Description
Indulge in the warmth of a homemade Chicken and Leek Pie, perfect for chilly evenings. This easy recipe features tender chicken, sweet leeks, and a creamy filling encased in a flaky puff pastry crust. Whether for a family dinner or entertaining friends, this dish promises comfort and satisfaction with every bite.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 large fresh leeks, sliced
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 1 sheet puff pastry (thawed)
- 2 garlic cloves, minced
- 2 sprigs fresh thyme
- Salt and pepper to taste
- 2 tbsp unsalted butter
- Zest of 1 lemon
Instructions
- Preheat the oven to 400°F (200°C).
- In a large skillet, melt the butter over medium heat. Add sliced leeks and minced garlic; sauté until soft (about 5 minutes).
- Add chopped chicken to the skillet and cook until golden brown (6-8 minutes).
- Stir in heavy cream and chicken broth; let simmer for about 10 minutes until slightly thickened. Add thyme leaves.
- Roll out puff pastry on a floured surface; cut into circles slightly larger than your baking dish.
- Pour the creamy filling into the dish, cover with puff pastry, crimp edges, and make slits for steam.
- Bake for 25-30 minutes or until golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Western
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 420
- Sugar: 3g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 85mg