Chicken and Leek Pie

A golden, comforting chicken and leek pie with a creamy savory filling and flaky crust, perfect for family dinners and special occasions.

This Chicken and Leek Pie is a classic savory bake with tender chicken, sweet leeks, and a creamy seasoned filling wrapped in a crisp golden crust. It is hearty enough for a main meal and elegant enough for guests. Serve it with a simple green salad or steamed vegetables for a complete dinner.

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 medium leeks, cleaned and thinly sliced
• 2 garlic cloves, minced
• 500 g boneless chicken breast or thigh, cut into bite-sized pieces
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 2 tablespoons all-purpose flour
• 250 ml chicken stock
• 150 ml cooking cream
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped parsley
• 2 sheets puff pastry, thawed if frozen
• 1 egg, beaten, for brushing

Instructions

1. Preheat the oven to 200 C. Lightly grease a pie dish or ovenproof baking dish.
2. Heat the olive oil and butter in a large skillet over medium heat. Add the leeks and cook for 5 to 7 minutes, stirring often, until soft but not browned.
3. Add the garlic and cook for 1 minute more.
4. Add the chicken pieces, salt, pepper, and thyme. Cook for 5 to 6 minutes, stirring occasionally, until the chicken is lightly sealed on the outside.
5. Sprinkle the flour over the mixture and stir well to coat everything evenly.
6. Gradually pour in the chicken stock, stirring constantly to avoid lumps. Add the cream and Dijon mustard, then simmer for 3 to 5 minutes until the filling thickens.
7. Remove from the heat and stir in the parsley. Taste and adjust seasoning if needed. Let the filling cool for a few minutes.
8. Spoon the filling into the prepared dish. Cover with puff pastry, trimming any excess and sealing the edges well. Cut a small slit in the center to allow steam to escape.
9. Brush the pastry with beaten egg.
10. Bake for 30 to 35 minutes, or until the pastry is puffed and deep golden brown and the filling is bubbling.
11. Let the pie rest for 10 minutes before serving.