Description
Warm and comforting, this Chicken & Leek Pie features tender chicken and leeks in a creamy sauce, all encased in flaky pastry—perfect for cozy gatherings or family dinners.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 large leeks, sliced and cleaned
- 3 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 tbsp fresh thyme, chopped
- Salt and pepper to taste
- 1 package puff pastry (thawed if frozen)
Instructions
- Preheat your oven to 400°F (200°C) and lightly spray a baking dish with nonstick cooking spray.
- In a large skillet over medium heat, melt 2 tablespoons of butter. Add diced chicken breasts and sauté until golden brown and cooked through (about 7-10 minutes). Remove from skillet and set aside.
- In the same skillet, melt another tablespoon of butter and add sliced leeks. Cook until soft and fragrant (about 5 minutes).
- Sprinkle flour over the cooked leeks, stirring for about a minute. Gradually whisk in the chicken broth followed by heavy cream, stirring continuously until smooth. Let simmer until thickened (around 5 minutes).
- Return sautéed chicken to the skillet along with fresh thyme. Stir until well combined; season with salt and pepper to taste.
- Pour filling into the prepared baking dish. Cover with puff pastry, sealing edges by crimping with a fork. Make slits on top for steam to escape.
- Bake for 25-30 minutes or until golden brown and bubbly.
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 380
- Sugar: 2g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 90mg
Keywords: Feel free to substitute chicken with turkey or add vegetables like carrots for extra crunch. For a golden crust, brush the pastry with an egg wash before baking.