Description
This comforting Chicken and Leek Pie features tender chicken breast in a creamy herb sauce, packed with aromatic leeks and encased in a golden puff pastry crust. A perfect cozy dinner for family nights or hearty meal prepping.
Ingredients
Scale
- 400g diced chicken breast
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 25g salted butter
- 2 tbsp plain flour
- 1 small white onion, diced
- 1 small leek, sliced
- 150ml double cream
- 1 chicken stock cube
- 200ml water (boiling)
- 1 tsp thyme
- 1 tsp Italian seasoning
- 1 tsp black pepper
- 1 tsp paprika
- 1 roll puff pastry
Instructions
- Season the diced chicken with salt, black pepper, and dried thyme.
- Heat a tablespoon of oil in a large pan over medium heat. Add chicken and cook for 4–5 minutes until lightly golden.
- Add butter and let it melt, then stir in the flour to coat the chicken.
- Add the onion and leeks. Mix well, cover, and cook for 5 minutes until leeks soften.
- Pour in the double cream and stir.
- Add thyme, Italian seasoning, black pepper, and paprika.
- Crumble in the chicken stock cube and add 200ml boiling water. Stir well and simmer until thickened.
- Transfer mixture to an ovenproof dish and let cool slightly.
- Roll out the puff pastry and place over the filling. Press around the edges and score or crimp if desired.
- Brush the top with milk or beaten egg.
- Bake at 200°C (390°F) for 25–30 minutes, until golden and puffed.
- Let cool for a few minutes before serving.
Notes
- For a lighter version, you can use phyllo pastry instead of puff pastry.
- Feel free to add other vegetables like carrots or peas to the filling.
- Make sure the filling has cooled slightly before adding the pastry to prevent it from becoming soggy.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 70mg