bake
Easy Chicken
& Leek Pie
recipe by
claire wood // carÈme pastry
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.
6 Serves
Easy
60 Minutes
Ingredients
- 2 tbs olive oil
- 50g unsalted butter
- 3 leeks washed and sliced
- 1 large cooked chicken, skin discarded and meat shredded
- 200ml crème fraiche or sour cream
- 3/4 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 degrees Celcius 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 one 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 degrees Celcius fan-forced for 10 minutes, then reduce to 180 degrees Celcius fan-forced and continue to bake for 30 minutes or until golden brown.
