Chicken And Leek Pie
Nestled beneath a flaky puff pastry lid lies a comforting blend of tender diced chicken, earthy mushrooms, and fragrant leeks enveloped in a decadent creamy sauce infused with the subtle hint of dried tarragon. This Chicken, Leek, and Mushroom Pie is a delightful harmony of savory flavors, encased in a golden crust that whispers promises of heartwarming satisfaction with every bite. Enjoy this cozy dish with a side of steamed new potatoes for a truly comforting meal that is sure to be a family favorite.
— Constant Cookbook
Ingredients
- 570g diced chicken breast
- 2 leeks, chopped
- 250g mushrooms, chopped
- 50g butter
- 3tbsp plain flour
- 300ml chicken stock
- 150ml double cream
- 3tbsp dried tarragon
- 500g puff pastry
- 1 beaten egg
Instructions
- Pre heat oven 170 (fan assisted), 190/ gas 5.
- Melt half the butter in a large frying pan,add the chicken and fry until coloured all over. Remove and set aside.
- Melt the remaining butter and fry the leeks and mushrooms for 5mins or until soft. Add the chicken and stir, sprinkle in the flour and stir well.
- Pour over the chicken stock, stir and season well. Simmer for 5mins over a gentle heat.
- Take off the heat and add the cream, stir well then add the tarragon. Stir again.
- Roll out the puff pastry. Place mixture into a pie dish and place puff pastry lid on top, crimp the edges and brush with the beaten egg. Place in pre heated oven for 30 mins or until pastry has turned golden brown. Best served with steamed new potatoes!
Yield
Serves 4
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