Description
A comforting pie filled with tender chicken and flavorful leeks in a creamy sauce, all topped with flaky puff pastry. Perfect for cozy dinners or special occasions.
Ingredients
Scale
For the filling:
- 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
For the pie:
- 1 sheet puff pastry (store-bought or homemade)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large pan, heat the olive oil over medium heat. Add the diced chicken, seasoning with salt and pepper. Cook until browned and fully cooked, about 6-8 minutes. Remove chicken and set aside.
- In the same pan, add butter. Once melted, add leeks and garlic, cooking until soft and fragrant, about 5-7 minutes.
- Stir in thyme and sprinkle flour over the leeks. Gradually add chicken stock while stirring. Add cream and continue stirring until the mixture thickens into a creamy sauce.
- Return cooked chicken to the pan and mix everything together. Taste and adjust seasoning.
- Transfer the mixture into a pie dish. Roll out puff pastry to cover the top, trim excess, and seal edges. Cut small slits in the pastry for steam to escape.
- Brush the top with beaten egg.
- Bake for 20-25 minutes, or until the pastry is puffed and golden brown.
- Let it rest for a few minutes before serving.
Notes
- Serve warm for the best flavor.
- Pair with a simple salad or steamed vegetables.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main dish
- Method: Baking
- Cuisine: british
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 2g
- Sodium: 650 mg
- Fat: 26 g
- Saturated Fat: 10g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 18g
- Cholesterol: 90 mg