Best Chicken and Leek Pie

The Best Chicken and Leek Pie is a comforting classic that combines tender chicken and sweet leeks enveloped in a flaky, golden crust.

Prep Time 15

Cook Time 30

Total Time 45

Course Main

Cuisine British

Servings 4 servings

1 pound Chicken breast or thighs, diced Choose high-quality chicken for the best flavor.
2 medium Leeks, cleaned and sliced Wash thoroughly to remove any grit.
1 medium Onion, finely chopped Brings a robust flavor to the pie.
2 cloves Garlic, minced Enhances aroma and flavor.
1 cup Chicken stock Adds moisture and richness.
1 cup Heavy cream Gives the filling a luscious texture.
1 tablespoon Fresh thyme or 1 teaspoon dried thyme Pairs beautifully with chicken and leeks.
1 tablespoon Olive oil or butter For sautéing the vegetables.
to taste Salt and pepper Essential for seasoning.
1 sheet Ready-made puff pastry Forms the top crust.
1 egg Beaten (for egg wash) Gives the crust a golden finish.

1. Preheat your oven to 400°F (200°C).
2. In a large skillet, heat the olive oil or butter over medium heat. Add the chopped onion and sliced leeks. Sauté for about 5-7 minutes until soft and translucent.
3. Add the minced garlic and cook for an additional minute.
4. Incorporate the diced chicken, cooking until browned on all sides (about 5-8 minutes). Season with salt, pepper, and thyme.
5. Pour in the chicken stock and simmer for about 10 minutes.
6. Reduce heat, add heavy cream, and simmer for an additional 5 minutes.
7. Remove from heat and let the filling cool for a few minutes.
8. Roll out the puff pastry to fit your pie dish.
9. Pour the cooled filling into the pie dish.
10. Place the pastry over the filling, sealing the edges and cutting slits for steam.
11. Brush the pastry with the beaten egg.
12. Bake for 25-30 minutes until golden and puffed.
13. Let the pie rest for a few minutes before serving.
14. Serve warm and enjoy!

Consider adding vegetables like carrots or peas for extra nutrition.

Keyword Comfort Food, Easy