Chicken and Leek Pie

Chicken and Leek Pie

Chicken and Leek Pie

This is a simple, tasty pie and versatile, too. I like to add mushrooms to the leeks but you could just add whatever veg you happen to have in the fridge- just remember to chop them fairly small.

You can also use frozen puff pastry if time is short for pastry making. Alternatively the chicken and leek filling is also really nice just served with mash or with a jacket potato.  
  Ingredients
  • * Pastry - recipe here
  • * 2 tbsp olive oil
  • * 1 onion chopped
  • * 1 large leek - sliced
  • * 1 garlic clove
  • * 100g mushrooms (approx.)
  • * 3 chicken breasts - in bite-size pieces
  • * 200 ml white wine
  • * 100 ml chicken stock
  • * 200 ml carton double cream
  • * 1/2 teasp. dried tarragon
1. Heat the oil, add the onion, leeks and garlic and cook for 3-4 mins. 2. Add the chicken pieces and cook another 4-5 minutes.
Cleaning a Leek

Cleaning a Leek

Washing the Leeks

Washing the Leeks

Frying the Leeks and Onion

Frying the Leeks and Onion

Browning the Chicken

Browning the Chicken

3. Add the wine and stock and simmer until reduced by half. 4. Add the cream, black pepper and tarragon and simmer until thickened.
Mushroom, Stock and Wine

Mushroom, Stock and Wine

Add the Cream and Pepper

Add the Cream and Pepper

Decorate the Pie

Decorate the Pie

The Cooked Pie

The Cooked Pie

5. Put the mixture into a pie dish, cool a little then cover with pastry. 6. Decorate the top of the pie from the pastry trimmings and brush the top with a beaten egg. 7. Bake in a pre-heated oven - 220°C (190°C fan) for about 40 minutes til it's nice and brown. Best served with mashed, boiled or baked potatoes and NOT (according to my family) with rice! 🙂
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