Chicken and leek pie
This Chicken and leek pie features a silky chicken and leek filling enveloped by a flaky golden puff pastry. Tested multiple times to hone the perfect sauce consistency and pastry crispness.
Ingredients
Filling
- 2 tbsp olive oil
- 1 onion sliced
- 200 g leeks trimmed, washed, sliced
- 30 g butter
- 2 cloves garlic minced
- 2 tbsp plain flour
- 250 ml chicken stock
- 250 ml milk
- 300 g chicken thigh fillets cut into bite-sized pieces
- 1 tsp thyme leaves
- salt to taste
- pepper to taste
Assembly
- 375 g frozen puff pastry thawed
- 1 egg lightly beaten, for egg wash
Instructions
Filling
- Heat olive oil in a large pan over medium heat. Add onion and leeks and cook for 3–4 minutes until fragrant steam rises and vegetables soften.
- Add butter and garlic; cook for 1 minute, stirring gently as it sizzles.
- Sprinkle flour over the vegetables and stir for 1 minute to form a roux.
- Gradually whisk in chicken stock and milk. Bring to a simmer and cook for 3 minutes until the sauce thickens and clings to the back of a spoon.
- Stir in chicken pieces and thyme. Season with salt and pepper and cook for 5 minutes until chicken is cooked through and sauce is silky smooth. Remove from heat.
Assembly
- Preheat oven to 200°C (390°F). Spoon the filling into a deep 20cm pie dish.
- Drape puff pastry over the filling, trim excess, seal edges, and brush the top with beaten egg. Cut a small vent in the center.
- Bake for 30–35 minutes until the pastry is golden and puffed. Allow to rest for 10 minutes before slicing.
Notes
For best results, rest the pie for 10 minutes before slicing to let the filling set and avoid a runny center.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat at 180°C for 15 minutes until piping hot, ensuring food safety.
Nutrition
Serving: 350gCalories: 565kcalCarbohydrates: 27g
Tried this recipe?Let us know how it was!