Creamy Chicken and Leek Pie Recipe
Introduction
Chicken and Leek Pie is a comforting classic, perfect for cozy dinners. It combines tender chicken and flavorful leeks in a creamy filling, all wrapped in a golden, flaky pastry crust.
Ingredients
- 2 cups cooked chicken, shredded
- 2 large leeks, cleaned and sliced
- 1 cup heavy cream
- Ready-made shortcrust or puff pastry
Instructions
- Step 1: In a pan, gently cook the sliced leeks until soft. Add the shredded chicken and pour in the cream. Stir well and simmer until the mixture thickens slightly, then remove from heat and let cool.
- Step 2: Preheat your oven to 375°F (190°C). Roll out the pastry and line a pie dish with half. Pour in the cooled filling, then cover with the remaining pastry. Seal the edges and cut a few slits on top to vent. Bake for 30-35 minutes until the pastry is golden and crisp.
Tips & Variations
- Use chicken thighs for richer flavor and juicier filling.
- Add a pinch of nutmeg or thyme to the cream mixture for extra aroma.
- For a lighter option, substitute cream with a mixture of milk and flour to thicken.
Storage
Store leftover pie covered in the refrigerator for up to 2 days. Reheat in a moderate oven (350°F/175°C) for about 15 minutes to keep the pastry crisp. Avoid microwaving to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen leeks for this pie?
Yes, frozen leeks work well. Just make sure to thaw and drain them thoroughly before cooking to avoid excess moisture.
Is it possible to make this pie ahead of time?
Absolutely. Prepare the filling and assemble the pie, then refrigerate it covered for up to 24 hours before baking. This helps the flavors develop even more.
PrintCreamy Chicken and Leek Pie Recipe
This classic Chicken and Leek Pie features tender chicken and flavorful leeks in a creamy sauce, all encased in a golden, flaky pastry crust. Perfect for a comforting meal any time of year, this homemade pie delivers rich taste and satisfying textures with a simple cooking process.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: British
Ingredients
Filling
- 2 cups cooked chicken, shredded or diced
- 2 large leeks, cleaned and sliced
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
- 1 tablespoon all-purpose flour (optional, for thickening)
Pastry
- 1 sheet ready-made puff pastry or shortcrust pastry
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the filling: In a large skillet, melt butter over medium heat. Add the sliced leeks and sauté until softened and translucent, about 5-7 minutes. Sprinkle the flour over the leeks if using, and stir to create a roux, cooking for 1-2 minutes. Gradually stir in the cream, allowing it to thicken slightly. Then add the cooked chicken and season with salt and pepper. Cook the mixture gently until heated through and thickened, about 3-5 minutes. Remove from heat and let it cool slightly.
- Assemble the pie: Preheat your oven to 400°F (200°C). Roll out the pastry on a lightly floured surface and line a pie dish with half of the pastry, trimming the edges. Pour the chicken and leek filling into the pastry-lined dish. Cover with the remaining pastry, pressing the edges to seal and trimming any excess. Make a few small slits on top to allow steam to escape, then brush the surface with beaten egg for a golden finish.
- Bake the pie: Place the assembled pie on a baking tray and bake in the preheated oven for 25-30 minutes or until the pastry is puffed and golden brown. Remove from the oven and let it rest for 5-10 minutes before serving to allow the filling to set.
Notes
- Use cooked leftover chicken or rotisserie chicken to save time.
- If you prefer a lighter sauce, substitute cream with half-and-half or milk, but the sauce will be less rich.
- Ensure leeks are thoroughly cleaned to remove any grit.
- Allow the filling to cool slightly before assembling to prevent the pastry from becoming soggy.
- For a crispier base, blind bake the pastry bottom for 5-7 minutes before adding the filling.
Keywords: Chicken pie, Chicken and leek pie, Comfort food, British pie, Creamy chicken pie, Homemade pie
