Amazing Easy Creamy Chicken and Leek Pie
Amazing Easy Creamy Chicken and Leek Pie
Introduction
Discover the ultimate in comfort food with our Amazing Easy Creamy Chicken and Leek Pie! This delightful dish combines succulent pieces of tender chicken and sweet, mellow leeks in a rich, velvety sauce, all crowned with a beautifully golden, flaky pastry crust. It’s a heartwarming meal that’s surprisingly simple to prepare, perfect for a cozy weeknight dinner or a special family gathering. Get ready to impress with minimal effort!
Ingredients
- 2 tablespoons unsalted butter
- 2 medium leeks, white and light green parts only, thinly sliced and well rinsed
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup whole milk or heavy cream
- 3 cups cooked chicken, shredded or diced (rotisserie chicken works great!)
- 1/2 cup frozen peas (optional)
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- 2 sheets (9-inch each) store-bought puff pastry or pie crust, thawed
- 1 large egg, beaten (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large oven-safe skillet or Dutch oven (or a saucepan if transferring later), melt the butter over medium heat. Add the sliced leeks and cook, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Sprinkle the flour over the leeks and garlic, stirring constantly for 1 minute to cook out the raw flour taste.
- Gradually whisk in the chicken broth, then the milk or cream, stirring until the sauce thickens and is smooth.
- Stir in the cooked chicken, frozen peas (if using), and dried thyme. Season generously with salt and pepper. Bring to a gentle simmer, then remove from heat. Taste and adjust seasonings if needed.
- If using a skillet, let the filling cool slightly. If using a saucepan, transfer the filling to a 9-inch pie dish or oven-safe baking dish.
- Roll out one sheet of pastry/pie crust and drape it over the filling, trimming any excess or letting it overhang slightly. If using a second sheet for the bottom, place it in the dish before adding filling and crimp edges. For a top crust only, crimp the edges of the top crust to the rim of the dish to seal. Cut a few small slits in the top of the pastry to allow steam to escape.
- Brush the top of the pastry with the beaten egg wash for a golden finish.
- Bake for 25-30 minutes, or until the pastry is golden brown and the filling is bubbling hot. If the crust starts browning too quickly, you can loosely tent it with foil.
- Let the pie rest for 5-10 minutes before serving to allow the filling to set slightly.
Pro Tips & Notes
- Make Ahead: The chicken and leek filling can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. Assemble and bake just before serving.
- Freezing Instructions: You can freeze the unbaked pie. Assemble it in an aluminum pie plate, wrap tightly with plastic wrap and then foil, and freeze for up to 3 months. Bake from frozen at 375°F (190°C) for 50-60 minutes, or until golden and bubbly.
- Vegetable Variations: Feel free to add other quick-cooking vegetables like diced carrots, mushrooms, or spinach (sautéed first) to the filling for extra flavor and nutrition.
- Crispy Crust Secret: For an extra crispy bottom crust (if using a double-crust pie), blind bake the bottom crust for 10-15 minutes before adding the filling.
- Creamier Texture: For an even richer, creamier sauce, use all heavy cream instead of milk, or add a tablespoon of cream cheese to the filling.
Nutrition Facts (per serving)
- Calories: 450-500 kcal
- Protein: 30-35g
- Fat: 25-30g
- Saturated Fat: 10-12g
- Carbohydrates: 30-35g
- Fiber: 2-3g
- Sodium: 800-900mg
Frequently Asked Questions
- Q: Can I use raw chicken for this recipe? A: While possible, it's recommended to use pre-cooked chicken for ease and to ensure the chicken is fully cooked by the time the pastry is golden. If using raw chicken, dice it small and sauté it until cooked through before adding to the leeks.
- Q: What kind of pastry is best? A: Store-bought puff pastry gives a wonderfully flaky, light crust. Shortcrust pastry (pie crust) also works beautifully for a more traditional texture.
- Q: Can I make individual pies? A: Absolutely! Divide the filling among ramekins and top with smaller pastry rounds. Adjust baking time accordingly, usually 20-25 minutes.
- Q: My pie crust is getting too dark before the filling is hot. What should I do? A: Loosely tent the pie with aluminum foil during the last 10-15 minutes of baking. This will protect the crust from over-browning while allowing the filling to heat through.