Description
This easy chicken and leek pie combines tender, browned chicken pieces with creamy leek and garlic in a savory sauce, all encased under a golden puff pastry crust. It’s a simple yet satisfying homemade comfort food perfect for family dinners, ready in just 1 hour and 30 minutes.
Ingredients
Scale
Filling
- Dash olive oil
- 3 chicken breasts, roughly chopped
- 1 leek, washed and sliced into rounds
- 3 garlic cloves, finely chopped or crushed
- 250g (9oz) cream cheese or crème fraîche
- 1–2 heaped tsp wholegrain mustard
- 1 vegetable stock cube
- 200ml (7fl oz) boiling water
- Salt and freshly ground black pepper, to taste
Topping
- 1 sheet ready-rolled puff pastry (320g/11½ oz)
- Milk, for brushing
Instructions
- Preheat oven: Preheat your oven to 190°C (170°C fan) or Gas Mark 5 to prepare for baking the pie.
- Cook chicken and make filling: Heat a dash of olive oil in a large frying pan over high heat. Add the roughly chopped chicken breasts and cook for 3 minutes, allowing them to brown slightly. Add the sliced leek, crushed garlic cloves, cream cheese or crème fraîche, wholegrain mustard, vegetable stock cube, and 200ml boiling water. Stir well to combine and season with salt and freshly ground black pepper.
- Assemble the pie: Pour the chicken and leek mixture into a large ovenproof dish, spreading it out evenly. Lay the sheet of ready-rolled puff pastry over the top of the filling to cover it completely.
- Trim and brush pastry: Use a sharp knife to trim any excess pastry around the edges of the dish. Brush the top of the pastry with milk to help it turn a beautiful golden brown when baked.
- Bake the pie: Place the pie in the preheated oven and bake for 35 minutes, or until the pastry is golden-brown and the filling is cooked through and bubbling. Remove from oven and serve warm.
Notes
- You can substitute cream cheese with crème fraîche for a slightly tangier flavor.
- Use fresh herbs like thyme or parsley for added flavor, if desired.
- Ensure the puff pastry is sealed well at the edges to prevent leakage during baking.
- Leftovers can be refrigerated and reheated within 2 days.
- This recipe can be doubled to serve more people using a larger dish and extra pastry.
