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Chicken and leek puff pie with section taken out

Chicken and leek puff pie

Published: December 19, 2014 at 2:33 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4-6

This easy chicken and leek pot pie makes the most of ready-made puff pastry and is on the table in just 1 hour. It's the perfect comforting family meal for chilly evenings

Nutrition:
NutrientUnit
kcal480
fat29.4g
carbs30.2g
fibre1.8g
protein22.8g
salt0.9g
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Make this classic chicken and leek pie, then check out our leftover roast chicken pie, chicken and chorizo pie, spring chicken pie and more pie recipes.

Ingredients

  • 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. 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.

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