Chicken and Leek Pie Recipe
- 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
Directions
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.
- Roast the Chicken and leave to rest. Pull off the meat then set aside.
- Pre-heat the oven to 200c then melt the Butter in a large frying pan on the hob.
- Finely chop the Leek then fry in the pan for 5 minutes. Then stir in the Flour and stir for a further minute.
- 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.
- Unroll the Puff Pastry and line a pie dish with it, then pour in the mixture from the frying pan.
- Brush the rim with beaten egg then lay another piece of Pastry over the top. Press down with a fork.
- 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.
- 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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