Hello, dear readers!
Today, I have an absolute gem of a recipe to share with you—one that’s right at home in any cozy British kitchen. With the brisk autumn air starting to nip at our noses, I’ve found myself turning back to comforting classics that bring warmth and satisfaction to the whole family. So, let’s dive into a true farmhouse favorite: Creamy Chicken and Leek Pie with Flaky Puff Pastry.
Family life with four lively kids means I’m always on the hunt for hearty meals that can bring everyone to the table with smiles. This Chicken and Leek Pie does just that. There’s something wonderfully reassuring about knowing a dish will be met with clean plates and contented sighs from the little ones, and this one certainly delivers.
Chicken and leek are a match made in heaven when it comes to traditional British cooking. The tender chicken, combined with the sweet, mellow flavor of leeks, all wrapped up in a rich, creamy sauce, is beautifully encased in golden, flaky puff pastry. It’s a dish that evokes memories of countryside kitchens and family gatherings around a warm, bustling table.
What I love about this recipe is its simplicity and robustness. The preparation is straightforward, but the result feels special—perfect for a Sunday dinner or even a midweek treat. Let’s walk through the ingredients and method before we get cooking.
Here’s what you’ll need:
– 500g boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 medium leeks, washed, trimmed, and sliced
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 250ml chicken stock
– 200ml double cream
– 50g unsalted butter
– 2 tbsp olive oil
– 2 tbsp plain flour
– 1 tbsp Dijon mustard
– 1 tsp dried thyme
– 1 tsp dried sage
– Salt and pepper, to taste
– 1 sheet ready-rolled puff pastry
– 1 egg, beaten (for egg wash)
With ingredients ready, let’s move on to the method. This is where your kitchen will start to smell absolutely divine:
1. Preheat your oven to 200°C (390°F).
2. Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Add the chicken pieces and cook for 5-7 minutes, until golden brown. Remove the chicken from the pan and set aside.
3. In the same pan, add the remaining 1 tablespoon of olive oil and the butter. Once the butter has melted, add the chopped onions and cook for 3-4 minutes until they start to soften.
4. Add the sliced leeks and minced garlic to the pan. Cook for another 5-6 minutes until the leeks are tender.
5. Sprinkle the flour over the vegetables and stir well to combine. Cook for 2 minutes to cook out the raw flour taste.
6. Gradually add the chicken stock to the pan, stirring constantly to create a smooth sauce. Bring to a simmer and cook for 5 minutes until the sauce thickens.
7. Stir in the double cream, Dijon mustard, dried thyme, and dried sage. Season with salt and pepper to taste. Add the cooked chicken back into the pan and stir to combine. Remove from heat.
8. Transfer the chicken and leek mixture into a pie dish.
9. Roll out the puff pastry on a lightly floured surface if needed, and lay it over the top of the pie dish. Trim any excess pastry and crimp the edges with a fork to seal.
10. Brush the top of the pastry with the beaten egg to give it a golden finish.
11. Cut a small slit in the center of the pastry to allow steam to escape during baking.
12. Place the pie in the preheated oven and bake for 25-30 minutes or until the pastry is golden brown and puffed.
13. Remove the pie from the oven and let it cool for a few minutes before serving. Enjoy!
There it is—your taste of rustic, countryside comfort right in your own home. This pie has quickly become a staple in our household, and I hope it will in yours as well. It’s perfect for those evenings when you want to gather around the table and share good food and good moments with your family.
Cooking for a family of six is always a bit of a whirlwind, but dishes like this make it all worthwhile. Let me know if you give this recipe a go—I’d love to hear how it turns out!
Happy cooking,
Al
Ingredients
– 500g boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 medium leeks, washed, trimmed, and sliced
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 250ml chicken stock
– 200ml double cream
– 50g unsalted butter
– 2 tbsp olive oil
– 2 tbsp plain flour
– 1 tbsp Dijon mustard
– 1 tsp dried thyme
– 1 tsp dried sage
– Salt and pepper, to taste
– 1 sheet ready-rolled puff pastry
– 1 egg, beaten (for egg wash)
Method
1. Preheat your oven to 200°C (390°F).
2. Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Add the chicken pieces and cook for 5-7 minutes, until golden brown. Remove the chicken from the pan and set aside.
3. In the same pan, add the remaining 1 tablespoon of olive oil and the butter. Once the butter has melted, add the chopped onions and cook for 3-4 minutes until they start to soften.
4. Add the sliced leeks and minced garlic to the pan. Cook for another 5-6 minutes until the leeks are tender.
5. Sprinkle the flour over the vegetables and stir well to combine. Cook for 2 minutes to cook out the raw flour taste.
6. Gradually add the chicken stock to the pan, stirring constantly to create a smooth sauce. Bring to a simmer and cook for 5 minutes until the sauce thickens.
7. Stir in the double cream, Dijon mustard, dried thyme, and dried sage. Season with salt and pepper to taste. Add the cooked chicken back into the pan and stir to combine. Remove from heat.
8. Transfer the chicken and leek mixture into a pie dish.
9. Roll out the puff pastry on a lightly floured surface if needed, and lay it over the top of the pie dish. Trim any excess pastry and crimp the edges with a fork to seal.
10. Brush the top of the pastry with the beaten egg to give it a golden finish.
11. Cut a small slit in the center of the pastry to allow steam to escape during baking.
12. Place the pie in the preheated oven and bake for 25-30 minutes or until the pastry is golden brown and puffed.
13. Remove the pie from the oven and let it cool for a few minutes before serving. Enjoy!
