Chicken and leek puff pie

Name: Chicken and leek puff pie
Total time: 1 h 10 min
Yield: serves 4-6
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

December 19, 2014 at 2:33 pm

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.