Easy Chicken and Leek Pie
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 50 mins
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Servings
4 servings
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Calories
492 kcal
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Course
Main Course
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Cuisine
British
Easy Chicken and Leek Pie
Description
The recipe starts by roasting chicken breasts until cooked through and shredding the meat. Meanwhile, leeks are gently cooked with butter and thyme till tender, then thickened with flour and simmered with chicken broth, cream, and mustard to create a rich filling. The shredded chicken is combined into this sauce and cooled before baking.
The filling is transferred to a greased baking dish and covered with a sheet of puff pastry, which is brushed with egg wash for a golden finish. Baking at 400°F crisps the pastry and heats the filling thoroughly. The final pie has a savory, creamy interior with tender chicken and leek, contrasted by a crisp, buttery pastry topping.
This dish can be served in quarters by carefully cutting and lifting the puff pastry topping to layer with the filling, making for neat portions. It pairs well with mashed potatoes for a traditional British-style meal. Using pre-cooked or leftover chicken is also an option to save time, and an instant-read thermometer ensures the chicken is properly cooked.
Ingredients
- 1 pound chicken breast boneless skinless, or tenders or thighs
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 1 tablespoon butter unsalted
- 2 leek halved lengthwise and cut crosswise into ¼-inch pieces, large, white and pale green parts only
- ¼ teaspoon thyme dried
- 3 tablespoons all-purpose flour
- 1 ½ cups chicken broth or stock
- ¼ cup heavy cream or light cream or half-and-half
- 1 tablespoon mustard whole-grain or dijon
- 1 heet puff pastry about 12 ½-by-10 ½-inches or slightly smaller, thawed if frozen
- 1 egg beaten
Instructions
- Preheat the oven to 400°F/200°C. Arrange chicken pieces on a rimmed baking sheet and season with salt and pepper. Roast for about 15 to 25 minutes (SEE NOTE BELOW), or until the internal temperature reaches 165°F/75°C when checked with an instant read thermometer. Cool the chicken enough to handle, then shred and set aside.
- In a medium pot over medium heat, melt the butter. Add the leeks, thyme, and a big pinch of salt and cook until tender, about 10 minutes. Stir in the flour and cook for about 1 minute. Gradually stir in the chicken broth, cream, and mustard until smooth, and bring to a simmer, stirring frequently. Cook until thick, about 5 minutes. Taste and season with salt and pepper, then stir in the shredded chicken. Set aside to cool to room temperature before assembling, about 30 minutes.
- Transfer filling to a greased 1 ½ to 1 ¾ quart baking dish (such as 10 ½-by-7-inches rectangular or 8-to-8 ½ inches square). Unroll or unfold your thawed puff pastry sheet. If it’s not already the right size or dimensions, on a lightly floured work surface roll out the puff pastry into a rectangle or square just larger than your baking dish. Brush the edge of the dish with water. Lay the pastry over the baking dish and gently press the edges to seal to the baking dish. Fold over any excess dough to create a tall border. Use the tines of a fork to crimp the edges.
- Lightly brush beaten egg over the top of the pastry, then use a sharp knife to cut 3 slits as vents. Transfer the pie to a rimmed baking sheet (in case of drips) and bake at 400°F/200°C until the puff pastry is dark golden brown all over and the filling is bubbly, about 50 to 60 minutes. If the edges brown too quickly for your liking, you may carefully tent some aluminum foil over them partway through baking.
Notes
- Check chicken doneness with an instant-read thermometer rather than relying solely on time; cooking time varies by piece size and type.
- Leftover rotisserie, roasted, or poached chicken can substitute for freshly roasted chicken.
- Use a sharp or serrated knife to divide the pie and carefully lift pastry quarters to serve layered portions.
- Puff pastry offers convenience and a flaky texture, though homemade dough can be used if preferred.
- Serve with mashed potatoes or similar sides for a traditional meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 492 kcal
% Daily Value*
| Calories | 492kcal | 25% |
| Carbohydrates | 34g | 11% |
| Protein | 30g | 60% |
| Fat | 24g | 37% |
| Saturated Fat | 15g | 75% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 122mg | 41% |
| Sodium | 576mg | 24% |
| Potassium | 28mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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