chicken and leek pie

Add the onion and leek. Add back in the leeks and onions.

The Best Chicken Pie Ever Chicken And Leek Pie Recipes Leek Pie

Heat the oil in a large pan and then add the chicken.

. Especially since its so easy to prepare. Add the leek and garlic and cook for a further 5 minutes stirring regularly. 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. Add in the stock milk laughing cow thyme parsley and mustard.

Cook for 3 minutes. If you wanted to freeze. Whisk in the chicken. In a 1 12 quart casserole dish layer the chicken ham leeks and onion a couple of times each until the dish is full.

Continue cooking until mushrooms are soft 4 to 5 min. Save Recipe Share Ingredients Butter salted - 20 g Cloves garlic. Add the chicken thighs bring back to a simmer and cook gently for 25 minutes. This chicken and leek pie is best eaten on the day it is made.

Stir in the mustard and the flour and cook until pasty about 1 minute. Cook until leeks start to soften about 5 min. Stir till melted and smooth. Place in a saucepan and pour on the chicken stock.

Spray a frying pan over a medium high heat with spray oil. Chicken and Leek Pie is the perfect addition to a winters day or evening. Chicken and leek pie is an old fashioned British pie thats delightfully creamy and packed with chicken and leeks under a buttery shortcrust pastry crust. Add the onion and leeks and fry till softened approx 5 mins Remove and set aside.

Place the bay leaves peppercorns thyme and rosemary on a square of muslin draw up the edges and tie tightly with kitchen string to enclose the flavourings. Season each layer with a little salt pepper and mace. Whilst the chicken and leek. Add mushrooms and garlic.

Stir 13 cup fl our into leek mixture then cream mustard and thyme. Add the onion and leek and cook over moderate heat until tender about 5 minutes. Add the rest of the oil to the pan. When theyre all done put them to one side.

Brown the chicken pieces a few at a time depending on the size of your pan. Add the chicken and fry till lightly golden. Bring the stock to a simmer and allow to infuse over a low heat for 5 minutes. If you have made the pie with freshly cooked meat you could reheat it in oven the next day.

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