Best Chicken and Leek Pie – Creamy, Cozy & Crowd-Pleasing!
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Best Chicken and Leek Pie: A Delicious Comfort Food
Indulge in the ultimate comfort food with this mouthwatering Best Chicken and Leek Pie recipe. Perfect for cozy nights in or family gatherings, this savory pie is sure to become a favorite. The golden crust, creamy filling, and flavorful chicken and leek combination make this dish a standout winner.
Why You’ll Love This Recipe
Here are a few reasons why this Best Chicken and Leek Pie recipe is a must-try:
– It offers a perfect balance of flavors and textures
– The creamy leek and chicken filling is rich and comforting
– The buttery pastry crust adds a delicious crunch
– It can be easily customized with your favorite herbs and spices
Ingredients
For the pastry:
– 2 1/2 cups all-purpose flour
– 1 teaspoon salt
– 1 cup unsalted butter, cold and cubed
– 6-8 tablespoons ice water
For the filling:
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 leeks, sliced
– 2 garlic cloves, minced
– 2 chicken breasts, cooked and shredded
– 1/4 cup all-purpose flour
– 1 1/2 cups chicken broth
– 1 cup heavy cream
– Salt and pepper to taste
Step-by-Step Instructions
1. Make the pastry by combining the flour and salt in a bowl. Add the cold butter and rub it into the flour until the mixture resembles breadcrumbs. Add the ice water, a little at a time, until the dough comes together.
2. Wrap the pastry in plastic wrap and refrigerate for 30 minutes.
3. Preheat the oven to 375°F (190°C).
4. In a skillet, heat the olive oil and sauté the onion, leeks, and garlic until softened.
5. Add the shredded chicken to the skillet and sprinkle the flour over the mixture. Stir well to combine.
6. Gradually pour in the chicken broth and cream, stirring constantly until the mixture thickens.
7. Season with salt and pepper to taste.
8. Roll out the pastry dough and line a pie dish with it.
9. Pour the chicken and leek filling into the pastry-lined dish.
10. Cover the pie with another sheet of pastry, seal the edges, and cut slits in the top for ventilation.
11. Bake for 30-35 minutes or until the crust is golden brown.
Serving Suggestions
This Best Chicken and Leek Pie pairs perfectly with a fresh green salad or steamed vegetables. For a heartier meal, serve with mashed potatoes or roasted sweet potatoes.
Recipe Variations and Substitutions
– For a vegetarian version, substitute the chicken with mushrooms and use vegetable broth.
– Add grated cheese to the filling for an extra layer of flavor.
– Experiment with different herbs such as thyme, rosemary, or parsley to enhance the taste.
Pro Tips for Success
– Ensure the butter for the pastry is cold to achieve a flaky crust.
– Cook the filling until it reaches a thick consistency to prevent a soggy bottom crust.
– Let the pie cool for a few minutes before serving to allow the filling to set.
– Store any leftovers in the refrigerator and reheat in the oven for a crispy crust.
FAQ
Q: Can I use store-bought pastry for this recipe?
A: Yes, you can use pre-made puff pastry or pie crust if you’re short on time.
Q: Can I freeze this Chicken and Leek Pie?
A: Yes, you can freeze the unbaked pie and bake it straight from the freezer, adding a few extra minutes to the baking time.
Q: How long will the leftovers last?
A: The pie will keep well in the refrigerator for up to 3 days.
Q: Can I use chicken thighs instead of chicken breasts?
A: Absolutely! Chicken thighs will add a richer flavor to the pie.
Conclusion
Indulge in the comforting flavors of this Best Chicken and Leek Pie for a satisfying meal that will warm your heart and soul. With its creamy filling, flaky crust, and savory chicken and leek combination, this pie is a true crowd-pleaser. Whether enjoyed for a cozy dinner at home or shared with loved ones, this recipe is sure to become a favorite in your kitchen.
Best Chicken and Leek Pie {Easy Recipe}
Indulge in the ultimate comfort food with this mouthwatering Best Chicken and Leek Pie recipe. Perfect for cozy nights in or family gatherings, this savory pie features a golden crust, creamy filling, and flavorful chicken and leek combination that is sure to become a favorite.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 6-8 tablespoons ice water
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 leeks, sliced
- 2 garlic cloves, minced
- 2 chicken breasts, cooked and shredded
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
Directions
- Make the pastry by combining the flour and salt in a bowl. Add the cold butter and rub it into the flour until the mixture resembles breadcrumbs. Add the ice water, a little at a time, until the dough comes together.
- Wrap the pastry in plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 375°F (190°C).
- In a skillet, heat the olive oil and sauté the onion, leeks, and garlic until softened.
- Add the shredded chicken to the skillet and sprinkle the flour over the mixture. Stir well to combine.
- Gradually pour in the chicken broth and cream, stirring constantly until the mixture thickens.
- Season with salt and pepper to taste.
- Roll out the pastry dough and line a pie dish with it.
- Pour the chicken and leek filling into the pastry-lined dish.
- Cover the pie with another sheet of pastry, seal the edges, and cut slits in the top for ventilation.
- Bake for 30-35 minutes or until the crust is golden brown.
