Simple Way to Make Jamie Oliver Leek and Chicken Pie

Hello everybody, it is John, welcome to my recipe page. Today, we’re going to make a special dish, leek and chicken pie. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

An easy chicken and leek pie that's a real crowd-pleaser for all the family. Easy as (chicken and leek) pie. The sauce is made with a soft cream cheese with wholegrain mustard. Serve with frozen peas and carrots for a simple family.

Leek and Chicken Pie is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Leek and Chicken Pie is something that I have loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can have leek and chicken pie using 11 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Leek and Chicken Pie:

1. Take vegetable oil
2. Get onion, finely chopped
3. Get medium leeks, washed, trimmed and thickly sliced
4. Make ready skinless chicken breasts, cut into bite-size pieces
5. Prepare garlic clove, crushed
6. Get white wine
7. Get chicken stock, hot
8. Prepare carton double cream
9. Make ready fresh tarragon, leaves picked and roughly chopped
10. Take pack ready-rolled short crust pastry
11. Make ready medium egg

And this version filled with chicken and leek is a fantastic pie to get started with, if this type of dish is not already one of your favorites. Be the first to rate & review! For Curtis Stone 's take on a classic chicken pot pie, the chef folds sweet sliced leeks and fresh tarragon in with the creamy chicken. This hearty chicken pie is perfect any day of the week.

Instructions to make Leek and Chicken Pie:

1. 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.
2. Add the chicken pieces and cook, stirring, for another 4-5 minutes.
3. Stir in the garlic, add the wine and bubble away until reduced by two-thirds.
4. Pour in the stock and simmer until reduced by half.
5. Add the cream and tarragon, bring to the boil, then simmer for 5-6 minutes until thickened.
6. Season, then spoon into a 2.5-litre pie dish (or 4 x 300ml ovenproof dishes). Set aside to cool.
7. 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.
8. 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.

For Curtis Stone 's take on a classic chicken pot pie, the chef folds sweet sliced leeks and fresh tarragon in with the creamy chicken. This hearty chicken pie is perfect any day of the week. Flaky puff pastry encases a delicious filling made with chicken and leeks in a creamy sauce. Fill with chicken and leek mixture and cover with a layer of puff pastry. How to make chicken and leek pie.

So that’s going to wrap this up with this special food leek and chicken pie recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!