Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to make a special dish, leek and chicken pie. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Make our comforting chicken and leek pie with a flaky puff pastry crust. Bursting with seasonal flavours, this easy pie recipe is perfect for entertaining. Heat the butter and oil in a large frying pan and fry the bacon until crisp.

Leek and Chicken Pie is one of the most well liked of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look fantastic. Leek and Chicken Pie is something that I have loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook leek and chicken pie using 11 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Leek and Chicken Pie:

1. Take 2 tbsp vegetable oil
2. Make ready 1 onion, finely chopped
3. Get 2 medium leeks, washed, trimmed and thickly sliced
4. Get 4 skinless chicken breasts, cut into bite-size pieces
5. Prepare 1 garlic clove, crushed
6. Prepare 150 ml white wine
7. Take 150 ml chicken stock, hot
8. Prepare 142 ml carton double cream
9. Take Sprigs fresh tarragon, leaves picked and roughly chopped
10. Prepare 375 g pack ready-rolled puff pastry
11. Get 1 medium egg

This hearty chicken pie is perfect any day of the week. 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. How to make chicken and leek pie.

Steps 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.

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. 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. Place on top of the pie and trim the excess pastry. This chicken pie is a family favourite.

So that is going to wrap this up for this exceptional food leek and chicken pie recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!