie is one of the most popular of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Leek and Chicken Pie is something which I have loved my whole life. They are nice and they look wonderful.
This pie is all about wholesome goodness. With beautifully flaky pastry and a hint of mustard cutting through the creamy filling, this recipe is perfect for a family weekend lunch. This easy chicken and leek pie is a firm favourite in my house.
To get started with this recipe, we must prepare a few ingredients. You can cook leek and chicken pie using 11 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Leek and Chicken Pie:
- Take 2 tbsp vegetable oil
- Get 1 onion, finely chopped
- Get 2 medium leeks, washed, trimmed and thickly sliced
- Prepare 4 skinless chicken breasts, cut into bite-size pieces
- Take 1 garlic clove, crushed
- Make ready 150 ml white wine
- Get 150 ml chicken stock, hot
- Get 142 ml carton double cream
- Get Sprigs fresh tarragon, leaves picked and roughly chopped
- Prepare 375 g pack ready-rolled puff pastry
- Get 1 medium egg
Spoon your filling mixture into the pie dish and sprinkle over the cheese. Place mixture into a pie dish and place puff pastry lid on top, crimp the edges and brush with the beaten egg. In a large saucepan, melt the butter. Chicken and leek pie is a comfort food classic.
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.
Cook this hearty, warming winter recipe for the family, served with plenty of greens and mash. Heat the butter and oil in a large frying pan and fry the bacon until crisp. Pour in the chicken stock a third at a time, stirring continuously and making sure the sauce is thick and smooth before adding the next batch. Add chicken and leeks to the pot and crumble in the stock cube and season. Fill with chicken and leek mixture and cover with a layer of puff pastry. (At this stage, you can brush the top with egg, if desired).
So that’s going to wrap it up for this exceptional food leek and chicken pie recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
