Description
A creamy chicken and leek pie, enveloped in a golden puff pastry.
Ingredients
Scale
- 1 tablespoon Oil (Essential for sautéing leeks and sealing chicken; butter can be used for a richer flavor.)
- 2 Leeks (Trim and slice for even cooking.)
- 500 grams Chicken Thighs (Skinless and boneless recommended.)
- 50 grams Butter (Used to create a roux for the sauce.)
- 50 grams Plain Flour (Acts as a thickening agent in the sauce.)
- 500 ml Chicken Stock (Homemade stock preferred for best taste.)
- 150 ml Double Cream (Provides richness to the sauce.)
- 1 tablespoon Fresh Tarragon (Optional herb; can use dried tarragon or thyme instead.)
- to taste Salt (Essential for seasoning the dish.)
- to taste Black Pepper (Essential for seasoning the dish.)
- 1 sheet Puff Pastry (Ready-rolled for convenience.)
- 1 Egg (For brushing the pastry.)
Instructions
- Heat oil in a pan over medium heat. Sauté the leeks until they become softened and translucent, about 5 minutes. Add the cubed chicken thighs, cooking until lightly browned.
- In the same pan, melt the butter, then whisk in plain flour to create a roux. Stir for about 1 minute until bubbly. Gradually pour in chicken stock, continuously stirring to avoid lumps. Add double cream and fresh tarragon, season with salt and pepper.
- Pour the creamy chicken and leek mixture into a pie dish, ensuring an even distribution.
- Preheat your oven to 200°C (fan 180°C/gas 6). Roll out the puff pastry over the pie filling and trim the excess. Crimp the edges to seal and cut a small vent in the pastry.
- Brush the pastry with a beaten egg. Bake the pie for 25-30 minutes or until the pastry is golden brown.
Notes
- For a richer flavor, you can substitute oil for butter when sautéing the leeks.
- For a vegetarian option, swap out the chicken for your preferred protein.
- Ensure the puff pastry is well sealed to prevent leaking during cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 95 mg