Chicken Leek Pie
Warm, comforting, and irresistibly flaky, this Chicken Leek Pie is a delightful twist on traditional comfort food that will have your family asking for seconds. Featuring tender, golden-seared chicken breast and sautéed leeks enveloped in a velvety sauce made with a hint of Dijon mustard and fresh thyme, this pie is packed with rich, savory flavors. The creamy filling is encased in buttery puff pastry baked to golden perfection, offering a satisfying contrast of textures with every bite. Ready in just over an hour, this hearty recipe is perfect for cozy weeknight dinners or special occasions. Serve it alongside steamed greens or a crisp side salad for a complete meal that feels indulgent yet comforting. Whether you’re craving a classic chicken pie or looking to impress guests with your baking prowess, this Chicken Leek Pie promises to deliver on both flavor and warmth.
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Recipe Information
Ingredients
- 500 g Chicken breast
- 2 medium-sized Leeks
- 50 g Butter
- 30 g All-purpose flour
- 300 ml Milk
- 250 ml Chicken stock
- 1 tbsp Dijon mustard
- 1 tsp Fresh thyme
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 sheet Puff pastry
- 1 large Egg
- 2 tbsp Olive oil
Instructions
Preheat your oven to 200°C (400°F).
Season the chicken breasts with a pinch of salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Cook the chicken breasts for 6-8 minutes on each side until golden brown and cooked through. Remove from the skillet, allow to cool slightly, and shred into bite-sized pieces.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the leeks (thinly sliced) for 3-4 minutes until softened. Remove and set aside.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the milk and chicken stock, ensuring no lumps form. Cook for 5-7 minutes, stirring constantly, until the sauce thickens.
Stir in the Dijon mustard, thyme, salt, and black pepper. Add the cooked leeks and shredded chicken to the sauce and mix well. Allow the mixture to cool slightly.
Roll out the puff pastry sheet on a floured surface (if not pre-rolled) and line the bottom of a pie dish, leaving some overhang for sealing.
Spoon the chicken and leek mixture into the prepared pastry-lined pie dish.
Cover the filling with another layer of puff pastry. Press the edges together to seal, trimming any excess. Crimp the edges with a fork or your fingers.
Beat the egg in a small bowl and brush it over the top of the pastry for a golden finish.
Cut a small steam vent in the top of the pie and place it in the preheated oven.
Bake for 25-30 minutes or until the pastry is golden brown and crispy.
Remove the pie from the oven and let it cool for 5-10 minutes before serving. Enjoy your homemade chicken leek pie!
Nutrition Facts
Calories |
2153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.3 g | 158% | |
| Saturated Fat | 47.0 g | 235% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 810 mg | 270% | |
| Sodium | 5122 mg | 223% | |
| Total Carbohydrate | 86.6 g | 31% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 24.2 g | ||
| Protein | 175.7 g | 351% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 646 mg | 50% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2472 mg | 53% | |
*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.
