An easy recipe for a chicken pie and leek pie with puff pastry top with a cream, wine and mustard sauce.
Although I say it myself, this recipe ticks every box; it tastes amazing, looks good and is easy to cook. This is my take on the classic Claridges Chicken pie, so if you are looking for the perfect easy-cook dish, please try my chicken & leek pie recipe.
While there are lots of chicken pie recipes out there, the creamy chicken and leek pie is something special. My recipe includes white wine, cream tarragon and Dijon mustard. The best thing is this is a simple chicken and leek pie that looks amazing.
A quick word on the push pastry topping: I have said it before: life is too short to make your own puff pastry. In the ingredients list, I suggest 2 roll sheets for 4 people; this will leave you some pastry leftover. However, the size of the pastry discs is up to you; in the pictures, my pastry discs were 18cm in diameter, and the ideal size would be 15cm, but the truth is I could not find a plate to cut round that was 15cm so 18cm they are.
Never be afraid to change recipes to suit your taste. I’ve used chick thighs, but of course, chicken breast would work. Button mushrooms, small onions or lardons can be added
It can be a nightmare if you have gone to all the effort of making the filling and you add the cream, and it splits. So, a quick tip I’ve picked up: take the cream out of the fridge about 15 minutes before you are going to add it, Don’t boil the cream and stir in as you add it, and you will be fine.
I really hope you have a go at this recipe and the idea of puff pastry rounds makes a quick and simple way of making a pie. This recipe will be a winner with the family.
I know you are a creative bunch and probably ahead of me here but why not use this simple idea to create lots of different fillings.
The recipe feature is open to you all so please feel free to send in your favourite recipes, don’t forget to send pictures and you can be featured on the Mayfair foodie website.
Chicken & Leek pie
Print RecipeIngredients
- Chicken thighs x 6 or 3 Chicken breasts
- 1 glass of white wine
- 1 large leek finely chopped
- 200ml Double cream
- 100ml of Chicken stock
- 2 TSP of Dijon Mustard
- 2 roll sheets of Puff Pastry
- Tarragon chopped or use dried Tarragon
- 2 knobs of butter
Instructions
Finely Chop leeks with sharp knife
Add some butter to the pan and soften the chopped leeks. Season with salt and pepper; when softened, remove the leeks from the pan.
Cut chicken into bite-sized pieces
Add another knob of butter to the pan and brown in a pan; season with salt & pepper.
Remove from the pan
Add white wine to the pan and reduce by half, and then stir in chicken stock and mustard.
Add chicken and leeks to the pan with the finely chopped tarragon and cook for about 20 minutes on medium heat until the chicken is cooked through
Meanwhile, cut 4 15cm pastry rounds and add to a non stick pastry tray. Brush the rounds all over with egg yoke before putting them in the oven for 10-12 mins.
Once the chicken mixture is cooked, lower the heat, stir in the cream, and a little more tarragon.
Divide chicken mixture onto individual plates and top with a puff pastry round.
