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Chicken and leek puff pie

Name: Chicken and leek puff pie
Total time: 1 h 10 min
Ingredients: skinless boneless chicken thigh fillets 400g; leeks 2 small, washed and sliced into small chunks; milk 300ml; butter 50g; plain flour 2 tbsp; Dijon mustard 1 tsp; single cream 150ml; tarragon a small bunch, chopped; puff pastry 350g; egg 1, beaten

1 hour 10 minutes
serves 4-6
Easy

Easy chicken pie: on the table in about 1 hour using ready made puff pastry makes chicken pie an easy meal for the family. With a delicious creamy filling we love this pie for cold days

Published: December 19, 2014 at 2:33 pm

Make this healthier chicken and leek pie, then check out our leftover roast chicken pie, chicken and chorizo pie, chicken and mushroom pie and more pie recipes.

Ingredients

skinless boneless chicken thigh fillets 400g
leeks 2 small, washed and sliced into small chunks
milk 300ml
butter 50g
plain flour 2 tbsp
Dijon mustard 1 tsp
single cream 150ml
tarragon a small bunch, chopped
puff pastry 350g
egg 1, beaten

Method

Step 1

Put the chicken and leeks in a pan, pour over the milk and season well. Bring to a simmer, cover and simmer for 15 minutes. Cool then strain off the milk and keep in a jug. Tip the chicken and leeks into a bowl and tear all the meat into rough chunks.
Step 2

Melt the butter in a pan. Sprinkle over the flour and cook, stirring for a few minutes. Gradually add the strained milk, stirring until you have a sauce. Add the mustard and cream and stir. Add the chicken, leeks and tarragon, then mix well. Leave to cool a little.
Step 3

Tip into a dish then roll out the pastry to cover the top. Glaze with the egg and make a vent in the middle of the pastry. Bake at 190C/fan 170C/gas 5 for 25-30 minutes until golden.