Leek and Chicken Pie

Name: Leek and Chicken Pie
Yield: 4 servings
Cuisine: British
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; 150 ml white wine; 150 ml chicken stock, hot; 142 ml carton double cream; Sprigs fresh tarragon, leaves picked and roughly chopped; 375 g pack ready-rolled short crust pastry; 1 medium egg

Tom Jacobs @snakey_jakey

Cambridge

Leek and Chicken Pie

Tom Jacobs @snakey_jakey

Saved

Ingredients

4 servings

2 tbspvegetable oil
1onion, finely chopped
2medium leeks, washed, trimmed and thickly sliced
4skinless chicken breasts, cut into bite-size pieces
1garlic clove, crushed
150 mlwhite wine
150 mlchicken stock, hot
142 mlcarton double cream
Sprigsfresh tarragon, leaves picked and roughly chopped
375 gpack ready-rolled short crust pastry
1medium egg

Saved

Steps

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.
3

Stir in the garlic, add the wine and bubble away until reduced by two-thirds.
4

Pour in the stock and simmer until reduced by half.
5

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

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