Creamy Chicken and Leek Pie

Creamy chicken and leek pie… delicious chicken thighs with leeks and garlic in a crème fraîche & mustard sauce, all topped off with buttery puff pastry. But not to worry, this pie recipe uses ready made pastry so you get all of the goodness without any of the fuss!

How to make this creamy chicken and leek pie

Ingredients you’ll need:

• 600g de-boned / de-skinned chicken thighs (7 thighs) cut into bite sized pieces
• 2 leeks, cleaned, trimmed and cut into thin slices
• 3 cloves garlic (minced)
• 1 tsp salt
• Half tsp ground black pepper
• 1 tsp dried thyme
• 1 tbsp butter
• 185ml white wine
• 2 tbsp flour
• 250ml chicken stock
• 100g crème fraîche
• 1 tbsp dijon mustard
• 1 sheet of prepared puff pastry (we used ‘Jus-Rol’ 320g)
• Dash of milk (for the pastry)

How to:

• Pre-heat the oven to 180C
• Season the diced chicken with the salt, pepper and thyme. Melt the butter in a frying pan and add the chicken – browning on all sides (3-5 minutes).
• Add the sliced leeks and garlic to the pan, sauté for about 10 minutes
• Pour the white wine into the pan, deglaze and bring to a simmer for about 3 minutes
• Add the flour and stir well, allow to cook for 1 minute
• Then add the chicken stock, crème fraîche and dijon mustard to the pan and combine well. Bring back to a simmer and cook for 5 minutes
• Transfer the pie filling to a pie dish
• Top the pie filling with the prepared puff pastry, be sure to create a few cuts in the top to allow hot air to escape
• Brush with the milk and then pop into the over for 35 minutes or until golden and bubbling

Serves 4

You might enjoy these other chicken recipes:

Creamy Garlic Chicken

Chicken Bacon and Leek Casserole

Chicken and Mushroom Baked Orzo

One Pan Garlicky Chicken Leeks and Peas