Chicken and Leek Pie Recipe

April 14, 2023

Chicken and leek pie with step-by-step pictures. Delicious pie made with sweet leek and chicken stuffed inside a puff pastry sheet and baked.

Chicken and Leek Pie

My very long time mission got here to an end, i successfully made puffs. Take a look at the photographs it looks promising right. I even have made puff pastry before nevertheless it was an entire failure and a butter was leaking all of the place and it was an entire mess. From that day onwards i stayed away from puff pastry for some time. But after watching so many videos and referring so many website, i got a bit of confident. But when lots of my viewers requested me to post this, i got the whole confidence and got into motion. I made a standard puff pastry before and in addition made a pastry which takes just 15 mins to make..

About this Recipe

A pie is a baked dish with a pastry dough casing that holds a filling of assorted sweet or savoury ingredients. Leeks, a member of the onion family, are native to the eastern Mediterranean and the Middle East, with Indonesia, Turkey, France, the Republic of Korea, and Belgium producing probably the most.

Leeks resemble scallions (or green onions), but they’re much larger. The leek pie is delicious as an appetiser or as a principal course with a salad. Pies as we all know them today were invented by the Ancient Egyptians. Later, closer to the fifth century BC, the Ancient Greeks were thought to have invented pie pastry, because it is mentioned in Aristophanes, plays, and it was possible to work as a
pastry chef on this era, a separate trade to a baker.

I even have made veg puffs, a healthy version of egg puffs before. I desired to make a chicken and leek pie which i’ve seen in lots of shows and online. Found some fresh leeks in my super market, so i purchased it and made a person serving portions of it. It was just delicious.

Ingredients for Quick & Easy Chicken And Leek Pie

Leeks :
Leeks have a flavour that is analogous to a light onion that’s barely sweet. The more tender the flavour and texture of the leek, the younger it’s. For raw preparations, these are preferred.

Dried Tarragon :
Tarragon is a culinary herb with glossy, skinny leaves and an fragrant flavour. The French variety is probably the most commonly utilized in cooking. Tarragon is utilized in many French dishes, including Bearnaise sauce, and its delicate flavour complements fish, chicken, and eggs.

I’ll post the recipe soon. So do this and out and let me know the way it turned out.

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