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.
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!
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 per serving
4 ServingsCalories 1180kcal
Protein 45g
Carbohydrates 70g
Fiber 6g
Sugar 8g
Fat 80g
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