Creamy Chicken and Leek Pie with Puff Pastry Recipe
Introduction
This Chicken and Leek Pie is a comforting classic perfect for any season. Creamy chicken combined with tender leeks, all encased in a golden puff pastry, makes for a hearty and satisfying meal.
Ingredients
- 2 cups cooked chicken, shredded
- 2 large leeks, cleaned and sliced
- 1 cup heavy cream
- 1 sheet puff pastry, thawed
- Salt and pepper to taste
- 1 tablespoon butter
Instructions
- Step 1: In a skillet, melt butter over medium heat and sauté the sliced leeks until soft and fragrant, about 5-7 minutes.
- Step 2: Add the shredded chicken to the skillet, then pour in the cream. Stir gently and let the mixture simmer until thickened, about 5 minutes. Season with salt and pepper.
- Step 3: Preheat your oven to 400°F (200°C). Transfer the chicken and leek filling into a pie dish.
- Step 4: Cover the filling with the puff pastry sheet, trimming any excess and pressing the edges to seal. Cut a small slit in the center of the pastry to allow steam to escape.
- Step 5: Bake in the preheated oven for 20-25 minutes or until the pastry is puffed and golden brown. Let it cool slightly before serving.
Tips & Variations
- For extra flavor, add a teaspoon of Dijon mustard to the filling before baking.
- Use leftover roasted chicken or rotisserie chicken to save time.
- Substitute half of the cream with chicken broth for a lighter filling.
- Brush the pastry with an egg wash before baking for a shiny, golden crust.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to keep the pastry crisp. Avoid microwaving to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this pie ahead of time?
Yes, you can prepare the filling and assemble the pie a day in advance. Keep it covered in the refrigerator and bake just before serving.
What can I use instead of puff pastry?
You can substitute puff pastry with shortcrust pastry for a different texture, or use phyllo pastry for a lighter, crispier topping.
PrintCreamy Chicken and Leek Pie with Puff Pastry Recipe
This Chicken and Leek Pie is a comforting, savory dish featuring tender chicken and mild leeks cooked in a creamy sauce, all encased in flaky, golden puff pastry. It’s a perfect hearty meal for any occasion, blending rich flavors with a crisp, buttery crust.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: British
Ingredients
Filling Ingredients
- 2 cups cooked chicken, shredded or diced
- 2 medium leeks, white and light green parts only, cleaned and sliced
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper, to taste
- 1 tablespoon all-purpose flour (optional, for thickening)
Pastry
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the Filling: Melt butter in a skillet over medium heat, then add the sliced leeks and sauté until softened, about 5-7 minutes. Stir in flour if using to help thicken the sauce, and cook for 1 minute.
- Add Chicken and Cream: Add the cooked chicken to the skillet and pour in the cream. Stir well to combine and let the mixture simmer gently for 5-10 minutes until thickened. Season with salt and pepper to taste.
- Preheat the Oven: Preheat your oven to 200°C (400°F) to ensure it’s hot and ready for baking the pie.
- Assemble the Pie: Transfer the chicken and leek filling into a pie dish or oven-safe baking dish. Cover the filling evenly with the sheet of puff pastry, trimming any excess pastry from the edges. Press down gently to seal the edges.
- Apply Egg Wash: Brush the top of the puff pastry with the beaten egg to achieve a glossy, golden finish when baked.
- Bake the Pie: Place the assembled pie in the preheated oven and bake for 20-25 minutes or until the pastry is puffed up and golden brown.
- Rest and Serve: Remove the pie from the oven and let it rest for 5 minutes before slicing and serving, allowing the filling to set slightly.
Notes
- For extra richness, add a handful of grated cheese to the filling before assembling.
- The flour is optional but helps thicken the creamy filling to avoid it being too runny.
- Ensure leeks are thoroughly cleaned to remove any grit or sand before cooking.
- You can use leftover roasted chicken for convenience and added flavor.
- If puff pastry is not available, shortcrust pastry can be substituted but the texture will differ.
Keywords: Chicken pie, leek pie, puff pastry pie, comfort food, creamy chicken pie
