Description
This easy chicken and leek pie is a comforting British classic featuring tender shredded chicken and savory leeks in a creamy sauce, all encased in a golden, flaky puff pastry crust. Perfect for a hearty meal, this pie combines simple ingredients with straightforward techniques for a satisfying dish that’s ideal for family dinners or gatherings.
Ingredients
Scale
Chicken
- 1 pound boneless skinless chicken breasts, tenders, or thighs
- Kosher salt and freshly ground black pepper, to taste
Filling
- 1 tablespoon unsalted butter
- 2 large leeks, white and pale green parts only, halved lengthwise and cut crosswise into ¼-inch pieces
- ¼ teaspoon dried thyme
- 3 tablespoons all-purpose flour
- 1 ½ cups chicken broth or stock
- ¼ cup heavy cream, light cream, or half-and-half
- 1 tablespoon whole-grain or Dijon mustard
Pastry
- 1 sheet puff pastry, thawed if frozen (about 12 ½-by-10 ½-inches or slightly smaller)
- 1 egg, beaten (for egg wash)
Instructions
- Roast the chicken: Preheat your oven to 400°F (200°C). Arrange the chicken pieces on a rimmed baking sheet, seasoning them generously with kosher salt and freshly ground black pepper. Roast the chicken for 15 to 25 minutes, or until the internal temperature reaches 165°F (75°C) when checked with an instant-read thermometer. Remove from the oven and let cool enough to handle, then shred the chicken into bite-size pieces and set aside.
- Prepare the filling: In a medium pot over medium heat, melt the unsalted butter. Add the sliced leeks, dried thyme, and a big pinch of salt; cook until the leeks are tender, about 10 minutes. Stir in the all-purpose flour and cook for about 1 minute to remove the raw flour taste. Gradually whisk in the chicken broth, heavy cream, and mustard until the mixture is smooth. Bring to a gentle simmer, stirring frequently, and cook until the sauce thickens, about 5 minutes. Season with salt and pepper to taste, then stir in the shredded chicken. Remove from heat and let the filling cool to room temperature, about 30 minutes.
- Assemble the pie: Lightly grease a 1 ½ to 1 ¾ quart baking dish (approximately 10 ½-by-7 inches rectangular or 8 to 8 ½ inches square). Transfer the cooled filling to the baking dish and spread evenly. On a lightly floured surface, roll out the thawed puff pastry sheet, if necessary, to a size just larger than your baking dish. Brush the edges of the baking dish with water. Carefully lay the puff pastry over the filling and press the edges gently to seal it to the dish. Fold over any excess dough to create a tall border and crimp the edges with the tines of a fork for a decorative seal.
- Finish and bake: Lightly brush the top of the puff pastry with the beaten egg to create a beautiful golden sheen. Using a sharp knife, cut three slits in the pastry to allow steam to escape during baking. Place the pie on a rimmed baking sheet to catch any drips and bake in the preheated oven at 400°F (200°C) for 50 to 60 minutes, or until the pastry is dark golden brown and the filling is bubbling. If the edges brown too quickly, tent with aluminum foil halfway through baking to prevent burning.
Notes
- There are many varieties of savory British pies, and this easy chicken and leek pie is one of the classics!
- The cozy filling of shredded chicken and tender leeks bakes until bubbly under the shelter of a golden brown disk of buttery puff pastry.
- Make sure the chicken is fully cooked and cooled before shredding to keep the filling tender and moist.
- Use an instant-read thermometer to ensure the chicken reaches a safe temperature of 165°F (75°C).
- If your puff pastry sheet is not large enough, you can patch with extra dough or adjust the size accordingly.
- Be careful not to overbake to avoid drying out the chicken filling.
Nutrition
- Serving Size: 1 serving
- Calories: 492 kcal
- Sugar: 3 g
- Sodium: 576 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 122 mg
