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Chicken And Leek Pie

Hearty Chicken And Leek Pie to Cozy Up Your Dinner Table

This Chicken And Leek Pie is a comforting dish that combines tender chicken and leeks wrapped in a flaky pastry.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Course Main dishes
Cuisine British
Servings 4 slices
Calories 400 kcal

Equipment

  • large skillet
  • pie dish
  • Rolling Pin

Ingredients
  

Filling

  • 500 g boneless, skinless chicken breast diced, tender chicken is key to a hearty filling.
  • 2 large leeks sliced, their natural sweetness enhances the pie's flavor.
  • 50 g butter adds richness and depth to the filling.
  • 300 ml chicken stock use homemade or low-sodium for a cleaner taste.
  • 200 ml cream makes the filling creamy and luxurious.
  • 1 teaspoon dried thyme this herb brings a lovely aromatic note.
  • salt and pepper to taste, these essentials elevate the overall flavor.

Batter

  • 2 tablespoon olive oil for sautéing the leeks, providing a healthy fat.
  • 2 tablespoon all-purpose flour helps thicken the filling, ensuring it's not too runny.

Pie Assembly

  • 250 g puff pastry the star of the dish, creating a flaky, golden crust.
  • 1 egg beaten for egg wash, giving the pastry a beautiful glaze.

Garnish

  • Fresh parsley chopped, a sprinkle adds a pop of color and freshness to your pie.

Instructions
 

Preheat and Prepare

  • Preheat your oven to 200°C (400°F). Gather your ingredients and equipment, including a large skillet and a pie dish.

Sauté the Leeks

  • Heat 2 tablespoons of olive oil and 50 grams of butter over medium heat. Add the sliced leeks and sauté for 5–7 minutes until soft and translucent.

Brown the Chicken

  • Add 500 grams of diced chicken breast to the pan. Cook for about 5–7 minutes, stirring until browned on all sides.

Thicken the Filling

  • Sprinkle 2 tablespoons of flour over the mixture, stirring to coat evenly. Cook for an additional 2 minutes.

Add Stock and Simmer

  • Gradually pour in 300 milliliters of chicken stock while stirring. Bring to a boil, then reduce heat and simmer for about 5 minutes.

Finish the Filling

  • Remove from heat and stir in 200 milliliters of cream, 1 teaspoon of dried thyme, and salt and pepper to taste.

Prepare the Puff Pastry

  • Roll out 250 grams of puff pastry to fit over your pie dish, aiming for a thickness of about 0.5 cm.

Assemble the Pie

  • Spread chicken and leek filling into the pie dish, then place the puff pastry on top and seal the edges.

Add Vents and Egg Wash

  • Cut small slits in the pastry for steam to escape, then brush the top with the beaten egg.

Bake the Pie

  • Bake in the preheated oven for 25-30 minutes until golden brown.

Cool and Garnish

  • Let the pie cool for a few minutes, then sprinkle with chopped parsley before serving.

Notes

For a flakier crust, use chilled puff pastry. Ensure the filling cools slightly before adding the pastry to avoid a soggy bottom.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 12gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 10IUVitamin C: 20mgCalcium: 4mgIron: 15mg
Keyword Chicken And Leek Pie, Comfort Food, Crowd-Pleaser, easy recipes, Homemade Pie
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