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Chicken and Leek Pie
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Chicken and Leek Pie
A classic British dish that combines tender chicken, sweet caramelized leeks, and a rich, creamy filling in a flaky pastry crust. This recipe is perfect for a cold winter evening, providing comfort food that's both satisfying and flavorful. The leeks add a delicate onion flavor without overpowering the dish, while the chicken provides a nice texture contrast to the smooth filling. The combination of chicken, leeks, and creamy sauce is sure to become a family favorite.
Time Cook
45
Level
Intermediate
Calories
550
Allergens
Gluten, Dairy
Ingredients
1 1/2 pounds pounds
Chicken Breast
350 Calories
2 large stalks
Leeks
60 Calories
2 tablespoons tablespoons
Butter
140 Calories
2 cups cups
All-purpose Flour
100 Calories
1 cup cups
Chicken Broth
100 Calories
1/2 cup cups
Heavy Cream
50 Calories
1 large large
Egg
70 Calories
to taste pinch
Salt and Pepper
0 Calories
1 sprig sprigs
Fresh Thyme
0 Calories
Step-by-Step Instructions
1
Preheat the oven to 375°F (190°C). In a large skillet, melt 1 tablespoon of butter over medium heat. Add the sliced leeks and cook until they are softened and caramelized, stirring occasionally. This should take about 20-25 minutes.
2
In a separate pot, bring the chicken broth to a boil. Add the chicken breast and cook until it is cooked through, about 15-20 minutes. Remove the chicken from the pot and let it cool. Once cooled, shred the chicken into bite-sized pieces.
3
In a large bowl, whisk together the flour and a pinch of salt. Add the cold butter and use a pastry blender or your fingers to work the butter into the flour until it resembles coarse crumbs. Gradually add the heavy cream, stirring with a fork until the dough comes together in a ball.
4
On a lightly floured surface, roll out the pastry dough to a thickness of about 1/8 inch. Spoon the shredded chicken and caramelized leeks into the center of the dough, leaving a 1-inch border around the edges. Brush the edges with the beaten egg and fold the dough over the filling, pressing the edges to seal.
5
Place the pie on a baking sheet and brush the top with the remaining egg. Cut a few slits in the top crust to allow steam to escape during baking. Bake the pie in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is hot and bubbly.
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Where cooking meets life and technology.
© 2025 Cooklaif