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.
- 21 Jan 2025
- Cook time 40 min
- Prep time 35 min
- 4 Servings
- 14 Ingredients
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:
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 Facts | |
|---|---|
| Serving Size | 610 grams |
| Energy | |
| Calories 1180kcal | 59% |
| Protein | |
| Protein 45g | 31% |
| Carbohydrates | |
| Carbohydrates 70g | 21% |
| Fiber 6g | 15% |
| Sugar 8g | 8% |
| Fat | |
| Fat 80g | 95% |
| Saturated 22g | 76% |
| Cholesterol 290mg | - |
| Vitamins | |
| Vitamin A 340ug | 38% |
| Choline 170mg | 30% |
| Vitamin B1 0.63mg | 53% |
| Vitamin B2 0.67mg | 51% |
| Vitamin B3 13mg | 83% |
| Vitamin B6 1.09mg | 64% |
| Vitamin B9 150ug | 37% |
| Vitamin B12 1.60ug | 67% |
| Vitamin C 16mg | 17% |
| Vitamin E 2.14mg | 14% |
| Vitamin K 100ug | 81% |
| Minerals | |
| Calcium, Ca 200mg | 15% |
| Copper, Cu 0.42mg | 47% |
| Iron, Fe 7mg | 68% |
| Magnesium, Mg 100mg | 24% |
| Phosphorus, P 540mg | 43% |
| Potassium, K 900mg | 26% |
| Selenium, Se 66ug | 115% |
| Sodium, Na 1280mg | 85% |
| Zinc, Zn 4.02mg | 37% |
| 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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