Because this pie uses shortcut ingredients, it takes half the time of making everything from fresh – but it still tastes delicious.
- 4 whole chicken breasts, chopped into chunks
- 2 leeks
- 250ml white wine
- 1 tin celery condensed soup
- Salt and pepper
- 3 tbsp. chopped fresh tarragon
- 1 sheet shortcrust pastry
- 1 tbsp. olive oil
- 1 egg yolk
Finely chop the leeks.
Brown the chicken in a large saucepan by heating the olive oil and then frying the chicken chunks on all sides.
Add the leeks and cook for another 10 minutes or so for them to soften.
Add the soup and wine and then stir well. Simmer for around 20 minutes or until the sauce has thickened considerably. Season well.
Preheat the oven to 180C.
Spread the pie mixture into an oven dish and then cover with the pastry. Brush with the egg yolk and then poke holes into the pastry for the steam to escape from.
Bake the pie for half an hour or so and then allow it to cool slightly before serving.