Chicken and leek pie

Savor the comforting flavors of our Chicken and Leek Pie recipe! Made with tender chicken thighs, sweet leeks, and peas, all enveloped in a rich, creamy sauce, and topped with golden puff pastry. Perfect for a cozy family dinner.

  • 31 May 2025
  • Cook time 40 min
  • Prep time 35 min
  • 4 Servings
  • 14 Ingredients

Chicken and leek pie

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.

Ingredients:

1/3 cup butter
70g
3/4 cup all-purpose white wheat flour
90g
3/4 cup milk (1% fat)
180g
2 cups chicken gravy
400g
1 tsp dried thyme
5g
1 tsp salt
5g
1 tbsp olive oil
14g
2 garlic cloves
6g
2 leeks
360g
1 stalk
130g
8 chicken thighs
800g
1 cup peas
120g
1 sheet puff pastry
250g
1 yolk
16g

Instructions:

1. Prepare the Gravy Mixture:
- 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.
2. Cook the Vegetables:
- 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.
3. Combine the Ingredients:
- 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.
4. Assemble the Pie:
- 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.
5. Bake the Pie:
- 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.
6. Serve:
- 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!

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.

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.

Nutrition Facts
Serving Size610 grams
Energy
Calories 1180kcal59%
Protein
Protein 45g31%
Carbohydrates
Carbohydrates 70g21%
Fiber 6g15%
Sugar 8g8%
Fat
Fat 80g95%
Saturated 22g76%
Cholesterol 290mg-
Vitamins
Vitamin A 340ug38%
Choline 170mg30%
Vitamin B1 0.63mg53%
Vitamin B2 0.67mg51%
Vitamin B3 13mg83%
Vitamin B6 1.09mg64%
Vitamin B9 150ug37%
Vitamin B12 1.60ug67%
Vitamin C 16mg17%
Vitamin E 2.14mg14%
Vitamin K 100ug81%
Minerals
Calcium, Ca 200mg15%
Copper, Cu 0.42mg47%
Iron, Fe 7mg68%
Magnesium, Mg 100mg24%
Phosphorus, P 540mg43%
Potassium, K 900mg26%
Selenium, Se 66ug115%
Sodium, Na 1280mg85%
Zinc, Zn 4.02mg37%
Water
Water 410g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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