Creamy Chicken and Leek Pie

Tender chicken and softened leeks sit beneath a single puff-pastry lid. A small amount of flour thickens the stock and cream into a filling that stays spoonable after baking.

Ingredients

• 400 g chicken breast, diced
• 2 medium leeks, sliced
• 25 g butter
• 25 g plain flour
• 300 ml chicken stock
• 100 ml heavy cream
• 1 tsp Dijon mustard
• 250 g puff pastry
• 1 egg, beaten
• ¼ tsp salt
• ¼ tsp black pepper

Method

1. Heat the oven to 200°C. Rinse sliced leeks thoroughly to remove grit and drain. Melt butter in a wide skillet over medium heat. Cook leeks 7–8 minutes until softened.
2. Add chicken and cook 5 minutes, stirring, until the surface is opaque. Sprinkle flour over the mixture and stir for 1 minute.
3. Gradually stir in stock, then cream, mustard, salt and pepper. Simmer gently 6–8 minutes until thickened and the largest chicken pieces reach 74°C.
4. Transfer to a shallow pie dish about 23 cm across. Let cool for 10 minutes while preparing pastry; the filling should stop steaming strongly.
5. Lay puff pastry over the filling, trim to leave a slight overhang and press onto the dish rim. Cut a small steam slit in the center. Brush lightly with beaten egg; discard leftover egg wash.
6. Bake 25–30 minutes until the pastry is risen, deeply golden and cooked through and the filling bubbles at the edges. Serve in four portions with a spoonful of filling beneath the crisp pastry.
7. Refrigerate cooled leftovers within two hours for up to three days. Reheat covered in the oven until the filling reaches 74°C, uncovering near the end to crisp the pastry.

Wash between the leek layers

Grit can hide inside the sliced rings. Rinse in plenty of water and drain well before adding to the skillet.

Cool the filling briefly

Very hot filling softens raw pastry before it reaches the oven. Ten minutes of cooling helps the lid hold its shape.

Give the lid time to bake

Look for rich golden layers rather than a pale surface. A small vent releases steam so the pastry can rise.

FAQs

How many servings does this make?

Makes 4 servings using the pan or equipment listed.

What should I check before serving?

Bake 25–30 minutes until the pastry is risen, deeply golden and cooked through and the filling bubbles at the edges. Serve in four portions with a spoonful of filling beneath the crisp pastry.

How should I store leftovers?

Refrigerate cooled leftovers within two hours for up to three days. Reheat covered in the oven until the filling reaches 74°C, uncovering near the end to crisp the pastry.