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Chicken & Leek Pie

This chicken & leek pie is a warming, filling and comforting pie recipe for a cold day or any gathering. A great way to feed the family.
Course Main Course
Cuisine Not Specific
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 6 people
Calories 635 kcal
Author Nicolas

Ingredients

Sauce filling

  • 60 g of butter
  • 60 g of flour
  • 1 lt of chicken stock
  • Salt and pepper for seasoning

Filling

  • 2 tablespoons of olive oil
  • 1 kg of chicken thighs cut into thick dices
  • Approximately 1 tablespoon of butter
  • 2 leeks washed and roughly sliced
  • 2 cloves of garlic peeled and chopped fine
  • A thumb sized piece of ginger peeled and chopped fine
  • 1 tablespoon of dried oregano
  • 2-3 sprigs of thyme leaves picked
  • 100 g of frozen peas
  • 1 teaspoon of ground coriander
  • 4-5 sprigs of mint roughly chopped

Other

  • Some flour for dusting
  • 2 sheets of puff pastry
  • 1 egg

Instructions

Sauce

  1. Melt your butter in a pot on medium heat. Once the butter is melted and foaming, add your flour and stir through until a paste forms.
  2. From there, start adding your chicken stock a bit at a time stirring through on each occasion. At first, the mixture may appear lumpy when you add the chicken stock. But don't panic, just keep stirring, and don't add anymore stock until the mixture is smooth.
  3. Once all of the chicken stock has been incorporated, bring the sauce to a boil, then turn the heat down low and simmer for 10-15 minutes stirring occasionally.

Filling and Assembly

  1. Pre-heat your oven to 180 degrees Celsius.
  2. Pre-heat a pot on high heat, then add half of your olive oil. Add your chicken thighs and brown them to give them some colour. Remove from the pot and transfer to a plate.
  3. Turn the heat down to medium heat then add your butter and the other half of your olive oil. Once the butter is melted and foaming, add your sliced leeks and fry for a few minutes until they start to soften. Add your garlic, ginger, dried oregano and thyme leaves and fry off for a few more minutes.
  4. Add the sauce, frozen peas, ground coriander and mint then stir through. Turn the heat off and transfer the mixture in a pie dish.
  5. Lightly flour a flat, clean surface. On that surface, lay one sheet of puff pastry neatly on top of the other one (make sure the puff pastry is completely thawed out if you froze them beforehand). Lightly flour the top, then use a rolling pin to roll the two sheets together to about half the thickness.
  6. Crack your egg into a bowl or container, then quickly beat it with a fork.
  7. Brush some of the beaten egg around the rim of the pie dish. Then carefully lay your puff pastry over the top of the filling.
  8. If there is too much puff pastry hanging over the sides, trim some of fit off, then just tuck in the rest. From there, firmly push the sides of the puff pastry on the rim of the dish to make a tight casing.
  9. Finally, egg wash the top of the puff pastry. If you want, you can use your knife to make some light slits in the pastry for decoration.
  10. Place in the oven and bake for 35 minutes until the puff pastry is golden, crispy and cooked through.
Nutrition Facts
Chicken & Leek Pie
Amount Per Serving
Calories 635 Calories from Fat 302
% Daily Value*
Fat 33.6g52%
Saturated Fat 13.9g87%
Cholesterol 214mg71%
Sodium 727mg32%
Potassium 599mg17%
Carbohydrates 26.6g9%
Fiber 3.5g15%
Sugar 3.3g4%
Protein 55.9g112%
Calcium 70mg7%
Iron 6.1mg34%
* Percent Daily Values are based on a 2000 calorie diet.