Leek and Chicken Pie

Name: How to cook Leek and Chicken Pie - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Tom Jacobs

Leek and Chicken Pie

Ingredient

Food ration :

4 servings

2 tbsp

medium leeks, washed, trimmed and thickly sliced

skinless chicken breasts, cut into bite-size pieces

fresh tarragon, leaves picked and roughly chopped

375 g

pack ready-rolled short crust pastry

Cooking instructions

* Step 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.

* Step 2

Add the chicken pieces and cook, stirring, for another 4-5 minutes.

* Step 3

Stir in the garlic, add the wine and bubble away until reduced by two-thirds.

* Step 4

Pour in the stock and simmer until reduced by half.

* Step 5

Add the cream and tarragon, bring to the boil, then simmer for 5-6 minutes until thickened.

* Step 6

Season, then spoon into a 2.5-litre pie dish (or 4 x 300ml ovenproof dishes). Set aside to cool.

* Step 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.

* Step 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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