Description
Indulge in the ultimate comfort food with this Chicken and Leek Pie, featuring tender chicken and sweet leeks enveloped in a golden, flaky pastry crust.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 medium fresh leeks, sliced
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 2 sheets puff pastry (thawed)
- 2 tbsp butter
- Salt and pepper to taste
- 2 tsp fresh thyme or parsley
Instructions
- In a large skillet over medium heat, melt butter. Sauté sliced leeks until tender (about 5 minutes).
- Dice chicken into bite-sized pieces and add to the skillet. Pour in chicken broth and simmer until cooked through (approximately 10 minutes).
- Stir in heavy cream, season with salt, pepper, and fresh herbs. Cook until it thickens slightly (3-5 minutes).
- Preheat oven to 400°F (200°C). Roll out one puff pastry sheet in a pie dish; pour in the filling and cover with another sheet.
- Crimp edges to seal, cut slits on top for steam escape, then bake for 25-30 minutes until golden brown.
Notes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 2g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 90mg