Homemade Chicken Leek Pie with golden crust and creamy filling

Chicken and Leek Pie

ByCasey Monroe

why make this recipe

Chicken and Leek Pie is a comforting and delicious dish that warms the heart and fills the belly. With tender chicken thigh fillets and the subtle sweetness of leeks, it creates a delightful combination of flavors. This pie is perfect for family dinners or gatherings, and it can impress guests with its homemade charm. Plus, it’s an excellent way to use up leftovers or transform simple ingredients into something special.

how to make Chicken and Leek Pie

Ingredients:

  • 1 tbsp olive oil
  • 20g unsalted butter
  • 750g chicken thigh fillets, trimmed and chopped
  • 2 slices prosciutto, chopped
  • 2 medium leeks, trimmed, halved, washed, and sliced
  • 2 tbsp marsala (optional)
  • 2 tbsp plain flour
  • 1/2 cup chicken stock
  • 1/2 cup pure cream
  • 1 tbsp finely chopped fresh chives
  • 2 sheets frozen ready-rolled shortcrust pastry, partially thawed and halved diagonally
  • 1 egg, lightly beaten
  • 1 sheet frozen ready-rolled puff pastry, partially thawed and quartered

Directions:

  1. Preheat your oven to 200°C or 180°C if you use a fan-forced oven.
  2. Heat the olive oil and butter in a deep frying pan over medium-high heat.
  3. Add the chopped chicken and cook, stirring, for about 5 to 7 minutes until it turns brown.
  4. Toss in the prosciutto and leeks, and continue to cook for another 5 minutes until the leeks are soft.
  5. If you decide to use marsala, bring the mixture to a boil. Then add the plain flour and stir for 1 minute.
  6. Pour in the chicken stock and cream, and bring everything to a boil once more.
  7. Remove the pan from heat and gently stir in the chives, seasoning with pepper to taste.
  8. Line four pie tins (each with a 7.5cm base) with the shortcrust pastry and trim any excess.
  9. Fill each tin with the chicken mixture. Brush the edges with the beaten egg.
  10. Place the quartered puff pastry on top, trimming any excess and sealing the edges with a fork.
  11. Brush the top with the egg wash and bake for 25 to 30 minutes, until golden brown.
  12. Serve warm and enjoy!

how to serve Chicken and Leek Pie

Chicken and Leek Pie is best served warm. You can pair it with a simple green salad or steamed vegetables for a complete meal. It also goes well with a drizzle of gravy or a side of mashed potatoes.

how to store Chicken and Leek Pie

To store leftovers, let the pie cool completely. Then, cover it with plastic wrap or aluminum foil and keep it in the fridge for up to 3 days. You can also freeze the pie for up to 3 months. Just make sure to wrap it tightly to avoid freezer burn.

tips to make Chicken and Leek Pie

  • Use chicken thighs for a juicier filling instead of chicken breast.
  • Feel free to add other vegetables, like carrots or peas, for added flavor and nutrition.
  • If you want more flavor, consider using fresh herbs like thyme or parsley.
  • For a crispy top, make sure to brush the puff pastry with egg wash.

variation (if any)

You can make a vegetarian version of this pie by replacing the chicken with mushrooms and using vegetable stock instead of chicken stock. You can also experiment with different types of cheese, like cheddar or feta, for an extra creamy filling.

FAQs

Q: Can I use other types of meat?
A: Yes, you can use turkey or even beef for a different flavor profile.

Q: Is it necessary to use prosciutto?
A: No, prosciutto adds a nice flavor, but you can skip it or replace it with ham or bacon.

Q: Can I make this pie ahead of time?
A: Absolutely! You can prepare the filling and assemble the pie a day in advance, then bake it when you’re ready to serve.