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    Warm and hearty chicken & leek pie

    Warm and hearty chicken and leek pie

    Warm and hearty chicken & leek pie

    Ingredients

    • 2 tbsp vegetable oil
    • 1 onion, finely chopped
    • 150g leeks, thickly sliced
    • 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. ​
    Warm and hearty chicken & leek pie

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