Recipe: Perfect Leek and Chicken Pie

Delicious, fresh and tasty.

Leek and Chicken Pie. 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.

Leek and Chicken Pie Add the leek, garlic, soft cheese, mustard. Line the tin and leave the excess hanging over. Roll the remainder of the pastry to fit the top. You can have Leek and Chicken Pie using 11 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Leek and Chicken Pie

  1. Prepare of vegetable oil.
  2. It's of onion, finely chopped.
  3. Prepare of medium leeks, washed, trimmed and thickly sliced.
  4. You need of skinless chicken breasts, cut into bite-size pieces.
  5. You need of garlic clove, crushed.
  6. Prepare of white wine.
  7. It's of chicken stock, hot.
  8. It's of carton double cream.
  9. You need of fresh tarragon, leaves picked and roughly chopped.
  10. It's of pack ready-rolled puff pastry.
  11. Prepare of medium egg.

Spoon your filling mixture into the pie dish and sprinkle over the cheese. 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. Pour over the chicken stock, stir and season well. Take off the heat and add the cream, stir well then add the tarragon.

Leek and Chicken Pie directions

  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..

Place mixture into a pie dish and place puff pastry lid on top, crimp the edges and brush with the beaten egg. Cover pie with rolled out topping, pressing firmly to seal edges. Cut a couple of notches in the top to allow steam to escape. Cook's note: If preferred, individual pastry cut-outs can be cooked on top of the pie. Chicken and leek pie is a comfort food classic.