date: 2020-07-27T05:14:07.725Z image: https://img-global.cpcdn.com/recipes/d06e87c9b14f3213/751x532cq70/leek-and-chicken-pie-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/d06e87c9b14f3213/751x532cq70/leek-and-chicken-pie-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/d06e87c9b14f3213/751x532cq70/leek-and-chicken-pie-recipe-main-photo.jpg author: Mittie Torres ratingvalue: 4.1 reviewcount: 21145 recipeingredient: - "2 tbsp vegetable oil" - "1 onion finely chopped" - "2 medium leeks washed trimmed and thickly sliced" - "4 skinless chicken breasts cut into bitesize pieces" - "1 garlic clove crushed" - "150 ml white wine" - "150 ml chicken stock hot" - "142 ml carton double cream" - "Sprigs fresh tarragon leaves picked and roughly chopped" - "375 g pack readyrolled short crust pastry" - "1 medium egg" recipeinstructions: - "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." - "Add the chicken pieces and cook, stirring, for another 4-5 minutes." - "Stir in the garlic, add the wine and bubble away until reduced by two-thirds." - "Pour in the stock and simmer until reduced by half." - "Add the cream and tarragon, bring to the boil, then simmer for 5-6 minutes until thickened." - "Season, then spoon into a 2.5-litre pie dish (or 4 x 300ml ovenproof dishes). Set aside to cool." - "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." - "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." categories: - Recipe tags: - leek - and - chicken katakunci: leek and chicken nutrition: 107 calories recipecuisine: American preptime: "PT16M" cooktime: "PT31M" recipeyield: "3" recipecategory: Dinner ---  Hey everyone, hope you're having an incredible day today. Today, we're going to make a distinctive dish, leek and chicken pie. It is one of my favorites food recipes. This time, I will 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. An easy chicken and leek pie that's a real crowd-pleaser for all the family. Leek and Chicken Pie is one of the most well liked of current trending foods in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Leek and Chicken Pie is something that I have loved my whole life. To begin 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 cook that. ##### The ingredients needed to make Leek and Chicken Pie: 1. Prepare 2 tbsp vegetable oil 1. Make ready 1 onion, finely chopped 1. Prepare 2 medium leeks, washed, trimmed and thickly sliced 1. Get 4 skinless chicken breasts, cut into bite-size pieces 1. Take 1 garlic clove, crushed 1. Take 150 ml white wine 1. Get 150 ml chicken stock, hot 1. Take 142 ml carton double cream 1. Get Sprigs fresh tarragon, leaves picked and roughly chopped 1. Make ready 375 g pack ready-rolled short crust pastry 1. Prepare 1 medium egg 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. 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 pie is all about wholesome goodness. ##### Instructions 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. 1. Add the chicken pieces and cook, stirring, for another 4-5 minutes. 1. Stir in the garlic, add the wine and bubble away until reduced by two-thirds. 1. Pour in the stock and simmer until reduced by half. 1. Add the cream and tarragon, bring to the boil, then simmer for 5-6 minutes until thickened. 1. Season, then spoon into a 2.5-litre pie dish (or 4 x 300ml ovenproof dishes). Set aside to cool. 1. 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. 1. 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. 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 pie is all about wholesome goodness. With beautifully flaky pastry and a hint of mustard cutting through the creamy filling, this recipe is perfect for a family weekend lunch. 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. 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