Chicken And Leek Pie
A comforting homemade chicken and leek pie featuring tender chicken pieces and sautéed leeks in a creamy sauce, all encased in a flaky golden pastry crust.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: British
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large leek, cleaned and sliced
- 2 cloves garlic, minced
- 2 cups cooked chicken, shredded
- 1 cup mushrooms, sliced
- 3 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 400°F (200°C).
- Heat olive oil in a large skillet over medium heat. Add sliced leeks and garlic, sauté until softened, about 5 minutes.
- Add mushrooms and cook until tender, about 4 more minutes.
- Stir in flour and cook for 1-2 minutes to form a roux.
- Gradually whisk in chicken broth and heavy cream, stirring constantly until the sauce thickens.
- Add shredded chicken and thyme, season with salt and pepper. Remove from heat.
- Transfer the chicken mixture into a pie dish.
- Cover with puff pastry, trimming excess and sealing edges. Brush with beaten egg.
- Bake for 25-30 minutes or until pastry is golden and crisp.
- Let pie rest for 5 minutes before serving.
Notes
For an extra crispy top, brush the pastry with egg wash twice before baking and serve with steamed seasonal vegetables or a fresh green salad.
Find it online: https://momsgate.com/chicken-and-leek-pie/