This Creamy Chicken and Leek Pie is a cozy, comforting dish perfect for chilly evenings. Tender chicken, rich mascarpone, and fresh leeks come together in a creamy sauce, enveloped by a flaky puff pastry crust. With its delicate flavors of garlic and white wine, this pie is both hearty and indulgent. Ideal for family dinners or a special meal, this pie is sure to satisfy with every creamy, savory bite.
Ingredients
- 3 boneless, skinless chicken breasts, diced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 leeks, thinly sliced (green ends removed)
- 1 tablespoon cornflour
- 2 tablespoons water
- 1 cup white wine
- 1 cup double cream
- 8 oz mascarpone cheese
- 2 garlic cloves, crushed
- 1 tablespoon fresh parsley, finely chopped
- 1 puff pastry sheet
- 1 egg, beaten (for egg wash)
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Prepare Ingredients: Preheat your oven to 400°F (200°C). Dice the chicken breasts into bite-sized pieces and thinly slice the leeks.
- Cook the Chicken and Leeks: In a large skillet or saucepan, heat the butter and olive oil over medium heat. Introduce the chicken pieces to the pan, seasoning them generously with salt and pepper. Sauté until the chicken is golden brown all over, roughly 5 to 7 minutes. Once browned, take the chicken out of the pan and set it aside for later use. In the same pan, add the sliced leeks and cook until soft and fragrant, about 5 minutes. Add the garlic and cook for an additional 1-2 minutes.
- Create the Creamy Sauce: Return the chicken to the pan with the leeks and garlic. Pour in the white wine, stirring to combine, and let it simmer for 5 minutes until slightly reduced. In a separate small bowl, combine the cornflour with water to form a smooth slurry. Pour this mixture into the pan, stirring steadily until the sauce begins to thicken. Incorporate the double cream and mascarpone cheese, continuing to cook until the blend is rich and velvety. Adjust the seasoning with extra salt and pepper as needed. To finish, fold in the chopped parsley and mix thoroughly.
- Assemble the Pie: Pour the creamy chicken and leek mixture into a baking dish. Roll out the puff pastry sheet and lay it over the filling, trimming any excess around the edges. Crimp the edges of the pastry to seal, and brush the top with the beaten egg for a golden finish. Make several small cuts in the pastry to let steam vent while it bakes.
- Bake: Transfer the pie to the preheated oven and bake for 25 to 30 minutes, or until the pastry turns a beautiful golden brown and puffs up, with the filling bubbling delightfully.
- Serve and Enjoy: Remove the pie from the oven and let it cool slightly before serving. Garnish with a bit more parsley if desired.
Conclusion
This Creamy Chicken and Leek Pie offers comfort food at its best, with a luxurious filling and a crisp, flaky crust. It’s an ideal dish to share, bringing warmth and satisfaction to the table with its rich flavors and creamy texture. Perfect for family meals or a special treat, this pie is bound to become a household favorite!
Creamy Chicken and Leek Pie – Comfort in Every Bite
A creamy and indulgent chicken and leek pie with agolden puff pastry crust, perfect for cozy dinners.
Ingredients
- 3 boneless skinless chicken breasts, diced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 leeks thinly sliced (green ends removed)
- 1 tablespoon cornflour
- 2 tablespoons water
- 1 cup white wine
- 1 cup double cream
- 8 oz mascarpone cheese
- 2 garlic cloves crushed
- 1 tablespoon fresh parsley finely chopped
- 1 puff pastry sheet
- 1 egg beaten (for egg wash)
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Prepare Ingredients: Preheat your oven to 400°F (200°C). Dice the chicken breasts into bite-sized pieces and thinly slice the leeks.
- Cook the Chicken and Leeks: In a large skillet or saucepan, heat the butter and olive oil over medium heat. Introduce the chicken pieces to the pan, seasoning them generously with salt and pepper. Sauté until the chicken is golden brown all over, roughly 5 to 7 minutes. Once browned, take the chicken out of the pan and set it aside for later use. In the same pan, add the sliced leeks and cook until soft and fragrant, about 5 minutes. Add the garlic and cook for an additional 1-2 minutes.
- Create the Creamy Sauce: Return the chicken to the pan with the leeks and garlic. Pour in the white wine, stirring to combine, and let it simmer for 5 minutes until slightly reduced. In a separate small bowl, combine the cornflour with water to form a smooth slurry. Pour this mixture into the pan, stirring steadily until the sauce begins to thicken. Incorporate the double cream and mascarpone cheese, continuing to cook until the blend is rich and velvety. Adjust the seasoning with extra salt and pepper as needed. To finish, fold in the chopped parsley and mix thoroughly.
- Assemble the Pie: Pour the creamy chicken and leek mixture into a baking dish. Roll out the puff pastry sheet and lay it over the filling, trimming any excess around the edges. Crimp the edges of the pastry to seal, and brush the top with the beaten egg for a golden finish. Make several small cuts in the pastry to let steam vent while it bakes.
- Bake: Transfer the pie to the preheated oven and bake for 25 to 30 minutes, or until the pastry turns a beautiful golden brown and puffs up, with the filling bubbling delightfully.
- Serve and Enjoy: Remove the pie from the oven and let it cool slightly before serving. Garnish with a bit more parsley if desired.