Description
A comforting Chicken and Leek Pie with a rich filling and flaky crust, perfect for family dinners.
Ingredients
Scale
- 2 cups boneless chicken, diced
- 2 leeks, sliced
- 3 tablespoons butter
- 2 tablespoons flour
- 1 cup heavy cream
- 1 cup chicken or vegetable broth
- 1 teaspoon fresh thyme (or parsley/dill)
- Salt and pepper to taste
- 1 pie crust (homemade or store-bought)
Instructions
- Prepare the ingredients: Wash and slice the leeks, dice the chicken, and chop the herbs.
- Sauté the leeks: In a skillet over medium heat, melt 2 tablespoons of butter. Add the leeks and a pinch of salt, cooking until softened (about 5 minutes).
- Cook the chicken: In the same skillet, add another tablespoon of butter and increase the heat slightly. Add the diced chicken, cooking until golden and no longer pink (about 7-10 minutes).
- Create the sauce: Sprinkle the flour over the chicken and leeks, stirring constantly. Slowly pour in the broth and cream, stirring until thickened (about 3 minutes). Season with herbs, salt, and pepper to taste.
- Assemble the pie: Roll out your pastry dough into a pie dish. Pour the warm chicken and leek mixture into the crust. Cover with a second layer of pastry and crimp the edges to seal. Cut slits on top.
- Bake to perfection: Preheat the oven to 375°F (190°C) and bake for 30-35 minutes or until the crust is golden brown and flaky.
- Cool and serve: Allow the pie to cool slightly before cutting.
Notes
For best results, do not rush the sautéing processes. Adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: chicken pie, leek pie, comfort food, family recipe, baking