The Ultimate Chicken Leek Pie

Recipe Introduction: Ready for the Best Chicken and Leek Pie Ever?

Ever have one of those days where only proper comfort food will do? Honestly, this chicken and leek pie recipe is my go-to.

It's like a warm hug on a plate, seriously. And it brings back such memories of Sunday roasts in my nan's kitchen.

This is the ultimate comfort food recipes !

A Bit About This Beauty: From Humble Beginnings to Your Table

The chicken and leek pie is a classic British pie recipes dish, born from simple ingredients and a desire for something hearty.

Think of it as a cousin to the classic chicken pot pie , but with that distinctive British touch. This recipe sits at medium difficulty.

Expect to spend around 2 hours creating this masterpiece, including chilling time. This will serve 6-8 people.

Why You'll Love This Chicken and Leek Pie

Besides being utterly delicious, this pie is packed with protein from the chicken and nutrients from the leeks. It's one of those family dinner ideas that everyone will actually enjoy.

This easy chicken and leek pie is perfect for a Sunday dinner or when you just need a bit of winter warmer recipes .

What makes it so special? It’s the combination of creamy chicken, sweet leeks, and flaky pastry; and the creamy chicken filling inside.

Let's dive into the ingredients! We'll make some tasty savory pie recipes today!

Ingredients - What You Will Need

Shortcrust Pastry:

• 250g all-purpose flour
• 125g chilled, cubed unsalted butter
• Pinch of salt
• 4-6 tbsp ice water

Chicken & Leek Filling:

• 1 tbsp olive oil
• 1 kg boneless, skinless chicken thigh recipes , cut into 1 inch pieces
• 2 large leeks, thinly sliced and washed
• 2 cloves garlic, minced
• 50g unsalted butter
• 50g all-purpose flour
• 500ml chicken stock
• 200ml heavy cream
• 1 tbsp fresh thyme leaves
• 1 tsp Dijon mustard
• Salt and pepper to taste
• 1 large egg, beaten (for egg wash)

Ingredients & Equipment: Let's Get Prepped!

Right, so you wanna make the best chicken pie recipe ever? Awesome! A chicken and leek pie is proper comfort food .

First, let’s gather all our bits and bobs. Don't worry, easy chicken and leek pie doesn't mean scrimping on flavour.

Main Ingredients: The Heart of the Pie

Let's get these key ingredients together. Quality matters here, especially with the chicken. This chicken and leek pie recipe is all about that creamy, savoury goodness.

For the Shortcrust Pastry:

• All-purpose flour: 250g (9 oz)
• Unsalted butter: 125g (4.4 oz) - Make sure it's cold . Seriously cold.
• Salt: A pinch. Because everything needs a bit of seasoning, innit?
• Ice water: 4-6 tbsp . Add it gradually; you don't want a soggy mess. Or just cheat and buy ready-made, like I often do!

For the Chicken & Leek Filling:

• Olive oil: 1 tbsp .
• Boneless, skinless chicken thigh recipes : 1 kg (2.2 lbs). Thighs are juicier, trust me.
• Leeks: 2 large . Wash them properly , grit is not a good look.
• Garlic: 2 cloves , minced.
• Unsalted butter: 50g (1/4 cup).
• All-purpose flour: 50g (1/4 cup).
• Chicken stock (broth): 500ml (2 cups). Good quality stock makes a huge difference.
• Heavy cream (double cream): 200ml (¾ cup + 1 tbsp).
• Fresh thyme leaves: 1 tbsp . Smells amazing, doesn't it?
• Dijon mustard: 1 tsp .
• Salt and freshly ground black pepper: To taste.
• Egg: 1 large , beaten. For that golden crust.

Seasoning Notes: Flavour Boosters

This chicken and vegetable pie isn’t just about filling. The aroma is half the battle. Thyme is essential for that classic British pie recipes flavour, but you could add a pinch of nutmeg for warmth.

A bay leaf simmering in the stock will also add a depth. Don't be shy!

Equipment Needed: Keep It Simple

• Large skillet or Dutch oven: For cooking the chicken and leeks.
• 9 inch pie dish: Round or square, whatever floats your boat.
• Rolling pin: Unless you're using ready-made pastry, then you're off the hook.
• Pastry brush: For the egg wash. A teaspoon will do in a pinch.

Honestly, that's all you really need for this homemade chicken pie . It's a pretty straightforward chicken and leek pie with puff pastry , even if it looks fancy.

This easy weeknight meal is one of my favourite comfort food recipes .

Mastering the Magic: Cooking a Chicken and Leek Pie

So, you fancy making a chicken and leek pie ? Good on ya! It's proper comfort food recipes , especially on a chilly evening.

My nan used to make one every Sunday, and honestly, it’s one of my favourite British pie recipes . Let's get into it! This easy chicken and leek pie will be a winner.

Prep Like a Pro: The Mise en Place Lowdown

First, get everything ready. It’s called mise en place in fancy chef talk. Basically, chop your leeks , dice the chicken thigh recipes , and measure out your ingredients.

This seriously saves time. Trust me, trying to chop garlic while the chicken's burning isn't fun. Safety first, too! Wash your hands and keep raw chicken away from other food.

step-by-step Pie Perfection

Alright, let's get cooking!

1. Brown the chicken . Get a nice colour on it in a pan. Season with salt and pepper.
2. Sauté the leeks in butter until they’re soft. They should look translucent, about 8- 10 minutes on medium heat.
3. Make a sauce. Add flour to the leeks and cook for 1 minute . Then, slowly add chicken stock, stirring until smooth.
4. Simmer it all. Add cream, thyme, and mustard to the sauce. Season well.
5. Add the chicken back in!
6. Pour the filling into a pie dish lined with shortcrust pastry recipe .
7. Top with more pastry and bake at 200° C ( 400° F) for 45- 55 minutes . The pastry should be golden brown.
8. Let it cool. This is important! It helps the filling set.

Pro Tips for a Pie That Pops

Want that chicken pie to be extra special? Don't overwork the pastry, or it'll be tough as old boots. Also, cool the filling slightly before putting it in the pastry to avoid a soggy bottom.

We don't want a soggy bottom, do we? You can make the filling a day ahead for a quick chicken dinner .

Just store it in the fridge. If you don't have leeks, sliced onions can be subbed, though it does change the taste.

This will be the best chicken pie recipe you've ever made. For a creamy chicken filling , use good quality cream.

Honestly, this homemade chicken pie will be a total showstopper at your next family dinner ideas . It's also a great way to use up leftover cooked chicken if you have some chicken recipes lying around.

Alright, let’s talk shop about this amazing chicken and leek pie recipe ! I’ve made this beauty more times than I can count.

Honestly, it’s one of my go-to comfort food recipes , especially when the weather is a bit rubbish. So, let's dive into some extra bits that'll make your pie-making journey even better.

Recipe Notes: Level Up Your Chicken & Leek Pie Game

Serving Suggestions: "Ta-Dah!" Moments

Want to make your homemade chicken pie look like it came straight from a fancy gastropub? It’s easier than you think!

• Plating and Presentation Ideas: I love sprinkling fresh parsley on top just before serving. Adds a pop of colour and freshness. Serve a generous slice on a plate, maybe drizzle a little extra creamy sauce over the top. Oh my gosh, the impact!
• Complementary Sides or Beverages: This British pie recipe is fantastic with some simply steamed green beans or peas. A crisp green salad with a light vinaigrette cuts through the richness perfectly. And to drink? A nice, dry cider or a chilled glass of white wine works a treat.

Storage Tips: Keepin' It Fresh

Got leftovers? No worries! This easy chicken and leek pie keeps well.

• Refrigeration Guidelines: Pop any leftover pie into an airtight container and it'll happily sit in the fridge for up to 3 days.
• Freezing Options: Yes, you can freeze it! Wrap individual slices tightly in cling film, then foil. It’ll last for up to 2 months.
• Reheating Instructions: Reheat in the oven at 175° C/ 350° F until piping hot. Microwaving is an option, but the pastry might go a bit soggy.

Variations: Your Pie, Your Way

Feel free to get creative with this creamy chicken filling !

• Dietary Adaptations: For a gluten-free version, use gluten-free shortcrust pastry they’re widely available these days.
• Seasonal Ingredient Swaps: In the autumn, chuck in some roasted butternut squash or sweet potato for a bit of seasonal sweetness.
• Chicken and vegetable pie , honestly, tastes better with seasonal choices.

Nutrition Basics: Goodness Inside

Here’s the lowdown on the good stuff in this best chicken pie recipe .

• Simplified Nutrition Information: Expect around 550-650 calories per serving (depending on your pastry). It's a good source of protein, thanks to the chicken thigh recipes we're using, and contains a decent amount of carbs for energy.
• Key Health Benefits: This pie is packed with flavour and provides a good dose of protein and some essential vitamins from the leek recipes . It's a heartwarming and satisfying meal, perfect for those winter warmer recipes .

Honestly, this easy chicken and leek pie is a winner. It’s perfect for family dinner ideas , and you'll be proud of your homemade chicken pie .

Give it a go, and don’t be afraid to put your own spin on it. Happy baking!

Frequently Asked Questions

Can I make the chicken and leek pie filling in advance?

Absolutely! Making the filling a day or two ahead of time is a great way to break up the cooking process. Just store it in an airtight container in the fridge. In fact, letting the flavors meld overnight will make your chicken and leek pie even tastier almost like a proper Sunday roast that's been simmering all day.

My pastry always seems to shrink! What am I doing wrong when making chicken and leek pie?

Ah, the dreaded shrinking pastry! This usually happens when the gluten in the pastry is overdeveloped, or if the pastry isn't chilled enough. Make sure not to overwork the dough when you're making it, and always chill it thoroughly before rolling it out.

You can also blind bake the base of the pie for 15 minutes before adding the filling to ensure it's cooked through and doesn't become soggy.

What's the best way to store leftover chicken and leek pie?

Leftover pie is a treat! Store it in the fridge, wrapped tightly in foil or in an airtight container, for up to 3 days. You can reheat it in the oven at 180°C (350°F) for about 20 minutes, or until heated through.

Alternatively, a quick zap in the microwave will do the trick, but the pastry might not be as crispy.

I'm not a huge fan of leeks. Can I substitute them in this chicken and leek pie recipe?

While leeks provide a unique and subtle sweetness, you can definitely substitute them. Yellow or white onions, thinly sliced, work well as a substitute. You could also try using shallots for a slightly more delicate flavour.

Just remember that leeks have a milder flavour, so adjust the amount accordingly you might want to use a bit less of the substitute to avoid overpowering the chicken.

Can I freeze this chicken and leek pie?

Freezing the pie is a great way to have a comforting meal ready to go. You can freeze it either before or after baking. If freezing before baking, assemble the pie and freeze it unbaked. When ready to bake, there's no need to defrost, just add 15-20 minutes to the baking time.

Baked pie can be frozen once cooled completely and reheated in the oven until piping hot.

I'm watching my calorie intake, is there a way to lighten up this chicken and leek pie recipe?

Absolutely! You can make several adjustments to reduce the calorie count. Use chicken breast instead of thighs, which are leaner. Substitute half and-half or milk for the heavy cream. Consider using a whole wheat pastry or reducing the amount of pastry by only using a top crust.

You can also add extra vegetables to the filling, like mushrooms or carrots, to bulk it up without adding extra calories.