Chicken and Leek Pie

Ingredients for 4 servings:

• 2 tbsp oil
• 1 onion(s), chopped
• 2 leeks, thickly sliced
• 4 chicken breast fillets, skinless, cut into cubes
• 1 clove(s) garlic, chopped
• 150 ml white wine
• 150 ml chicken broth
• 140 ml cream (double cream)
• Tarragon, fresh (Tarragon)
• 375 g puff pastry
• 1 egg(s)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Heat the oil in a pan over medium heat and sauté the onions and leeks for 4-5 minutes. Add the meat pieces and sauté for another 4-5 minutes, stirring. Add the garlic and wine, bring to a boil, and reduce by 2/3. Pour in the stock and simmer until the sauce has reduced by half. Add the cream and tarragon, bring to a boil, and simmer for 5-6 minutes. Season and pour into a 2.5-liter casserole dish and let cool. Brush the sides of the dish with a little water, roll out the puff pastry and place it over the dish, pressing down the edges and trimming off any excess. Cut a small hole in the center to allow steam to escape. Place on a baking sheet and chill for 15 minutes. Preheat the oven to 220°C (425°F). Beat the egg with a little salt and brush over the puff pastry. Bake for 40-45 minutes.