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Chicken and Leek Pie
Created by: Howcan Team
Ingredients
- 2 boneless, skinless chicken breasts, diced
- 2 leeks, sliced
- 2 carrots, diced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 sheet of puff pastry, thawed
- 1 egg, beaten
Instructions
- Preheat the oven to 400°F (200°C).
- In a large skillet, melt the butter over medium heat. Add the diced chicken and cook until browned. Add the leeks and carrots, and cook until the vegetables are softened.
- Sprinkle the flour over the chicken and vegetables, and stir to coat. Cook for 1-2 minutes.
- Gradually pour in the chicken broth, stirring constantly. Add the heavy cream and dried thyme. Bring to a simmer and cook until the sauce thickens. Season with salt and pepper to taste.
- Transfer the chicken and leek mixture to a pie dish. Roll out the puff pastry and place it over the filling, trimming any excess. Brush the pastry with the beaten egg.
- Bake for 25-30 minutes, or until the pastry is golden brown and the filling is bubbling. Allow to cool for a few minutes before serving.
The history of chicken and leek pie dates back to medieval England, where it was a popular dish among the nobility. The combination of tender chicken and flavorful leeks encased in a buttery pastry crust quickly became a classic comfort food. Chefs like Jamie Oliver and Gordon Ramsay have put their own modern twists on this traditional recipe, making it a staple in British cuisine. Today, the best versions of this dish can be found in cozy English pubs and upscale restaurants throughout the UK. The key to a perfect chicken and leek pie lies in using high-quality, free-range chicken and fresh, locally sourced leeks. For a unique twist, some chefs add a splash of white wine or a sprinkle of thyme to elevate the flavors. Whether enjoyed as a hearty family meal or a special holiday treat, chicken and leek pie continues to be a beloved dish with a rich history.
90 min
6
450 calories
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