Ingredients
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- 2000 g boneless, skinless chicken breasts
- 8 leeks
- 8 cloves of garlic
- 4 cup chicken broth
- 4 cup heavy cream
- 8 tbs butter
- 8 tbs all-purpose flour
- 4 tbs olive oil
- 4 tsp dried thyme
- 4 tsp dried rosemary
- 4 Salt
- 4 pepper
- 4 package pre-made puff pastry
- 4 egg
Nutritional Information
Calculated based on standard values with available measurements and may therefore not be accurate.
Nutritional information not available.
Instructions
Step 1
Preheat your oven to 200°C (390°F).
Step 2
In a large skillet or frying pan, heat the olive oil over medium-high heat. Add the diced chicken and season with salt and pepper. Cook until the chicken is browned on all sides. Remove the chicken from the pan and set aside.
Step 3
In the same pan, add the butter and let it melt. Add the sliced leeks and minced garlic, sautéing until the leeks are soft and translucent, about 5 minutes.
Step 4
Sprinkle the flour over the leeks and garlic, stirring continuously to coat them evenly. Cook for another minute or so to cook off the raw taste of the flour.
Step 5
Slowly pour in the chicken broth and heavy cream while stirring constantly. Add the dried thyme and rosemary. Allow the mixture to simmer for a few minutes until the sauce thickens and becomes creamy.
Step 6
Return the cooked chicken to the pan with the sauce, stirring everything together. Check for seasoning and adjust salt and pepper as needed. Remove the pan from the heat.
Step 7
Roll out the puff pastry on a floured surface if using pre-made pastry. Make sure it's large enough to cover your pie dish.
Step 8
Transfer the chicken and leek filling into a 9-inch pie dish or a similar-sized ovenproof dish.
Step 9
Place the rolled-out puff pastry on top of the pie dish, covering the filling. Trim any excess pastry hanging over the edges.
Optional: Use a fork to press down the edges of the pastry to create a pattern and seal the pie.
Step 10
Brush the beaten egg over the top of the puff pastry. This will give it a beautiful golden colour when baked.
Step 11
Make a small slit in the middle of the pastry to allow steam to escape while baking.
Step 12
Place the pie dish on a baking tray and transfer it to the preheated oven.
Step 13
Bake for approximately 30 minutes or until the puff pastry is golden and crispy, and the filling is bubbling.
Once done, remove the pie from the oven and let it cool slightly before serving.
Recipe Story
The Chicken and Leek Pie is a delectable and heartwarming dish that has a long-standing history in the realm of British cuisine (indeed, the first recorded recipe for a chicken and leek pie appeared in a cookbook published in 1885) . This savoury pie, beloved for its creamy filling of tender chicken and sautéed leeks, encased in a flaky pastry crust, has graced dinner tables across the United Kingdom for generations, earning its place as a comforting culinary classic.
Rooted in British gastronomy, the history of savoury pies can be traced back to medieval times when they were first created as a practical means to preserve meat. Encased in pastry, these pies effectively sealed the ingredients, allowing them to be kept fresh for extended periods. Over time, the culinary artistry of pie-making evolved, and various fillings emerged, including the popular combination of chicken and leeks, which gained widespread popularity in the 19th century.
Leeks, with their mild onion-like flavour and unique texture, have been cultivated in Britain for centuries, making them a natural companion to the succulent and versatile chicken. This combination soon became a staple in British households and a favourite at gatherings and festive occasions. The dish's simplicity and heartiness also made it a favourite among rural communities and labourers, who sought a satisfying meal after long days of work.
In modern times, the chicken and leek pie remains a beloved dish, frequently found in pubs, family dinners, and celebratory events. Its enduring popularity has also transcended borders, with variations of this pie appearing in various cuisines around the world.
The versatility of the chicken and leek pie has allowed for creative adaptations, with some cooks adding complementary ingredients like mushrooms, bacon, or cheese to enhance its flavours further. Moreover, for those who prefer a lighter version, the traditional puff pastry crust can be substituted with filo pastry or a buttery shortcrust.
Served piping hot from the oven, the Chicken and Leek Pie continues to warm hearts and captivate taste buds, evoking feelings of nostalgia and comfort with every scrumptious bite. This timeless dish stands as a testament to the enduring magic of British comfort food and its ability to bring people together around the dinner table.
