Description
This Easy Chicken and Leek Pie is a comforting and flavorful dish featuring tender roasted chicken, sautéed leeks, and a rich creamy mustard sauce enveloped in a golden, flaky puff pastry crust. Perfect for a cozy family dinner, this recipe combines simple ingredients with classic techniques to deliver a satisfying homemade pie that’s sure to impress.
Ingredients
Scale
For the Chicken and Filling
- 1 pound boneless skinless chicken breasts, tenders, or thighs
- Kosher salt and freshly ground black pepper, to taste
- 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
For the 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 and season 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. Allow the chicken to cool enough to handle, then shred it into bite-sized pieces and set aside.
- Prepare the Leek Filling: In a medium pot over medium heat, melt the unsalted butter. Add the prepared leeks, dried thyme, and a generous pinch of salt; cook until the leeks become tender, about 10 minutes. Stir in the all-purpose flour and cook for about one minute to eliminate raw flour taste. Gradually whisk in the chicken broth, heavy cream, and whole-grain or Dijon mustard until the mixture is smooth. Bring to a simmer while stirring frequently, and cook until the filling thickens, approximately 5 minutes. Taste and adjust seasoning with salt and pepper. Stir in the shredded chicken, then set the filling aside to cool to room temperature, about 30 minutes.
- Assemble the Pie: Transfer the cooled chicken and leek filling to a greased baking dish sized between 1 ½ to 1 ¾ quarts, such as a 10 ½-by-7-inch rectangular or an 8-to-8 ½ inch square dish. On a lightly floured surface, roll the thawed puff pastry if needed to create a rectangle or square slightly larger than your baking dish. Brush the edges of the dish with water to help the pastry stick. Lay the puff pastry over the dish and gently press the edges to seal to the dish. Fold any excess dough to create a tall border and crimp the edges with the tines of a fork, ensuring a neat seal.
- Finish and Bake the Pie: Lightly brush the beaten egg over the top surface of the puff pastry to give it a rich golden color when baked. Using a sharp knife, cut three small slits in the pastry to allow steam to escape during baking. Place the pie on a rimmed baking sheet to catch any drips, then bake in the preheated oven at 400°F (200°C) for 50 to 60 minutes, or until the puff pastry is deep golden brown and the filling is bubbling. If the edges brown too quickly, tent the pie loosely with aluminum foil partway through baking to prevent burning.
Notes
- Roasting time for chicken may vary depending on the size and thickness of your pieces; always use a meat thermometer to ensure it reaches 165°F (75°C) for safety.
- Allowing the filling to cool before assembling helps prevent the puff pastry from becoming soggy.
- If you prefer, substitute light cream or half-and-half for heavy cream for a lighter filling.
- Make sure to use puff pastry that is fully thawed for easier handling and better results.
- Leftovers can be refrigerated for up to 3 days or frozen; reheat until thoroughly warm before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Roasting, Baking
- Cuisine: British
Nutrition
- Serving Size: 1/4 pie
- Calories: 480
- Sugar: 3g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0.2g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 115mg
Keywords: chicken pie, leek pie, puff pastry pie, comfort food, easy chicken recipe, savory pie
