Chicken and leek pie is a regular favourite at our place. Inspired from our road trip to Sydney and the Holbrook Bakery, here’s my recipe for this delicious and easy home-made pie…
3 chicken breast fillets diced into bite size pieces
2 onions finely chopped
2 cloves garlic crushed
350ml chicken stock
salt and pepper to taste
2 leeks, white part only thinly sliced
2/3 cup double cream
squeeze of lemon
puff pastry sheets
1 egg lightly beaten
Melt the butter over low heat and cook chicken for 3-4 minutes or until white.Add the onion, garlic and few leaves of tarragon and cook a further 5 minutes. Add stock and salt and pepper to taste and bring to the boil over medium heat, then reduce and simmer until chicken is cooked and liquid is reduced by at least half.
Meanwhile cook sliced leeks in a bot of boiling salted water for a few minutes until tender. Drain and set aside.
Add the cream to the chicken mix and bring to the boil over medium heat. Simmer until you reach a thick sauce consistency. Add the leeks and a squeeze of lemon juice and set aside to cool.
Preheat the oven to 200 degrees Celsius and grease 4 individual pie dishes or one large dish if making one pie. Line the dishes with puff pastry add the cooled chicken and leek mixture and top with another puff pastry sheet. Trim the pastry to fit the dish and make a small slit in the centre of the top sheet of pastry. Glaze with the beaten egg and bake for 40 minutes or until golden brown. Serve immediately and enjoy 🙂
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