Chicken and Leek Pie Recipe

Chicken and Leek Pie Recipe

To celebrate the Central England Co-operatives Easter Campaign, here is a great recipe to cook for friends and family this Easter Sunday. It's my Chicken and Leek pie that's packed full of flavour thanks to a lovely creamy sauce with Cheese and Tarragon.

  Serves: 4 | Prep time: 20 minutes | Cooking time: 40 minutes. 680 Calories & 44g fat per serving.

Directions

  1. Roast the Chicken and leave to rest. Pull off the meat then set aside.
  2. Pre-heat the oven to 200c then melt the Butter in a large frying pan on the hob.
  3. Finely chop the Leek then fry in the pan for 5 minutes. Then stir in the Flour and stir for a further minute.
  4. Add in the Milk and Cream and simmer until the sauce thickens. Then add in the chopped Tarragon, Chicken and grated Cheddar Cheese then stir everything together.
  5. Unroll the Puff Pastry and line a pie dish with it, then pour in the mixture from the frying pan.
  6. Brush the rim with beaten egg then lay another piece of Pastry over the top. Press down with a fork.
  7. Egg wash the top of the pie then put in the oven for 30-40 minutes, or until the pie is golden brown on top.
  8. Serve with your favourite vegetables and enjoy.

Love pie? Check out my Steak and Guinness Pie recipe - perfect to cook for the family.

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Chicken and Leek Pie Recipe Video

Recipe Ingredients

  • Meat from 1 small Roasted Chicken
  • 25g Unsalted Butter
  • 1 Leek
  • 1 tbsp Plain Flour
  • 250ml Whole Milk
  • 150ml Double Cream
  • 85g grated Cheddar Cheese
  • 500g pre-rolled Puff Pastry
  • Handful fresh Tarragon
  • 1 Egg
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