Hello lovely readers!
Today, I’m thrilled to share a dish that has become a staple in my household – Creamy Chicken and Leek Pie with a Flaky Pastry Top. On those busy evenings when you’re chasing the kiddos around (Edward and Alexander are particularly skilled at avoiding bedtime), there’s nothing quite like a heartwarming, homemade pie that brings everyone to the table.
**A Bit About the Dish:**
This isn’t just any pie – it’s a comforting classic that combines tender chicken, sweet leeks, and a rich, creamy sauce all wrapped up in a golden, flaky puff pastry. It’s perfect for those chilly evenings when the British weather gets a bit too unforgiving. Plus, it’s versatile and easy enough to prepare, giving me plenty of time to spend with Barnaby and little Phillipa, who’s just starting to explore new flavors!
**Why This Pie?**
As a dad of four (did I mention there are four of them?), I’m always on the lookout for recipes that are not only delicious but also quick to prepare. This pie ticks all the boxes. The creamy filling is hearty and satisfying, while the puff pastry top is crispy and golden, making each bite a bit of heaven. And let’s not forget how wonderfully leeks pair with chicken – it’s a match made in culinary heaven!
**Let’s Get Cooking!**
Here’s what you’ll need:
**Ingredients:**
– 500g chicken breast, diced
– 2 medium leeks, sliced
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 250ml chicken stock
– 200ml double cream
– 1 tbsp olive oil
– 30g unsalted butter
– 2 tbsp plain flour
– 1 tsp dried thyme
– 1 tsp dried rosemary
– Salt and pepper to taste
– 1 sheet puff pastry (approx. 320g)
– 1 egg, beaten (for egg wash)
**Method:**
1. **Preheat the oven:** Set your oven to 200°C (180°C fan) or 400°F.
2. **Prepare the filling:**
– Heat the olive oil and butter in a large pan over medium heat.
– Add the chopped onion and sliced leeks, cooking until softened (about 5-7 minutes).
– Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. **Cook the chicken:**
– Add the diced chicken breast to the pan and cook until lightly browned on all sides (about 5 minutes).
– Stir in the dried thyme and rosemary, seasoning with salt and pepper to taste.
4. **Make the creamy sauce:**
– Sprinkle the plain flour over the chicken and vegetable mixture, stirring well to coat everything evenly.
– Gradually pour in the chicken stock, stirring continuously to avoid lumps.
– Let the mixture simmer for about 5 minutes until it begins to thicken.
– Reduce the heat to low and stir in the double cream. Cook for an additional 3-4 minutes until the sauce is creamy and well combined.
– Remove the pan from the heat and allow the filling to cool slightly.
5. **Assemble the pie:**
– Transfer the chicken and leek filling into a baking dish (approximately 20x20cm or similar).
– Roll out the puff pastry sheet to cover the top of the dish, trimming any excess pastry.
– Press the edges of the pastry onto the sides of the dish to seal.
– Cut a few small slits in the pastry to allow steam to escape.
– Brush the top of the pastry with the beaten egg for a golden finish.
6. **Bake the pie:**
– Place the dish in the preheated oven and bake for 25-30 minutes, or until the pastry is puffed and golden brown.
7. **Serve:**
– Remove the pie from the oven and let it rest for a few minutes before serving. Enjoy!
And there you have it: a pie that’s perfect for family suppers or even when you’ve got guests coming over. It’s hearty, comforting, and absolutely delicious. Plus, it’s great for using up any leftover chicken from a Sunday roast – not that we ever have that much left with our hungry little clan!
Give it a go and let me know in the comments how it turned out for you. Did your kids love it as much as mine do? Or perhaps it became a new favorite for your partner? I’m always eager to hear how these recipes work out in your kitchen.
Happy cooking, and until next time!
Cheers,
Al
Ingredients
**Ingredients:**
– 500g chicken breast, diced
– 2 medium leeks, sliced
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 250ml chicken stock
– 200ml double cream
– 1 tbsp olive oil
– 30g unsalted butter
– 2 tbsp plain flour
– 1 tsp dried thyme
– 1 tsp dried rosemary
– Salt and pepper to taste
– 1 sheet puff pastry (approx. 320g)
– 1 egg, beaten (for egg wash)
Method
1. **Preheat the oven:** Set your oven to 200°C (180°C fan) or 400°F.
2. **Prepare the filling:**
– Heat the olive oil and butter in a large pan over medium heat.
– Add the chopped onion and sliced leeks, cooking until softened (about 5-7 minutes).
– Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. **Cook the chicken:**
– Add the diced chicken breast to the pan and cook until lightly browned on all sides (about 5 minutes).
– Stir in the dried thyme and rosemary, seasoning with salt and pepper to taste.
4. **Make the creamy sauce:**
– Sprinkle the plain flour over the chicken and vegetable mixture, stirring well to coat everything evenly.
– Gradually pour in the chicken stock, stirring continuously to avoid lumps.
– Let the mixture simmer for about 5 minutes until it begins to thicken.
– Reduce the heat to low and stir in the double cream. Cook for an additional 3-4 minutes until the sauce is creamy and well combined.
– Remove the pan from the heat and allow the filling to cool slightly.
5. **Assemble the pie:**
– Transfer the chicken and leek filling into a baking dish (approximately 20x20cm or similar).
– Roll out the puff pastry sheet to cover the top of the dish, trimming any excess pastry.
– Press the edges of the pastry onto the sides of the dish to seal.
– Cut a few small slits in the pastry to allow steam to escape.
– Brush the top of the pastry with the beaten egg for a golden finish.
6. **Bake the pie:**
– Place the dish in the preheated oven and bake for 25-30 minutes, or until the pastry is puffed and golden brown.
7. **Serve:**
– Remove the pie from the oven and let it rest for a few minutes before serving. Enjoy!
