Description
A classic British-style pie filled with tender chicken, sweet leeks, and a rich creamy sauce, wrapped in flaky puff pastry.
Ingredients
Scale
- 1 lb (450g) chicken breast, diced
- 2 leeks, sliced (white and light green parts only)
- 1 cup (240ml) chicken stock
- 1 cup (240ml) heavy cream
- 2 tablespoons butter
- 1 tablespoon olive oil
- Salt and pepper to taste
- Puff pastry (enough to cover the pie)
- 1 egg (for egg wash)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large skillet, heat butter and olive oil over medium heat. Add the leeks and cook until softened.
- Add the diced chicken and cook until browned and cooked through.
- Pour in the chicken stock and heavy cream, stirring well to combine. Season with salt and pepper. Simmer until the sauce thickens slightly.
- Transfer the chicken and leek mixture into a pie dish.
- Roll out the puff pastry and place it over the filling, trimming any excess.
- Brush with beaten egg to create a golden crust.
- Bake in the preheated oven for about 25-30 minutes or until the pastry is golden and puffed.
- Let it cool slightly before serving. Enjoy your comforting chicken and leek pie!
Notes
Refrigerate covered for up to 3 days or freeze portions for up to 2 months. To reheat, bake at 350°F (175°C) for 15-20 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: chicken, leek, pie, comfort food, British recipe