![Potato, Leek, and Chicken Pie](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/potato-leek-and-chicken-pie--558e2bdf-9951-4cbf-a6db-17cb3d234673.png)
Recipe
Potato, Leek, and Chicken Pie
Hearty British Comfort: Creamy Potato, Leek, and Chicken Pie
4.6 out of 5
Indulge in the comforting flavors of British cuisine with this creamy Potato, Leek, and Chicken Pie. This classic dish combines tender chicken, sautéed leeks, and creamy potatoes, all encased in a flaky pastry crust.
Metadata
Preparation time
30 minutes
Cooking time
30 minutes
Total time
60 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Omnivore, Gluten-free (with appropriate pastry substitution), Nut-free, Soy-free, Shellfish-free
Allergens
Dairy, Wheat (if using regular puff pastry)
Not suitable for
Vegetarian, Vegan, Dairy-free, Egg-free, Paleo
Ingredients
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500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces 500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces
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2 leeks, white and light green parts only, thinly sliced 2 leeks, white and light green parts only, thinly sliced
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500g (1.1 lb) potatoes, peeled and diced 500g (1.1 lb) potatoes, peeled and diced
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2 tablespoons butter 2 tablespoons butter
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2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
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250ml (1 cup) chicken broth 250ml (1 cup) chicken broth
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125ml (1/2 cup) heavy cream 125ml (1/2 cup) heavy cream
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2 tablespoons white wine (optional) 2 tablespoons white wine (optional)
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1 teaspoon fresh thyme leaves 1 teaspoon fresh thyme leaves
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Salt and pepper, to taste Salt and pepper, to taste
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1 sheet of puff pastry, thawed if frozen 1 sheet of puff pastry, thawed if frozen
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1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)
Nutrition
- Calories: 450 kcal / 1880 KJ
- Fat: 25g (Saturated Fat: 12g)
- Carbohydrates: 30g (Sugar: 4g)
- Protein: 28g
- Fiber: 3g
- Salt: 1.5g
Preparation
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1.Preheat the oven to 200°C (400°F).
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2.In a large skillet, melt the butter over medium heat. Add the leeks and sauté until softened, about 5 minutes.
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3.Add the chicken pieces to the skillet and cook until they are no longer pink, about 8 minutes.
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4.Sprinkle the flour over the chicken and leeks, stirring well to coat.
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5.Slowly pour in the chicken broth, stirring constantly to avoid lumps. Cook until the mixture thickens.
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6.Stir in the heavy cream, white wine (if using), and thyme leaves. Season with salt and pepper to taste. Simmer for 5 minutes.
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7.In a separate pot, boil the diced potatoes until tender. Drain and add them to the chicken and leek mixture. Gently stir to combine.
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8.Transfer the mixture to a deep pie dish.
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9.Roll out the puff pastry sheet to fit the top of the pie dish. Place it over the filling, pressing the edges to seal.
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10.Brush the pastry with the beaten egg to create a golden crust.
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11.Bake in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden.
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12.Allow the pie to cool for a few minutes before serving.
Treat your ingredients with care...
- Chicken breasts — Ensure the chicken is cooked thoroughly to an internal temperature of 75°C (165°F) to ensure food safety.
- Leeks — Rinse the sliced leeks thoroughly to remove any dirt or grit trapped between the layers.
- Puff pastry — If using frozen puff pastry, make sure to thaw it according to the package instructions before using.
Tips & Tricks
- For a shortcut, you can use store-bought rotisserie chicken instead of cooking the chicken from scratch.
- If you prefer a vegetarian version, you can substitute the chicken with mushrooms or tofu for a delicious alternative.
- To make the pie gluten-free, use gluten-free puff pastry or a gluten-free pie crust.
- For added flavor, you can sprinkle grated cheese on top of the filling before adding the pastry crust.
- Serve the pie with a side of buttered peas or roasted vegetables for a complete meal.
Serving advice
Serve the Potato, Leek, and Chicken Pie hot, straight from the oven. It pairs well with a fresh green salad or steamed vegetables for a balanced and satisfying meal.
Presentation advice
To present the pie beautifully, cut it into individual portions and serve on warm plates. Garnish with a sprig of fresh thyme or parsley for a touch of color.
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