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
Scale
- 1 tbsp olive oil
- 2 large leeks, sliced
- 4 boneless chicken thighs, cubed
- 25g butter
- 25g plain flour
- 300ml chicken stock
- 100ml double cream
- 375g ready-rolled puff pastry
- 1 egg, beaten
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
Serve with a crisp green salad or buttered new potatoes. Pie can be frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg
Keywords: chicken, leek, pie, comfort food, Mary Berry