Chicken and Leek Pie

Name: Chicken and Leek Pie
Cook time: 85 min
Total time: 85 min
Yield: 4 servings
Cuisine: British
Ingredients: 700g Chicken Thigh, boneless, skinless, cut into bite-sized pieces; 2 large Leeks, trimmed and sliced; 1 tbsp Olive Oil; 50g Butter; 50g Plain Flour; 300ml Chicken Stock; 150ml Double Cream; 1 tsp Dijon Mustard; 1 tsp Thyme, fresh leaves (or 1/2 tsp dried thyme); 1 leaf of Bay Leaf; 1 sheet of Ready-Rolled Puff Pastry, about 320 g; 1 Egg, beaten (for egg wash); Some Salt, to taste; Some Pepper (Black), to taste; Some Plain Flour, for dusting

A cosy, comforting pie with tender pieces of chicken and sweet, buttery leeks bathed in a creamy mustard sauce and baked beneath a flaky golden puff pastry lid. It’s the kind of homely dish that’s rich, satisfying and perfect for cooler evenings. Serve warm with greens or mash for a classic meal.

A cosy, comforting pie with tender pieces of chicken and sweet, buttery leeks bathed in a creamy mustard sauce and baked beneath a... Show more

Traditional British Recipe

Health Grade

D+ · Occasional

Rating

4.1

Time

1 hr20 min

Price

1,51 €

Calories

1157 kcal

meal prep

high protein

low sugar

kid friendly

Method

Preheat the oven

Heat the oven to 200° C so it is fully hot when the pie goes in.

Prep the filling

Trim the leeks, split them lengthways, rinse away any grit, and slice them into thin half-moons. Cut the boneless, skinless chicken thigh into bite-sized pieces and pat them dry with kitchen paper.

Cook the filling

Heat the olive oil and butter in a large saucepan over medium heat until the butter melts and foams. Add the leeks and cook for 6-8 minutes, stirring often, until they are soft and sweet. Stir in the chicken pieces and cook for 3-4 minutes until the outside turns opaque. Sprinkle over the plain flour, stir for 1 minute so it coats everything, then slowly pour in the chicken stock, stirring as you go so the sauce stays smooth. Add the double cream, Dijon mustard, thyme, and bay leaf, then simmer uncovered for 10-12 minutes, stirring occasionally, until the filling is thick enough to coat the back of a spoon and the chicken is cooked through. Taste and finish with salt and black pepper.

Cool the filling

Remove the pan from the heat, fish out the bay leaf, and leave the filling to cool for 10 minutes so it thickens slightly before you add the pastry.

Assemble the pie

Dust the work surface with plain flour and unroll the ready-rolled puff pastry. Gently roll it out a touch if needed so it is big enough to cover your pie dish with a little overhang. Spoon in the cooled filling, brush the rim of the dish with beaten egg, then lay the pastry over the top and press the edges down to seal before trimming off any excess. Brush the top with the remaining egg wash and cut a few small slits in the centre so steam can escape.

Bake until golden

Bake on the middle shelf for 25-30 minutes until the pastry is puffed, crisp, and deep golden, and the filling is bubbling at the edges. If the top colours too quickly, lay a loose piece of foil over it for the last few minutes.