Chicken and Leek Pie
By Morrisons
Published on 23 June 2021
Comfort food at its finest, our chicken and leek pie is the perfect warming meal for chilly days.Time and servings
1 hr 50 minsTotal time
4Servings
20 minsPrep time
1 hr 30 minsCooking time
Ingredients
- 1 whole of onion, diced
- 500 g of chicken thigh meat, diced into 2cm pieces
- 2 whole of leeks, trimmed and sliced thickly
- 200 ml of chicken stock
- 1 whole of egg, beaten
- 320 g of puff pastry, ready rolled
- 1 tbsp of wholegrain mustard
- 200 ml of whipping cream
- 2 tbsp of plain flour
- 1 drizzle of olive oil
- 150 ml of white wine
- 4 rashers of unsmoked streaky bacon, diced
Method
Step 1
To bake, preheat the oven to 200C fan/220C/gas 7.Step 2
Drizzle a little olive oil in a large saucepan, then add the bacon and chicken. Sauté over a medium heat for 5 minutes.Step 3
Add the onion and leeks and cook for 5 minutes.Step 4
Add the white wine, bring to the boil, and cook for 5 minutes.Step 5
Add the flour, mix well to combine, and cook for 1 minute.Step 6
Add the chicken stock, bring to the boil then reduce to a simmer. Simmer uncovered for 20 minutes.Step 7
After 20 minutes, add the cream and mustard. Stir and bring to the boil. Boil for 10 minutes to reduce the sauce. Season to taste.Step 8
Spoon the chicken and leek mix into a pie dish (dish size should be approximately 23cm x 30cm).Step 9
Brush a little beaten egg around the lip of the pie dish.Step 10
Then, unroll the puff pastry and place over the top of the chicken and leek pie filling.Step 11
Trim away any excess pastry. Crimp the edges using your fingers or a fork.Step 12
Brush the pastry lightly with the beaten egg and, using kitchen scissors, snip 3 holes in the pastry. This will allow the steam to escape.Step 13
Bake in the preheated oven for 20 minutes or until the pastry is golden brown and risen.