Description
A comforting Chicken and Leek Pie filled with tender chicken, earthy leeks, and a creamy sauce, all encased in a flaky crust.
Ingredients
Scale
- 2 tablespoons butter
- 1 tablespoon olive oil
- 500g boneless chicken thighs or breasts, diced
- 2 leeks, sliced
- 2 cloves garlic, minced
- 2 tablespoons flour
- 500ml chicken broth
- 100ml cream (or milk for a lighter option)
- Fresh thyme and parsley, to taste
- Salt and pepper, to taste
- Pastry dough (store-bought or homemade)
Instructions
- In a skillet, melt butter and olive oil over medium heat. Add chicken and cook until golden, about 5-7 minutes. Remove and set aside.
- In the same skillet, add sliced leeks and salt. Cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
- Sprinkle flour over leeks and stir. Gradually add chicken broth, stirring constantly until the sauce thickens. Fold in the cream.
- Add cooked chicken back into the skillet, tossing to coat. Stir in fresh herbs and season to taste.
- Preheat oven to 400°F (200°C). Roll out pastry dough and fit into a pie dish. Pour chicken and leek mixture into the crust. Cover with a second layer of pastry, cutting slits for steam to escape. Crimp edges to seal.
- Brush the top with melted butter and bake for 25-30 minutes, or until golden brown and bubbly.
- Allow to cool for 10 minutes before slicing.
Notes
For a vegetarian version, substitute chicken with hearty vegetables like potatoes or mushrooms. Ensure the butter is cold for a flaky pastry.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 80mg
Keywords: chicken pie, comfort food, family recipe, autumn dish, nostalgic meals