Serves 4

Chicken and leek pie recipe

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Takes 11/2 hours to make, plus chilling

2 tbsp vegetable oil
1 onion, finely chopped
2 medium leeks, washed, trimmed and thickly sliced
4 skinless chicken breasts, cut into bite-size pieces
1 garlic clove, crushed
150ml white wine
150ml chicken stock, hot
142ml carton double cream
Sprigs fresh tarragon, leaves picked and roughly chopped
375g pack ready-rolled
puff pastry
1 medium egg

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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 220°C/fan200°C/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.

Nutritional info

Per serving: 821kcals, 51.8g fat (13.7g saturated), 48.1g protein, 39.2g carbs, 4.6g sugar, 1.1g salt

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mrdaniel1976 | April 7

Absolutely FANTASTIC recipe. I will definately be making this again.... and maybe next time I will share it!! YUMMMMMMMY!!

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