Chicken and leek pie recipe
Chicken and Leek Pie recipeThis article was published by: Matthew
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|4||chicken breasts, diced|
|1 clove(s)||garlic, crushed|
|2 medium||leeks, sliced|
|2 medium||onions, finely chopped|
|450 ml||water with chicken stock|
|280 ml||double cream|
|2 tbsp||lemon juice|
|salt and pepper, to taste|
InstructionsPreheat oven to 200°C.
Melt the butter and cook the chicken together with the cream, onions and garlic for about 3-4 minutes until slightly browned.
Add the stock and bring to the boil. Reduce heat and simmer gently for around 15 minutes until the chicken is tender.
Meanwhile cook the leeks in salted water for a few minutes until tender then drain. Sieve the chicken mix and reduce the stock by about two thirds.
Season with salt and pepper and add the lemon juice.
Combine all the ingredients in a pie dish and leave to cool.
Roll out the pastry, place pastry in a pie dish and place the ingredients inside. Cover the pie and glaze with the beaten egg. Bake for 40 minutes until golden.
ca. 30 min
Grade of difficulty:
Calories per portion:
Reference: Chicken and leek pie recipe
Recipe type: xarchivex
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