Simple Way to Make Gordon Ramsay Leek and Chicken Pie

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, leek and chicken pie. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Leek and Chicken Pie is one of the most well liked of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Leek and Chicken Pie is something which I have loved my whole life.

Make our comforting chicken and leek pie with a flaky puff pastry crust. Bursting with seasonal flavours, this easy pie recipe is perfect for entertaining. Transfer the chicken to a plate. Strip the meat off the chicken, cut.

To get started with this recipe, we have to first prepare a few ingredients. You can have leek and chicken pie using 11 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Leek and Chicken Pie:

1. Take vegetable oil
2. Take onion, finely chopped
3. Take medium leeks, washed, trimmed and thickly sliced
4. Get skinless chicken breasts, cut into bite-size pieces
5. Get garlic clove, crushed
6. Make ready white wine
7. Get chicken stock, hot
8. Prepare carton double cream
9. Prepare fresh tarragon, leaves picked and roughly chopped
10. Prepare pack ready-rolled short crust pastry
11. Make ready medium egg

And this version filled with chicken and leek is a fantastic pie to get started with, if this type of dish is not already one of your favorites. This hearty chicken pie is perfect any day of the week. Flaky puff pastry encases a delicious filling made with chicken and leeks in a creamy sauce. Fill with chicken and leek mixture and cover with a layer of puff pastry.

Steps to make Leek and Chicken Pie:

1. Heat the oil in a large frying pan over a medium heat. Add the onion and leeks and cook for 4-5 minutes until softened.
2. Add the chicken pieces and cook, stirring, for another 4-5 minutes.
3. Stir in the garlic, add the wine and bubble away until reduced by two-thirds.
4. Pour in the stock and simmer until reduced by half.
5. Add the cream and tarragon, bring to the boil, then simmer for 5-6 minutes until thickened.
6. Season, then spoon into a 2.5-litre pie dish (or 4 x 300ml ovenproof dishes). Set aside to cool.
7. Brush a little water along the edge of the pie dish or dishes. Unroll the pastry and cut out a piece large enough to cover the dish or dishes. Press down the edges and trim off the excess. Snip a small hole in the centre of the pastry to let the steam escape. Put on a baking tray and chill for 15 minutes.
8. Meanwhile, preheat the oven to 220C/fan200C/gas 7. Beat the egg with a little salt, then brush over the pastry. Bake for 40-45 minutes (20-25 minutes if you are making individual pies) until the pastry is golden.

Flaky puff pastry encases a delicious filling made with chicken and leeks in a creamy sauce. Fill with chicken and leek mixture and cover with a layer of puff pastry. For Curtis Stone's take on a classic chicken pot pie, the chef folds sweet sliced leeks and fresh tarragon in with the creamy chicken. Roll the pie pastry out large enough to cover the top of the dish, and place over the top. Crimp the sides down with a fork, and trim the excess from the edges.

So that is going to wrap it up for this exceptional food leek and chicken pie recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!