This pie freezes really well too. Add the butter turn the heat to medium-high add the shallots and leeks then gently fry for 5-10 minutes until they start to soften.
Ingredients 570g diced chicken breast 2 leeks chopped 250g mushrooms chopped 50g butter 3tbsp plain flour 300ml chicken stock 150ml double cream 3tbsp dried tarragon 500g puff pastry 1 beaten egg.
![](https://i.pinimg.com/originals/27/53/b8/2753b8caaa436e2fdd6c609548c76de4.jpg)
Chicken and leek pie. Season with salt and pepper. Spray a frying pan over a medium high heat with spray oil. Just Cover with chicken stock.
How to make a Chicken Leek and Mushroom Pie Fry up your chicken until browned remove from the pan then add your leeks garlic and mushrooms and fry until they take on colour and. Cook for 3 minutes. Finely dice the carrot and add to the pan continue to sauté the leek and carrot until both are tender and fragrant approx 5 mins Dice the chicken add this to the fry pan and seal the chicken it.
Whilst the chicken and leek is cooking. Use shortcrust or homemade pastry if preferred. Chicken and leek pie that is creamy flaky and filling all in one.
Add the onion and leeks and fry till softened approx 5 mins Remove and set aside. Ingredients 2 large knobs of butter 1 large leek washed and chopped into 2cm pieces 200g mushrooms roughly chopped 4 x 250g chicken breast fillets cut. Add the leek and garlic and cook for a further 5 minutes stirring regularly.
Add eggs and mash till smooth. Heat the oil in a large pan and then add the chicken. Bring to a boil reduce heat and simmer until fork tender.
Shop-bought puff pastry makes this super easy. Add the chicken pieces and fry for 2 minutes more. Add the chicken and fry till lightly golden.
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