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Alright, don’t linger, let’s task this leek and chicken pie menu with 11 elements which are absolutely easy to have, and we have to process them at the very least through 8 ways. You should invest a while on this, so the resulting food could be perfect.

Ingredients requirements Leek and Chicken Pie:

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

Leek and Chicken Pie instructions:

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.

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