Description
This creamy Chicken and Leek Pie combines tender chicken, buttery leeks, and a rich herb-seasoned sauce, all topped with golden puff pastry. A cozy, comforting dish perfect for any night of the week.
Ingredients
Units
Scale
- 400g diced chicken breast
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 tbsp oil
- 25g salted butter
- 2 tbsp plain flour
- 1 small white onion, diced
- 1 small leek, sliced
- 150ml double cream
- 1 chicken stock cube
- 200ml boiling water
- 1 tsp thyme
- 1 tsp Italian seasoning
- 1 tsp black pepper
- 1 tsp paprika
- 1 roll puff pastry
- Milk or beaten egg, for brushing
Instructions
- Preheat oven to 200°C (392°F).
- Season chicken with salt, pepper, and dried thyme. Heat oil in a large pan and sauté chicken for 4–5 minutes until lightly golden.
- Add butter and stir to melt, then sprinkle flour over the chicken and stir to coat evenly.
- Add diced onion and sliced leek. Toss well, then cover and cook for 5 minutes until vegetables soften.
- Stir in double cream, followed by thyme, Italian seasoning, black pepper, and paprika. Crumble in the chicken stock cube and pour in boiling water.
- Stir continuously until sauce is smooth and creamy. Simmer for a few minutes to blend flavors.
- Transfer mixture to an ovenproof dish and let it cool slightly.
- Cover with rolled puff pastry, pressing down gently around the edges. Optionally, crimp or score for extra texture. Brush top with milk or beaten egg.
- Bake for 25–30 minutes until golden and puffed. Rest for a few minutes before serving.
Notes
- For extra depth, add a splash of white wine before adding cream.
- Great make-ahead option—assemble and refrigerate before baking.
- Pairs well with a side of steamed greens or roasted carrots.
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 3g
- Sodium: 600mg
- Fat: 34g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 125mg