Chicken and leek pie recipe
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- Meat and poultry
- Chicken pie
- Chicken and vegetable pie
- Chicken and leek pie
This hearty chicken pie is perfect any day of the week. Flaky puff pastry encases a delicious filling made with chicken and leeks in a creamy sauce.
1332 people made this
- 2 tablespoons olive oil, divided
- 6 skinless chicken breast fillets, cubed
- 4 tablespoons white wine (optional)
- 2 medium leeks, chopped
- 15g butter
- 1 tablespoon plain flour
- 750ml milk
- 1 cube chicken stock
- salt and pepper, to taste
- 1 (500g) block puff pastry, thawed if frozen
MethodPrep:30min ›Cook:45min ›Ready in:1hr15min
- Heat 1 tablespoon oil in a frying pan until hot. Cook chicken until brown all over. Set aside.
- Using the same pan, heat the remaining oil and add the wine, if using, add the leeks and cook and stir until the leeks are tender and the wine has evaporated. Set aside.
- Melt butter in a large pot. Stir in the flour to create a smooth paste. Gradually add the milk, stirring continuously until sauce thickens.
- Add chicken and leeks to the pot and crumble in the stock cube and season. Cover and simmer over low heat for 10 to 15 minutes.
- Meanwhile, line a 23cm x 30cm or similar size tin with puff pastry. Fill with chicken and leek mixture and cover with a layer of puff pastry. (At this stage, you can brush the top with egg, if desired).
- Bake in a preheated 200 C / Gas 6 oven for 15 to 20 minutes or until pastry is puffy and golden. Remove from the oven and serve.
Reviews & ratingsAverage global rating:(48)
Reviews in English (55)
I only put puff pastry on the top of the pie!In the past when i've made pies and put pastry on the bottom,i find that pastry goes a bit soggy and i'm not keen on that!I left out the wine too,and after tasting the pie i don't think it needed it anyway!-31 Jul 2011
Used different ingredients.Didnt use wine but added chilli flakes and plenty of black pepper. Also made sauce whilst chicken was frying so it cut down on cooking time.-22 Dec 2010
I made this for my husband and our friends,it was delicious!I don't think that it needs anything else added as it's tasty just as it is!-31 Jul 2011
Chicken & Leek Pot Pie
1. In a wide saucepan or deep skillet, melt the butter over medium-low heat. Add the leeks and thyme season with salt and pepper. Cover and cook gently, stirring occasionally, until leeks are very tender but not browned, about 12 minutes. Sprinkle in 3 tbsp. flour and stir to combine. Slowly pour in the stock, whisking to combine. Bring to a gentle simmer, whisking to eliminate any lumps. Add the cream and simmer until thickened, about 5 minutes. Whisk in the nutmeg, mustard, and parsley. Stir in the cooked chicken season with salt and pepper. Spread the filling in a greased 9-inch deep-dish pie pan and let cool completely.
2. Arrange a rack in the center of the oven preheat to 375°.
3. On a lightly floured surface, roll out the pie crust into a round that’s about 1 inch bigger than the pie pan. Drape the crust over the filling and gently fold under the overhanging edge. Use your fingers to crimp and seal the crust around the edge of the pie pan. Brush the top with the egg and scatter with sesame seeds. Using a small sharp knife, cut 3 to 4 vents in the pastry set pan on a foil-lined baking sheet to catch any drips.
4. Bake until the top is golden and the filling is bubbly, about 1 hour. Let stand for 15 to 20 minutes before scooping and serving.
Chicken and Leek Pie Recipe
In a large pot, combine chicken leg pieces, onion, parsley, 1/2 bunch thyme, and 3 sage leaves, and cover with water. Bring to a simmer over medium high heat, reduce to low, cover, and cook until chicken is tender and falling off bone, about 1 hour. Remove and reserve chicken pieces, strain cooking liquid and reserve, and discard remaining solids. Return cooking liquid to pot and simmer until reduced to 1 1/2 cups, about 10 minutes. Reserve.
Shred the chicken and transfer to a large bowl, discarding skin and bones.
Remove leaves from the remaining thyme, and finely slice remaining sage. Melt 1 tablespoons of butter In a large skillet over medium high heat. Add leeks, thyme leaves, and sliced sage. Cook, stirring often, until the leeks are softened but not browned, about 4 minutes. Combine leeks and chicken.
Melt remaining butter in the skillet over medium high heat and add flour. Cook, stirring often, until flour just begins to brown, about 2 minutes. Whisking constantly, slowly add 1 1/2 cups reserved cooking liquid and Dijon mustard and bring to a simmer. Remove from heat and whisk in cream, then season to taste with salt and pepper. Pour sauce over chicken and leeks and mix until fully incorporated taste and season again with salt and pepper if necessary. Allow the mixture to fully cool before assembling pie.
To assemble the pie: Adjust the oven rack to middle position and preheat to 400°F. Divide puff pastry into 2 pieces and roll each piece into a 9- by 11-inch rectangle. Place 1 rectangle on a lined baking sheet, then place the filling in the center of the pie leaving a 1 inch border. Brush the border with beaten egg, then place the remaining sheet of pastry on top. Pinch the edges closed, then brush the edges with egg and fold each edge over. Brush the rest of the pie with egg. With the tip of a knife, make two holes for the center for the steam to escape, Gently score the top of the pie. Bake until pie is golden brown and crisp, about 20 minutes. Transfer to a serving platter and serve.
Reviews ( 36 )
This was really excellent with some minor adjustments. I added about 1/2 teaspoon of dried herbs de provence when I added to flavor after reading all the bland reviews. I also listened to everyone else and only used 1.5C chicken broth which was more than enough. Nice warm comfort food!
According to my finesse pal, this is 692 calories per portion. I had alteady cooked iy before i realised. :(
So the good: great texture, great visual appeal, definitely comfort food, easy to make. The not so good: bland. The bland we can work with (not sure how, as I'm a by the book kind of cook). I'd like to figure out a way to add the flavor that it looks like it should have without adding calories. I'll keep making this, but my troll daughter insists she won't eat it.
This was really good, and didn't taste "light" at all! After reading others' reviews, I only used 1.5 cups of chicken broth, and it was perfect, not soupy. I substituted frozen peas for the carrots and used most of 1 large baking potato because that's what I had, and it worked well. I used about 2.5 tablespoons of pre-chopped pancetta instead of bacon. Finally, I used about 6 or 7 chicken breast tenders, since I prefer that to chicken thighs. I'm looking forward to eating the leftovers, and I'll definitely make this again!!
Turned out great! I also added peas, did not have enough leeks so added sweet onion and shallots. Used arrowroot instead of flour and veggie broth instead of chicken broth. Then it needed more spices so added, thyme, rosemary, and sage. Like another reviewer I did not have pie crust so used pastry sheet. It made a huge batch and hubby ate most of it.
Love it. So easy and delicious!
Delicious! Have made this many times. The leeks add a unique & yummy flavor. I agree that many different veggies can be added/substituted. Has become a part of our cold-weather dinner rotation.
We loved it. The big plus for me was NO PEAS. I agree with another reviewer, next time I will use 1.5 cups of chicken stock, otherwise I would not change a thing.
I made this last night, with a few changes, to great success. I ended up making a double batch and froze one in the glass pie dish (without the pie crust). I added shitake mushrooms and half a bag of frozen peas/carrots/beans. I used four big spoonfuls of whole wheat flour and then just poured in broth until it looked right. I estimate I added about 3 cups of broth for the double batch and it worked out perfect. The flavor was a tad bit bland so I added a sprinkle of blue cheese when serving. If I were to make it again I would add a bunch of slowly caramelized onions, something else for additional flavor TBD, and use chicken breast. The leftovers today had a much richer flavor, but the blue cheese was still a nice addition.
This is great and the kids love it. I add mirepoix instead of just carrots.
I was surprised my husband liked this so much, since it was basically a pot pie. I made this for his dinner when I had a dinner meeting, and he gobbled it up. I barely had leftovers for my lunch the next day. Definitely one to add to my rotation.
Super good! My three very picky children even liked it. I only changed the original recipe by adding 2 extra pieces of bacon.
Fantastic although I made quite a few changes. I didn't use the bacon because it seemed a little pointless, I used about 2 tsp. of olive oil instead, since it is much healthier for you. I didn't use leeks because I didn't have any on hand, I used an onion instead and sauteed it until soft with about a tsp. of garlic. Instead of potatos I used parsnips, as well as mushrooms and peas. I was a little worried about having a thin consistancy when I read the other reviews so I only put in 1.5 C of stock but it thickened up really well so I ended up putting in the last .5C. I also put in way more seasoning then it said. I didn't bother with the egg wash either mainly to save a calorie. Overall I would def make this again, expecially with the creamy thick consistancy of the gravy. This is a great recipe for comfort food on a diet.
I generally buy free range chickens as I hate the thought of how mass factory farmed chickens are treated, but because I am only buying 2 pieces for 4 people it feel more affordable. And you absolutely notice the quality of the meat too. I have been reading the book Farmageddon: The True Cost of Cheap Meat
– and will do a review on it in due course – but it is confirming all my worst fears about meat – not only for the animals sake but for the environment and our human health.
- 1 (9 inch) refrigerated pie crust
- 2 teaspoons butter
- 3 leeks, chopped
- 1 pinch salt and black pepper to taste
- 1 cup light cream
- 1 ¼ cups shredded Gruyere cheese
Preheat oven to 375 degrees F (190 degrees C).
Melt butter in a large saucepan over medium-low heat. Stir in leeks cook, stirring occasionally, for about 10 minutes, or until soft. Season with salt and pepper. Reduce heat to low. Stir in cream and cheese, and warm through. Pour mixture into pie shell
Bake in preheated oven for 30 minutes, or until custard is set and golden on top. Allow to sit 10 minutes before cutting pie into wedges.
Steps to make Chicken, Leek and Caerphilly Cheese Pie
Preheat the oven to 350 °F.
Sauté onions and garlic
Melt 1 tablespoon of butter and 1 tablespoon of oil in a medium-sized saucepan. Sauté a chopped onion and 3 chopped cloves of garlic for about 10 minutes until they start to soften.
Add the cubed chicken thighs and cook for 5 minutes until the chicken is sealed.
Add the 7 ounces of chopped leeks and 2 tablespoons of flour. Stir until fully combined. Pour in 150ml of white wine and 450ml of chicken stock. Stir slowly until the sauce has thickened.
Add cream and mustard
Add 200ml of double cream and 2 teaspoons of English mustard. Season to taste with salt and pepper. Remove from the heat and stir in 3 ½ ounces of prunes, 5 ½ ounces of Caerphilly cheese and herbs.
Add sauce to a pie dish
Transfer the chicken and prune pie filling to a medium sized pie dish.
Add pastry lid
Mix an egg yolk with 1 tablespoon of cream. Brush around the edges of the pie dish. Cover with a sheet of ready rolled puff pastry. Cut around the sides of the pastry with a knife and brush the lid of the pie with the remaining egg mixture. Using a fork, make some small holes in the pastry lid to ensure the steam can escape.
Bake in the oven for 25 minutes.
Serve this delicious pie with mashed potato or steamed vegetables.
Try my Chicken, Leek, Caerphilly Cheese and Prune Pie soon and don’t forget to come back soon to leave a comment with your thoughts!
Jelena is an interior designer and young mom! As a busy working mom, her time is precious so she’s always looking for a quick and efficient way to get things done. Jelena is very creative, but has a strong practical side. She loves trying new things and travels a lot, especially around Europe. The kitchen is Jelena’s safe space, where she can let her creative side out and dedicate herself to her favorite hobby - cooking!
British Pies – Chicken and Leek Recipe
Britain has a long history of pies, and I have a long history with Britain…and her pies, especially meat pies. I love them! I spent a few of my formative years in Ipswich, and I would love it when the family stopped off at the chippie. On every visit, I would get a steak and kidney pie, which is pretty unusual for a little girl, but that was my go-to choice.
Maybe it was because I had no idea what a kidney was, and my younger self had no idea that I wasn’t supposed to like them. I remember the first time I ordered one with Jim, not even thinking about it and he just gave me this look like, “What kind of beast have I married?” As with many things, though, he came around and I believe he’s a fan as well, although I don’t think it’s his go-to by a long shot.
The good thing is that there are so many varieties of savory pies out there now, and you can go to any gas station to heat one up and take it in the car with you. I like to mix it up with a chicken curry one day and then one day I’ll go rogue with whatever is the flavor of the day. I’ve rarely been disappointed. That is unless there are peas in it. That is one British dish I have a hard time with, peas. I just don’t get the fascination. I’ll take a good root vegetable any day.
Pies are not just a British thing, and they have a long revered history dating back to those imaginative Egyptians. Other cultures also started encasing meats, primarily in order to have the precious food last longer, but as the centuries sped by, there are pies in just about every culture.
One of our non-British favorites is the Turkish borek, which we have written about time and again. So, the short answer is, the Romans did not just come to Britain to build a wall, Hadrian’s, but also brought along these tasty and somewhat portable treats. Needless to say, chefs, butchers, bakers, and many a housewife have put their spin on this ubiquitous pastry-filled dish, all of which have proven to be pure comfort food.
Our family has followed suit, and we’ve tried our own take on some of the British classics. Erika recently discovered her love for leeks, so our new favorite came from her. This particular recipe has been very loosely modeled on one of Jamie Oliver’s, so you know it’s tasty!
The Best Chicken Pot Pie
Ingredients US Metric
- Olive oil
- 2 knobs (pats) butter
- 2 pounds plus 3 ounces boned and skinned chicken legs, cut into pieces
- 2 medium leeks, trimmed, washed and sliced into 1/2 inch (12 mm) pieces
- 2 carrots, peeled and roughly chopped
- 3 celery sticks, finely sliced
- Small handful thyme sprigs, leaves picked
- 2 tablespoons all-purpose flour
- 1 wineglass (6 oz) white wine
- 1 1/4 cups milk
- Sea salt and freshly ground black pepper to taste
- 9 ounces good pork sausages
- One (16-ounce) package all-butter puff pastry
- 1 large egg, lightly beaten with a pinch of salt
Take a large casserole pot and add a glug of olive oil and your butter. Add the chicken, leeks, carrots, celery, and thyme and cook slowly over medium heat for 15 minutes. Turn the heat right up, add the flour, and keep stirring for a couple of minutes before adding the wine, then a wineglass of water, and then the milk. Season with a little salt and freshly ground black pepper.
Cover with a tight-fitting lid and simmer very slowly on the stove, stirring and scraping the pan every so often, until the chicken is tender, 30 to 40 minutes. The sauce should be quite thick. If it’s a little too liquidy, just continue to simmer it with the lid off until it thickens slightly. (At this point you can let it cool and keep it in the fridge for a couple of days if you want to before assembling the pot pie—or it can also be eaten as a stew.) Pour the chicken mixture into an appropriately sized pie dish.
Preheat the oven to 425°F (220°C). Adjust the oven rack to the middle position.
Squeeze the pork sausage out of the casings, roll it into little balls, and brown them with a little olive oil in a clean skillet over medium heat. Place them over the stew.
Roll out your pastry to about 1/4 inch thick. Carefully drape the pastry over the dish, using a knife to trim any pastry hanging over the edge of the dish. Lightly brush the top of the pastry with the egg to make it turn golden while baking. If desired, pinch the pastry to crimp it round the edge of the dish (there’s no need to do this, but I like to as my mum always does it and it makes it look pretty. I also use the back of a knife to lightly crisscross the top of the pastry—this makes the pastry crisp and flaky.)
Bake the chicken pot pie in the center of the oven for about 30 to 40 minutes, until golden on top. Originally published December 07, 2004.
Recipe Testers' Reviews
What makes a good chicken pot pie? A flavourful, hearty combination of ingredients. A not too thick or too thin filling. A good ratio of vegetables to meat to pastry. This recipe ticks all of the boxes—it makes a great pot pie. It would also work as a proper pie with a base. And if you don’t have the sausages—it would really be good without. It can be made-ahead so it is also easy as well as being very, very tasty.
I didn’t cook the pie until two nights later and the instructions needed to be a bit clearer on how to cook from cold. I placed it straight into the oven from cold. After 30 minutes the top of the pie was very dark but as I cooked it from cold the pie wasn’t hot enough when I temp’ed it. So, I covered in foil and lowered the oven to 400°F and cooked for a further 14 minutes. Next time I'll warm the filling before putting in the oven.
Bless Jamie Oliver for his delightful measurements of knobs of butter and wine glasses of water and white wine. Despite the vagueness of these measurements, this chicken and leek pot pie recipe is totally forgiving and quite delicious. I love it when I bring a dish to the table and my family looks at it and just sighs with contentment. The best chicken and leek pot pie won't disappoint.
I substituted easy-to-find boneless, skinless chicken thighs for the chicken legs. A rotisserie chicken would be a good alternative. If you don't want to buy leeks, a mild sweet onion is a good substitute. I used 8-ounces of mild breakfast sausage to make the little sausage meatballs. The LC Note allowed me latitude with the pot pie topping and homemade baking powder biscuit dough is our topper of choice. (Refrigerated biscuits are another alternative).
We didn't particularly care for the addition of the sausage balls on top of the stew. Perhaps if I had browned the sausage into large crumbles or made the meatballs very small and incorporated them into the stew instead of on top, we might have liked them better. I used an unoaked Chardonnay for the white wine but suggest substituting all milk or even half-and-half cream instead of the milk and water for a richer sauce.
This chicken and leek pot pie is a beautiful presentation and tastes as good as it looks. It's chock full of chicken which is moist and tasty. The puff-pastry dough is easy and delicious. And the meatballs were a pleasant surprise. As a variation next time I make it, I'll add 2 additional carrots, 1/2 cup of frozen peas, and a cup of sliced mushrooms—perhaps a mixture of bella and shiitake—and I'll chop the celery into 1/4 inch pieces. It's seldom that I have a chicken pie where I want more vegetables, but I think this pie could benefit from a few more.
I prepared the chicken mixture on Sunday and stored it in the refrigerator in a pie plate so on Monday night I just browned the meatballs, topped the pie with puff pastry, and popped it in the oven for a beautiful Monday night dinner.
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Really wonderful chicken pie, clean plates all around! The meatballs really make it. Thanks.
CHICKEN AND LEEK PIE RECIPE
With its golden, buttery pastry and tender chunks of chicken, who could resist a slice? This chicken and leek skillet pie is the perfect dish for a cold autumn evening.
Prep: 30 minutes
Cook: 60 minutes
- 1 tbsp olive oil
- 800g chicken thighs, trimmed and diced
- 2 tbsp flour
- 150g pancetta, diced
- 2 tbsp butter
- 1 brown onion, chopped
- 2 garlic cloves, sliced
- 2 thyme sprigs, picked
- 4 leeks, halved, washed and sliced
- 80ml ( cup) dry white wine
- 180ml (3⁄4 cup) chicken stock
- 125ml (1⁄2 cup) cream
- 2 tbsp chives, chopped
- 1 sheet shortcrust pastry, defrosted
- 1 egg, beaten
- Preheat the oven to 180°C.
- Heat the oil in a 25cm skillet over medium-high heat. Dust the chicken with flour and cook in two batches, turning until golden brown. Remove the chicken from the pan and set aside.
- Return the pan to the heat and fry the pancetta until well rendered and crispy. Remove the pancetta using a slotted spoon. Add the butter to the rendered pancetta oil and sauté the onion, garlic, thyme and leek. Cook, stirring, for 5 minutes until the leek has softened.
- Return the chicken and pancetta to the pan and deglaze with the wine.
- Allow to cook for 1 minute before adding the stock and cream.
- Bring to the boil and simmer for 5 minutes to reduce and thicken the sauce. Remove from heat, stir through the chives and season with salt and pepper to taste. Set the pan aside for
10 minutes to cool.
- Lay the pastry sheet over the skillet. Trim the pastry so there is a 2cm border
all around. Fold the edge under itself and crimp to seal. Use the pastry offcuts to decorate the surface of the pie. Cut a few small slits in the pastry or use a pie funnel so the steam can escape and then glaze with the egg.
- Put the pan on a baking tray and bake for 25-30 minutes or until the pastry is golden brown and the filling is bubbling around the edges.
HINT: Serve your chicken and leek pie with a crisp green salad or sauteed seasonal greens.
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