Chicken & Leek Pie

…this is what I finished my amazing Sunday off with. Chin chin…here’s to this weekend!

 

 

Chicken & Leek Pie

olive oil
1 leek, chopped
1 onion, finely chopped
1 clove garlic, finely chopped
Salt & Pepper
1/2 cup white wine
1 carrot, chopped
1 stalk celery, chopped
1 large chicken breast
200ml cream
200ml milk
2 tbsp flour
Puff pastry, store bought, thawed
1. Preheat oven to 200°C
2. Heat oil in a frying pan. Add leek, onion and garlic and stir until browned. Add diced chicken and cooked until brown.
3. On high heat, add wine. Then add carrot, celery, cream and milk. Season with salt and pepper. Simmer for 15 minutes then take off the heat and allow to cool slightly.
4. Once cooled, spoon into ovenproof dish. Place puff pastry over the top and push down on all sides of the dish. Cut off any excess pastry and brush with milk over the top of the pastry.
5. Bake for 25-35 minutes, or until the pastry turns golden brown.

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2 Discussion to this post

  1. Alice says:

    Mmm, sounds tasty!! I’m so making this tomorrow night!

  2. Emily says:

    Do it. It’s good…but I think Sticky Ribs have been my favourite so far!

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