Description
A luxurious savory pie featuring tender chicken and sweet sautéed leeks in a rich, creamy sauce, topped with a golden-brown flaky puff pastry crust.
Ingredients
Scale
- 1.5 lbs chicken thighs, cubed
- 3 large leeks, sliced
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken stock
- 1/2 cup heavy cream
- 1 tsp fresh thyme leaves
- 1 sheet frozen puff pastry, thawed
- 1 egg, beaten
- Salt and pepper to taste
- 2 tbsp vegetable oil
Instructions
- Preheat your oven to 400F (200C).
- Heat oil in a large skillet over medium-high heat and sear chicken until golden; remove and set aside.
- In the same pan, melt butter and sauté sliced leeks until translucent and soft.
- Stir in flour and cook for 2 minutes to create a roux.
- Gradually whisk in chicken stock and simmer until the sauce thickens.
- Stir in heavy cream and fresh thyme, then fold the seared chicken back into the sauce.
- Pour the filling into a baking dish and cover with a sheet of puff pastry.
- Brush the pastry with beaten egg and bake for 25-30 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: European