Chicken and Leek Pie
This chicken and leek pie brings together chicken and soft, creamy leeks in a white wine sauce, topped with a golden flaky crust.
Servings: 8 people
Equipment
- This is an affiliate link.9x13 baking dish
Ingredients
- 1 tbsp This is an affiliate link.olive oil
- 1kg/2 lbs skinless boneless chicken thighs
- 2-3 rosemary sprigs stems removed and chopped
- Salt and pepper
- 3 leeks sliced
- 3 cloves garlic minced
- 3 tbsp flour
- 80ml/1/3 cup white wine
- 500ml/2 cups This is an affiliate link.chicken stock
- 100g/½ cup creme fraiche or sour cream full fat
- 320g/12oz puff pastry pre-rolled
- 1 egg
Instructions
- Cut the boneless chicken thighs into bite-sized pieces and season with salt and pepper. Slice the while and pale part of the leeks and run them under water to remove grit. Dry and set aside.
- Heat a large pan with 1 tbsp of olive oil and cook the chicken sprinkled with chopped rosemary for about 7-10 minutes over medium heat, remove to a plate until later.
- To the same pan add the sliced leeks and cook them over low heat for 5 minutes, then add the minced garlic and cook for 30 seconds longer. Bring the chicken back to the pan and stir with the leeks, then sprinkle the flour all over and stir to combine, deglaze the pan with the white wine while scraping down the bottom of the pan and allow the wine to reduce, which will take no longer than a minute, then add in the chicken stock, bring the mixture to a simmer and simmer over low heat for 20 minutes. Taste and add salt if needed. Take of the heat and cool until room temperature. Then mix in the creme fraiche.
- Preheat the oven to 200C/400F.
- Tip the chicken and leek filling into a rectangular 9X13 inch oven proof dish. If you are not using a pre-rolled puff pastry, roll it out on a flour dusted surface to fit the shape of the pie dish you are using. Otherwise, use a pre-rolled puff pastry sheet, which fits perfectly on a 9X13 inch casserole dish.
- Brush the top of all four sides of the dish with a beaten egg and lay the puff pastry sheet directly on top. Either tuck the edges of the pastry in or press against the brushed with egg casserole dish sides. Finally, brush the top of the puff pastry with the beaten egg and cut slits in.
- If you have any leftover pastry, you can cut decorative leaves out of the pastry scraps and place on top of the pie, then brush them with the egg wash again.
- Bake for 40-45 minutes or until puffed up and golden. Let it sit for 20 minutes before serving.
Nutrition
Calories: 466kcal | Carbohydrates: 28g | Protein: 28g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.02g | Cholesterol: 137mg | Sodium: 305mg | Potassium: 463mg | Fiber: 1g | Sugar: 3g | Vitamin A: 694IU | Vitamin C: 5mg | Calcium: 55mg | Iron: 3mg