Chicken-Leek Pie Recipe

Ingredients

• 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
• 2 tablespoons olive oil
• 2 leeks, sliced thinly
• 2 garlic cloves, minced
• 1 tablespoon all-purpose flour
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 refrigerated pie crust
• 1 egg, beaten

Instructions

1. Preheat the oven to 400°F.
2. In a large skillet, heat the olive oil over medium heat. Add the chicken and cook until browned, about 10 minutes.
3. Remove the chicken from the skillet and set aside.
4. Add the sliced leeks to the skillet and cook until tender, about 5 minutes. Add the minced garlic and cook for an additional minute.
5. Sprinkle the flour over the leeks and garlic and stir to combine.
6. Slowly whisk in the chicken broth and heavy cream. Add the thyme, rosemary, salt, and black pepper.
7. Simmer for 5-7 minutes, until the sauce thickens.
8. Stir the cooked chicken into the sauce.
9. Roll out the pie crust and fit it into a 9-inch pie dish.
10. Pour the chicken and leek mixture into the pie crust.
11. Brush the beaten egg over the edges of the pie crust.
12. Bake for 35-40 minutes, until the crust is golden brown and the filling is bubbling.

Verdict

This chicken-leek pie is a warm, comforting meal that’s perfect for a cozy night in. The hearty filling is balanced by the crisp, flaky crust, creating a perfect bite every time.

Serving Suggestions

Serve your chicken-leek pie hot, straight from the oven. Pair it with a simple green salad or your favorite vegetable for a well-rounded meal. This pie also makes great leftovers – simply reheat it in the oven or microwave for a quick and easy meal later in the week.