Description
Chicken and Leek Pie is a comforting, hearty dish with tender chicken and leeks in a creamy sauce, encased in a flaky golden pastry crust.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 onion, finely chopped
- 2 leeks, cleaned and sliced
- 2 chicken breasts, cooked and shredded
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon all-purpose flour
- 1 sheet puff pastry
- 1 egg (for egg wash)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large pan, melt the butter over medium heat. Add the onion and leeks and sauté for about 5-7 minutes, until softened.
- Stir in the chicken, chicken broth, and cream. Cook for another 5 minutes until heated through.
- In a small bowl, mix the flour with a little bit of water to form a slurry, then add it to the pan, stirring continuously. Cook for another 3-4 minutes until the mixture thickens.
- Season with thyme, salt, and pepper. Remove from heat and allow the mixture to cool slightly.
- Roll out the puff pastry on a floured surface and cut it to fit the size of your pie dish.
- Pour the chicken and leek mixture into the pie dish and cover with the puff pastry. Trim the edges and press them to seal the pie.
- Beat the egg and brush it over the top of the pastry for a golden finish.
- Bake for 25-30 minutes or until the pastry is golden brown and puffed up.
- Allow the pie to cool for a few minutes before serving.
Notes
- Feel free to add additional vegetables like carrots or peas for extra flavor.
- For a richer pie, use double cream instead of heavy cream.
- This pie can be made ahead of time and stored in the fridge for a day or two before baking.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Chicken, Leek, Pie, Comfort Food, Baking