Description
A comforting savory pie featuring tender chicken and sweet sautéed leeks in a rich, creamy sauce, all topped with a golden-brown flaky puff pastry crust.
Ingredients
Scale
- 1.5 lbs chicken thighs, diced
- 3 large leeks, sliced
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken stock
- 1/2 cup heavy cream
- 1 sheet frozen puff pastry, thawed
- 1 egg, beaten
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Melt butter in a large pan and sauté sliced leeks until soft and translucent (about 8-10 minutes).
- Add diced chicken and cook until browned on all sides.
- Stir in flour and cook for 2 minutes to create a roux.
- Gradually whisk in chicken stock and heavy cream; simmer until thickened.
- Stir in parsley, salt, and pepper, then pour the mixture into a baking dish.
- Cover with puff pastry, seal the edges, and brush with beaten egg.
- Bake for 25-30 minutes until the crust is golden brown.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: British/European