Chicken and leek pies
Chicken and leek pies feature tender chicken and savory leeks in a creamy sauce, all wrapped in flaky puff pastry. This comforting dish is perfect for family dinners or special occasions.
Cook time 45 min
Prep time 25 min
Ingredients:
1 tbsp olive oil8 chicken thighs
1 tbsp butter
2 leeks
1/2 cup white wine
2 tbsp all-purpose white wheat flour
1 tbsp mustard
1 cup chicken gravy
1/4 cup scallions
2 tbsp sour cream
2 sheets puff pastry
1 egg
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.
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.
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.
Chicken and leek pies FAQ:
Bake the Chicken and Leek Pies in a preheated oven at 375°F (190°C) for 20–25 minutes, or until the pastry is golden and puffed.
Ensure the chicken in the pies reaches an internal temperature of 165°F (75°C) to confirm it is fully cooked and safe to eat.
Yes, you can prepare the filling ahead of time and store it in the refrigerator for up to 2 days. Assemble the pies and bake them when ready to serve. Leftover cooked pies can be stored in the fridge and reheated within 3 days.
If you prefer not to use white wine, you can substitute it with chicken broth or a mixture of vinegar and water, maintaining a similar quantity.
To reheat, place the pies in an oven at 350°F (175°C) for about 15-20 minutes or until heated through, to maintain the crispiness of the pastry.
Cooking 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.
Nutrition Facts
4 ServingsCalories 1340kcal
Protein 45g
Carbohydrates 80g
Fiber 4.07g
Sugar 6g
Fat 90g
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