Description
This Chicken Leek Pie combines tender chunks of chicken and sautéed leeks in a creamy herb-infused sauce, all encased in a crispy golden puff pastry. Perfect as a comforting weeknight meal or for special occasions, this savory pie delivers rich flavors and flaky texture in just under an hour.
Ingredients
Scale
Filling
- 3-4 pieces boneless, skinless chicken breasts (about 1 lb), diced
- 2 medium fresh leeks, cleaned and sliced
- 2 tbsp butter
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 2 tsp fresh thyme or parsley, chopped
- Salt to taste
- Pepper to taste
Pastry
- 2 sheets puff pastry, thawed
Instructions
- Prep: Clean and slice the leeks, dice the chicken breasts into bite-sized pieces, and thaw the puff pastry sheets. Preheat your oven to 400°F (200°C).
- Sauté Leeks: Melt butter in a large skillet over medium heat. Add the sliced leeks and sauté them for about 5 minutes until tender and fragrant, stirring occasionally to prevent browning.
- Cook Chicken: Add the diced chicken to the skillet with the leeks. Pour in the low-sodium chicken broth and simmer the mixture, stirring occasionally, until the chicken is fully cooked, approximately 10 minutes.
- Make Sauce: Stir in the heavy cream along with fresh thyme or parsley, and season with salt and pepper. Continue cooking for 3-5 minutes until the sauce thickens slightly, coating the chicken and leeks evenly.
- Prepare Pie Base: Roll out one puff pastry sheet and gently line your pie dish with it, ensuring it covers the base and sides. Pour the chicken and leek filling into this pastry-lined dish. Let the filling cool slightly before proceeding.
- Assemble Pie: Cover the filling with the second sheet of puff pastry. Crimp the edges together securely to seal the pie. Cut several small slits on the top pastry to allow steam to escape during baking.
- Bake: Place the assembled pie in the preheated oven and bake for 25-30 minutes, or until the pastry turns a beautiful golden brown and is puffed up.
- Serve: Once baked, remove the pie from the oven and let it rest for a few minutes before slicing and serving warm for the best flavor and texture.
Notes
- Ensure the pastry is well chilled before baking to achieve maximum flakiness.
- The filling should be cool before adding the top pastry to prevent it from becoming soggy.
- You can substitute heavy cream with half-and-half for a lighter sauce, though this may affect thickness.
- Use fresh herbs like thyme or parsley for bright flavor; dried herbs can be used but reduce quantities by half.
- Leftover pie can be refrigerated for up to 3 days and reheated in the oven to preserve crispness.
