Leek and Chicken Pie
Leek and Chicken Pie

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, leek and chicken pie. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Add the leek, garlic, soft cheese, mustard, stock. I used one massive leek and it was more than enough leek. Added some herbs to my roasted chicken breasts. The people who added other vegetables must have a bigger skillet than I do.

Leek and Chicken Pie is one of the most popular of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Leek and Chicken Pie is something which I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can have 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:
  1. Take 2 tbsp vegetable oil
  2. Make ready 1 onion, finely chopped
  3. Make ready 2 medium leeks, washed, trimmed and thickly sliced
  4. Make ready 4 skinless chicken breasts, cut into bite-size pieces
  5. Prepare 1 garlic clove, crushed
  6. Prepare 150 ml white wine
  7. Get 150 ml chicken stock, hot
  8. Get 142 ml carton double cream
  9. Make ready Sprigs fresh tarragon, leaves picked and roughly chopped
  10. Prepare 375 g pack ready-rolled short crust pastry
  11. Take 1 medium egg

Great for batch cooking and kids love it! This comforting potato topped pie couldn't be easier to make. Chicken-and-Leek Pie Be the first to rate & review! For Curtis Stone 's take on a classic chicken pot pie, the chef folds sweet sliced leeks and fresh tarragon in with the creamy chicken.

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.

Chicken-and-Leek Pie Be the first to rate & review! For Curtis Stone 's take on a classic chicken pot pie, the chef folds sweet sliced leeks and fresh tarragon in with the creamy chicken. Chicken and leek pie is an old fashioned British pie that's delightfully creamy and packed with chicken and leeks under a buttery shortcrust pastry crust. Serve this homemade dish with mash or mushy peas to make a wonderful winter dinner the whole family will love. Put the chicken into a deep pan that is just large enough to hold it quite snugly.

So that’s going to wrap it up with this special food leek and chicken pie recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!