Easy Chicken and Leek Pie with Puff Pastry

A portion of chicken and leek pie, peas and mashed potatoes on a large plate.

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Easy Chicken and Leek Pie with Puff Pastry

My Easy Chicken and Leek Pie with Puff Pastry is served with mashed potatoes, peas and gravy for the ultimate comfort food. It's a family-favourite dinner recipe that always goes down well, even with the pickest eaters. It's a simple dish, but it's packed with flavour and goodness.

Prep Time30

Cook Time20

Cooling Time30

Total Time1 20

Course: Main Course

Cuisine: International

Servings: people

Calories: 651kcal

Author: Daniela Apostol

Ingredients

3 chicken breasts, diced
2 leeks
1 onion
2 cloves of garlic
2 tablespoon vegetable oil
1 tablespoon butter (15 g)
1 cup chicken stock (broth) (250 ml)
½ cup milk (125 ml)
1 ½ tablespoon cornflour ( corn starch)
½ teaspoon sea salt
¼ teaspoon ground black pepper
1 ready-rolled puff pastry

Instructions

Heat up the oil in a large pan.
Add the diced chicken breasts and sear them on both sides.
Remove the chicken from the pan and set it aside.
In the same pan, add the peeled and chopped onion and garlic, and fry them until golden.
Add the washed and roughly chopped leeks together with the butter, and leave them to soften for 2-3 minutes.
Pour over the chicken stock, and place a lid on the pan.
Leave it to cook for 5 minutes until the chicken is tender and some of the liquid has been absorbed.
Mix the cornflour with the milk, and add it to the pan.
Stir well until the liquid thickens into a sauce.
Season with salt and pepper, transfer the filling to an ovenproof dish, and leave it to cool down.
Meanwhile, preheat the oven to 180 degrees Celsius ( 350 Fahrenheit).
Top the pie filling with the puff pastry, and use a sharp knife to make incisions into the pastry to allow the stem to escape during baking.
Bake for 25 minutes or until golden.

Video

Notes

To avoid a soggy puff pastry, cooling the pie filling beforehand is a crucial step. Never add the puff pastry to a piping hot filling, as the butter in it will melt straight away and it will not puff up in the oven.
I chose not to brush the pie top with egg wash, it always seems like such a waste of a good egg. The puff pastry will still be as golden and flaky even if you skip that step.
Make sure the oven is well preheated before the pie goes in, the hot temperature will puff up the pastry right away and you get a lovely pie with perfect crust.

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