Easy Chicken and Leek Pie recipe

This chicken and leek pie recipe has been one of my go-to easy recipes since my children were young. They loved it back then, and they still do. The beauty of this dish lies in its simplicity and the minimal ingredients required. You might find yourself preparing this meal more frequently than expected. Enjoy your Chicken and Leek Pie!

Chicken and Leek Pie

Good to know

Adding vegetables to your taste is another way to present Chicken and Leek Pie, like courgettes, carrots, or peas, cutting them into cubes of one and a half cm.

In this recipe, I’ll add mushrooms. Some people use sour cream rather than double cream: again, it’s your choice.

Ingredients serves 4

1. Skinless chicken breasts, 4

2. Leek, only the white part, thinly sliced, 2

3. Mushrooms, sliced, 12

4. Thyme, sprigs, 2

5. Garlic cloves, crushed, 1

6. Puff pastry, 1 sheet

7. Double cream, 100 ml

8. White wine, 1 glass (optional)

9. Chicken stock, 1 cube

10. Butter, 20 g

11. Eggs, beaten, 1

12. Milk, 2-3 tbsp

13. Olive oil, 3 tbsp

14. Salt and pepper

Let’s jump to the method

1. Prepare all the ingredients for Chicken and Leek Pie.

2. Preheat the oven to 200° C.

3. Melt the butter in a frying pan, then add the olive oil.

4. Gently fry the crushed garlic.

5. Add the sliced leek and cook until it softens.

6. Add the chicken to the pan and brown it until golden on all sides, being careful not to overcook.

7. Add a crumbled chicken stock cube.

8. Include the mushrooms, thyme sprigs, and white wine, if using. Allow the alcohol in the wine to evaporate.

9. Season with salt and pepper if necessary. Keep in mind that the chicken stock is already salted, so taste the sauce before adding more salt.

10. Add the double cream and let it cook for a few minutes until it thickens slightly.

11. Remove the frying pan from heat, discard the thyme sprigs, and transfer the chicken and creamy sauce to a pie dish. Allow it to cool.

12. Moisten the edges of the pie dish with water and cover with the puff pastry sheet. Press the pastry gently onto the dish edges to ensure it sticks well.

13. Use a sharp knife to make a small hole in the center of the pastry, or better yet, use a pie funnel in the middle to let steam escape.

14. Beat the egg and milk together, then brush the pastry with the mixture.

15. Place the pie dish in the oven and bake for 20-25 minutes or until the pastry is golden brown.

16. Serve and enjoy your Chicken and Leek Pie.

Chicken and Leek Pie