Ingredients
- 2 cups cooked chicken, shredded (preferably bone-in, skin-on thighs)
- 2 large leeks, sliced
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup chicken stock
- 1/2 cup heavy cream
- 1 teaspoon fresh thyme
- Salt and pepper to taste
- 1 store-bought puff pastry sheet
Instructions
- Preheat the oven to 400°F (200°C).
- In a skillet, melt butter over medium heat and sauté leeks for 5-7 minutes until softened.
- Add chicken, season with salt, pepper, and thyme, and cook until lightly browned, about 5 minutes on each side.
- Sprinkle flour over the mixture and stir for a minute before adding chicken stock and cream. Simmer until thickened.
- Pour filling into a pie dish, cover with puff pastry, and make slits on top for steam.
- Bake for 25-30 minutes until crust is golden brown.
- Let cool for a few minutes before serving.
Notes
You can substitute leeks with green onions and shallots if needed. Feel free to add other vegetables like carrots or mushrooms for variety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
- Diet: Non-Vegetarian