Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, leek and chicken pie. One of my favorites. For mine, I’m gonna make it a little 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. 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 on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Leek and Chicken Pie is something which I have loved my entire life.

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

Place on top of the pie and trim the excess pastry. This chicken pie is a family favourite. I have not always had the best outcomes with pastry but this was a winner. I used chicken mince and added sweetcorn.

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.

This is a classic dish, one of my all time favourites actually. Done right this will have everyone begging for more! Its simple and really easy to make. 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. 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.

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