Easy Chicken and Leek Pie recipe

This chicken and leek pie recipe is part of the super easy recipes that I use since my children were little ones: they loved it and they still do. One good thing is the simplicity of the method and that not many ingredients are used. You’ll find yourself making this dish more often than you think. Enjoy your Chicken and Leek Pie!

Chicken and Leek Pie

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Good to know

Adding vegetables at your taste is another way to present Chicken and Leek Pie like courgettes, carrots or peas, cutting them in 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 .

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Ingredients 4 servings

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

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Let’s jump to the method

1. Get ready all ingredients Chicken and Leek Pie

2. Switch on the oven at 200° C.

3. In a frying pan, melt the butter and then add the olive oil.

4. Light fry the crushed garlic.

5. Add the sliced leek and let it cook until soft.

6. Add the chicken to the frying pan and brown until golden on all the sides. Don’t overcook it, though!

7. Add a  crumbled chicken stock cube.

8. Add the mushrooms, the sprigs of thyme and the white wine, if used. Let the wine evaporate its alcohol.

9. Add salt and pepper if needed. Remember that the chicken stock is already salted, so taste the sauce before adding salt.

10. Now you can add the double cream and let it cook for few minutes until the cream becomes just a bit denser.

11. Take the frying pan off the heat, get rid of the sprigs of thyme and transfer the meat and its creamy sauce to a pie dish. Let it cool.

12. Wet the borders of the pie dish with water and cover it with the puff pastry sheet. Make sure the pastry adheres well to the dish pushing it lightly with your fingers in the borders.

13. With a sharp knife, make a small hole in the middle of the pastry, or even better if you have a pie funnel to put in the middle of the pastry for allowing out the steam.

14. Beat the egg and milk together. Brush the pastry with it.

15. Finally, transfer the pie dish to the oven and cook for 20-25 minutes or until the pastry becomes golden brown.

16. Serve and enjoy your Chicken and Leek Pie

Chicken and Leek Pie