Description
A warm, flaky chicken and leek pie, combining tender chicken with sweet leeks in a creamy sauce topped with golden puff pastry.
Ingredients
Scale
- 500g chicken breast, diced
- 300g leeks, sliced (white and light green parts)
- 1 onion, chopped
- 2 cloves garlic, minced
- 300ml chicken stock
- 200ml cream
- 2 tablespoons butter
- 1 tablespoon flour
- Salt and pepper to taste
- 1 sheet puff pastry
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 200°C (390°F). Prepare all ingredients: dice the chicken, slice and wash the leeks, chop the onion, and mince the garlic. Lightly beat the egg for the egg wash.
- In a large pan, melt the butter over medium heat. Add the chopped onion and minced garlic, cooking until soft and sweet, about 4–5 minutes. Add leeks and cook for another 5 minutes.
- Add the diced chicken to the pan, cooking until just cooked through. Sprinkle the flour and stir well. Gradually pour in chicken stock while stirring, then add cream and stir until thickened. Season with salt and pepper.
- Transfer the filling into a pie dish. Roll out the puff pastry to fit the dish, cover the filling, seal the edges, and cut slits in the top. Brush with beaten egg. Bake for 25-30 minutes until golden brown.
- Let the pie rest for 5 minutes, then serve warm.
Notes
For best texture, dry the chicken before cooking and wash leeks thoroughly. You can freeze the pie for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 640
- Sugar: 6g
- Sodium: 680mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 150mg