Chicken Leek Pie. This easy chicken and leek pie is a firm favourite in my house. It's easy to make, really tasty, and approved by both my kids and my husband! In full disclosure, I will let you know that one of my kids only eats the chicken from the filling, maybe one tiny piece of carrot and the pastry on top, but she's 'learning to like' stuff so that.
Drain, cool them under cold water and remove the shells.
Quarter the eggs and nestle them in the pie dish among the chicken pieces.
Add the leek, garlic, soft cheese, mustard.
You can have Chicken Leek Pie using 10 ingredients and 11 steps. Here is how you cook it.
Ingredients of Chicken Leek Pie
- Prepare 3 of chunks of chicken breast.
- It's 3 of leeks.
- You need 2 of mushroom boxes.
- You need 3 of bay leaves.
- Prepare 1 of white onion.
- It's 1 of garlic teeth.
- Prepare 200 ml of heavy sweet cream (30%+).
- You need 5 pieces of spinach or box of kale or water cress.
- Prepare of vegetable broth.
- It's of Baking dough.
Chicken leek and mushroom pie has to be an all round favourite. Tender chicken, loads of veggies combined in a flavoursome stock, all put into a tender, buttery pastry, baked till golden and bubbling. We love a good pie and this pie delivers. The pastry is amazing and perfectly marries with the chicken filling.
Chicken Leek Pie step by step
- Heat sliced mushrooms to narrow them.
- Add sliced garlic and onion.
- Add bay leaves.
- Add leek sliced.
- Add vegetable broth in a warm cup of water.
- Add sweet cream.
- Add kale or spinach.
- Grill chicken breast in small chunks. Can add pepper and salt.
- Mix it all up.
- Pour to vessle. Cover in dough, brush with some milk.
- Heat in oven, Y fan, 180 degrees. 30'.
I used one massive leek and it was more than enough leek. Added some herbs to my roasted chicken breasts. The people who added other vegetables must have a bigger skillet than I do. Chicken and leek pie is a comfort food classic. Cook this hearty, warming winter recipe for the family, served with plenty of greens and mash.