Description
This Easy Chicken and Leek Pie is a comforting British classic featuring tender shredded chicken and savory leeks baked under a flaky, golden puff pastry crust. The creamy, mustard-flavored filling is perfect for a cozy meal, offering a delicious combination of textures and rich flavors that’s simple to prepare and sure to satisfy.
Ingredients
Scale
Chicken and Filling
- 1 pound boneless skinless chicken breasts, tenders, or thighs
- Kosher salt and freshly ground black pepper
- 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 Topping
- 1 sheet puff pastry, thawed if frozen (about 12 ½-by-10 ½-inches or slightly smaller)
- 1 egg, beaten
Instructions
- Roast the Chicken: Preheat oven to 400°F (200°C). Arrange the chicken pieces on a rimmed baking sheet and season with salt and pepper. Roast for 15 to 25 minutes or until the internal temperature reaches 165°F (75°C). Allow to cool enough to handle, then shred the chicken and set aside.
- Prepare the Leek Filling: In a medium pot over medium heat, melt the butter. Add leeks, thyme, and a large pinch of salt; cook until tender, about 10 minutes. Stir in flour and cook for 1 minute. Gradually whisk in chicken broth, cream, and mustard until smooth. Bring to a simmer while stirring frequently and cook until thickened, about 5 minutes. Season with salt and pepper. Stir in shredded chicken and let cool to room temperature, about 30 minutes.
- Assemble the Pie: Transfer the cooled filling to a greased 1 ½ to 1 ¾ quart baking dish (roughly 10 ½-by-7 inches or 8-to-8 ½ inches square). On a lightly floured surface, roll out puff pastry if necessary to fit the dish. Brush the edges of the dish with water, then lay the pastry over the filling. Gently press edges to seal and fold any excess dough to form a tall border. Crimp edges with a fork.
- Prepare for Baking: Brush the top of the pastry with beaten egg. Use a sharp knife to cut three slits on top of the pastry to vent steam.
- Bake the Pie: Place the pie on a rimmed baking sheet to catch drips. Bake at 400°F (200°C) for 50 to 60 minutes or until the pastry is dark golden brown and the filling is bubbly. If edges brown too quickly, tent with foil partway through baking.
Notes
- This recipe is a classic in British cooking, showcasing the comforting flavors of chicken and leeks in a flaky puff pastry crust.
- Chicken cook time varies by thickness; always check internal temperature to ensure doneness.
- Let the filling cool completely before adding pastry to prevent sogginess.
- You can use either chicken breasts, tenders, or thighs based on your preference.
- If edges brown too quickly, tent with foil to prevent burning during baking.
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
