Chicken and Leek Pie with Buttered Peas

Instructions

1. 1

   Prepare Ingredients and Preheat Oven

   • Preheat your oven to 400°F (200°C).
   • Ensure your puff pastry is thawed according to package directions.
   • Thoroughly clean the leeks by slicing them in half lengthwise and rinsing under cold water to remove any grit, then slice thinly.
   • If your chicken isn't already cooked, poach or bake it until cooked through, then shred it using two forks.
2. 2

   Sauté the Leeks

   • In a large, deep skillet or Dutch oven, melt the butter over medium heat.
   • Add the sliced leeks and cook, stirring occasionally, for 8-10 minutes until they are very soft and wilted. Avoid browning them to maintain their sweet flavor.
3. 3

   Create the Creamy Sauce

   • Sprinkle the all-purpose flour over the softened leeks and stir continuously for 1 minute to cook out the raw flour taste.
   • Gradually whisk in the chicken broth, ensuring no lumps form. Once smooth, whisk in the heavy cream.
   • Bring the mixture to a gentle simmer and cook for 3-5 minutes, stirring frequently, until the sauce has thickened enough to coat the back of a spoon.
4. 4

   Combine the Filling and Cool

   • Remove the skillet from the heat. Stir in the shredded chicken, chopped fresh thyme, salt, and black pepper.
   • Taste the filling and adjust the seasoning if necessary.
   • Crucially, allow the filling to cool for at least 15-20 minutes. This prevents the hot filling from melting the pastry and creating a soggy crust.
5. 5

   Assemble the Pie

   • Transfer the cooled filling into a 9-inch pie dish or a similar-sized baking dish.
   • Gently unroll the puff pastry sheet and drape it over the dish.
   • Trim the excess pastry, leaving about a 1-inch overhang. Press the edges against the rim of the dish to seal, and crimp with a fork for a decorative edge.
   • Cut 2-3 small slits in the center of the pastry to allow steam to escape during baking.
   • In a small bowl, beat the egg with 1 tablespoon of water to create an egg wash. Brush this evenly over the top of the pastry.
6. 6

   Bake to Golden Perfection

   • Place the pie dish on a baking sheet to catch any potential drips.
   • Bake for 25-30 minutes, or until the pastry is puffed up, deeply golden brown, and the filling is bubbling at the edges.
7. 7

   Rest and Serve

   • Remove the pie from the oven and let it rest for at least 10 minutes before slicing and serving. This allows the filling to set slightly, making it easier to serve neat slices.