Hello food lovers,
Al here, back with another comforting recipe to add to your repertoire! Today, we’re diving into the ultimate home-cooked comfort: Creamy Chicken and Leek Pie with Golden Puff Pastry.
There’s something so gratifying about homemade pies, don’t you think? They evoke cozy nights in and the mouth-watering anticipation of that first bite. This particular pie is a household favorite and a delightful way to wind down after a hectic day. It’s loaded with succulent chicken, tender leeks, and a creamy sauce that will have you coming back for seconds (or thirds).
Why I Love This Recipe:
One reason I adore this pie is because it combines the savory charm of the humble leek with the richness of a creamy chicken filling. The puff pastry top adds a beautiful crunch that perfectly complements the soft, creamy filling beneath. A pie like this never fails to bring a smile to the table.
Ingredients You’ll Need:
Before we get our hands messy, let’s gather everything we need. For this pie, we’ll require 500g of diced chicken breast, two large trimmed and sliced leeks, one finely chopped onion, two cloves of minced garlic, 250ml of chicken stock, 250ml of whole milk, 100ml of double cream, 50g of unsalted butter, and two tablespoons of plain flour. Don’t forget the seasoning – one teaspoon each of dried thyme, dried sage, and mustard powder, plus salt and pepper to taste. Oh, and of course, one ready-rolled sheet of puff pastry and an egg for that glossy finish.
The Magic Method:
First, preheat your oven to 200°C (180°C fan) / 400°F / Gas Mark 6. Then, it’s time to start the filling. Melt the butter over a medium heat in a large pan and add the chopped onion. Cook until it’s soft and just starting to turn golden. Next, add the minced garlic and sliced leeks, cooking for another five to seven minutes until they’re tender.
Now, it’s time for the chicken. Stir in the diced chicken breast and cook until it’s no longer pink – this should take about five to seven minutes. Sprinkle the flour over the mixture and stir well so everything is coated. Make sure to cook for another two minutes to banish any raw flour taste.
Gradually pour in the chicken stock and milk, stirring continuously to avoid lumps. Cook for an additional five minutes until the sauce thickens up nicely. Stir in the double cream, dried thyme, dried sage, mustard powder, salt, and pepper, and let it simmer for a few more minutes. Then, take it off the heat and let the delicious mixture cool slightly.
Transfer your chicken and leek goodness into a pie dish. Carefully roll out the puff pastry sheet over the dish, trimming any excess around the edges. Crimp the edges with a fork to seal in all that flavor.
Brush the top with the beaten egg for that delectable golden finish. Make sure to cut a few small slits in the pastry to let steam escape during baking. Pop the pie into your preheated oven and bake for 25 to 30 minutes, or until the pastry is golden brown and beautifully puffed.
Once out of the oven, let the pie cool for five minutes before serving. Trust me, this part is worth the wait – you don’t want to burn your tongue on that delicious filling!
Whether you’re new to cooking or a seasoned chef, this creamy chicken and leek pie is a surefire way to impress your loved ones. It’s perfect for a weeknight dinner or a relaxed weekend meal.
Bon appétit, and happy cooking! Do let me know how your pie turns out and any personal twists you add to the recipe. I’d love to hear from you.
Until next time,
Al
Ingredients
– 500g chicken breast, diced
– 2 large leeks, trimmed and sliced
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 250ml chicken stock
– 250ml whole milk
– 100ml double cream
– 50g unsalted butter
– 2 tbsp plain flour
– 1 tsp dried thyme
– 1 tsp dried sage
– 1 tsp mustard powder
– Salt and pepper to taste
– 1 sheet puff pastry (ready-rolled)
– 1 egg, beaten (for egg wash)
Method
1. Preheat your oven to 200°C (180°C fan) / 400°F / Gas Mark 6.
2. In a large pan, melt the butter over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
3. Add the minced garlic and sliced leeks. Cook for another 5-7 minutes until the leeks are tender.
4. Stir in the diced chicken breast and cook until the chicken is no longer pink, about 5-7 minutes.
5. Sprinkle the flour over the mixture and stir well to coat. Cook for 2 minutes to remove the raw flour taste.
6. Gradually pour in the chicken stock and milk, stirring continuously to avoid lumps. Cook for another 5 minutes until the sauce thickens.
7. Add the double cream, dried thyme, dried sage, mustard powder, salt, and pepper. Stir well and let it simmer for 3-4 minutes. Remove from heat and let cool slightly.
8. Transfer the chicken and leek mixture to a pie dish.
9. Roll out the puff pastry sheet over 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.
11. Cut a few small slits in the pastry to allow steam to escape.
12. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffed.
13. Remove from the oven and let it cool for 5 minutes before serving.
