Cooking Lucid
Chicken and Leek Pie
Tender chicken and sweet leeks in a creamy white sauce under golden puff pastry. A gentler alternative to steak pie — pure British comfort.
Prep 25 min
Cook 45 min
Total 1h 10m
Serves 6
Ingredients
Step 1 — Make the filling
- 2 lbs chicken thighs (boneless, cubed)
- 4 leeks (sliced, white and light green only)
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- ½ cup heavy cream
- 2 tsp fresh thyme
- Salt and pepper
- 2 tbsp olive oil
Step 2 — Bake
- 1 sheet puff pastry
- 1 egg (beaten)
Instructions
- 1
Cook filling
Sear chicken in oil until golden. Remove. Sauté leeks in butter until soft. Stir in flour, cook 1 minute. Whisk in broth and cream. Simmer until thick. Return chicken, add thyme. Season and cool slightly.
- 2
Assemble and bake
Pour filling into pie dish. Top with puff pastry, crimp edges, brush with egg. Bake at 400°F 25–30 minutes until golden.
- 3
Serve
Rest 10 minutes before serving with peas or a simple salad.
Nutrition per serving: 480 cal · 30g protein · 26g carbs · 30g fat · 3g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
