Creamy 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
Scale
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