400g leftover roast chicken, cut into bite-size pieces
1 clove garlic, finely chopped
150ml dry white wine
150ml chicken stock
142ml cooking cream
Sea salt, to taste
Black pepper, to taste
50g green peas
1 sprig tarragon/fresh thyme
200g ready-rolled puff pastry
1 medium egg for egg wash
Directions
1
Step 1: Heat the oil in a large frying pan over medium heat. Add the onion and leeks and cook for 4-5 minutes until softened.
2
Step 2: Add the chopped leftover chicken pieces and cook, stirring for 4-5 minutes. Stir in the garlic, add the wine and allow to simmer until liquid is reduced by two-thirds.
3
Step 3: Add in in the stock and simmer until liquid reduced by half.
4
Step 4: Add the cream, green peas and fresh herbs. Bring to a boil, then simmer for 5-6 minutes until thickened. Season with salt and pepper, to taste. Spoon the chicken filling into a 2.5-litre pie dish. Set aside to cool.
5
Step 5: Brush a little water along the edge of the pie dish. Unroll the puff pastry and cut out a piece large enough to cover the pie dish. Press down the edges and trim off the excess. Snip a small hole in the centre of the pastry to let the steam escape. Chill prepared pie in refrigerator for 15 mins.
6
Step 6: While the pie is in the refrigerator, set Philips Airfryer to 180°C. Place pie in Airfryer basket and cook for 20 mins until golden brown.