Print

Chicken and Leek Pie

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting chicken and leek pie with tender chicken and sweet leeks enveloped in a creamy sauce, all encased in flaky, golden puff pastry.

Ingredients

Scale
  • 500 g boneless, skinless chicken breast, diced
  • 2 large leeks, sliced
  • 2 tbsp olive oil
  • 50 g butter
  • 2 tbsp all-purpose flour
  • 300 ml chicken stock
  • 200 ml cream
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • 1 egg, beaten (for egg wash)
  • 250 g puff pastry
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 200°C (400°F).
  2. Melt the olive oil and butter over medium heat in a large skillet.
  3. Sauté the sliced leeks for about 5-7 minutes until soft and translucent.
  4. Brown the diced chicken in the pan, cooking until browned on all sides, about 5-7 minutes.
  5. Incorporate the flour over the chicken and leeks, stirring well to coat. Cook for another 2 minutes.
  6. Add the chicken stock gradually while continuously stirring.
  7. Thicken the sauce by bringing it to a boil, then reduce the heat and simmer for about 5 minutes.
  8. Mix in the cream, dried thyme, salt, and pepper. Remove from heat.
  9. Prepare the filling by pouring it into a pie dish and allowing it to cool slightly.
  10. Roll out the puff pastry on a floured surface to fit over the top of the pie dish.
  11. Assemble the pie by placing pastry over the filling, trimming edges as needed.
  12. Prepare for baking by cutting slits in the top of the pastry and brushing with beaten egg.
  13. Bake for 25-30 minutes until the pastry is golden brown and crispy.
  14. Cool for a few minutes before slicing and garnish with fresh parsley.

Notes

Serve with a side salad, mashed potatoes, or roasted vegetables. Leftovers can be stored in an airtight container for up to 3 days.

Nutrition

Find it online: https://pinrecipezbylinaa.com/chicken-leek-pie-recipe/

Scroll to Top