Chicken And Leek Pie
A comforting and savory chicken and leek pie featuring tender chicken chunks and creamy leeks encased in a flaky pastry crust, perfect for a hearty meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: British
Ingredients
Scale
- 2 cups cooked chicken, diced
- 2 large leeks, cleaned and sliced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 teaspoon thyme leaves
- Salt and pepper to taste
- 1 sheet puff pastry
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large skillet, melt butter over medium heat. Add sliced leeks and cook until soft, about 5 minutes.
- Stir in flour and cook for 1-2 minutes to form a roux.
- Gradually whisk in chicken broth and cook until the sauce thickens.
- Add heavy cream, thyme, salt, and pepper. Stir well and remove from heat.
- Fold in the cooked chicken to the sauce mixture.
- Pour the chicken and leek filling into a pie dish.
- Cover with puff pastry, trim excess, and crimp edges. Brush the top with beaten egg.
- Bake for 25-30 minutes or until the pastry is golden and crisp.
- Let rest for 5 minutes before serving.
Notes
For extra flavor, add a sprinkle of grated cheddar cheese on top before baking, or serve with a side of steamed green vegetables.
Find it online: https://carmenwausa.com/chicken-and-leek-pie/