Chicken & Leek Pie
Easy
Creamy chicken pie is perfect for a Saturday night dinner with the family.
PREP IN
15 MIN
COOK IN
40 MIN
SERVE
4
Chicken & Leek Pie
Easy
PREP IN
15 MIN
COOK IN
40 MIN
SERVE
4
Introduction
Creamy chicken pie is perfect for a Saturday night dinner with the family.
Ingredients
- 2 tbsp olive oil
- 2 leeks, washed and finely sliced
- 4 chicken breasts, cut into bite-sized pieces
- 1 garlic clove, crushed
- 1 tbsp chopped fresh thyme
- 150ml white wine
- 150ml chicken stock
- 142ml double cream
- 1 sheet ready rolled puff pastry
- 1 egg, beaten
Method
- 1. Heat the oil in a large frying pan and cook the leeks over a medium heat for 5 minutes, until softened. Add the chicken and cook, stirring, for another 5 minutes. Stir in the garlic, thyme and white wine and allow to reduce by half.
- 2. Pour in the stock and cream and simmer for 5 minutes, until slightly thickened. Spoon into a 2.5 litre pie dish and leave too cool. Preheat the oven to 180C/350F/gas mark 4.
- 3. Place the pastry over the pie filling, pressing into the sides of the pie dish, crimping with your fingertips. Prick the top of the pastry with a knife to allow steam to escape during the cooking process. Brush the egg over the pastry top.
- 4. Bake for 35-40 minutes, until the pastry is golden brown and puffed up.
