Description
This comforting Chicken and Leek Pie recipe features tender diced chicken cooked with fragrant leeks and garlic in a creamy thyme-infused sauce, all encased in a golden, flaky puff pastry crust. Perfect for a hearty family meal, it combines simple ingredients with classic techniques to deliver a delicious, warming pie.
Ingredients
Scale
Filling Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 large chicken breasts, diced
- 2 large leeks, sliced thinly (white and light green parts only)
- 2 garlic cloves, minced
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- 2 tablespoons all-purpose flour
- 1 cup chicken stock
- 1/2 cup heavy cream
- Salt and pepper, to taste
Pastry and Finishing
- 1 sheet puff pastry (store-bought or homemade)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the perfect temperature for baking the pie.
- Cook the Chicken: Heat olive oil in a large pan over medium heat. Add the diced chicken breast, season with salt and pepper, and cook until browned and fully cooked through, about 6-8 minutes. Remove the chicken from the pan and set aside.
- Sauté Leeks and Garlic: In the same pan, add butter. Once melted, add the sliced leeks and minced garlic. Cook gently until the leeks are soft and fragrant, approximately 5-7 minutes.
- Make the Sauce: Stir in the fresh or dried thyme, then sprinkle the flour over the leeks. Gradually pour in the chicken stock while stirring to avoid lumps. Add the heavy cream and continue stirring until the mixture thickens to a rich, creamy sauce.
- Combine Chicken and Sauce: Return the cooked chicken to the pan and mix thoroughly with the creamy leek sauce. Taste and adjust seasoning with salt and pepper as needed.
- Assemble the Pie: Transfer the chicken and leek mixture into a pie dish. Roll out the puff pastry sheet to fit the top, trim off any excess pastry, then place it over the filling. Seal the edges by pressing down, and cut small slits in the pastry to allow steam to escape during baking.
- Apply Egg Wash: Brush the beaten egg evenly over the puff pastry to promote a glossy, golden finish.
- Bake the Pie: Place the pie in the preheated oven and bake for 20-25 minutes until the pastry is puffed, crisp, and golden brown.
- Rest and Serve: Remove the pie from the oven and let it rest for a few minutes before slicing and serving to allow the filling to set.
Notes
- Use the white and light green parts of the leeks for a milder flavor and better texture in the filling.
- Ensure the chicken is fully cooked before removing from the pan to avoid undercooked pieces in the pie.
- Rolling the puff pastry to cover the pie evenly ensures a good seal and prevents leakage of filling during baking.
- Cutting steam vents in the pastry prevents the crust from becoming soggy and helps it bake evenly.
- Allowing the pie to rest after baking helps the filling thicken and makes serving easier.
