Leek and Chicken Pie - Household warmth and closeness can be obtained in straightforward methods. One of them is cooking and serving meals for the family members. As a housewife, needless to say you do not need to miss a meal with each other proper? Cuisine also can be the key to a happy household, numerous really feel homesick because their cooking has been located elsewhere.
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This pie is all about wholesome goodness. With beautifully flaky pastry and a hint of mustard cutting through the creamy filling, this recipe is perfect for a family weekend lunch. Season each layer with a little salt, pepper and mace.
Leek and Chicken Pie is one of the most well liked of current trending foods in the world. It's easy, it's quick, it tastes yummy. It is enjoyed by millions every day. Leek and Chicken Pie is something which I have loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can have leek and chicken pie using 11 ingredients and 8 steps. Here is how you cook that.
Ingredients needed to cook Leek and Chicken Pie:
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 2 medium leeks, washed, trimmed and thickly sliced
- 4 skinless chicken breasts, cut into bite-size pieces
- 1 garlic clove, crushed
- 150 ml white wine
- 150 ml chicken stock, hot
- 142 ml carton double cream
- Sprigs fresh tarragon, leaves picked and roughly chopped
- 375 g pack ready-rolled puff pastry
- 1 medium egg
Line the tin and leave the excess hanging over. Roll the remainder of the pastry to fit the top. Spoon your filling mixture into the pie dish and sprinkle over the cheese. I used one massive leek and it was more than enough leek.
Instructions to serve Leek and Chicken Pie:
- Heat the oil in a large frying pan over a medium heat. Add the onion and leeks and cook for 4-5 minutes until softened.
- Add the chicken pieces and cook, stirring, for another 4-5 minutes.
- Stir in the garlic, add the wine and bubble away until reduced by two-thirds.
- Pour in the stock and simmer until reduced by half.
- Add the cream and tarragon, bring to the boil, then simmer for 5-6 minutes until thickened.
- Season, then spoon into a 2.5-litre pie dish (or 4 x 300ml ovenproof dishes). Set aside to cool.
- Brush a little water along the edge of the pie dish or dishes. Unroll the pastry and cut out a piece large enough to cover the dish or dishes. Press down the edges and trim off the excess. Snip a small hole in the centre of the pastry to let the steam escape. Put on a baking tray and chill for 15 minutes.
- Meanwhile, preheat the oven to 220C/fan200C/gas 7. Beat the egg with a little salt, then brush over the pastry. Bake for 40-45 minutes (20-25 minutes if you are making individual pies) until the pastry is golden.
Added some herbs to my roasted chicken breasts. The people who added other vegetables must have a bigger skillet than I do. Heat olive oil in a medium saucepan and cook leek for about three minutes or until soft. Add flour and stir for one minute. Combine stock, milk and cream in a jug, gradually stir into leek mixture and cook, stirring constantly, until mixture boils and thickens.
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