Description
A comforting and hearty Chicken and Leek Pie with a creamy filling and buttery crust, perfect for family gatherings.
Ingredients
Scale
- 500g Boneless chicken thighs or breasts
- 2 Leeks, cleaned and chopped
- 50g Butter
- 200ml Heavy cream
- 100ml White wine
- Fresh thyme and parsley, to taste
- 250ml Chicken broth
- 1 Pie crust, store-bought or homemade
Instructions
- Prep the Ingredients: Chop the leeks, dice the chicken, and gather the herbs.
- Cook the Chicken: In a large skillet, melt the butter over medium heat. Add the chicken, seasoned with salt and pepper, and cook until golden brown. Remove and set aside.
- Sauté the Leeks: In the same skillet, add more butter if needed, then sauté the leeks for about 5-7 minutes until they become soft and fragrant.
- Make the Sauce: Pour in the white wine, scraping any brown bits from the skillet. Let it simmer for a couple of minutes, then add chicken broth and cream. Stir to combine.
- Combine and Thicken: Return the cooked chicken to the skillet and sprinkle in the herbs. Let it simmer until the sauce thickens, about 10 minutes.
- Prepare the Pie: Preheat your oven to 400°F (200°C). Roll out your pie crust and line a pie pan. Pour filling into the crust, then cover with another pie crust, sealing the edges.
- Bake: Brush the top with an egg wash and cut slits to allow steam to escape. Bake for 25-30 minutes or until the crust is golden brown.
Notes
For a vegetarian twist, replace chicken with mushrooms or lentils, and use vegetable broth. Serve with a simple green salad or mashed potatoes.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Chicken Pie, Comfort Food, Family Recipe, Leek Pie, Baking