Chicken and leek pie
This Chicken and Leek Pie features tender chicken and aromatic leeks in a creamy gravy, all wrapped in flaky puff pastry. It's a comforting dish perfect for family dinners or impressing guests.
Cook time 40 min
Prep time 35 min
Ingredients:
1/3 cup butter3/4 cup all-purpose white wheat flour
3/4 cup milk (1% fat)
2 cups chicken gravy
1 tsp dried thyme
1 tsp salt
1 tbsp olive oil
2 garlic cloves
2 leeks
1 stalk
8 chicken thighs
1 cup peas
1 sheet puff pastry
1 yolk
Chicken and leek pie is a comforting and savory dish that combines tender chicken, aromatic leeks, and a creamy gravy, all encased in a flaky puff pastry. It's perfect for a cozy family dinner or to impress guests with a hearty and delicious meal.
Instructions:
- In a large saucepan, melt the butter over medium heat.
- Once melted, whisk in the flour until it forms a smooth paste.
- Gradually add the milk, whisking continuously to avoid lumps.
- Add the chicken gravy, thyme, and salt. Cook and stir until the mixture thickens. Set aside.
- In another large skillet, heat the olive oil over medium heat.
- Add the minced garlic and sauté for about 1 minute, or until fragrant.
- Add the leeks and celery; cook until they are softened, about 5-7 minutes.
- Add the cooked chicken thighs and peas to the skillet with the vegetables.
- Pour the gravy mixture over the chicken and vegetables and stir to combine evenly.
- Preheat your oven to 375°F (190°C).
- Pour the chicken and leek mixture into a baking dish.
- Roll out the puff pastry sheet to fit the top of the baking dish. Place the pastry over the filling, pressing the edges to seal.
- Brush the top of the pastry with the beaten egg yolk to give it a golden, shiny finish.
- Use a sharp knife to make a few small slits in the top of the pastry to allow steam to escape.
- Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy.
- Let the pie cool for about 10 minutes before serving to allow the filling to set slightly.
- Serve warm and enjoy your delicious homemade Chicken and Leek Pie!
Enjoy your homemade chicken and leek pie, beautifully golden on the outside and flavorful on the inside. This recipe provides a delightful blend of textures and tastes that is sure to become a family favorite. Serve with a side salad or steamed vegetables for a complete and satisfying meal.
Chicken and leek pie FAQ:
Bake the Chicken and Leek Pie in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the pastry is golden brown and crispy.
The pie is done when the puff pastry is golden brown and crispy. Additionally, the filling should be hot and bubbling.
Yes, you can substitute chicken thighs with cooked rotisserie chicken, turkey, or even a plant-based protein for a vegetarian option. Adjust cooking times as needed.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain pastry crispness.
Yes, you can freeze the assembled pie before baking. Wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 2 months; bake from frozen, adding extra time if necessary.
Cooking Tips:
- Ensure the chicken thighs are cooked thoroughly before adding to the pie mixture for the best flavor and texture.
- Use cold butter when making the roux for a smoother and more consistent texture.
- Leeks can be quite sandy, so clean them well by slicing them lengthwise and rinsing under cold water.
- If you prefer, you can use a mix of chicken breasts and thighs for varied texture.
- Allow the pie to rest for a few minutes after baking to let the filling set before slicing.
- For an extra golden crust, lightly brush the puff pastry with the yolk before baking.
- Add additional herbs like rosemary or parsley for extra flavor.
- Use leftover roast chicken or turkey as a convenient and tasty alternative to fresh chicken thighs.
Nutrition Facts
4 ServingsCalories 1180kcal
Protein 45g
Carbohydrates 70g
Fiber 6g
Sugar 8g
Fat 80g
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