Chicken And Leek Pie
A comforting chicken and leek pie featuring tender chicken, creamy leeks, and a flaky golden crust perfect for a hearty meal any day of the week.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: British
Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 leeks, cleaned and sliced
- 3 garlic cloves, minced
- 2 chicken breasts, diced
- 150g mushrooms, sliced
- 2 tbsp plain flour
- 300ml chicken stock
- 150ml double cream
- 1 tsp fresh thyme leaves
- Salt and pepper, to taste
- 1 sheet puff pastry
- 1 egg, beaten (for glazing)
Instructions
- Preheat the oven to 200°C (400°F).
- Heat olive oil in a large pan over medium heat. Add onion, leeks, and garlic, cooking until softened.
- Add diced chicken and cook until sealed on all sides.
- Stir in mushrooms and cook for 3-4 minutes.
- Sprinkle flour over the mixture, stirring well to coat.
- Gradually pour in chicken stock while stirring to avoid lumps.
- Add double cream and thyme, season with salt and pepper. Simmer gently for 10 minutes until thickened.
- Transfer the filling into a pie dish and cover with puff pastry, trimming excess and sealing edges.
- Brush the pastry with beaten egg for a golden finish.
- Bake in the preheated oven for 25-30 minutes or until pastry is puffed and golden.
- Allow to cool slightly before serving.
Notes
For extra flavor, add a handful of grated cheddar cheese on top of the filling before covering with pastry.
Find it online: https://auntyspices.com/chicken-and-leek-pie/