Chicken Leek and Mustard Pie
Golden, flaky, and bursting with flavor, this Chicken Leek and Mustard Pie is the ultimate comfort food recipe for cozy nights or special gatherings. Tender chunks of chicken breast are paired with sweet, buttery leeks and enveloped in a creamy mustard-infused sauce, featuring the tangy kick of both Dijon and whole-grain mustards. Fresh thyme adds an aromatic herbal note that perfectly complements the rich filling, all encased in a crisp, golden puff pastry shell. Ready in just an hour, this easy-to-make classic is perfect for family dinners or entertaining guests, serving up to four hearty portions. Whether you're craving a warm and hearty weeknight meal or a show-stopping centerpiece, this savory pie is guaranteed to impress!
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Recipe Information
Ingredients
- 500 g Chicken breasts
- 2 large Leeks
- 30 g Butter
- 1 tbsp Olive oil
- 2 tbsp Plain flour
- 300 ml Chicken stock
- 1.5 tbsp Dijon mustard
- 1 tbsp Whole-grain mustard
- 100 ml Double cream
- 1 tsp Fresh thyme leaves
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 320 g Ready-made puff pastry
- 1 large Egg, beaten
- 1 tbsp Flour for dusting
Instructions
Preheat your oven to 200°C (400°F) or 180°C (350°F) for fan ovens.
Slice the leeks into thin rounds and thoroughly rinse them to remove any grit.
Cut the chicken breasts into bite-sized pieces.
Heat the olive oil and butter in a large frying pan over medium heat until melted.
Add the chicken and cook for 5-7 minutes, stirring occasionally, until golden. Remove and set aside.
In the same pan, add the leeks and cook for 5 minutes until softened.
Sprinkle the flour over the leeks and stir well to coat. Cook this mixture for 1 minute.
Gradually pour in the chicken stock, stirring constantly, until the sauce is smooth and thickened.
Stir in the Dijon mustard, whole-grain mustard, and double cream. Mix well.
Add the cooked chicken back into the sauce, along with the thyme leaves, salt, and black pepper. Simmer for 2-3 minutes, then remove from the heat and allow to cool slightly.
Lightly flour a clean work surface and roll out the puff pastry to fit the top of your pie dish.
Transfer the chicken and leek filling into a pie dish and even it out with a spoon.
Cover the filling with the puff pastry, trimming any excess. Press the edges down to seal, and crimp them with a fork if you wish.
Cut a small slit or poke a hole in the center of the pastry to let steam escape during baking.
Brush the beaten egg over the pastry to give it a golden finish.
Bake in the preheated oven for 30-35 minutes, or until the pastry is puffed and golden brown.
Remove from the oven and allow the pie to rest for 5 minutes before serving.
Nutrition Facts
Calories |
3849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.0 g | 301% | |
| Saturated Fat | 102.1 g | 510% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 5253 mg | 228% | |
| Total Carbohydrate | 244.4 g | 89% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 19.7 g | ||
| Protein | 202.0 g | 404% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 394 mg | 30% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 1098 mg | 23% | |
*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.
