Easy Chicken and Leek Pie with Puff Pastry
Creamy chicken and leek filling enriched with white wine, tarragon, and double cream, baked under golden puff pastry. The filling is simmered until thickened, then cooled before topping with pastry and baking until crisp and golden brown.
Ingredients
- 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
- 10 tbsp white wine
- 10 tbsp chicken stock, hot
- 9 ½ tbsp heavy cream
- fresh tarragon, leaves picked and roughly chopped(optional)
- 13 oz ready-rolled puff pastry
- 1 medium egg
Instructions
- 1
Heat oil in a large frying pan over medium heat.
- 2
Add onion and leeks, cook until softened.
- 3
Add chicken pieces and cook, stirring, until cooked through.
- 4
Stir in garlic, pour in wine and bubble away until reduced by two-thirds.
- 5
Pour in stock and simmer until reduced by half.
- 6
Add cream and tarragon, bring to boil, then simmer until thickened.
- 7
Season to taste, spoon into pie dish and set aside to cool.
- 8
Brush water along the edge of the dish.
- 9
Unroll pastry, cut to cover dish, press down edges and trim excess.
- 10
Snip a small hole in the centre for steam to escape.
- 11
Place on baking tray and chill.
- 12
Preheat oven to 425°F/fan 400°F/gas 7.
- 13
Beat egg with salt and brush over pastry.
- 14
Bake until pastry is golden.
Tips
Cool the filling completely before adding pastry to prevent soggy bottom.
Chill the assembled pie before baking for a flakier crust.
Use a sharp knife to cut the pastry cleanly for even browning.
Good to Know
Cover and refrigerate up to 2 days. Reheat gently in a low oven.
Prepare filling, cool completely, and assemble with pastry up to 4 hours ahead. Chill before baking.
Serve hot with steamed vegetables or a simple green salad.
Common Mistakes
Do not skip cooling the filling to avoid a soggy pastry base.
Do not omit the vent hole in the pastry to avoid steam buildup and uneven cooking.
Do not skip chilling the assembled pie to avoid pastry shrinkage during baking.