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Easy Chicken and Leek Pie Recipe

Easy Chicken and Leek Pie Recipe
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★★★★★

4.9 from 12 reviews

This Easy Chicken and Leek Pie offers a comforting homemade meal featuring tender shredded chicken, sautéed leeks, and a creamy mustard-infused sauce baked under a golden, flaky puff pastry crust. Perfect for a satisfying dinner, this recipe combines simple ingredients with classic flavors in a straightforward preparation.

Ingredients

Scale

Chicken and Filling

  • 1 pound boneless skinless chicken breasts, tenders, or thighs
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon unsalted butter
  • 2 large leeks, white and pale green parts only, halved lengthwise and cut crosswise into ¼-inch pieces
  • ¼ teaspoon dried thyme
  • 3 tablespoons all-purpose flour
  • 1 ½ cups chicken broth or stock
  • ¼ cup heavy cream, light cream, or half-and-half
  • 1 tablespoon whole-grain or Dijon mustard

Puff Pastry and Finish

  • 1 sheet puff pastry, thawed if frozen (about 12 ½-by-10 ½-inches or slightly smaller)
  • 1 egg, beaten, for egg wash

Instructions

  1. Preheat and roast chicken: Preheat your oven to 400°F (200°C). Place the chicken pieces on a rimmed baking sheet and season generously with kosher salt and freshly ground black pepper. Roast for 15 to 25 minutes or until the chicken reaches an internal temperature of 165°F (75°C). Once cooked, let it cool enough to handle, then shred the chicken and set aside.
  2. Prepare leek filling: In a medium pot over medium heat, melt the butter. Add the sliced leeks, dried thyme, and a big pinch of salt. Cook until the leeks are tender, about 10 minutes. Sprinkle in the flour and cook, stirring constantly for about 1 minute to form a roux. Gradually whisk in the chicken broth, cream, and mustard until the mixture is smooth. Bring to a gentle simmer, stirring frequently, and cook until thickened, about 5 minutes. Taste and season with salt and pepper as needed. Stir the shredded chicken in and allow the filling to cool to room temperature, roughly 30 minutes.
  3. Assemble the pie: Grease a 1 ½ to 1 ¾ quart baking dish (approximately 10 ½-by-7 inches rectangular or 8-to-8 ½ inches square). Transfer the cooled chicken and leek filling into the dish. Unroll or unfold the thawed puff pastry sheet and roll it out on a lightly floured surface if necessary to fit just larger than the baking dish. Brush the edge of the dish with water, then lay the pastry over the dish, gently pressing the edges to seal and folding any excess pastry up to form a tall border. Crimp the edges with the tines of a fork.
  4. Apply egg wash and vent: Lightly brush the beaten egg over the top of the puff pastry to give it a beautiful golden finish. Use a sharp knife to cut three small slits in the pastry to allow steam to escape while baking.
  5. Bake the pie: Place the pie on a rimmed baking sheet to catch any drips and bake in the preheated oven at 400°F (200°C) for 50 to 60 minutes, or until the puff pastry is dark golden brown and the filling is bubbling. If the edges brown prematurely, tent foil over the edges partway through baking to prevent burning. Remove from oven and let rest briefly before serving.

Notes

  • Roasting time for chicken may vary depending on thickness; always check for an internal temperature of 165°F (75°C) for safe consumption.
  • Heavy cream provides a richer filling, but light cream or half-and-half can be used for a lighter version.
  • If you want crispier edges on your pastry, avoid opening the oven frequently during baking.
  • This pie can be assembled ahead and refrigerated; bake just before serving, adding a few extra minutes to the cooking time if baking from cold.
  • Leftover pie keeps well in the refrigerator for up to 3 days and reheats nicely in the oven.

Nutrition

Keywords: chicken pie, leek pie, easy chicken pie, puff pastry pie, comfort food, dinner recipe, savory pie

Find it online: https://foodbylina.com/easy-chicken-and-leek-pie-recipe/