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Chicken And Leek Pie

Freshly prepared chicken and leek pie on white plate
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A comforting classic chicken and leek pie featuring tender chicken chunks and creamy leek filling encased in flaky golden pastry.

Ingredients

Scale
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 leeks, cleaned and sliced
  • 2 cloves garlic, minced
  • 3 cups cooked chicken, shredded or diced
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chicken stock
  • 1/2 cup heavy cream
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon dried thyme
  • 1 sheet puff pastry, thawed
  • 1 egg, beaten (for egg wash)

Instructions

  1. Preheat the oven to 200°C (400°F).
  2. In a large skillet, heat butter and olive oil over medium heat.
  3. Add sliced leeks and garlic; cook until leeks are soft, about 5-7 minutes.
  4. Stir in the flour and cook for 1-2 minutes to form a roux.
  5. Gradually whisk in chicken stock and bring to a simmer until thickened.
  6. Stir in the cream, cooked chicken, thyme, salt, and pepper; remove from heat.
  7. Pour the chicken and leek mixture into a pie dish.
  8. Cover with the puff pastry sheet, trimming excess pastry and sealing edges.
  9. Brush the pastry with beaten egg.
  10. Bake in the preheated oven for 25-30 minutes or until pastry is golden and crisp.
  11. Let cool for 5 minutes before serving.

Notes

For extra flavor, add a splash of white wine to the sauce before baking or serve with a side of steamed green vegetables for a balanced meal.

Find it online: https://justhealthybites.com/chicken-and-leek-pie/