Chicken and Leek Pie
Mothers can easily steal the show with this Irish recipe for creamy chicken and leek pie."I love tarragon. So this recipe was right up my alley. My husband and I enjoyed this meal so much we ate the whole pie in one sitting. ( I did half the recipe) we didn't have double cream but normal cream worked well. I also found that it worked well with just under a cup of each of the wine and chicken stock and half a cup of the cream worked well. Yumm!" - Zekenz
Yield: 4 Ready in 1 hours, 35 minutes
77 people trying soon
|2 tablespoonsVegetable oil|
|1 mediumOnion; finely chopped|
|2 mediumleeks; washed, trimmed and thickly sliced|
|4 skinless chicken breasts; cut into bite-size pieces|
|1 medium clovegarlic; crushed|
|150 mililitersWhite wine|
|150 milliliterschicken stock; hot|
|142 millilitersdouble cream; carton|
|2 small sprigsfresh tarragon; leaves picked and roughly chopped|
|375 gramsready-rolled puff pastry|
Chicken and Leek Pie Preparation
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. 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.
3. 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.
4. 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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