Description
A comforting chicken and leek pie wrapped in a golden, flaky pastry that’s perfect for family gatherings and weeknight dinners.
Ingredients
Scale
- 2 cups boneless, skinless chicken, cut into bite-sized pieces
- 2 leeks, sliced
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup cream
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh parsley, chopped
- 1 pastry crust (store-bought or homemade)
- Salt and pepper to taste
Instructions
- Prepare the Chicken: Heat butter in a skillet over medium-high heat, add chicken, and sauté until golden brown, about 5-7 minutes. Set aside.
- Sauté the Leeks: In the same skillet, add leeks and more butter. Cook until tender and fragrant, about 5 minutes. Stir in garlic for another minute.
- Make the Sauce: Sprinkle flour over leeks, cook for 1-2 minutes, then whisk in broth and cream until thick. Return chicken to skillet.
- Assemble the Pie: Preheat oven to 400°F (200°C). Roll pastry into pie dish, fill with chicken and leek mixture, and cover with another pastry layer. Seal edges and cut slits on top.
- Bake: Brush top with egg wash and bake for 25-30 minutes until golden brown.
- Serve and Enjoy: Let cool for a few minutes before slicing. Serve warm with a salad.
Notes
For best results, let the pie rest before cutting to set the filling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
Keywords: chicken pie, leek pie, comfort food, family dinner, savory pie