Description
Chicken and Leek Pie is a comforting and creamy savory pie made with tender chunks of chicken, sautéed leeks, and a rich white sauce encased in flaky golden pastry.
Ingredients
Scale
- 2 tbsp butter
- 2 leeks, sliced (white and light green parts only)
- 2 garlic cloves, minced
- 2 tbsp all-purpose flour
- 1 1/2 cups milk
- 1/2 cup chicken broth
- 2 cups cooked chicken, shredded or cubed
- 1 tsp Dijon mustard
- 1/2 tsp dried thyme
- Salt and pepper, to taste
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 400°F (200°C).
- In a large skillet, melt butter over medium heat. Add sliced leeks and cook for 5-6 minutes until soft. Add garlic and cook for 1 more minute.
- Sprinkle flour over the leeks and stir to coat. Cook for 1 minute, then gradually add milk and chicken broth, stirring constantly until the mixture thickens.
- Add cooked chicken, Dijon mustard, thyme, salt, and pepper. Stir and let simmer for 2-3 minutes. Remove from heat and let cool slightly.
- Spoon the mixture into a pie dish. Lay puff pastry over the top, trim excess, and crimp the edges. Cut a few small slits in the top to vent.
- Brush with beaten egg and bake for 25-30 minutes, or until the pastry is golden and puffed.
- Let sit for 5-10 minutes before serving.
Notes
- You can add mushrooms or peas for more texture and flavor.
- Use rotisserie chicken to save time.
- Let the filling cool slightly before topping with pastry to prevent sogginess.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 5g
- Sodium: 520mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg
Keywords: chicken pie, savory pie, leek pie, puff pastry chicken pie, comfort food