Ingredients
- 1 lb boneless chicken breasts or thighs, diced
- 2 leeks, sliced
- 4 tbsp butter
- 1/4 cup flour
- 1 cup heavy cream
- 1 cup chicken or vegetable stock
- 2 tbsp fresh thyme or parsley
- Salt and pepper to taste
- 1 pie crust (homemade or store-bought)
Instructions
- Preheat your oven to 400°F (200°C).
- Sauté the leeks in butter over medium heat until tender, about 5 minutes.
- Add chicken pieces and cook until no longer pink.
- Stir in flour until golden, then add stock and cream, simmering to thicken.
- Mix in herbs, salt, and pepper for seasoning.
- Roll out your pie crust on a floured surface.
- Pour the chicken and leek filling into a pie dish and cover with the crust, sealing the edges.
- Cut slits in the top for steam to escape.
- Bake for 25-30 minutes, or until the crust is golden brown.
- Cool for a few minutes before slicing and serving.
Notes
Allow the filling to cool slightly before adding it to the pie to prevent a soggy crust. Don’t skip the slits on the crust for proper ventilation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
- Diet: Non-Vegetarian