Creamy Chicken and Leek Pie
This Creamy Chicken and Leek Pie recipe is a comforting option for Christmas lunch when you want something familiar without roasting a whole bird. Soft leeks, thyme and a little Dijon mustard give the creamy filling plenty of flavour, while a puff pastry lid keeps the assembly simple.
For a hot South African Christmas, serve modest slices with a crunchy green salad and chilled cucumber rather than a full spread of hot sides. You can cook the filling the day before, leaving only the pastry and baking for Christmas morning. There is no pastry base to blind-bake, either. Let the baked pie stand briefly before serving so the sauce settles, but do not leave it sitting out through a long summer lunch.
Ingredients
Chicken and leek filling
Pastry lid
Instructions
- 1Have a shallow 24 cm pie dish with a capacity of about 2 litres ready. Pat the chicken dry. Heat the olive oil in a large, deep frying pan over medium-high heat.
- 2Brown the chicken in two batches for about 3–4 minutes per batch, transferring it to a plate as you go. It does not need to be cooked through yet.
- 3Reduce the heat to medium-low and add the butter and leeks to the pan. Cook for 8–10 minutes, stirring often, until soft but not browned. Stir in the garlic and thyme and cook for 1 minute.
- 4Sprinkle the flour over the leeks and stir for 1 minute. Gradually stir in the stock, followed by the milk, scraping up any browned bits and stirring until the sauce is smooth.
- 5Add the cream, mustard, chicken and any juices from the plate. Bring to a gentle simmer and cook for 6–8 minutes, stirring regularly, until the sauce thickly coats a spoon and the chicken reaches 75°C in the centre. Season with the salt and pepper, tasting before adding all the salt.
- 6Transfer the filling to the pie dish and leave to cool for about 20 minutes, until no longer steaming. Meanwhile, preheat the oven to 200°C, or 180°C fan. Keep the pastry refrigerated until needed.
- 7Unroll the pastry and, if necessary, roll it slightly larger than the dish. Cut narrow strips from the edges to line the dish rim. Brush the rim lightly with beaten egg, press on the strips, then brush the strips with egg. Lay the remaining pastry over the filling, press firmly onto the pastry rim and trim any overhang.
- 8Cut two small steam vents in the centre and brush the lid lightly with beaten egg. Place the dish on a baking tray and bake for 35–40 minutes, until the pastry is well risen and golden and the filling is bubbling through the vents. If the top browns too quickly, cover it loosely with foil.
- 9Rest for 10 minutes before spooning onto plates. Serve with a crisp green salad or cucumber salad.
Nutrition (per serving)
- Calories
- 690 kcal
- Carbohydrates
- 43 g
- Protein
- 35 g
- Fat
- 42 g
- Saturated fat
- 21 g
- Sugar
- 7 g
- Fibre
- 3 g
- Sodium
- 650 mg
- Cholesterol
- 165 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- Make the filling up to a day ahead. Cool it promptly in shallow containers and refrigerate within 2 hours, or within 1 hour if the room is hotter than 32°C. Keep at 4°C or below.
- For chilled filling, gently reheat it in a saucepan until piping hot, then transfer to the dish and let the steam subside before adding the pastry. This helps the centre heat evenly without overbrowning the lid.
- Keep puff pastry cold in summer. Prepare the dish and egg wash first, then take the pastry out of the fridge just before fitting the lid.
- Serve with cold salads for a lighter Christmas plate. Refrigerate leftovers within 2 hours, or 1 hour in temperatures above 32°C, and eat within 2 days. Reheat portions until piping hot throughout.
Frequently asked questions
Can I use cooked chicken?
Yes. Replace the raw chicken with 500 g cooked, boneless chicken, roughly chopped. Skip the browning step, soften the leeks in the oil and butter, and make the sauce as directed. Add the cooked chicken with the cream and heat gently until piping hot.
How do I stop the filling becoming watery?
Drain the washed leeks well and measure the liquids carefully. The sauce should thickly coat a spoon before it goes into the dish. If it looks thin, simmer it uncovered for a few extra minutes, stirring. Letting the pie rest after baking also helps the filling settle.
Does this pie need a pastry base?
No. This is a pastry-lidded pie, so there is no base to become soggy and no blind-baking step. Spoon out portions rather than expecting neat, freestanding slices. Allow an additional 30 minutes for cooling the filling and resting the finished pie beyond the hands-on preparation and cooking times.
