Description
A comforting Chicken And Leek Pie with a buttery pastry crust and a creamy filling, perfect for family gatherings and cozy nights.
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken thighs
- 2 leeks, chopped
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper to taste
- Store-bought or homemade pastry for top and bottom crust
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the chicken by dicing it into bite-sized pieces and seasoning with salt and pepper.
- Sauté the leeks in melted butter over medium heat until softened.
- Add the diced chicken to the pan and cook until it starts to turn golden brown.
- Make the creamy filling by sprinkling flour into the pan and stirring to combine. Gradually stir in chicken broth and then cream, bringing the mixture to a gentle simmer to thicken for about 5 minutes.
- Add the herbs, then remove the filling from heat and let it cool slightly.
- Assemble the pie by lining a pie dish with half the pastry, filling it with the creamy chicken mixture, and covering with the second half of the pastry. Seal the edges and cut slits on the top for steam to escape.
- Brush the pastry with an egg wash and bake for 30-35 minutes, or until golden brown.
- Serve and enjoy after letting it cool for a few minutes.
Notes
Let the filling cool before adding it to the crust to avoid a soggy bottom. Use a sharp knife to cut decorative patterns on the pastry.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg
Keywords: Chicken, Leek, Pie, Comfort Food, Homemade Meal