Blackbird Pie or Chicken Leek and Potato Pie
Dive into the comforting flavors of Blackbird Pie—also known as Chicken, Leek, and Potato Pie—a rustic and satisfying dish perfect for cozy family dinners. Tender chunks of seasoned chicken thighs, buttery sautéed leeks, and delicately pre-cooked potatoes come together in a creamy thyme-infused sauce, all enveloped by a flaky, golden puff pastry crust. This hearty pie is made easy with the use of ready-made puff pastry and a straightforward preparation process, allowing you to bring a homemade classic to the table in just over an hour. Ideal for a chilly evening or as a centerpiece for Sunday lunch, this recipe combines simple ingredients with elevated flavors, making it both approachable and indulgent. Serve it warm and watch it disappear in no time!
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Recipe Information
Ingredients
- 500 grams boneless skinless chicken thighs
- 2 medium leeks
- 300 grams potatoes
- 50 grams butter
- 2 tablespoons all-purpose flour
- 300 milliliters chicken stock
- 100 milliliters double cream
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 sheet ready-made puff pastry
- 1 large egg
Instructions
Preheat your oven to 200°C (392°F).
Peel the potatoes and cut them into small cubes. Boil them in salted water for 8-10 minutes until slightly tender but not fully cooked. Drain and set aside.
Trim and thinly slice the leeks. Rinse them thoroughly in cold water to remove any dirt or grit.
Cut the chicken thighs into bite-sized pieces. Season with salt and pepper.
Melt the butter in a large skillet over medium heat. Add the leeks and sauté for 5-6 minutes until softened.
Sprinkle the flour over the leeks and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken stock, stirring constantly to create a smooth, thick sauce.
Reduce the heat to low and mix in the double cream, thyme leaves, and the pre-cooked potatoes. Simmer for 3-4 minutes, then remove from the heat.
Roll out the puff pastry slightly if needed to fit over your pie dish. Transfer the chicken leek and potato mixture into the dish.
Cover the filling with the puff pastry, pressing the edges to seal and trimming any excess. Use a knife to create a small slit in the center for steam to escape.
Beat the egg in a small bowl and brush it over the pastry for a golden finish.
Bake the pie in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden brown.
Allow the pie to cool slightly before serving. Enjoy!
Nutrition Facts
Calories |
724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 809 mg | 35% | |
| Total Carbohydrate | 37.9 g | 14% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 4.5 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 93 mg | 7% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 752 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
