Chicken and Leek Pie

Name: Chicken and Leek Pie
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: Salt and pepper; 300 ml (10 fl oz) double cream; A squeeze of lemon juice; 4 pastry cases (see page 112); 2 onions, diced; A knob of butter; 2 medium leeks, cut into 2.5 cm (1 in) pieces; 600 ml (1 pint) Chicken Stock or alternative; 1 garlic clove, crushed; 6 chicken breasts, skinned and cut into 2.5 cm (1 in) dice

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fabulous Food

By Gary Rhodes

Published 1997

About

This recipe can be made with just chicken breasts or boned chicken legs. A combination of both can also be used.

Ingredients

6 chicken breasts, skinned and cut into 2.5 cm (1 in) dice
2

Europe
United Kingdom
Main course
England

Method

In a saucepan, melt the butter and fry the chicken for 2–3 minutes. Add the onions and continue to cook for another 3–4 minutes. Add the garlic, chicken stock and seasoning. Bring to the simmer and cook for 15–20 minutes until the chicken is tender. While the chicken is cooking, plunge the leeks into salted, boiling water and cook for 2–3 minutes until tender. Drain and leave to cool.