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freshly baked chicken and leek pie in a pie dish.
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5 from 1 vote

Chicken And Leek Pie

Chicken and Leek Pie is a heartwarming dish that features a creamy filling of tender chicken, sweet leeks, and carrots, all encased in a golden, flaky puff pastry crust. It's easy to make and perfect for a comforting family dinner.
Prep Time25 minutes
Cook Time35 minutes
Total Time1 hour
Course: Dinner
Cuisine: American
Servings: 6
Calories: 476kcal
Author: Joanna Cismaru

Ingredients

  • 2 tablespoons butter
  • 2 large leeks cleaned and sliced
  • 2 medium carrots diced
  • 3 cloves garlic minced
  • 2 cups cooked chicken shredded
  • ¼ cup all-purpose flour
  • 2 cups chicken broth low sodium
  • ½ cup heavy cream
  • 1 teaspoon fresh thyme
  • salt and pepper to taste
  • 1 sheet puff pastry thawed
  • 1 large egg beaten
US Customary - Metric

Instructions

  • Preheat your oven to 400°F (200°C).
  • In a large skillet, melt the butter over medium heat. Add the sliced leeks and carrots, cooking until softened, about 5 minutes.Add the minced garlic and cook for an additional minute.
  • Stir in the cooked chicken. Sprinkle the flour over the mixture and stir to combine. Slowly pour in the chicken broth and heavy cream, stirring continuously. Add the thyme, salt, and pepper. Let the mixture simmer for a few minutes until it thickens slightly.
  • Roll out the puff pastry on a floured surface until it's large enough to cover a 9-inch pie plate. Place the pie plate nearby.
  • Pour the chicken and leek mixture into the pie plate. Gently place the puff pastry or pie crust over the top of the filling, pressing down at the edges to seal. Trim any excess dough. Make a few slits in the top of the pastry to allow steam to escape.Brush the top of the pie with the beaten egg.
  • Bake in the preheated oven for about 30-35 minutes, or until the pastry is golden and puffed. Let it cool for a few minutes before serving.
  • Cut the Chicken and Leek Pie into slices and serve warm.

Notes

  1. Ensure leeks are cleaned thoroughly to remove any dirt and sand trapped between the layers.
  2. Use low-sodium chicken broth to control the saltiness of the dish, adjusting seasoning to taste.
  3. For a golden crust, ensure the puff pastry is completely thawed before using it, and brush with beaten egg for that perfect shine and color.
  4. Let the pie rest for a few minutes after baking to help the filling set, making it easier to slice and serve.

Nutrition

Serving: 1serving | Calories: 476kcal | Carbohydrates: 31g | Protein: 19g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 98mg | Sodium: 228mg | Potassium: 363mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4380IU | Vitamin C: 6mg | Calcium: 61mg | Iron: 3mg