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Chicken and Leek Pie
Recipe video above. Tender bites of chicken and slippery pieces of sweet leek smothered in a creamy white-wine thyme infused sauce, bubbling under a golden puff pastry crust. Chicken and Leek Pie is comfort food we dream about!I cut my leeks in a specific way. I like larger pieces rather than thinly sliced rings which get too soggy-stringy for my taste. Also, if you don't like / can't get puff pastry, cover this pie in mash (like Cottage Pie!) or use a homemade shortcrust pastry.Make one big pie like I've done, or ramekins (makes 4 large, 5 regular). For a pie with a base, replace the filling in my Family Meat Pie (there will be leftover filling) or individual meat pies. See the FAQ above for the gluten-free option.
👥 5 Servings⏱️ Prep & Cook: 2h 25m⏳ Prep: 25 min🔥 Cook: 1h👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●stove
- ●oven
📝 Preparation Steps
1
ABBREVIATED:
2
Sear surface of chicken in half butter, remove. Cook bacon ⏱️ 1 minute, then leek, celery and garlic ⏱️ 5 minutes. Deglaze with wine, melt remaining butter, then cook flour ⏱️ 1 minute. Add stock, then remaining Filling ingredients. Add chicken, thicken sauce (~⏱️ 5 minutes).
3
Cool filling ⏱️ 1 hour, assemble pie with double layer puff on rim, brush lid with yolk, bake ⏱️ 45 minutes 200°C/375°F (180°C fan).
4
Cut leek (step photos above helpful):
5
Trim the reedy dark green ends and root off, then cut in half. Cut each piece in half lengthways. Remove the outer 5 to 6 layers (keep them together), lay them flat, cut in half lengthways then into 1.8cm / 3/4" squares. Cut the inner core into 2cm / 0.8" pieces.
6
Filling:
7
Chicken - Melt half the butter in a large pan over high heat. Add the chicken, salt and pepper. Cook until the surface changes from pink to white (inside still raw), then remove into a bowl using a slotted spoon. Leave residual butter and chicken juices in the pan.
8
Sauté - In the same pan, cook the bacon for ⏱️ 1 minute. Add the leek, celery and garlic. Cook for ⏱️ 5 minutes until the celery is softened. Don't let the leek brown - lower the heat if needed.
9
Deglaze - Add the wine and simmer rapidly on high heat, stirring, until it is mostly evaporated.
10
Roux - Lower the heat to medium. Add the remaining butter. Once it melts, sprinkle the flour across the surface (don't dump in one place) and stir for ⏱️ 1 minute.
11
Creamy sauce - While stirring, slowly pour the stock in. The mixture will thicken into a thick sauce once combined. Then add the mustard, cream, thyme, bay leaves, salt and pepper. Stir to combine, then add the chicken including all the juices accumulated in the bowl.
bay leaves (preferably fresh, else dried)2
12
Simmer - Increase the heat, stir to combine. Once it comes to a simmer, reduce the heat to medium high. Simmer for ⏱️ 5 minutes, stirring regularly, or until the sauce is a thick creamy consistency you want in the finished pie (ie sauce thickness now = thickness in the baked pie, see Note 7).
13
Cool - Remove the pan from the stove and cool for ⏱️ 1 hour. (You can also store in fridge for 3 - 4 days).
14
Assembling and baking:
15
Preheat the oven to 200°C/375°F (180°C fan-forced). Use a 1.5 litre / 1.5 quart baking pan (Note 9) or 4 to 5 x ~350ml / 12 oz ramekins.
16
Connect puff pastry sheets (if needed) - Semi-thaw the puff pastry (Note 6). Brush the edge of one sheet with egg white, then overlap 0.5cm / 0.2" with the other sheet to connect them. Use the back of a spoon to "smear" the pastry to hide the seam and firmly connect.
egg (, yolk and whites separated, lightly whisked)1
17
Cut out the pie lid (I use the dish as a cutting guide).
18
Optional strips for extra puffy edges (Note 8): Cut strips using the residual pastry to line the rim of the dish (if your dish has a thick rim, like mine) and place on the rim of the dish.
19
Fill the pie dish with the cooled filling and smooth the surface. Brush the pastry strips on the rim with egg white (if not using strips, don't do this step) then cover with the puff pastry lid.
egg (, yolk and whites separated, lightly whisked)1
20
Brush the lid with egg yolk. Cut a small X in the middle.
egg (, yolk and whites separated, lightly whisked)1
21
Bake ⏱️ 45 minutes or until the surface is a deep golden brown. Rest ⏱️ 5 minutes then serve!
Nutrition Facts
calories
662 kcal
fat Content
47 g
serving Size
1 serving
fiber Content
1 g
sugar Content
4 g
sodium Content
888 mg
protein Content
35 g
trans Fat Content
0.4 g
cholesterol Content
248 mg
carbohydrate Content
29 g
saturated Fat Content
26 g
unsaturated Fat Content
16 g
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