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Chicken and Leek Pie

Tender chicken and sweet, softened leeks in a creamy sauce under golden pastry.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 5 servings
Ingredients Method

Ingredients
  

  • 500 g cooked chicken shredded or diced
  • 50 g butter
  • 3 large leeks trimmed, cleaned and sliced
  • 1 onion diced
  • 50 g plain flour
  • 350 ml chicken stock
  • 150 ml double cream or milk
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh tarragon or parsley chopped
  • 500 g puff or shortcrust pastry
  • 1 egg beaten, for glazing

Method
 

  1. Slice the leeks, then rinse thoroughly in cold water to remove trapped grit, and drain well.
  2. Melt the butter and cook the leeks and onion gently for 10-12 minutes until soft and sweet.
  3. Stir in the flour, cook 1-2 minutes, then gradually add the stock. Simmer until thickened, then stir in the cream, mustard and tarragon.
  4. Fold in the chicken, season, and cool slightly. Transfer to a pie dish, top with pastry, brush with egg, cut a vent. Bake at 200°C (180°C fan) for 25-30 minutes until golden.