Description
Comfort meets culinary craft in this classic chicken and leek pie, where tender chicken nestles beneath a golden, flaky pastry crust. Savory herbs and creamy sauce promise a soul-warming meal that brings family and friends together around the table with pure deliciousness.
Ingredients
Scale
Meat and Poultry:
- 2 cups cooked chicken, shredded
Vegetables and Aromatics:
- 2 large leeks, cleaned and sliced
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- Salt and pepper to taste
Liquids and Fats:
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cups chicken broth
- 1 cup heavy cream
Pastry:
- 1 package (14 ounces / 396 grams) refrigerated pie crusts (or homemade pastry)
- 1 egg, beaten (for egg wash)
Instructions
- Craft the filling by warming olive oil and butter in a skillet over medium heat, sautéing leeks until they turn translucent and tender, approximately 5-7 minutes.
- Incorporate shredded chicken, thyme, salt, and pepper into the softened leeks, mixing thoroughly to distribute flavors evenly.
- Stream chicken broth into the skillet, creating a gentle simmer, then introduce heavy cream and reduce heat, allowing the mixture to thicken slightly for 5 minutes.
- Remove filling from heat and let it cool while preparing the pastry.
- Warm the oven to 400F (200C) to ensure proper baking environment.
- Gently unfold the first pie crust, pressing it smoothly into a 9-inch pie pan, ensuring complete coverage of the bottom and sides.
- Pour the cooled chicken and leek mixture into the prepared crust, spreading it evenly across the surface.
- Drape the second pie crust over the filling, sealing edges by crimping with fingers and creating several small vents to release steam.
- Delicately brush the top crust with beaten egg to achieve a rich, golden exterior.
- Position the pie in the preheated oven and bake for 30-35 minutes until the crust turns a deep golden brown and filling bubbles slightly.
- After removing from oven, allow pie to rest for 10 minutes, enabling filling to set before slicing and serving.
Notes
- Soften leeks gently without browning to preserve their delicate, sweet flavor and prevent bitterness.
- Use a mix of white and dark chicken meat for richer, more complex taste and improved texture.
- Consider making a dairy-free version by substituting heavy cream with coconut milk or cashew cream for lactose-intolerant guests.
- Enhance the pie’s nutritional profile by adding chopped spinach or kale to the filling for extra vitamins and minerals.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 6
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 120mg