Chicken and Leek Pie
A wonderfully comforting dish featuring tender chicken and sweet leeks enveloped in flaky puff pastry.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: British
- Diet: Poultry
Ingredients
- 2 cups cooked chicken, shredded
- 2 leeks, sliced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 sheet puff pastry
- 1 egg, beaten (for egg wash)
- 2 tablespoons olive oil
- 1 tablespoon flour
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) to get it ready for baking the pie.
- Heat olive oil in a large skillet over medium heat. Add the sliced leeks and cook until softened, about 5 minutes.
- Stir in the flour and cook for another minute to create a slightly thickened mixture.
- Add the chicken broth gradually while stirring, bringing it to a gentle simmer.
- Stir in the heavy cream, thyme, salt, and pepper; add the shredded chicken and cook until thickened, about 5 minutes.
- Pour the chicken mixture into a pie dish, ensuring an even spread.
- Roll out the puff pastry and cover the pie. Trim excess pastry and cut slits into the top for steam.
- Brush the pastry with the beaten egg to enhance its golden color when baked.
- Bake for 25-30 minutes, or until the pastry is puffed and golden brown.
Notes
Avoid soggy bottoms by ensuring the filling is not too watery; cook down if necessary. Keep puff pastry cold until ready to use for best results.