Description
This classic Chicken and Leek Pie features tender, rosemary-infused chicken thighs combined with sautéed leeks and garlic in a creamy sauce, all encased in a golden, flaky puff pastry crust. Perfectly baked to a crisp finish, this comforting pie is ideal for a hearty family meal or a cozy dinner.
Ingredients
Scale
For the Filling
- 1 tbsp olive oil
- 1kg (2 lbs) skinless boneless chicken thighs
- 2–3 rosemary sprigs, stems removed and chopped
- Salt and pepper, to taste
- 3 leeks, sliced (white and pale green parts only)
- 3 cloves garlic, minced
- 3 tbsp flour
- 80ml (1/3 cup) white wine
- 500ml (2 cups) chicken stock
- 100g (1/2 cup) crème fraîche or full-fat sour cream
For the Pie
- 320g (12 oz) pre-rolled puff pastry
- 1 egg, beaten (for egg wash)
Instructions
- Prep the Chicken and Leeks: Cut the boneless chicken thighs into bite-sized pieces and season them with salt and pepper. Slice the white and pale green parts of the leeks, rinse under cold water to remove any grit, then pat dry and set aside.
- Cook the Chicken: Heat 1 tbsp of olive oil in a large pan over medium heat. Add the chicken pieces and sprinkle with chopped rosemary. Cook for 7-10 minutes until the chicken is browned and cooked through. Remove the chicken from the pan and set aside on a plate.
- Sauté the Leeks and Garlic: In the same pan, add the sliced leeks and cook over low heat for about 5 minutes until softened. Add the minced garlic and cook for an additional 30 seconds, stirring frequently to prevent burning.
- Create the Sauce: Return the cooked chicken to the pan and stir to combine with the leeks. Sprinkle the flour evenly over the mixture and stir well to coat everything. Deglaze the pan by pouring in the white wine, scraping the bottom to release any browned bits, and allow the wine to reduce for about 1 minute.
- Simmer: Pour in the chicken stock, bring the mixture to a simmer, then reduce heat to low. Allow it to simmer gently for 20 minutes, stirring occasionally. Taste the filling and season with additional salt if necessary. Remove from heat and let cool to room temperature, then stir in the crème fraîche.
- Preheat Oven and Assemble: Preheat your oven to 200°C (400°F). Transfer the chicken and leek filling into a 9×13 inch (23×33 cm) rectangular ovenproof dish.
- Prepare the Pastry: If not using pre-rolled puff pastry, roll out the dough on a lightly floured surface to fit the size of the dish. Otherwise, use the pre-rolled sheet directly. Brush the edges of the dish with the beaten egg. Lay the puff pastry sheet over the filling, tucking or pressing the edges down onto the egg-washed sides to seal. Brush the top of the pastry with the remaining egg wash and cut a few slits to allow steam to escape.
- Add Decorations (Optional): Use any leftover pastry scraps to cut out decorative shapes such as leaves. Place these on top of the pie and brush again with egg wash for an attractive golden finish.
- Bake: Place the assembled pie in the oven and bake for 40-45 minutes or until the pastry is puffed up and golden brown.
- Rest and Serve: Remove the pie from the oven and let it rest for 20 minutes before serving. This allows the filling to set for easier slicing.
Notes
- If you prefer, use chicken breasts instead of thighs, though thighs will provide a juicier filling.
- For added flavor, sprinkle a little freshly ground black pepper on top of the pastry before baking.
- Leftover pie can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
- To avoid a soggy bottom, ensure the filling is not too watery before adding the pastry.
- The pie can be frozen either before or after baking; thaw thoroughly before reheating.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Keywords: chicken pie, leek pie, savory pie, puff pastry pie, chicken and leek recipe, comfort food, British pie
