Savory Chicken and Leek Pie Recipe

Craving comfort food that warms your soul? This Chicken and Leek Pie Recipe is your answer. It’s a delightful blend of tender chicken and fragrant leeks, all enveloped in a flaky pastry that’s simply irresistible. Perfect for a family dinner or a cozy gathering, this Chicken Recipe guarantees satisfied smiles around the table.

What makes this pie special is the creamy filling that brings out the flavors of the chicken and leeks. You’ll appreciate how easy it is to whip up this dish, even on busy days, using simple ingredients that you might already have at home. Ready to impress your loved ones? Let’s dive into this delightful recipe!

Delicious Chicken and Leek Pie Recipe

This Chicken and Leek Pie is a rich and hearty dish featuring succulent chicken pieces cooked with tender leeks in a creamy sauce. The crispy, golden-brown pastry perfectly complements the savory filling, making it a delightful comfort food that’s both satisfying and flavorful.

Ingredients

2 tablespoons olive oil
1 onion, finely chopped
2 leeks, sliced
2 garlic cloves, minced
400g chicken breast, diced
1 cup chicken stock
1 cup heavy cream
1 teaspoon thyme, dried or fresh
Salt and pepper to taste
1 sheet puff pastry
1 egg, beaten (for egg wash)

Instructions

Sauté Aromatics: In a large pan, heat olive oil over medium heat. Add the chopped onion and sliced leeks, cooking until they soften, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
Cook the Chicken: Add the diced chicken to the pan, cooking until browned and cooked through, about 8-10 minutes. Season with thyme, salt, and pepper.
Create the Sauce: Pour in the chicken stock and heavy cream, stirring to combine. Let the mixture simmer for about 5 minutes until slightly thickened. Remove from heat and allow to cool slightly.
Assemble the Pie: Preheat your oven to 200°C (400°F). Transfer the chicken and leek mixture into a pie dish. Roll out the puff pastry and place it over the filling, sealing the edges. Cut a few slits in the pastry for steam to escape. Brush the top with the beaten egg.
Bake: Place the pie in the preheated oven and bake for 25-30 minutes or until the pastry is golden brown and flaky.