Chicken Leek and Parsley Pie
Indulge in the comforting flavors of this Chicken Leek and Parsley Pie, a dish that combines tender chicken breast, sautéed leeks, and fresh parsley in a creamy, herbaceous sauce, all encased in golden, flaky puff pastry. Perfect for a cozy family dinner or an impressive dish for guests, this savory pie is easy to prepare with just 20 minutes of prep time and bakes to perfection in under an hour. The aromatic blend of leeks and parsley adds a rustic flair, while the buttery crust provides an irresistible contrast to the rich filling. Serve this satisfying pie with a simple side salad for a complete and delicious meal that’s sure to impress. Whether it’s a weeknight treat or a dinner party centerpiece, this Chicken Leek and Parsley Pie guarantees comfort in every bite.
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 2 medium Leeks
- 20 grams Fresh parsley
- 40 grams Butter
- 30 grams All-purpose flour
- 250 milliliters Chicken stock
- 150 milliliters Whole milk
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 sheet Puff pastry sheet
- 1 large Egg
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 200°C (400°F).
Dice the chicken breast into small bite-sized pieces and season lightly with salt and black pepper.
Slice the leeks into thin rounds, then rinse thoroughly to remove any dirt.
Heat the olive oil in a large frying pan over medium heat. Add the chicken pieces and cook until lightly browned on the outside, about 5-6 minutes. Remove chicken from the pan and set aside.
In the same pan, add the butter and allow it to melt. Stir in the leeks and sauté for 5 minutes until they soften and become fragrant.
Sprinkle the flour over the leeks and mix well. Cook for 1-2 minutes to remove the raw taste of the flour.
Gradually add the chicken stock, stirring constantly to create a smooth, thick sauce. Then pour in the milk and stir to combine.
Add the browned chicken back to the mixture and stir in the chopped parsley. Cook for 2-3 minutes, then season with additional salt and pepper if needed. Remove from heat and let the filling cool slightly.
On a lightly floured surface, roll out the puff pastry sheet if needed to fit the size of your baking dish. Line a pie dish with the pastry, trimming any excess, and reserve some for decorating the top if desired.
Spoon the chicken and leek mixture into the prepared pie dish, ensuring it’s evenly distributed.
If using decoration, create small shapes from the reserved pastry and place them on top. Beat the egg and brush it over the pastry for a golden look.
Bake the pie in the preheated oven for 25-30 minutes or until the pastry is puffed and golden brown.
Remove the pie from the oven and let it rest for 5 minutes before serving. Enjoy your Chicken Leek and Parsley Pie!
Nutrition Facts
Calories |
484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.5 g | 29% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 744 mg | 32% | |
| Total Carbohydrate | 22.5 g | 8% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 5.1 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 125 mg | 10% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 555 mg | 12% | |
*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.
