Easy chicken and leek pie

Easy chicken and leek pie
  • Serves icon Serves 4
  • Time icon Takes 1½ hours to make, plus chilling

Chicken and leek pie is a comfort food classic. Cook this hearty, warming winter recipe for the family, served with plenty of greens and mash.

After something a little quicker? This chicken and leek pie, topped with puff pastry, is ready in 50 minutes.

Nutrition: per serving

Calories
821kcals
Fat
51.8g (13.7g saturated)
Protein
48.1g
Carbohydrates
39.2g (4.6g sugar)
Salt
1.1g
Calories
821kcals
Fat
51.8g (13.7g saturated)
Protein
48.1g
Carbohydrates
39.2g (4.6g sugar)
Salt
1.1g

Ingredients

  • 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

Method

  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.
  5. 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.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe now

Rate & review

Rate

3.3 votes

Reviews

Share your thoughts...

Rate & review

Rate

3.3 votes

Subscribe to our magazine

Subscribe to delicious. magazine this month, save over 40% and get a free 1 year tastecard membership

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine