Easy Food Recipes and Cooking - Chicken and Leek Pie
Serves 4
2 tbs vegetable oil
1 onion, finely chopped
2 leeks (pale part only), thinly sliced
750g chicken breast, cut into 3cm pieces
1 garlic clove, crushed 150ml each white wine, hot chicken stock, thickened cream
1 tbs chopped tarragon leaves
1 sheet frozen puff pastry, thawed
1 egg, lightly beaten
Preheat the oven to 220°C. Heat oil in a large frypan over medium heat. Add the onion and leek, then cook, stirring, for 4-5 minutes until softened. Add the chicken, garlic and wine, then cook for 4-5 minutes until liquid is reduced by two-thirds. Add stock and cook for 5 minutes or until reduced by half. Add cream and tarragon, bring to a simmer, then cook for 7-8 minutes until thickened. Season, then pour into a 1.25L (5-cup) baking dish. Set aside to cool. Brush pastry edges with water, then place on top of dish, pressing edges to seal. Trim, then brush with egg. Bake for 30-35 minutes until golden. Rest for 5 minutes and serve.