Chicken Puff Pastry Pie
Chicken Puff Pastry Pie

Ingredients

Method

  • Veg oil
  • 2 sliced leeks
  • 3 sliced carrots
  • 2 crushed garlic cloves
  • 6 chicken thigh fillets, chopped
  • 150ml white wine
  • 2 tbsp mustard
  • 4 tbsp creme fraiche
  • Punch of chopped parsley
  • 1 tbsp flour
  • 320g ready-rolled puff pastry
  • Splash of milk
  • Preheat the oven to 200C. Gently fry the leeks and carrots in a splash of oil for 10 mins, then add the garlic and chicken, increase the heat and cook for a few mins before pouring in the wine. Bubble away for a couple of minutes, then add the mustard and creme fraiche, and simmer for 5 mins more.
  • Make a paste with the flour and a splash of water, then stir into the pan. Mix in the parsley, then pour the lot into a pie dish. Drape the rolled pastry over the top of the dish, trim the excess and seal the edges, and cut a small hole in the middle. Brush the top with milk, then bake for 30 mins until golden and puffed. Perfect!
50 mins
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box