Chicken & Leek Pie
This Chicken & Leek Pie is the perfect addition to a winter's day or evening. Especially since it's so easy to prepare.
Recipe Tip This pie is also fabulous with a potato topping. Replace the top with mashed potato and sprinkle over cheese.
Ingredients
- 1 large leek, sliced lengthwise then chopped
- 1 carrot, grated
- 1/2 teaspoons wholegrain mustard
- 1 1/2 cups chicken stock
- 400 grams chicken breast, cooked and shredded
- 50 grams grated tasty cheese
- 300 grams green beans, steamed
- 400 grams flaky puff pastry
- 2 cloves garlic, crushed
- 1 pinch pepper
- 1 egg, beaten with 1 tbs water
- 2 teaspoons tarragon
- 20 grams butter, salted
- 20 grams plain flour
- 1 pinch salt
- 1 large leek, sliced lengthwise then chopped
- 1 carrot, grated
- 1/2 teaspoons wholegrain mustard
- 1 1/2 cups chicken stock
- 400 grams chicken breast, cooked and shredded
- 50 grams grated tasty cheese
- 300 grams green beans, steamed
- 400 grams flaky puff pastry
- 2 cloves garlic, crushed
- 1 pinch pepper
- 1 egg, beaten with 1 tbs water
- 2 teaspoons tarragon
- 20 grams butter, salted
- 20 grams plain flour
- 1 pinch salt
- Step 1 of 7Melt butter in a medium sized pot. Add garlic, leek and carrot. Cook on low heat, covered. Cook vegetables until soft, but not browned.
- Step 2 of 7Add tarragon, mustard and stir. Add flour, stir and cook for 2 minutes. Slowly add chicken stock, stirring until it has thickened. Season with salt and pepper. Set aside to cool.
- Step 3 of 7Add chicken and stir through.
- Step 4 of 7Preheat oven to 200°C.
- Step 5 of 7On a lightly floured board, roll ¾ of the pastry to fit a 20cm pie dish/springform tin. Line the tin and leave the excess hanging over. Roll the remainder of the pastry to fit the top.
- Step 6 of 7Spoon your filling mixture into the pie dish and sprinkle over the cheese. Brush the edges of the pastry with beaten egg and place on the top pressing the edges together. Brush the top with remaining egg. Bake for 40 minutes until pastry is puffed and golden.
- Step 7 of 7Remove from oven and allow to set for 15 minutes. Serve with green beans.
Method
- Step 1 of 7Melt butter in a medium sized pot. Add garlic, leek and carrot. Cook on low heat, covered. Cook vegetables until soft, but not browned.
- Step 2 of 7Add tarragon, mustard and stir. Add flour, stir and cook for 2 minutes. Slowly add chicken stock, stirring until it has thickened. Season with salt and pepper. Set aside to cool.
- Step 3 of 7Add chicken and stir through.
- Step 4 of 7Preheat oven to 200°C.
- Step 5 of 7On a lightly floured board, roll ¾ of the pastry to fit a 20cm pie dish/springform tin. Line the tin and leave the excess hanging over. Roll the remainder of the pastry to fit the top.
- Step 6 of 7Spoon your filling mixture into the pie dish and sprinkle over the cheese. Brush the edges of the pastry with beaten egg and place on the top pressing the edges together. Brush the top with remaining egg. Bake for 40 minutes until pastry is puffed and golden.
- Step 7 of 7Remove from oven and allow to set for 15 minutes. Serve with green beans.
Method
- Step 1 of 7Melt butter in a medium sized pot. Add garlic, leek and carrot. Cook on low heat, covered. Cook vegetables until soft, but not browned.
- Step 2 of 7Add tarragon, mustard and stir. Add flour, stir and cook for 2 minutes. Slowly add chicken stock, stirring until it has thickened. Season with salt and pepper. Set aside to cool.
- Step 3 of 7Add chicken and stir through.
- Step 4 of 7Preheat oven to 200°C.
- Step 5 of 7On a lightly floured board, roll ¾ of the pastry to fit a 20cm pie dish/springform tin. Line the tin and leave the excess hanging over. Roll the remainder of the pastry to fit the top.
- Step 6 of 7Spoon your filling mixture into the pie dish and sprinkle over the cheese. Brush the edges of the pastry with beaten egg and place on the top pressing the edges together. Brush the top with remaining egg. Bake for 40 minutes until pastry is puffed and golden.
- Step 7 of 7Remove from oven and allow to set for 15 minutes. Serve with green beans.