Chicken and Leek Pie
Tender chicken and sweet leeks simmered in a creamy thyme sauce, baked under a crisp golden puff pastry lid.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 520 kcal
Equipment
- •Large frypan
- •22 cm pie dish
- •Pastry brush
- •Wooden spoon
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 27 g
- carbs
- 38 g
- fibre
- 3 g
- protein
- 32 g
- calories
- 520 kcal
Instructions
- 1
Preheat your oven to 200°C or 180°C fan-forced.
- 2
Heat the olive oil and butter in a large frypan over medium heat.
- 3
Add the sliced leeks and garlic, cooking until soft and sweet without browning.
- 4
Add the diced chicken and cook for 4 minutes until sealed on all sides.
- 5
Stir in the plain flour and cook for 1 minute to coat the chicken evenly.
- 6
Gradually pour in the chicken stock and thickened cream while stirring continuously.
- 7
Add the thyme, salt, and pepper, then simmer for 3 minutes until the sauce thickens.
- 8
Spoon the warm filling into a 22 cm pie dish and cool slightly.
- 9
Lay the puff pastry over the filling, trim edges, crimp borders, and cut a small steam vent.
- 10
Brush the pastry lid with beaten egg and bake for 25 to 30 minutes until golden brown.
Chef's tips
Let the creamy chicken filling cool for ten minutes before topping with pastry so the butter in the dough stays cold. Always rinse sliced leeks thoroughly in cold water to remove any hidden grit before cooking.
Ingredient substitutions
- chicken breast fillets → skinless boneless chicken thigh fillets
- thickened cream → sour cream or full-cream milk
- puff pastry → shortcrust pastry
Storage
Store leftover pie in an airtight container in the refrigerator for up to three days.
Reheating
Reheat pie slices in a 180°C oven for 15 minutes to restore the crisp pastry crust.
Common mistakes to avoid
- •Placing cold pastry over boiling filling, which melts the pastry fat and makes it soggy.
- •Forgetting to cut a steam vent in the pastry lid before baking.
- •Not washing the leeks thoroughly, leaving grit in the finished sauce.
Serving suggestions
Cooked Chicken and Leek Pie?
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