Recipe of Homemade Leek and Chicken Pie

Hello everybody, it is Ramsay, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, leek and chicken pie. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look 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. Transfer the chicken to a plate. Strip the meat off the chicken, cut.

Leek and Chicken Pie is one of the most popular of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Leek and Chicken Pie is something that I’ve loved my entire life. They’re nice and they look wonderful.

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

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. 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.

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.

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. 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. Roll the pie pastry out large enough to cover the top of the dish, and place over the top. Crimp the sides down with a fork, and trim the excess from the edges.

So that’s going to wrap this up with this special food leek and chicken pie recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!