Easy, Delicious Chicken and Leek Pie – Perfect Family Meal Recipe

Indulge in the rich flavors of this mouthwatering chicken and leek pie, a true British comfort food classic. This delectable dish combines tender poached chicken and savory leeks in a creamy sauce, all wrapped up in flaky puff pastry. Perfect for a cozy family dinner or impressing guests at your next gathering!

Ingredients

• 2 pounds bone-in, skin-on chicken leg pieces (thighs and drumsticks)
• 1 medium onion, quartered
• 3 sprigs parsley
• 1 small bunch thyme, divided
• 6 sage leaves, divided
• 3 tablespoons unsalted butter, divided
• 2 leeks, thinly sliced (about 1 cup)
• 2 tablespoons all-purpose flour
• 1/2 teaspoon Dijon mustard
• 1/4 cup cream
• Kosher salt and freshly ground black pepper
• 1 pound frozen puff pastry, thawed
• 1 egg, beaten

Instructions

1. Start by creating a flavorful broth. In a large pot, combine the chicken leg pieces, quartered onion, parsley, half the thyme, and 3 sage leaves. Cover with water and bring to a simmer over medium-high heat. Reduce the heat to low, cover, and cook for about 1 hour until the chicken is tender and falling off the bone.
2. Once cooked, remove the chicken pieces and set them aside. Strain the cooking liquid, discarding the solids, and return the liquid to the pot. Simmer until reduced to 1 1/2 cups, about 10 minutes. This concentrated broth will add depth to your pie filling.
3. While the broth reduces, shred the chicken, discarding the skin and bones. Place the meat in a large bowl.
4. Prepare the aromatic base for your filling. Remove the leaves from the remaining thyme and finely slice the remaining sage. Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the sliced leeks, thyme leaves, and sliced sage. Sauté for about 4 minutes until the leeks are softened but not browned. Combine the fragrant leek mixture with the shredded chicken.
5. Now, let’s create the creamy sauce that binds everything together. In the same skillet, melt the remaining butter over medium-high heat. Add the flour and cook for about 2 minutes, stirring constantly, until it just begins to brown. This creates a roux, which will thicken your sauce beautifully.
6. Gradually whisk in 1 1/2 cups of the reserved cooking liquid and the Dijon mustard, bringing the mixture to a simmer. Remove from heat and whisk in the cream. Season to taste with salt and pepper. Pour this luscious sauce over the chicken and leeks, mixing until fully incorporated. Give it another taste and adjust the seasoning if needed. Allow the mixture to cool completely before assembling the pie.
7. Preheat your oven to 400°F (200°C) and position the rack in the middle. Roll out your thawed puff pastry into two 9- by 11-inch rectangles. Place one rectangle on a foil-lined baking sheet. Spoon the cooled filling onto the center, leaving a 1-inch border.
8. Brush the border with beaten egg and cover with the second pastry rectangle. Pinch the edges to seal, then brush the edges with more egg and fold them over. Brush the entire surface of the pie with egg for a golden finish. Make two small holes in the center to allow steam to escape, and gently score the top for decoration.
9. Bake your masterpiece for about 20 minutes, or until the pastry is golden brown and crisp. The aroma wafting through your kitchen will be irresistible!

A Versatile British Classic

This chicken and leek pie is a testament to the culinary prowess of British cuisine. Its versatility makes it suitable for various occasions – from a hearty weeknight dinner to a show-stopping centerpiece at a dinner party. The combination of succulent chicken, tender leeks, and rich, creamy sauce encased in buttery puff pastry is simply irresistible.

Tips for Success

For the best results, allow your filling to cool completely before assembling the pie. This prevents the pastry from becoming soggy. If you’re short on time, a rotisserie chicken and store-bought stock can be used as shortcuts. Don’t forget to let your puff pastry thaw completely before use – this ensures those crispy, flaky layers we all love.

Serving Suggestions

Serve your chicken and leek pie piping hot with a side of crisp, tart green salad to balance the richness of the dish. It’s equally delicious at room temperature, making it perfect for picnics or potlucks. Pair it with a chilled glass of white wine for a truly indulgent meal.

Nutritional Information