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Chicken and Leek Pie

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Delight in the comforting goodness of Chicken and Leek Pie! Succulent chunks of tender chicken, combined with sautéed leeks in a rich and creamy sauce, create a luscious filling. Encased in a flaky, golden pastry crust, each bite offers a perfect harmony of flavors and textures. This classic savory pie is a heartwarming dish that brings warmth and satisfaction to any table, making it a timeless favorite for cozy family dinners or special occasions.

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Yield: 6

Chicken and Leek Pie

Delight in the comforting goodness of Chicken and Leek Pie! Succulent chunks of tender chicken, combined with sautéed leeks in a rich and creamy sauce, create a luscious filling. Encased in a flaky, golden pastry crust, each bite offers a perfect harmony of flavors and textures. This classic savory pie is a heartwarming dish that brings warmth and satisfaction to any table, making it a timeless favorite for cozy family dinners or special occasions.

Chicken and Leek Pie is a savory masterpiece that brings the heartiness of Scottish cuisine to your table. This pie features tender chicken, leeks, and a delightful mix of spices encased in a golden, flaky crust. Baked to perfection, it's a delicious twist on a traditional soup, offering layers of comforting flavors that are perfect for a family meal or a festive gathering.

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

  • 2 cups cooked chicken, shredded
  • 2 leeks, cleaned and sliced
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 1 cup frozen peas
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • Salt and pepper to taste
  • 1 teaspoon dried thyme
  • 1 packet frozen puff pastry sheets, thawed
  • 1 egg, beaten

Instructions

  1. Preheat the oven to 200°C
  2. In a large skillet, melt the butter over medium heat. Add the chopped onions, garlic, leeks, and carrots. Sauté until the vegetables are tender, about 5-7 minutes.
  3. Sprinkle the flour over the vegetables and stir well to combine. Cook for an additional 2 minutes to remove the raw taste of the flour.
  4. Gradually add the chicken broth and milk to the skillet, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook until it thickens, about 5-7 minutes.
  5. Add the shredded chicken, frozen peas, thyme, salt, and pepper to the skillet. Stir until well combined. Remove the skillet from heat and let the filling cool slightly.
  6. Roll out one sheet of puff pastry on a floured surface to fit the base and sides of your pie dish.
  7. Grease the pie dish with butter or olive oil, and then line the bottom of the pie dish with the rolled-out pastry, trimming any excess hanging over the edges.
  8. Transfer the chicken and vegetable filling into the pastry-lined dish.
  9. Roll out the second sheet of puff pastry and place it over the filling. Trim any excess and crimp the edges to seal the pie.
  10. Brush the top of the pastry with the beaten egg to give it a golden finish.
  11. Place the pie in the preheated oven and bake for 25-30 minutes or until the pastry is golden brown and crispy.
  12. Remove the pie from the oven and let it cool for a few minutes before serving.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 297Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 99mgSodium: 526mgCarbohydrates: 19gFiber: 3gSugar: 6gProtein: 17g

Please note, this nutrition information is to be used as a guide only. Nutrition information isn’t always accurate.

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Chicken and Leek Pie

It is widely known amongst my friends and family that I could quite happily survive on nothing but soup and salad. Yet although there is ample variety in both soup and salad, that I could quite happily write about for years to come, there comes a time when I have to embrace some of my other favourites. And today I am embracing my beloved pie, that is to say, my chicken and leek pie.

This chicken and leek pie is inspired by the soup of the same name, a Scottish recipe made with chicken and leeks. Like most Scottish fare, it is an incredibly simple combination of flavours, yet when perfected has the most wondrously tasty results.

My pie is no less tasty that its namesake, in fact, I would even posit it to be tastier. The addition of a golden roux to create a gravy will always enhance the flavour of any broth. And anything wrapped in pastry is always that much more delicious.

Now, regarding the history of Cock-a-Leekie soup (or in this case pie) is said to have originated in France many centuries ago. However given the historically close relationship between France and Scotland, it made its way here and was embraced by the locals, becoming their own national pride.

Speaking of pies, I recently found an excellent (and affordable) pie book which I have fallen in love with. Called Pie! By Genevieve Taylor it features not only 100 pie recipes, but instructions on pastries (including gluten free). As a passionate pie lover, this book is such a delightful find and deserves its pride of place upon my bookshelf.

Let’s talk Ingredients…

Chicken: For a tastier pie, always use the darkest meat of the chicken, from the thigh and leg. I roast these first to help intensify their chicken flavour via the Maillard Reaction.

Leeks: Always ensure to rinse these thoroughly before slicing and dicing, as due to their structure they can easily trap dirt. Also, don’t use the tougher, harder greener parts of the leeks –we want the tender and soft fleshier parts.

Stock: Always use a good quality liquid stock or stock pot. Powdered stocks or stock cubes can have a saltier, more artificial flavour which can ruin any good soup, stew, casserole, or in this case, pie.

Elevate your dining experience with the classic allure of Chicken and Leek Pie! Imagine tender chicken and leeks nestled in a velvety cream sauce, all cocooned within a golden, crispy pastry. This dish is a celebration of comforting flavors and the simple joy of a well-crafted pie. Whether for a family dinner or a special gathering, Chicken and Leek Pie is a timeless choice that promises warmth and satisfaction with every bite.

Comfort in Every Slice: Homemade Cock-a-Leekie Pie

chicken and leek Pie is a delightful and hearty dish that combines the flavors of the classic Scottish soup, Cock-a-Leekie, with the comforting appeal of a savory pie. This recipe features succulent chicken, leeks, and a rich broth encased in a golden pastry crust, creating a delicious and satisfying meal.

Imagine a pie with a golden, flaky crust that gives way to a flavorful filling. The star of the show here is the chicken, which is typically combined with leeks, creating a harmonious blend of savory goodness. The broth, infused with the essence of leeks and seasoned to perfection, adds a comforting depth to every bite.

To prepare chicken and leek Pie, you’ll start by cooking the chicken and leeks in a flavorful broth until they are tender and infused with the rich flavors of the soup. The mixture is then encased in a pie crust, baked until golden, creating a beautiful and inviting dish.

This pie is a wonderful choice for a comforting family dinner or a special occasion. Its combination of familiar flavors and the elegance of a pie makes it a versatile and impressive addition to any table.

Chicken and leek Pie isn’t just about its flavors; it’s about the warmth and satisfaction it brings to your mealtime. Whether you have Scottish roots or simply appreciate a delicious and comforting pie, this recipe is a must-try. It’s a taste of tradition and culinary excellence that turns a beloved soup into a memorable and heartwarming pie. So, why not give it a try and savor the magic of chicken and leek Pie? Your taste buds and your dinner guests will thank you.

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