Recipe Details - RecipeApp

Overview

Description

Creamy British pie filled with tender chicken and sweet leeks beneath golden puff pastry.

Prep 20 min Cook 45 min Serves 4

Preparation

Cooking

1
Preheat the oven to 190°C.
2
Slice the leeks finely and wash thoroughly to remove any grit.
3
Melt butter in a large frying pan and cook the leeks gently until soft and sweet.
4
Dice the chicken breast and add to the pan, cooking until lightly golden.
5
Pour in the chicken stock and simmer for 10 minutes until slightly reduced.
6
Stir in the cream and continue cooking until the filling thickens into a rich sauce.
7
Transfer the mixture into a pie dish and allow it to cool slightly.
8
Lay puff pastry over the top and crimp the edges neatly.
9
Brush with beaten egg and cut a small steam hole in the centre.
10
Bake for 25–30 minutes until the pastry is deeply golden and crisp.