This Creamy Chicken and Leek Pie is the perfect blend of hearty, savory flavors encased in a golden, flaky crust. Packed with tender chicken, leeks, and a rich creamy filling, this dish is comforting and ideal for family dinners, cozy gatherings, or a special treat for yourself. The addition of herbs and optional peas enhances the flavor profile, making it an irresistible delight.
Ingredients
For the Filling:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 large leeks, cleaned and sliced
- 2 cloves garlic, minced
- 1 pound (about 450 g) boneless, skinless chicken breast or thighs, chopped into bite-sized pieces
- 1/2 cup (120 ml) chicken broth
- 1 cup (240 ml) heavy cream
- 1/4 cup (60 ml) milk
- 1 tablespoon all-purpose flour
- Salt and freshly ground black pepper, to taste
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 cup (75 g) frozen peas (optional)
For the Crust:
- 1 package (about 14 ounces or 396 g) refrigerated pie crusts (or homemade pie dough)
Instructions
- Prepare the Filling : Heat olive oil and butter in a large skillet over medium heat. Add the sliced leeks and cook for 5-7 minutes until softened. Add the minced garlic and cook for another minute until fragrant. Add the chicken pieces to the skillet and cook for 5-6 minutes until they are lightly browned and just cooked through.
- Make the Sauce : Sprinkle the flour over the chicken and leek mixture and stir well. Gradually pour in the chicken broth, stirring continuously to prevent lumps. Add the heavy cream and milk, and stir until the sauce begins to thicken. Season with salt, pepper, thyme, and rosemary. Add the frozen peas (if using) and cook for an additional 2-3 minutes. Remove from heat and allow the filling to cool slightly.
- Preheat the Oven
Preheat your oven to 375°F (190°C). - Assemble the Pie : Roll out one pie crust and place it in a 9-inch pie dish, trimming any excess. Pour the cooled chicken and leek filling into the crust. Place the second pie crust on top, sealing the edges by crimping with a fork or your fingers. Make a few small slits in the center of the crust to allow steam to escape.
- Bake the Pie : Place the pie dish on the middle rack of the preheated oven. Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling. If the edges of the crust brown too quickly, cover them with aluminum foil.
- Serve : Let the pie cool for 5-10 minutes before slicing. Serve warm with a side salad or steamed vegetables for a complete meal.
Conclusion
This Creamy Chicken and Leek Pie combines tender chicken, sweet leeks, and a velvety sauce with the buttery goodness of pie crust. Easy to prepare and oh-so-satisfying, it’s the ultimate comfort food for any occasion. Whether you’re hosting dinner or enjoying a cozy evening at home, this pie is guaranteed to please.
Creamy Chicken and Leek Pie: A Comforting Classic
A hearty and creamy chicken and leek pie with agolden crust, packed with flavorful herbs and optional peas for extra textureand taste.
Ingredients
For the Filling:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 large leeks cleaned and sliced
- 2 cloves garlic minced
- 1 pound about 450 g boneless, skinless chicken breast or thighs, chopped into bite-sized pieces
- 1/2 cup 120 ml chicken broth
- 1 cup 240 ml heavy cream
- 1/4 cup 60 ml milk
- 1 tablespoon all-purpose flour
- Salt and freshly ground black pepper to taste
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 cup 75 g frozen peas (optional)
For the Crust:
- 1 package about 14 ounces or 396 g refrigerated pie crusts (or homemade pie dough)
Instructions
- Prepare the Filling : Heat olive oil and butter in a large skillet over medium heat. Add the sliced leeks and cook for 5-7 minutes until softened. Add the minced garlic and cook for another minute until fragrant. Add the chicken pieces to the skillet and cook for 5-6 minutes until they are lightly browned and just cooked through.
- Make the Sauce : Sprinkle the flour over the chicken and leek mixture and stir well. Gradually pour in the chicken broth, stirring continuously to prevent lumps. Add the heavy cream and milk, and stir until the sauce begins to thicken. Season with salt, pepper, thyme, and rosemary. Add the frozen peas (if using) and cook for an additional 2-3 minutes. Remove from heat and allow the filling to cool slightly.
- Preheat the Oven
- Preheat your oven to 375°F (190°C).
- Assemble the Pie : Roll out one pie crust and place it in a 9-inch pie dish, trimming any excess. Pour the cooled chicken and leek filling into the crust. Place the second pie crust on top, sealing the edges by crimping with a fork or your fingers. Make a few small slits in the center of the crust to allow steam to escape.
- Bake the Pie : Place the pie dish on the middle rack of the preheated oven. Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling. If the edges of the crust brown too quickly, cover them with aluminum foil.
- Serve : Let the pie cool for 5-10 minutes before slicing. Serve warm with a side salad or steamed vegetables for a complete meal.