Chicken and leek pie in puff pastry recipe
Servings:
This recipe serves approximately 4-6 people, depending on portion size.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Enjoy the comforting flavors of our Chicken and Leek Pie with Puff Pastry—a delightful dish that combines tender chicken, aromatic leeks, and a creamy sauce encased in flaky, golden puff pastry. Perfect for a cozy family dinner or entertaining guests, this recipe is both impressive and easy to prepare. With a total time of just under an hour—20 minutes for prep and 30 minutes for baking—it's a convenient choice for any occasion. Serve it with a side salad or your favourite vegetables for a satisfying meal that will warm hearts and delight taste buds alike.
Ingredients:
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, minced
2 leeks, washed thoroughly and thinly sliced
2 carrots, peeled and diced
1 red capsicum (bell pepper), diced
500g chicken breast or thigh fillets, diced
1 cup chicken broth
1 cup heavy cream
Salt and pepper, to taste
2 tbsp all-purpose flour
1 sheet of puff pastry, thawed if frozen
1 egg, beaten (for egg wash)
Instructions:
Preheat Oven: Preheat your oven to 200°C (400°F).
Prepare Filling:
Heat olive oil in a large skillet over medium heat. Add onions and garlic, sauté until softened.
Add leeks, carrots, and capsicum. Cook until they begin to soften.
Push vegetables to the side of the skillet and add diced chicken to the center. Cook until chicken is browned.
Make Sauce:
Sprinkle flour over the chicken and vegetables. Stir to combine and cook for 1-2 minutes.
Gradually add chicken broth and cream, stirring constantly until the mixture thickens. Season with salt and pepper to taste. Simmer for a few minutes until the sauce is creamy and chicken is cooked through.
Prepare Pastry:
Roll out the puff pastry on a lightly floured surface to fit your pie dish. Cut a piece slightly larger than the dish to cover the top.
Assemble Pie:
Pour the chicken and vegetable mixture into a pie dish.
Brush the edges of the pie dish with beaten egg.
Carefully place the puff pastry over the pie dish, pressing down gently to seal the edges. Trim any excess pastry if needed.
Brush the top of the pastry with beaten egg for a golden finish.
Bake:
Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and puffed up.
Serve:
Remove from oven and let it cool for a few minutes before serving. Enjoy your delicious Chicken, Leek, Carrot, and Capsicum Pie with Puff Pastry!
Chef Brooke Silk's Notes:
Puff Pastry Tips: Ensure the puff pastry is thawed according to package instructions for best results. If it becomes too soft while handling, refrigerate briefly to firm it up.
Flavor Enhancements: Consider adding a pinch of thyme or a splash of white wine to the sauce for extra depth of flavor.
Preparation Ahead: You can prepare the filling ahead of time and assemble the pie just before baking. This makes it a convenient option for dinner parties or busy evenings.
Serving Suggestions: Serve with a side salad or steamed vegetables for a complete meal. It pairs well with a crisp white wine or a light beer.