Description
A cozy classic chicken and leek pie with golden flaky pastry and a creamy, comforting filling that tastes like home in every bite.
Ingredients
Scale
- 1.5 lbs (700g) chicken breast or thighs, diced
- 2 large leeks, cleaned and sliced
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 2 tbsp all-purpose flour
- 1 cup (240ml) chicken stock
- 1 cup (240ml) whole milk
- 1 tsp Dijon mustard
- 1 tsp fresh thyme
- Salt and black pepper to taste
- Pinch of nutmeg
- 1 sheet puff pastry (about 320g)
- 1 egg, beaten (for egg wash)
Instructions
- Cook diced chicken in olive oil until lightly golden, then set aside.
- Sauté leeks in butter until soft and fragrant.
- Stir in flour, then slowly add stock and milk to form a creamy sauce.
- Return chicken, add seasoning, and simmer until fully cooked, then cool.
- Pour filling into a dish, top with pastry, seal, and cut a steam slit.
- Brush with egg wash and bake at 200°C (400°F) for 25–30 minutes until golden.
- Prep Time: 15 minutes
- Category: Dinner
- Cuisine: American