Chicken and leek pie
Chicken and leek pie, from above
Non vegEngland

Chicken and leek pie

Creamy chicken and leeks under a golden puff lid. Family dinner sorted.

90 minTime
40 gProtein each
mildSpice
Under the crust2 chapters · 1 min read

Make it your way

Grandma's wayChicken and leeks in creamy sauce under puff pastry.
The original
738kcalsame
40 gproteinsame
2 gfibresame
90minutessame

Classic chicken and leek pie.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Chicken, boneless800 g boneless thighs, in chunks
Leek2 large, sliced
Butter3½ tbsp
Maida (all-purpose flour, plain flour)⅓ cup + 1 tbsp
Chicken stock (chicken broth)1¼ cups
Milk¾ cup + 2 tbsp
Fresh cream (thickened cream, heavy cream)6 tbsp
Prepared mustard2 tsp
Dried thyme½ tsp
Saltto taste
Puff pastry1 sheet
Egg1, for glazing

Method

5 steps
  1. 1Brown the chicken in half the butter, then set aside.
  2. 2Soften the leeks in the rest of the butter, stir in the flour, then whisk in the stock and milk. Simmer until thick.
  3. 3Stir in the cream, mustard, thyme and chicken, season and leave to cool.
  4. 4Spoon into a pie dish, lay the pastry on top, crimp, cut a steam vent and brush with egg.
  5. 5Bake at 200°C for 30 to 35 minutes, until the chicken filling is piping hot.
Serve it like this

Serve generous scoops with mash, buttered peas or green beans.

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Make it a meal

What goes with Chicken and leek pie: a bread or rice, a side, something to drink and something sweet.

Bread or rice Crumpets90 min
Bread or rice Jeera rice30 min
On the side Mashed potatoes30 min
On the side Green bean casserole50 min
On the side Roast potatoes70 min
To drink Lemon barley water30 min
Something sweet Summer pudding30 min
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