Chicken and Leek Pie

Name: Chicken and Leek Pie
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 45 min
Yield: 8 servings
Cuisine: american
Ingredients: 500 g chicken breast (skinless, boneless, cut into bite-sized chunks); 3 pcs leek (large, white and light green parts only, thinly sliced); 3 tbsp butter (unsalted, divided); 3 tbsp all-purpose flour; 1.5 cup milk (whole milk); 0.5 cup water; 2 pcs garlic (cloves, minced); 1 tsp fresh thyme (leaves only); 1 tsp dijon mustard; 0.5 tsp salt; 1 pinch black pepper (freshly ground); 1 pcs puff pastry (sheet, thawed if frozen); 1 pcs egg (beaten, for egg wash)

RATING

4.4/5(87)

TASTE SCORE

9/10

A golden, flaky pie filled with tender chunks of chicken and sweet, silky leeks in a creamy sauce. This comforting classic bakes up beautifully with a buttery crust and a rich, savory filling that feels like a warm hug on a chilly evening. Perfect for family dinners.

PREP

30m

COOK

40m

SERVES

1 SLICE

323 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Preheat the oven and prepare the pastry.
Preheat the oven to 400°F (200°C). If the puff pastry is frozen, let it thaw according to package directions. Once pliable, gently roll it out just enough to cover your pie dish with a slight overhang.
saute · ~8 min
Cook the chicken.
1.Melt 1 tablespoon of butter in a large skillet over medium-high heat.
2.Season the chicken chunks with a pinch of salt and black pepper.
3.Add the chicken to the skillet and cook until golden on the outside and just cooked through, about 5-6 minutes.
4.Transfer the chicken to a plate and set aside.
TIPDon't crowd the pan, or the chicken will steam instead of brown. Work in batches if needed.
saute · ~11 min
Sauté the leeks and garlic.
1.In the same skillet, melt the remaining 2 tablespoons of butter over medium heat.
2.Add the sliced leeks and cook, stirring often, until they are completely soft and sweet but not browned, about 8-10 minutes.
3.Add the minced garlic and fresh thyme, and sauté for 1 more minute until fragrant.
TIPLeeks can hide grit between their layers. Wash the slices in a bowl of cold water and lift them out to drain.
simmer · ~7 min
Make the creamy sauce.
1.Sprinkle the flour over the softened leeks and stir well. Cook for 1 minute to remove the raw flour taste.
2.Gradually pour in the milk and water, whisking constantly to prevent lumps.
3.Add the mustard and bring the sauce to a gentle simmer. Cook for 3-4 minutes until it thickens enough to coat the back of a spoon.
4.Season with the remaining salt and black pepper, then stir the cooked chicken back into the sauce. Remove from heat.
TIPPour the liquid in a slow, steady stream while whisking to ensure a smooth, lump-free sauce.
assemble · ~5 min
Assemble the pie.
1.Pour the chicken and leek filling into the pie dish and spread it out evenly.
2.Drape the puff pastry sheet over the top of the dish, letting it hang over the edges.
3.Trim any excessive overhang with a knife, then crimp the edges with a fork or your fingers to seal.
4.Cut a few small slits in the center of the pastry to allow steam to escape.
5.Brush the top generously with the beaten egg.
bake · ~35 min
Bake until golden and bubbling.
Place the pie dish on a baking sheet to catch any drips. Bake in the preheated oven for 30-35 minutes, or until the pastry is puffed, deeply golden brown, and the filling is bubbling through the vents.
rest · ~10 min
Rest the pie before slicing.
Remove the pie from the oven and let it cool on a wire rack for at least 10 minutes. This allows the filling to set, making it easier to slice and serve.
TIPCutting in too soon will cause the hot filling to run out. A short rest makes for a perfect slice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Wash leeks thoroughly in a bowl of cold water to remove all hidden grit between the layers.
2
Don't skip the 10-minute rest after baking; it lets the filling set for clean slices.
3
For extra golden pastry, brush a second coat of egg wash halfway through baking.
4
Use whole milk for the creamiest sauce; lower-fat milk may curdle or taste thin.
5
Roll the puff pastry slightly thinner than packaged to ensure it bakes through evenly.
6
If the sauce seems too thick before baking, add a splash of milk; it will thin slightly in the oven.
7
Cut steam vents in the pastry before baking to prevent a soggy bottom and ensure even puffing.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Replace the butter with olive oil and use whole wheat flour for the roux to reduce saturated fat while keeping the sauce thick and satisfying.

high protein

High-protein

Substitute half the chicken with cubed firm tofu or turkey breast, and add a handful of frozen peas for extra protein and color without extra prep.

vegetarian

Vegetarian

Swap the chicken for 2 cups of cubed butternut squash or mushrooms; roast them first for texture, then fold into the leek sauce for a hearty veggie pie.

gluten free