Description
Indulge in the warmth of Chicken & Leek Pie, featuring tender chicken and leeks enveloped in a flaky crust—a true hug in pie form.
Ingredients
Scale
- 3–4 boneless skinless chicken breasts (about 1.5 lbs)
- 3 medium leeks, sliced
- 2 tbsp butter
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- 1 sheet puff pastry (store-bought)
Instructions
- Preheat your oven to 400°F (200°C). Grease a baking dish with nonstick cooking spray.
- Season chicken breasts with salt and pepper. In a large skillet, melt butter over medium heat.
- Add sliced leeks and sauté until soft, about 5 minutes.
- Add seasoned chicken to the skillet and cook until no longer pink, around 7-10 minutes. Remove from heat, cool slightly, and chop into bite-sized pieces.
- Sprinkle flour over the leek mixture, stirring constantly for one minute. Gradually whisk in chicken broth and heavy cream until smooth; cook until thickened, about 5 minutes.
- Return chopped chicken to the skillet and mix well. Allow filling to cool slightly before transferring it to the prepared baking dish.
- Roll out puff pastry over the top of your pie filling, trimming excess if necessary. Cut slits in the pastry for steam to escape.
- Bake in preheated oven for 25-30 minutes or until golden brown.
Nutrition
- Serving Size: 1 slice (approx. 250g)
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 90mg
Keywords: - Sauté leeks until caramelized for richer flavor. - Substitute turkey or add vegetables like carrots or peas for variety.