Description
A comforting classic, Chicken and Leek Pie combines tender shredded chicken with buttery leeks in a rich, creamy sauce, all wrapped in golden, flaky puff pastry.
Ingredients
Scale
- 2 cups Chicken Breast (cooked and shredded)
- 2 large Leeks (sliced thin)
- 3 tablespoons Unsalted Butter
- 3 tablespoons All-Purpose Flour
- 1 ½ cups Chicken Stock
- ½ cup Heavy Cream
- 1 tablespoon Dijon Mustard
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
- 1 teaspoon Fresh Thyme Leaves
- 1 sheet Puff Pastry (thawed)
- 1 Egg (beaten)
Instructions
- Preheat oven to 400°F (200°C) and lightly grease a 9-inch pie dish.
- In a skillet, melt butter over medium heat. Add leeks and cook until soft, about 8 minutes.
- Stir in flour and cook for 1 more minute. Gradually whisk in chicken stock, then add cream.
- Mix in mustard, thyme, salt, and pepper. Simmer for 5 minutes until thickened.
- Fold in cooked shredded chicken and let the mixture cool slightly.
- Spoon filling into pie dish and cover with puff pastry, trimming edges and cutting slits on top.
- Brush pastry with beaten egg and bake for 25 to 30 minutes until golden and bubbly.
- Let the pie rest for 10 minutes before slicing and serving.
Notes
- Use rotisserie chicken to save time.
- Let the filling cool slightly before topping with pastry to avoid sogginess.
- Reheat leftovers at 350°F (175°C) for 15–20 minutes.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 3g
- Sodium: 590mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 105mg
Keywords: chicken leek pie, puff pastry, comfort food, creamy chicken pie, British recipes