Luscious layers of tender chicken and sweet leeks wrapped in a flaky crust make this Chicken Leek Pie a must-try for any comfort food lover. Perfect for cozy nights in or impressing guests at your next dinner party.
Why This Recipe Works
- The combination of chicken and leeks offers a perfect balance of savory and sweet flavors.
- Using a pre-made pie crust saves time without sacrificing taste or texture.
- Baking at 375°F ensures a golden, flaky crust and thoroughly cooked filling.
- The addition of thyme and white wine elevates the dish with aromatic depth.
- It’s a versatile recipe that can be adapted to include your favorite veggies or cheeses.
Ingredients
- 2 cups cooked chicken, shredded
- 2 large leeks, cleaned and thinly sliced
- 1 cup heavy cream
- 1/2 cup white wine
- 1 tsp fresh thyme, chopped
- Salt and pepper to taste
- 1 package (15 oz) pre-made pie crust
- 1 egg, beaten (for egg wash)
Equipment Needed
- 9-inch pie dish
- Large skillet
- Mixing bowls
- Pastry brush
Instructions
Prepare the Filling
In a large skillet over medium heat, sauté the leeks until they’re soft and slightly caramelized, about 10 minutes. Add the shredded chicken, heavy cream, white wine, and thyme. Simmer the mixture until it thickens slightly, about 5 minutes. Season with salt and pepper to taste. Tip: Let the filling cool slightly before adding it to the pie crust to prevent sogginess.
Assemble the Pie
Preheat your oven to 375°F. Roll out one pie crust and fit it into your pie dish. Pour the chicken and leek filling into the crust. Cover with the second pie crust, sealing the edges with a fork or your fingers. Brush the top with beaten egg for a golden finish. Tip: Cut a few slits in the top crust to allow steam to escape.
Bake to Perfection
Bake the pie in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. Let it cool for 10 minutes before slicing. Tip: Place a baking sheet under the pie dish to catch any drips.
Tips and Tricks
For an even flakier crust, freeze the pie crust for 10 minutes before baking. If you’re short on time, using rotisserie chicken is a great shortcut. For a richer flavor, consider adding a sprinkle of grated Parmesan cheese to the filling. Always let your pie rest before cutting to ensure the filling sets properly. Experiment with different herbs like rosemary or sage for a unique twist.
Recipe Variations
- Add mushrooms or carrots for extra veggies.
- Swap the chicken for turkey or ham for a different protein.
- Use a gluten-free pie crust for a dietary-friendly version.
- Incorporate cheese like cheddar or Gruyère into the filling for a cheesy twist.
- Try a puff pastry top for a lighter, flakier crust.
Frequently Asked Questions
Can I make this pie ahead of time?
Absolutely! You can assemble the pie up to a day in advance and keep it refrigerated until you’re ready to bake. Just add a few extra minutes to the baking time if it’s going into the oven cold.
Can I freeze Chicken Leek Pie?
Yes, this pie freezes beautifully. Bake it first, then cool completely before wrapping tightly and freezing. Reheat in a 350°F oven until warmed through.
What can I serve with this pie?
A simple green salad or roasted vegetables make excellent sides. For a heartier meal, consider mashed potatoes or a creamy soup.
Summary
This Chicken Leek Pie is a delightful twist on a classic comfort food, combining savory chicken, sweet leeks, and a flaky crust. It’s versatile, easy to make, and sure to impress.
