Chicken and Leek Pie - BigOven 173106

Chicken and Leek Pie

Ready in 1 hour
10 review(s) averaging 4.7. 100% would make again

Top-ranked recipe named "Chicken and Leek Pie"

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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

Ingredients

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2 tablespoons Vegetable oil
1 medium Onion; finely chopped
2 medium leeks; washed, trimmed and thickly sliced
4 skinless chicken breasts; cut into bite-size pieces
1 medium clove garlic; crushed
150 mililiters White wine
150 milliliters chicken stock; hot
142 milliliters double cream; carton
2 small sprigs fresh tarragon; leaves picked and roughly chopped
375 grams ready-rolled puff pastry
1 medium Egg

Original recipe makes 4

Servings  

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.

Credits

Added on Award Medal

photo by magpie1428 magpie1428

photo by Lukehi Lukehi

photo by Lukehi Lukehi

photo by vixson83 vixson83

photo by vixson83 vixson83

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Calories Per Serving: 1040 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Very yummy, very creamy.
sarahgillum 2 months ago
My family love this use many times
chefcharlotte1 6 months ago
Yum. The whole family liked it. Next time I'm making a double recipe because my two teenage sons devoured it and there was not enough for the rest of us.
Moomah 1 year ago
Easy yummy and went down well with whole family!
vixson83 1 year ago
Made this pie for dinner this evening and it's all gone already! Delicious and so easy. I served it with honey roasted veg (carrots, parsnips, butternut, red onion and garlic) which went really well with the flavour
ska01 2 years ago
We ate this last night and thoroughly enjoyed the pie. I added some chopped ham and a hard boiled egg. My wife said she didn't want breakfast, because it may overlay the memory of our supper! Praise indeed. Thank you.
dickywoollard 2 years ago
Great, the family loved it!
Ndeborah 4 years ago
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 4 years ago
I put shortcrust pastry on the bottom of a large dish and puff pastry on the top and yummy the best pie ever. Oh and a tbs of soy in the mix.. Delish.
knburnsy 4 years ago
[I posted this recipe.]
danpa 5 years ago
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