Chicken and Leek Pie
Tender chicken and sweet leeks simmered in a creamy thyme sauce, topped with crisp, golden puff pastry.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 540 kcal
Equipment
- •Deep frypan
- •22 cm round pie dish
- •Pastry brush
- •Wooden spoon
- •Chef knife
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 32 g
- carbs
- 28 g
- fibre
- 3 g
- protein
- 34 g
- calories
- 540 kcal
Instructions
- 1
Preheat your oven to 200°C (180°C fan-forced).
- 2
Heat the olive oil in a deep frypan over medium-high heat.
- 3
Brown the chicken pieces for 4 to 5 minutes, then transfer them onto a plate.
- 4
Melt the butter in the same frypan over medium-low heat.
- 5
Add the sliced leeks and cook for 8 minutes until completely soft and sweet.
- 6
Stir in the plain flour and thyme, cooking for 1 minute to remove the raw flour taste.
- 7
Gradually pour in the chicken stock and cream, stirring continuously until smooth.
- 8
Return the chicken to the pan, stir in Dijon mustard, salt, and pepper, and simmer for 3 minutes.
- 9
Spoon the hot filling into a 22 cm round pie dish and let it cool slightly.
- 10
Drape the puff pastry sheet over the dish, trimming any excess and pressing edges to seal.
- 11
Brush the top with beaten egg and cut two small slits to let steam escape.
- 12
Bake for 25 to 30 minutes until the pastry is puffed and deep golden brown.
Chef's tips
Wash leeks thoroughly after slicing, as grit often hides between the inner layers. Letting the filling cool for 10 minutes before adding the pastry prevents the butter layers in the puff pastry from melting early, ensuring a higher rise. Brush egg wash evenly over the top but avoid dripping it down the cut edges so the pastry can puff freely.
Ingredient substitutions
- chicken thigh fillets → chicken breast fillets or shredded leftover roast chook
- thickened cream → sour cream or full-cream milk
- fresh thyme leaves → 1 tsp dried thyme or dried tarragon
Storage
Store leftover pie covered in the refrigerator for up to 3 days.
Reheating
Reheat in a preheated oven at 180°C for 15 to 20 minutes to keep the pastry crisp.
Common mistakes to avoid
- •Covering boiling hot filling with cold pastry, which makes the base soggy and prevents puffing.
- •Rushing the leeks on high heat, which scorches them instead of bringing out their natural sweetness.
- •Forgetting to cut steam vents in the pastry lid, causing steam buildup and uneven baking.
Serving suggestions
Cooked Chicken and Leek Pie?
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