Chicken and leek pies
Savor the deliciousness of homemade Chicken and Leek Pies! Made with tender chicken thighs, fresh leeks, and a rich gravy, wrapped in flaky puff pastry. These savory pies are perfect for a cozy dinner or an impressive meal for guests. Enjoy a delightful blend of flavors in every bite with our easy-to-follow recipe.
- 11 Mar 2025
- Cook time 45 min
- Prep time 25 min
- 4 Servings
- 12 Ingredients
Chicken and leek pies are a comforting and delicious dish that combines tender chicken, savory leeks, and a creamy sauce all encased in flaky puff pastry. This recipe is perfect for both family dinners and special occasions, offering a hearty and satisfying meal that everyone will love.
Ingredients:
Instructions:
- In a large skillet, heat the olive oil over medium-high heat.
- Add the chicken thighs and cook until they are browned on all sides. Remove the chicken from the skillet and set aside.
- In the same skillet, melt the butter over medium heat.
- Add the leeks and cook until soft and fragrant, about 5 minutes.
4. De-glaze and Thicken:
- Pour in the white wine. Use a wooden spoon to scrape up any brown bits from the bottom of the skillet.
- Let the wine simmer for a couple of minutes until it reduces slightly.
- Sprinkle the flour over the leeks and stir well to combine, cooking for another 2 minutes to remove the raw flour taste.
5. Create the Sauce:
- Stir in the mustard and chicken gravy. Mix well until the sauce is smooth and begins to thicken.
6. Combine Ingredients:
- Add the browned chicken back into the skillet along with the scallions.
- Stir in the sour cream until fully incorporated.
- Let the mixture simmer for a few minutes until the chicken is cooked through and the sauce is thickened. Remove from heat.
- On a lightly floured surface, roll out the puff pastry sheets to smooth out any creases.
- Cut the pastry into circles large enough to fit your pie dishes, with a bit extra for sealing the edges.
8. Assemble the Pies:
- Divide the chicken and leek mixture evenly among your pie dishes.
- Cover each with a pastry circle, pressing down around the edges to seal.
- Cut a few small slits in the top of the pastry to allow steam to escape.
9. Egg Wash:
- Brush the tops of the pies with the beaten egg to give them a golden, shiny finish.
10. Bake:
- Place the pies on a baking sheet and bake in the preheated oven for 20–25 minutes, or until the pastry is golden and puffed.
11. Serve:
- Remove from the oven and let cool for a few minutes before serving.
Tips:
- For a more flavorful dish, marinate the chicken thighs in your favorite herbs and spices for a few hours before cooking.
- Ensure the leeks are thoroughly cleaned, as they can hold dirt and grit between their layers.
- Use a sharp knife to cut the puff pastry for a clean and professional look.
- Chill the puff pastry in the fridge for a bit before rolling it out; this makes it easier to handle and ensures it remains flaky.
- Brush the top of the pies with a beaten egg for a beautiful golden and glossy finish.
- Allow the filling to cool slightly before filling the pastry to prevent the bottom from getting soggy.
Once the Chicken and leek pies are golden brown and crispy, they are ready to be enjoyed. These savory pies offer a delightful balance of flavors and textures that are sure to delight your taste buds. Serve hot and enjoy the comforting goodness of homemade chicken and leek pies with your favorite side dishes.
| Nutrition Facts | |
|---|---|
| Serving Size | 540 grams |
| Energy | |
| Calories 1340kcal | 67% |
| Protein | |
| Protein 45g | 31% |
| Carbohydrates | |
| Carbohydrates 80g | 23% |
| Fiber 4.07g | 11% |
| Sugar 6g | 6% |
| Fat | |
| Fat 90g | 109% |
| Saturated 20g | 65% |
| Cholesterol 260mg | - |
| Vitamins | |
| Vitamin A 180ug | 20% |
| Choline 160mg | 29% |
| Vitamin B1 0.66mg | 55% |
| Vitamin B2 0.74mg | 57% |
| Vitamin B3 15mg | 92% |
| Vitamin B6 0.98mg | 58% |
| Vitamin B9 150ug | 37% |
| Vitamin B12 1.38ug | 58% |
| Vitamin C 12mg | 13% |
| Vitamin E 2.16mg | 14% |
| Vitamin K 70ug | 57% |
| Minerals | |
| Calcium, Ca 110mg | 8% |
| Copper, Cu 0.39mg | 44% |
| Iron, Fe 7mg | 64% |
| Magnesium, Mg 90mg | 22% |
| Phosphorus, P 480mg | 39% |
| Potassium, K 750mg | 22% |
| Selenium, Se 80ug | 139% |
| Sodium, Na 750mg | 50% |
| Zinc, Zn 3.75mg | 34% |
| Water | |
| Water 310g | - |
| * 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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