Description
This Chicken and Leek Pie features tender chicken and flavorful leeks enveloped in a creamy sauce, all encased in a golden, flaky pastry. It's a comforting dish that’s perfect for family dinners or cozy nights in.
Ingredients
Scale
- For the Filling:
- 2 cups cooked chicken, shredded
- 2 large leeks, cleaned and sliced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- Salt and pepper to taste
- For the Pastry:
- 1 package (14 oz) refrigerated pie crusts (or homemade pastry)
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the Filling:
- In a large skillet, heat the olive oil and butter over medium heat. Add the sliced leeks and sauté for about 5-7 minutes until softened but not browned.
- Stir in the shredded chicken, thyme, salt, and pepper. Mix well.
- Pour in the chicken broth and bring to a simmer. Reduce the heat and stir in the heavy cream, cooking for another 5 minutes until slightly thickened. Remove from heat and let cool slightly.
- Assemble the Pie:
- Preheat your oven to 400°F (200°C).
- Roll out one pie crust and fit it into a 9-inch pie pan. Pour the cooled chicken and leek filling into the crust.
- Roll out the second crust and place it over the filling. Crimp the edges to seal and cut a few slits in the top crust for ventilation.
- Brush the top with the beaten egg for a golden finish.
- Bake:
- Bake in the preheated oven for 30-35 minutes or until the crust is golden brown and the filling is bubbling.
- Allow the pie to cool for 10 minutes before slicing and serving.
Notes
- Make Ahead: You can prepare the filling a day in advance and store it in the refrigerator. Assemble and bake the pie when ready to serve.
- Freezing: This pie freezes well. To freeze, assemble the pie without baking, cover tightly, and store for up to 3 months. Bake from frozen, adding extra time as needed.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 380
- Sugar: 2g
- Saturated Fat: 10g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 15g