Easy Chicken and Leek Pie with Puff Pastry

Name: Easy Chicken and Leek Pie with Puff Pastry
Prep time: 30 min
Cook time: 20 min
Total time: 1 h 20 min
Yield: 4 people
Ingredients: 3 chicken breasts, diced; 2 leeks; 1 onion; 2 cloves of garlic; 2 tablespoon vegetable oil; 1 tablespoon butter; 1 cup chicken stock (broth); ½ cup milk; 1 ½ tablespoon cornflour ( corn strach); ½ teaspoon sea salt; ¼ teaspoon ground black pepper; 1 ready-rolled puff pastry

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Prep Time
30 mins
Cook Time
30 mins
Cooling Time
30 mins
Total Time
1 hr 20 mins
Servings
4 people
Calories
651 kcal
Course
Main Course
Cuisine
International

Easy Chicken and Leek Pie with Puff Pastry

Willa Mcdonald

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My Easy Chicken and Leek Pie with Puff Pastry is served with mashed potatoes, peas and gravy for the ultimate comfort food. It's a family-favourite dinner recipe that always goes down well, even with the pickest eaters. It's a simple dish, but it's packed with flavour and goodness.

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Ingredients

Servings

3 chicken breasts, diced
2 leeks
1 onion
2 cloves of garlic
2 tablespoon vegetable oil
1 tablespoon butter
1 cup chicken stock (broth)
½ cup milk
1 ½ tablespoon cornflour ( corn strach)
½ teaspoon sea salt
¼ teaspoon ground black pepper
1 ready-rolled puff pastry

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Instructions

Heat up the oil in a large pan.
Add the diced chicken breasts and sear them on both sides.
Remove the chicken from the pan and set it aside.
In the same pan, add the peeled and chopped onion and garlic, and fry them until golden.
Add the washed and roughly chopped leeks together with the butter, and leave them to soften for 2-3 minutes.
Pour over the chicken stock, and place a lid on the pan.
Leave it to cook for 5 minutes until the chicken is tender and some of the liquid has been absorbed.
Mix the cornflour with the milk, and add it to the pan.
Stir well until the liquid thickens into a sauce.
Season with salt and pepper, transfer the filling to an ovenproof dish, and leave it to cool down.
Meanwhile, preheat the oven to 180 degrees Celsius ( 350 Fahrenheit).
Top the pie filling with the puff pastry, and use a sharp knife to make incisions into the pastry to allow the stem to escape during baking.
Bake for 25 minutes or until golden.

Notes

To avoid a soggy puff pastry, cooling the pie filling beforehand is a crucial step. Never add the puff pastry to a piping hot filling, as the butter in it will melt straight away and it will not puff up in the oven.
I chose not to brush the pie top with egg wash, it always seems like such a waste of a good egg. The puff pastry will still be as golden and flaky even if you skip that step.
Make sure the oven is well preheated before the pie goes in, the hot temperature will puff up the pastry right away and you get a lovely pie with perfect crust.

Nutrition Information

Show Details

Calories 651kcal (33%) Carbohydrates 44g (15%) Protein 44g (88%) Fat 33g (51%) Saturated Fat 10g (50%) Polyunsaturated Fat 4g Monounsaturated Fat 16g Trans Fat 0.1g Cholesterol 122mg (41%) Sodium 780mg (33%) Potassium 908mg (26%) Fiber 2g (8%) Sugar 6g (12%) Vitamin A 937IU (19%) Vitamin C 10mg (11%) Calcium 93mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 651 kcal

% Daily Value*

Calories	651kcal	33%
Carbohydrates	44g	15%
Protein	44g	88%
Fat	33g	51%
Saturated Fat	10g	50%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	16g	80%
Trans Fat	0.1g	5%
Cholesterol	122mg	41%
Sodium	780mg	33%
Potassium	908mg	19%
Fiber	2g	8%
Sugar	6g	12%
Vitamin A	937IU	19%
Vitamin C	10mg	11%
Calcium	93mg	9%
Iron	3mg	17%