If you’re looking for a delicious and easy dinner, look no further than this simple chicken and leek pie recipe. Made with a shop-bought roast chicken and a few simple ingredients you will have this on the table in no time. The combination of roast chicken, sweet leeks in a creamy sauce topped with buttery puff pastry will make this dish a family favourite.
EASY CHICKEN & LEEK PIE
Serves: 6
Prep/Cook Time: Prep/ cook time: 60 minutes
Skill Level: Easy
Ingredients
- 2 tbs olive oil
- 50g unsalted butter
- 3 leeks washed & sliced
- 1 large cooked chicken, skin discarded and meat shredded
- 200ml crème fraiche or sour cream
- ¾ cup frozen peas
- 1 tsp dried tarragon
- 375g pack Carême All Butter Puff Pastry, defrosted
- 1 egg, lightly whisked with a dash of milk.
Method
- Preheat oven 200°C fan-forced.
- Melt butter and olive oil in a large heavy based pan over low heat. Add leeks, season with salt and pepper, place a lid on the pan and gently cook on low until soft for about 15 minutes.
- While the leeks cook, combine the shredded chicken, crème fraiche (or sour cream), peas and tarragon in a bowl. Once the leeks have cooked add these to the chicken mixture and check for seasoning.
- Fill a 1 litre pie dish with the filling and unroll the pastry over the top. Trim excess pastry (off cuts can be used as decoration), then crimp the edge with a fork, cut some air holes and brush the pastry with beaten egg. Place pie on a baking tray in preheated oven, bake at 200°C fan-forced for 10 minutes, then reduce to 180°C fan-forced and continue to bake for 30 minutes or until golden brown.
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