Description
Description A comforting, golden-topped pie that balances creamy chicken filling with the gentle sweetness of leeks, perfect for weeknight dinners or special occasions.
Ingredients
- 1 tbsp olive oil
- 2 large leeks, sliced
- 4 boneless chicken thighs, cubed
- 25g butter
- 25g plain flour
- 300 ml chicken stock
- 100 ml double cream
- 375g ready-rolled puff pastry
- 1 egg, beaten
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Instructions
- Heat the olive oil in a heavy-bottomed pot over medium-high heat. Add the cubed chicken thighs, season lightly with salt and pepper, and cook until browned on the outside — about 4–5 minutes. Remove from the pot and set aside.
- In a frying pan, melt the butter over medium heat. Add the sliced leeks and sauté gently until soft and slightly caramelized — about 8–10 minutes.
- Return the chicken to the pot with the leeks. Sprinkle the plain flour into the pot and stir well, cooking for a minute.
- Gradually add chicken stock, stirring constantly to avoid lumps. Pour in double cream and bring to a gentle simmer, thicken for 5–8 minutes.
- Preheat the oven to 200°C (400°F). Roll out the puff pastry if needed to fit your pie dish.
- Spoon the filling into a pie dish, cover with puff pastry, and seal the edges. Trim excess pastry and decorate if desired.
- Brush with beaten egg and make slits for steam to escape.
- Bake for 25–30 minutes or until golden brown. Let the pie rest for 5–10 minutes before serving.
Notes
- Notes
- Serve with a crisp green salad or buttered new potatoes. Pie can be frozen for up to 2 months.