Description
This comforting Chicken and Leek Pie features tender diced chicken breast cooked with fragrant leeks and garlic in a creamy thyme-infused sauce, all encased in a golden, flaky puff pastry crust. Perfect for a satisfying weeknight dinner, this recipe blends classic flavors with an easy baking method to create a hearty, delicious pie.
Ingredients
Scale
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
Topping
- 1 sheet puff pastry (store-bought or homemade)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the pie.
- Cook Chicken: In a large pan, heat olive oil over medium heat. Add diced chicken, season with salt and pepper, and cook until browned and cooked through, about 6-8 minutes. Remove the chicken and set aside.
- Sauté Leeks and Garlic: In the same pan, add butter. Once melted, add sliced leeks and minced garlic. Cook until softened and fragrant, approximately 5-7 minutes.
- Make Sauce: Stir in fresh thyme and sprinkle the flour over the leeks. Gradually add chicken stock while continuously stirring to prevent lumps. Add heavy cream and keep stirring until the sauce thickens into a creamy consistency.
- Combine Chicken and Sauce: Return the cooked chicken to the pan and mix thoroughly with the creamy leek sauce. Taste and adjust seasoning with salt and pepper as needed.
- Assemble Pie: Transfer the chicken mixture into a pie dish. Roll out the puff pastry sheet to cover the filling, trim any excess pastry, and seal the edges. Cut small slits into the pastry to allow steam to escape during baking.
- Apply Egg Wash: Brush the top of the puff pastry with beaten egg to achieve a golden, glossy finish.
- Bake: Place the pie in the preheated oven and bake for 20-25 minutes, or until the puff pastry is puffed up and golden brown.
- Rest and Serve: Remove the pie from the oven and let it rest for a few minutes before serving to set the filling and cool slightly.
Notes
- For extra flavor, use homemade chicken stock if possible.
- Be sure to cut small slits in the pastry to prevent the pie from becoming soggy.
- Let the pie rest before cutting to help the filling set, making it easier to serve.
- You can substitute heavy cream with half-and-half for a lighter version, but the sauce may be less rich.
- If you prefer, add some cooked mushrooms or peas to the filling for extra texture and flavor.
