Description
A comforting Chicken and Leek Pie with a flaky crust and creamy filling, perfect for family gatherings.
Ingredients
Scale
- 2 cups boneless chicken (breast or thighs), cooked and diced
- 2 large leeks, sliced
- 4 tablespoons butter
- 1/4 cup flour
- 2 cups chicken stock
- 1/2 cup heavy cream
- 1 teaspoon fresh thyme
- Salt and pepper to taste
- 1 prepared pie crust (store-bought or homemade)
Instructions
- In a large skillet, melt butter over medium heat. Add sliced leeks and sauté for 5–7 minutes until soft.
- Sprinkle flour over the leeks, stirring constantly. Gradually add chicken stock while mixing to avoid lumps and simmer until thickened.
- Stir in cooked chicken and cream, and season with salt, pepper, and thyme. Remove from heat.
- Preheat the oven to 400°F (200°C). Roll out the pastry into a greased pie dish, letting edges hang over.
- Pour the creamy chicken and leek filling into the pastry and cover with another layer of pastry. Crimp the edges to seal and make slits on top to allow steam to escape.
- Brush the top with an egg wash if desired, then bake for 25-30 minutes or until the crust is golden.
- Let cool for a few minutes before slicing and serving.
Notes
For a lighter version, substitute some cream with milk. You can also add sautéed mushrooms or spinach for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg
Keywords: Chicken Pie, Leek Pie, Comfort Food, Family Recipe