Description
This Chicken and Leek Pie is a comforting and delicious classic dish featuring tender diced chicken and flavorful leeks in a creamy thyme sauce, all encased in a golden, flaky puff pastry crust. Perfect for a cozy family meal, this recipe combines simple ingredients with straightforward steps for a hearty, satisfying pie.
Ingredients
Scale
Filling
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 large chicken breasts, diced
- 2 large leeks, sliced thinly (white and light green parts only)
- 2 garlic cloves, minced
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- 2 tablespoons all-purpose flour
- 1 cup chicken stock
- 1/2 cup heavy cream
- Salt and pepper, to taste
Topping
- 1 sheet puff pastry (store-bought or homemade)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) to ensure it reaches the proper baking temperature for the puff pastry.
- Cook chicken: Heat olive oil in a large pan over medium heat. Add the diced chicken, season with salt and pepper, and cook, stirring occasionally, until the chicken is browned on all sides and cooked through, about 6-8 minutes. Remove the chicken from the pan and set aside.
- Sauté leeks and garlic: In the same pan, add butter. Once melted, add the sliced leeks and minced garlic. Cook over medium heat until the leeks are softened and fragrant, approximately 5-7 minutes.
- Make the sauce: Stir in the thyme, then sprinkle the flour over the leeks. Stir well to coat and cook the flour briefly. Gradually pour in the chicken stock while stirring to avoid lumps. Add the heavy cream and continue stirring until the sauce thickens into a creamy consistency.
- Combine chicken and sauce: Return the cooked chicken to the pan and mix thoroughly with the leek sauce. Taste the filling and adjust seasoning with salt and pepper as needed.
- Assemble the pie: Transfer the chicken and leek mixture into a pie dish. Roll out the puff pastry sheet to cover the filling completely, trimming any excess pastry. Seal the edges by pressing gently and cut small slits on the top of the pastry to allow steam to escape during baking.
- Apply egg wash: Brush the beaten egg evenly over the top of the pastry to ensure a golden, glossy finish when baked.
- Bake the pie: Place the pie in the preheated oven and bake for 20-25 minutes, or until the puff pastry is risen, golden, and crisp.
- Rest and serve: Remove the pie from the oven and let it rest for a few minutes before slicing and serving to allow the filling to set and prevent burns.
Notes
- Make sure to slice leeks thinly and use only the white and light green parts for the best texture and flavor.
- You can substitute fresh thyme with dried thyme if fresh is unavailable, using one-third the amount.
- Ensure the puff pastry is chilled before rolling out to achieve crisp, flaky layers.
- For an extra golden crust, brush the pastry with egg wash twice, once before baking and once midway through baking, if desired.
- Leftover pie can be refrigerated for up to 3 days and reheated in the oven to preserve flakiness.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
