Chicken and Leek Pie Recipe | olivemagazine

Chicken and leek puff pie with section taken out

400g skinless boneless chicken thigh fillets
2 small leeks
washed and sliced into small chunks
300ml milk
50g butter
2 tbsp plain flour
1 tsp Dijon mustard
150ml single cream
a small bunch tarragon
chopped
350g puff pastry
1 egg
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.
step 2
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 3
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.
step 4
Add the mustard and cream and stir. Add the chicken, leeks and tarragon, then mix well. Leave to cool a little.
step 5
Tip into a dish then roll out the pastry to cover the top.
step 6
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.