Chicken and Leek Pie

Yields: 6 servings
Prep Time: 40 minutes
Cook Time: 45 minutes
Inactive Time: 20 minutes (cooling)
Total Time: 1 hour 45 minutes
Difficulty: Intermediate

Ingredients

For the Filling:

• 2 tbsp olive oil

• 600g (1.3 lbs) boneless, skinless chicken thighs, cut into 2.5cm (1-inch) chunks

• 2 large leeks (about 500g / 1 lb), washed thoroughly and sliced

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 50g (3 tbsp) unsalted butter

• 50g (⅓ cup) all-purpose flour

• 480ml (2 cups) chicken stock

• 120ml (½ cup) double cream (heavy cream)

• 1 tbsp Dijon mustard

• 1 tbsp fresh thyme leaves, or 1 tsp dried thyme

• 2 tbsp fresh parsley, chopped

• Salt and freshly ground black pepper, to taste

For Assembly:

• 1 sheet of ready-rolled shortcrust pastry, chilled

• 1 sheet of ready-rolled puff pastry, chilled

• 1 egg, beaten (for egg wash)

Instructions

1. Prepare and Cook the Filling

• Heat the olive oil in a large, heavy-based pot or Dutch oven over medium-high heat. Season the chicken pieces generously with salt and pepper. Cook the chicken in batches until golden brown on all sides (about 5-7 minutes per batch). Remove with a slotted spoon and set aside.

• Reduce the heat to medium. Add the butter to the same pot. Once melted, add the chopped onion and leeks. Cook for 8-10 minutes, stirring occasionally, until softened but not browned.

• Add the minced garlic and cook for a further minute until fragrant.

• Sprinkle the flour over the leek and onion mixture. Stir continuously for 1-2 minutes to cook out the raw flour taste. This is your roux and will thicken the sauce.

• Gradually pour in the chicken stock, whisking constantly to avoid any lumps. Bring the mixture to a simmer, stirring until it thickens.

• Stir in the double cream, Dijon mustard, and thyme. Return the seared chicken (and any accumulated juices) to the pot. Reduce the heat to low and simmer gently for 5 minutes until the chicken is cooked through and the sauce is a rich, coating consistency.

• Remove from the heat and stir in the fresh parsley. Season well with salt and pepper. Taste and adjust seasoning as needed. Transfer the filling to a shallow bowl and allow it to cool for at least 20 minutes. This step is crucial to prevent the pastry from becoming soggy.

2. Assemble the Pie

• Preheat your oven to 200°C (400°F / Gas Mark 6). Place a baking tray on the middle rack to heat up.

• Prepare your pie dish. Lightly grease a 23cm (9-inch) pie dish. Gently press the sheet of shortcrust pastry into the dish, trimming any excess overhang. Prick the base several times with a fork.

• Line the pastry with parchment paper and fill with baking beans or uncooked rice. Blind bake for 15 minutes. Remove the paper and beans, then return to the oven for another 5 minutes until the base is dry and lightly golden. This prevents a soggy bottom.

• Spoon the cooled chicken and leek filling into the pre-baked pastry shell.

• Brush the rim of the shortcrust pastry with the beaten egg. Carefully place the sheet of puff pastry over the top, pressing down gently on the edges to seal.

• Trim away the excess pastry and crimp the edges with a fork to create a tight seal. Make a small slit or a cross in the centre of the pie to allow steam to escape.

• Brush the entire top of the pie with the beaten egg wash for a deep golden, glossy finish.

3. Bake to Perfection

• Place the pie dish on the preheated baking tray (this helps the bottom cook evenly).

• Bake for 25-35 minutes, or until the pastry is puffed up and a deep, golden brown colour.

• Remove from the oven and let the pie stand for 10 minutes before serving. This allows the filling to set slightly, making it easier to slice.

Chef’s Notes & Tips

• Leek Prep: To clean leeks thoroughly, slice them first and then submerge the slices in a large bowl of cold water. Swirl them around to let any grit sink to the bottom, then scoop them out with a slotted spoon.

• Chicken Choice: Thighs are recommended for their flavour and ability to stay moist during cooking, but chicken breast can be used for a leaner option. Reduce the initial browning time to 3-4 minutes per batch to avoid drying out.

• Make it Ahead: The filling can be made up to 2 days in advance and stored in the refrigerator, which also deepens the flavours. Assemble and bake the pie on the day you plan to serve it.

• Freezing: This pie freezes excellently. Assemble the pie completely but do not bake it. Wrap tightly in cling film and foil, and freeze for up to 3 months. Bake from frozen, adding an extra 15-20 minutes to the baking time and covering the top with foil if it browns too quickly.

Nutrition Information

(Please note: The following is an estimate based on the ingredients used and may vary depending on specific brands and portion sizes.)

Serving Size: ⅙ of the pie
Calories: ~645 kcal
Carbohydrates: 42g
Protein: 29g
Fat: 39g
Saturated Fat: 16g
Polyunsaturated Fat: 4g
Monounsaturated Fat: 16g
Trans Fat: 0.5g
Cholesterol: 175mg
Sodium: 580mg
Potassium: 520mg
Fiber: 3g
Sugar: 5g
Vitamin A: 1450 IU
Vitamin C: 10mg
Calcium: 75mg
Iron: 4mg

Hayyat

Hayyat is a talented content writer and digital marketer with expertise in SEO, social media management, and online marketing. She excels at creating impactful, data-driven content to help businesses connect with their target audience and achieve measurable outcomes.