Ingredients
Scale
- 2 cups (300 g) cooked chicken, shredded
- 2 leeks, sliced
- 1 cup (250 ml) chicken broth
- 1 cup (240 ml) heavy cream
- 2 tablespoons (30 g) butter
- 2 tablespoons (30 g) all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 sheet of puff pastry (10 oz or 280 g)
- 1 egg, beaten for egg wash
Instructions
- Preheat the oven to 400°F (200°C).
- In a large pan, melt butter over medium heat. Add sliced leeks and cook until softened.
- Sprinkle flour over the leeks, stir well, and cook for 1 minute.
- Gradually add the chicken broth and cream, stirring constantly until thickened.
- Add shredded chicken, thyme, salt, and pepper. Mix well and remove from heat.
- Pour the chicken and leek mixture into a pie dish.
- Cover with puff pastry, seal the edges, and cut a few slits on top to allow steam to escape.
- Brush the pastry with beaten egg for a golden finish.
- Bake for 20 minutes or until the pastry is golden brown.
- Let cool for a few minutes before serving.
Notes
- For extra flavor, add a splash of white wine to the leek mixture.
- This pie can be made in advance and frozen before baking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Oven
- Cuisine: British
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: creamy chicken and leek pie, comfort food, easy dinner recipes