Description
This classic Chicken and Leek Pie is a comforting and savory dish featuring tender chicken thighs cooked with fragrant rosemary, soft leeks, and garlic in a creamy sauce, all encased in golden, flaky puff pastry. Perfect for a hearty family meal, this recipe balances rich flavors with a luscious texture and is easy to prepare with common ingredients.
Ingredients
Scale
For the Filling
- 1 tbsp olive oil
- 1kg/2 lbs skinless boneless chicken thighs
- 2–3 rosemary sprigs, stems removed and chopped
- Salt and pepper, to taste
- 3 leeks, sliced (white and pale parts only)
- 3 cloves garlic, minced
- 3 tbsp flour
- 80ml/1/3 cup white wine
- 500ml/2 cups chicken stock
- 100g/½ cup creme fraiche or full-fat sour cream
For the Pastry
- 320g/12oz pre-rolled puff pastry sheet (or homemade)
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the Chicken and Leeks: Cut the boneless chicken thighs into bite-sized pieces and season them with salt and pepper. Slice the white and pale parts of the leeks and rinse under cold water to remove any grit. Dry with a kitchen towel and set aside.
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the chicken pieces sprinkled with chopped rosemary. Cook for about 7-10 minutes until browned and cooked through, then remove the chicken from the pan and set aside.
- Sauté the Leeks and Garlic: In the same pan, add the sliced leeks and cook over low heat for 5 minutes, stirring occasionally. Add the minced garlic and cook for an additional 30 seconds to release its aroma.
- Combine and Thicken: Return the chicken to the pan, stirring it with the leeks and garlic. Sprinkle the flour all over the mixture and stir well to combine. Pour in the white wine, scraping the bottom of the pan to deglaze and let the wine reduce for about one minute.
- Simmer the Filling: Add chicken stock and bring the mixture to a gentle simmer. Cook over low heat for 20 minutes until the sauce thickens and flavors meld. Taste and adjust seasoning with salt if necessary.
- Cool and Add Creme Fraiche: Remove the pan from heat and allow the filling to cool to room temperature. Stir in the creme fraiche to create a creamy filling.
- Preheat Oven: Set your oven to 200°C (400°F) to preheat while assembling the pie.
- Assemble the Pie: Pour the chicken and leek filling into a 9×13 inch (23×33 cm) ovenproof dish. If using pre-rolled pastry, lay the sheet directly over the dish. Otherwise, roll out your puff pastry to fit the dish shape.
- Seal with Puff Pastry: Brush the edges of the dish with beaten egg. Press the pastry edges down against the sides to seal. Brush the entire pastry surface with the beaten egg and cut a few slits on top to vent steam.
- Add Decorative Touches (Optional): Use any leftover pastry to cut out decorative shapes like leaves, place them on top, and brush again with egg wash for a golden finish.
- Bake the Pie: Place the dish in the preheated oven and bake for 40-45 minutes until the pastry is puffed and golden brown.
- Rest before Serving: Remove the pie from the oven and let it sit for 20 minutes. This resting time helps the filling set for easier slicing and serving.
Notes
- Ensure leeks are well washed to remove grit and sand.
- Use full-fat creme fraiche for the best creamy texture.
- Leftover puff pastry can be shaped into decorations to give the pie a beautiful finish.
- Letting the pie rest after baking improves slicing and flavor melding.
- For a gluten-free option, substitute flour and puff pastry accordingly.
- White wine can be omitted if preferred; substitute with extra chicken stock or a splash of lemon juice for acidity.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking, Sautéing, Simmering
- Cuisine: British
Nutrition
- Serving Size: 1 slice (1/6 of pie)
- Calories: 480 kcal
- Sugar: 3g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg
Keywords: Chicken pie, leek pie, puff pastry pie, comfort food, British recipe, savory pie
