Creamy Chicken and Leek Pie with Cheddar Crust
60% authentic · Modern British / Fusion
A richer, more decadent take on the classic, featuring a creamy béchamel sauce infused with mature cheddar cheese, topped with a savory cheese-infused pastry crust.
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Ingredients
- Chicken thighs, boneless and skinless600g
- Leeks2 large
- Butter60g
- All-purpose flour60g
- Chicken broth400ml
- Heavy cream200ml
- Mature cheddar cheese, grated100g
- Dijon mustard1 tsp
- Saltto taste
- Black pepperto taste
- Shortcrust pastry1 sheet (approx. 320g)
- Grated cheddar cheese50g, for topping
- Egg1, for glaze
Steps
- 1
Preheat oven to 190°C (375°F).
- 2
Cut chicken thighs into bite-sized pieces. Clean and slice leeks.
- 3
Melt butter in a large oven-safe skillet or saucepan over medium heat. Add leeks and sauté until tender, about 7-10 minutes.
- 4
Add chicken pieces and cook until browned on all sides.
- 5
Stir in flour and cook for 2 minutes.
- 6
Gradually whisk in chicken broth and heavy cream until smooth. Bring to a simmer.
- 7
Stir in 100g grated cheddar cheese and Dijon mustard. Season with salt and pepper. Cook until cheese is melted and sauce is thick.
- 8
If using a skillet, remove from heat. If using a saucepan, transfer filling to a pie dish.
- 9
Line the pie dish with the shortcrust pastry. Trim and crimp edges.
- 10
Pour the chicken and leek filling into the pastry-lined dish.
- 11
Brush the pastry edges with egg wash. Sprinkle the remaining 50g of cheddar cheese over the filling.
- 12
Bake for 30-35 minutes, or until pastry is golden brown and filling is bubbling.
- 13
Let rest for 10 minutes before serving.
