Easy Creamy Chicken And Leek Pie
User Reviews
5.0
3 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
50 mins
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Servings
4
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Calories
570 kcal
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Cuisine
American
Easy Creamy Chicken And Leek Pie
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Enjoy this on-the-lighter-side easy creamy chicken and leek pie without any guilt! But healthier doesn't mean it's short on flavor. This is a super easy comfort food classic made a little lighter, and it never disappoints.
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Ingredients
- A little olive oil for cooking
- 3 large leeks chopped and washed thoroughly (around 18 ounces)
- 14 ounces chicken breast chopped into small to medium sized pieces
- 1 cup chicken broth (stock)
- 1 cup milk (Any, but go for 2% or non-fat to keep the pie as light as possible.)
- ¼ cup corn starch (corn flour)
- 2 cups frozen peas (about 10.5 ounces)
- 4 cups frozen broccoli cut into smallish pieces (about 10.5 ounces)
- 1 tablespoon low fat cream cheese (could be plain or the kind with garlic & herbs, if you like)
- 1 tablespoon mixed herbs such as mixed Italian seasoning, or your own mix of dried herbs such as basil, oregano, thyme, tarragon, parsley.
- plenty of salt and pepper to tastes
- 6 ounces puff pastry (store-bought ready-rolled) This is a rough quantity. You'll need around 12 smallish squares to dot over the top of the pie. Don't overlap too much.
Instructions
- Preheat the oven to 200C/390F. Heat a large splash (1-2 tablespoons) olive oil in a large saucepan, then soften the leeks and cook the chicken for about 5 minutes.
- Add the broth/stock and milk to the pan and leave to simmer for 10 minutes, until the chicken is cooked through.
- Mix the corn starch/corn flour with a little water, milk or stock. Then add to the pan slowly. Let the mixture cook and thicken for a couple of minutes.
- Stir in the frozen peas, broccoli, cream cheese, herbs, and plenty of salt and pepper (to taste). Then empty the mixture into a large pie dish or baking dish.
- Cut the pastry into 12 squares or rectangles (roughly 4cm x 3/4cm). Then scatter them all over the pie filling. They should overlap in places but not cover the whole pie. Brush lightly with a little extra milk and bake for 25 to 30 minutes or until the crust is golden.
Equipments used:
Notes
- Recipe originally adapted from this recipe by Waitrose.
- Filling: If you have time, let the filling cool before topping with the pastry and baking. This will prevent the bottom of the pastry from getting soggy.
- For extra flavor, add a tablespoon of Dijon mustard, or any mustard you have.
- Adding the pastry: Try not to overlap the pastry squares too much. If you do, the pastry that's on the bottom layer won't cook so well.
- Variations: You can easily make this pie with leftover roast chicken instead. Simply add the chicken when you add the vegetables. Also, feel free to add different proteins such as leftover chopped ham, turkey or bacon. You can also add mushrooms or replace the frozen vegetables with asparagus when in season. Experiment with different dried herbs. Thyme, sage, rosemary and/or tarragon go especially well.
- Storage and freezing: Leftovers will keep for up to 3-4 days in the fridge if covered well. If you'd like to freeze the pie, cool the filling fully before adding the pastry squares. Then cover with plastic wrap and aluminium foil and freeze for up to 2 months. Defrost overnight in the fridge, or feel free to bake straight from frozen, adding around 50% longer to the cook time. Or bake until the filling is piping hot and the pastry is nicely browned.
Nutrition Information
Show Details
Calories
570kcal
(29%)
Carbohydrates
57g
(19%)
Protein
35g
(70%)
Fat
23g
(35%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
3g
Monounsaturated Fat
11g
Trans Fat
0.01g
Cholesterol
74mg
(25%)
Sodium
524mg
(22%)
Potassium
1110mg
(32%)
Fiber
9g
(36%)
Sugar
12g
(24%)
Vitamin A
2386IU
(48%)
Vitamin C
120mg
(133%)
Calcium
200mg
(20%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 570 kcal
% Daily Value*
| Calories | 570kcal | 29% |
| Carbohydrates | 57g | 19% |
| Protein | 35g | 70% |
| Fat | 23g | 35% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 74mg | 25% |
| Sodium | 524mg | 22% |
| Potassium | 1110mg | 24% |
| Fiber | 9g | 36% |
| Sugar | 12g | 24% |
| Vitamin A | 2386IU | 48% |
| Vitamin C | 120mg | 133% |
| Calcium | 200mg | 20% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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