Creamy Chicken and Leek Pie Recipe
A classic Chicken and Leek Pie featuring a creamy chicken and leek filling encased in flaky puff pastry. This comforting dish is perfect for a hearty family meal or special occasion.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Pie
- Method: Baking
- Cuisine: British
- Diet: Halal
Ingredients
Scale
Filling Ingredients
- 2 cups cooked chicken, shredded or diced
- 2 large leeks, cleaned and sliced
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- Salt and freshly ground black pepper, to taste
- 1 teaspoon fresh thyme leaves (optional)
Pastry
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the filling: In a large saucepan, melt the butter over medium heat. Add the sliced leeks and sauté until softened and translucent, about 5-7 minutes. Stir in the flour and cook for 1-2 minutes to form a roux.
- Make the creamy sauce: Gradually whisk in the chicken broth, then add the heavy cream. Continue to cook, stirring frequently, until the sauce thickens and coats the back of a spoon, about 5 minutes.
- Add chicken and season: Stir in the cooked chicken and fresh thyme (if using). Season the mixture with salt and pepper to taste. Remove from heat and let cool slightly.
- Assemble the pie: Preheat your oven to 400°F (200°C). Pour the chicken and leek filling into a suitable pie dish. Roll out the puff pastry sheet to cover the filling completely, trimming any excess.
- Seal and egg wash: Place the puff pastry over the filling, pressing the edges to seal the pie. Brush the top with the beaten egg to achieve a golden, glossy finish when baked.
- Bake the pie: Place the pie dish on the middle rack of the oven and bake for 25-30 minutes, or until the pastry is puffed and golden brown.
- Rest and serve: Remove the pie from the oven and let it rest for 5-10 minutes before slicing and serving to allow the filling to set slightly.
Notes
- Ensure the cooked chicken is well-drained to avoid a watery filling.
- You can substitute heavy cream with half-and-half for a lighter version.
- For added flavor, consider adding garlic or fresh herbs like parsley.
- Leftover pie can be refrigerated for up to 3 days and reheated in a low oven to maintain crispiness.
Keywords: Chicken pie, leek pie, puff pastry pie, comfort food, savory pie, creamy chicken pie
Find it online: https://cookcrisis.com/creamy-chicken-and-leek-pie-recipe/
