Description
A comforting and delicious chicken and leek pie with a creamy filling and flaky pastry crust.
Ingredients
Scale
- 1 tbsp olive oil
- 2 large leeks, sliced
- 4 boneless chicken thighs, cubed
- 25g butter
- 25g plain flour
- 300ml chicken stock
- 100ml double cream
- 375g ready-rolled puff pastry
- 1 egg, beaten
Instructions
- Heat olive oil in a pot, add chicken and cook until browned.
- Melt butter in a frying pan, add leeks and sauté until soft.
- Combine leeks with chicken, add chicken stock and cream, and simmer.
- Preheat oven to 200°C (400°F). Roll out puff pastry.
- Pour filling into pie dish, cover with pastry, and seal edges.
- Brush with beaten egg and bake for 25-30 minutes until golden.
Notes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 1g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 100mg