British Chicken and Leek Pie
Tender chicken and leeks in a creamy, herb-flecked sauce, wrapped in buttery pastry. A classic British comfort dinner that feels special but comes together in under an hour.
- Total time
- 50 min
- Servings
- 4
- Calories
- 520
- Protein
- 38g
Ingredients
- 1.25 lb boneless, skinless chicken breasts
- 4 medium leeks, white and light green parts only, sliced into 1/2-inch rounds
- 3 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup chicken broth
- ½ cup heavy cream
- 1 tsp fresh thyme or dried thyme
- 1 sheet puff pastry sheet (thawed)
- 1 pinch salt and black pepper to taste
Instructions
- 1
Cut chicken breasts into 1.5-inch chunks. Season with salt and pepper.
- 2
Rinse leeks thoroughly between layers to remove grit. Slice into 1/2-inch rounds.
- 3
Heat 1 tbsp butter in a large skillet over medium-high until foaming. Sear chicken in two batches, ~3 minutes per side, until golden. Transfer to a plate.
- 4
Add remaining 2 tbsp butter to the skillet. Add leeks and cook, stirring, until soft and lightly golden, ~5 minutes.
- 5
Sprinkle flour over leeks. Stir for 60 seconds until flour is incorporated and the mixture smells toasted.
- 6
Pour in broth and cream. Add thyme. Stir until smooth, breaking up any flour lumps.
- 7
Return chicken to the skillet. Simmer uncovered for 10 minutes until sauce thickens. Taste and adjust seasoning.
- 8
Preheat oven to 400°F. Transfer chicken-leek mixture to a 9-inch pie dish.
- 9
Drape puff pastry over the filling. Press edges down to seal. Trim excess and prick surface with a fork.
- 10
Bake for 18–22 minutes until pastry is puffed and deep golden brown. Cool 5 minutes before serving.
Tools you’ll need
- large skillet
- 9-inch pie dish
- wooden spoon
- knife and cutting board
- oven
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