Chicken, leek and Caerphilly pie

Chicken, leek and Caerphilly pie
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  • 1tbsp olive oil
  • 1tbsp butter
  • 1 Spanish onion chopped
  • 3 cloves of garlic sliced
  • 4 boned chicken thighs cubed
  • 200g leeks sliced, white parts only
  • 2tbsp flour
  • + 11 more ingredients
    • 150ml dry white wine
    • 1pint chicken stock
    • 200ml double cream
    • 2tsp English mustard
    • Salt and black pepper to taste
    • 100g prunes halved
    • 150g Caerphilly cheese, crumbled
    • 50g mixed chopped tarragon and flat leaf parsley
    • 1 egg yolk
    • 500g ready-rolled puff pastry
    • 1tbsp double cream

1. Preheat oven to 180°C (350°F). 2. In a medium-sized saucepan, melt the butter and oil then fry the onions and garlic until they start to colour, for about 10 mins. 3. Then add the chicken and cook for a further 5 mins until the chicken is sealed. 4. Add the leeks and flour stirring continua...

View full recipe at SpringPad


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