Chicken and Leek Pie with Puff Pastry Crust

A comforting and creamy chicken and leek pie, topped with a golden, flaky puff pastry crust.

Prep Time

20 minutes

Total Time

1 hour

Calories

725

Level

Medium

Yields

4 servings

Cost

£3.10

Season:

☀️ Summer•❄️ Winter

Meal Type:

Lunch•Dinner

Cuisine:

British

Main Ingredient:

Chicken

Mood:

Comfort Food

Ingredients

Servings

2largeChicken breasts(Cut into 1-inch cubes)

£6.00

2largeLeeks(Well washed and thinly sliced (white and light green parts only))

£1.50

3tablespoonsButter(Unsalted)

£0.30

3tablespoonsAll-purpose flour

£0.05

1.5cupsChicken broth(Low sodium)

£0.50

0.5cupHeavy cream

£0.75

1teaspoonFresh thyme(Chopped)

£0.40

1teaspoonDijon mustard

£0.10

0.5teaspoonSalt(Or to taste)

0.3teaspoonBlack pepper(Or to taste)

1sheetPuff pastry(Thawed)

£2.50

1Egg(Beaten, for egg wash)

£0.30

Total Cost

£12.40

£3.10 per serving

The Method

1
Preheat oven to 400°F (200°C).
2
Melt butter in a large skillet or Dutch oven over medium heat. Add the leeks and cook until softened, about 5-7 minutes.
3
Add the cubed chicken to the skillet and cook until browned on all sides and cooked through. Season with salt and pepper.
4
Sprinkle the flour over the chicken and leeks and stir to coat. Cook for 1 minute.
5
Gradually pour in the chicken broth, stirring constantly to avoid lumps. Bring to a simmer.
6
Stir in the heavy cream, thyme, and Dijon mustard. Reduce heat and simmer for 5 minutes, or until the sauce has thickened slightly.
7
Pour the chicken and leek mixture into the pie dish.
8
Unfold the puff pastry and cut it slightly larger than the pie dish. Place the pastry over the pie filling, crimping the edges to seal.
9
Brush the top of the pastry with the beaten egg.
10
Cut a few slits in the top of the pastry to allow steam to escape.
11
Bake for 30-40 minutes, or until the pastry is golden brown and the filling is bubbly.
12
Let the pie cool for a few minutes before serving.

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My Notes

Nutrition Information

Nutrition per serving (350g)

725 kcal / 3033 kJ

Carbs

28g

11% of RDA

Fat

50g

71% of RDA

Protein

42g

84% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

5 g

6% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

30 g

150% of RDA

Chef's Tips

For extra flavor, add a bay leaf to the filling while simmering and remove it before baking.

You can add other vegetables to the filling, such as mushrooms, carrots, or peas.

If the pastry is browning too quickly, cover it loosely with foil for the last 10 minutes of baking.

Leftovers can be stored in the refrigerator for up to 3 days.

Cooking Equipment

Oven

Large skillet or Dutch oven

Pie dish (approx. 9 inch)

Wine Pairings

No wine pairing suggestions available for this recipe.

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