Creamy 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
Scale
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
