Leek & chicken pie
9
Points®
Total time: 1 hr 10 min • Prep: 10 min • Cook: 1 hr • Serves: 6 • Difficulty: Easy
Chunks of chicken, leek and peas in a creamy tarragon sauce, topped with golden puff pastry.
Ingredients
Olive Oil
1 teaspoon(s)
Chicken breast, skinless, raw
700 g
Leek
3 medium
Plain White Flour
2 tablespoon(s), level
Chicken stock cube(s)
1 cube(s)
Half Fat Crème Frâiche
2 tablespoon(s), level
Tarragon, fresh
3 teaspoon(s)
Peas, fresh or frozen
60 g
Ready rolled light puff pastry sheet
320 g
Skimmed Milk
2 tablespoon(s)
Instructions
1
Heat the oil in a large pan and cook the chicken over a medium heat for around 5 minutes, or until it turns golden. Add the leeks and cook for a further 2 minutes.
2
Stir in the flour and continue to cook for another minute before gradually adding the stock, stirring continuously. Bring to the boil for 2 minutes, then reduce the heat to a simmer and cook for around 8 minutes until the sauce has thickened. Remove from the heat and leave to cool slightly. Stir in the crème fraîche, tarragon and peas and set aside.
3
Preheat the oven to 200°C, fan 180°C, gas mark 6. Spoon the chicken mixture into a 2-litre pie dish. Unroll the pastry and drape over the top of the pie. Press the edges down to create a seal and trim any excess pastry from around the edges. Make a couple of slits in the top to allow steam to escape, then brush the milk over the pastry.
4
Bake for 25-30 minutes or until the top is crisp and golden.
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