Classic Chicken and Leek Pie
Traditional dish · British
A comforting and traditional British pie featuring tender chicken and sweet leeks in a creamy sauce, encased in a flaky puff pastry crust.
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Ingredients
- Chicken breast500g
- Leeks2 large
- Butter50g
- All-purpose flour50g
- Chicken broth400ml
- Heavy cream150ml
- Fresh thyme1 tbsp, chopped
- Saltto taste
- Black pepperto taste
- Puff pastry1 sheet (approx. 320g)
- Egg yolk1, for glaze
Steps
- 1
Preheat oven to 200°C (400°F).
- 2
Dice chicken breast into bite-sized pieces. Clean and slice leeks thinly.
- 3
Melt butter in a large saucepan over medium heat. Add leeks and sauté until softened, about 5-7 minutes.
- 4
Add chicken pieces to the saucepan and cook until lightly browned.
- 5
Stir in flour and cook for 1-2 minutes, stirring constantly, to form a roux.
- 6
Gradually whisk in chicken broth until smooth. Bring to a simmer.
- 7
Stir in heavy cream and chopped thyme. Season with salt and pepper to taste. Simmer gently for 5-10 minutes until the sauce has thickened.
- 8
Pour the filling into a pie dish.
- 9
Cover the pie dish with the puff pastry sheet. Trim excess pastry and crimp the edges to seal.
- 10
Brush the top of the pastry with the egg yolk glaze.
- 11
Cut a few slits in the top of the pastry to allow steam to escape.
- 12
Bake for 25-30 minutes, or until the pastry is golden brown and puffed up, and the filling is bubbling.
- 13
Let the pie rest for 5-10 minutes before serving.
