Description
A comforting Chicken and Leek Pie filled with creamy chicken and tender leeks, wrapped in a flaky, buttery crust, perfect for family gatherings and warm memories.
Ingredients
Scale
- 1 lb boneless chicken (breast or thighs)
- 2 large leeks, thoroughly washed and sliced
- 3 tablespoons butter
- 1/2 cup heavy cream
- 2 tablespoons fresh thyme or parsley, chopped
- 2 tablespoons flour
- 1 sheet store-bought puff pastry or homemade pastry
Instructions
- Prepare your ingredients: Chop the leeks and cook your chicken. If using raw chicken, cut it into bite-sized pieces.
- Sauté the leeks: In a skillet, melt butter over medium heat. Add the leeks and cook until tender, about 5-7 minutes.
- Cook the chicken: Add the chicken to the sautéed leeks and sauté until cooked through, about 5 minutes.
- Create the sauce: Sprinkle flour over the mixture, stir to coat, and gradually add cream while stirring. Simmer until creamy.
- Season the filling with chopped herbs, salt, and pepper to taste.
- Assemble the pie: Preheat oven to 400°F (200°C). Roll out pastry, fit into a pie dish, pour in filling, and cover with pastry. Seal edges and score the top.
- Bake for 30-35 minutes until golden brown and bubbling.
Notes
For a quicker option, use rotisserie chicken or substitute vegetables for a vegetarian version. Ensure the filling isn’t too runny by adjusting flour as needed.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg
Keywords: Chicken Pie, Leek Pie, Comfort Food, Family Recipe, Baking