Description
Indulge in the warm, comforting embrace of Chicken and Leek Pie, a classic British dish that combines tender chicken with sweet leeks and a rich, creamy sauce—all nestled within a flaky pastry crust. Perfect for family dinners or gatherings with friends, this pie promises to impress with its delightful flavors and textures. Easy to prepare, this recipe is ideal for both novice cooks and seasoned chefs looking to bring a touch of home-cooked goodness to their table. With the option to make ahead, you can enjoy this hearty meal without the last-minute rush.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 leeks
- 1 large onion
- 2 cloves garlic
- 1 cup heavy cream
- 1 sheet puff pastry
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ⅓ cup all-purpose flour
- 1 cup chicken broth
- 1 tablespoon Dijon mustard
- 1 egg (for egg wash)
Instructions
- In a large skillet, heat olive oil over medium heat. Add diced chicken, season with salt and pepper, and cook until browned (about 5-7 minutes). Set aside.
- In the same skillet, sauté chopped onion and sliced leeks until softened (5-6 minutes). Add minced garlic and thyme; cook for an additional minute.
- Sprinkle flour over vegetables; stir to combine. Gradually whisk in chicken broth and cream. Simmer until thickened (3-4 minutes). Return chicken to the skillet and mix well.
- Preheat oven to 400°F (200°C). Transfer filling into a pie dish and cover with rolled-out puff pastry. Seal edges, cut slits in the top for steam escape, and brush with beaten egg.
- Bake for 25-30 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice - approximately 250g
- Calories: 540
- Sugar: 3g
- Sodium: 680mg
- Fat: 30g
- Saturated Fat: 13g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 95mg