Creamy Chicken and Leek Pie

This chicken and leek pie is such a classic and a favourite dinner of mine! With a creamy sauce flavoured with white wine and thyme with a golden and crispy puff pastry crust, it's the ultimate winter comfort food. It’s rich, hearty, and surprisingly simple to make. Oh, and it’s completely dairy free (though no one would ever guess!).

Course Main Course

Cuisine Australian

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 742kcal

Author Sally

Equipment

quiche/pie baking dish

Ingredients

For the filling:

1 tablespoon dairy free butter
2 medium leeks trimmed and thinly sliced
3 cloves garlic minced
500 grams chicken thigh fillets diced
1 teaspoon dried thyme or fresh
½ cup dry white wine
2 tablespoons plain flour/all purpose flour
¾ cup dairy free milk such as oat or soy
1 teaspoon wholegrain mustard
Salt and pepper to taste

To assemble:

1-2 sheets puff pastry thawed
1 egg lightly beaten (for brushing)

Instructions

To a large frying pan over medium heat, add the dairy free butter. Add the leeks and garlic and cook for 2 minutes until softened.
Add the diced chicken and cook for 5-7 minutes or until cooked through and lightly golden. Season with thyme, salt, and pepper.
Pour in the white wine and simmer for 2-3 minutes, allowing it to reduce slightly.
Sprinkle over the flour and stir for 2 minutes to coat the chicken. Slowly add the dairy free milk, stirring well to avoid lumps. Cook for around 3 minutes or until the sauce has thickened. Stir through the wholegrain mustard, adjust seasoning to taste, and set the filling aside to cool completely.
Preheat the oven to 200°C (400°F).
Spoon the chicken and leek mixture into a pie dish and top with the puff pastry, trimming off any excess around the edges.
Use a fork to crimp the edges to seal the pie. Cut a slit in the top of the pastry with a knife to allow the steam to escape, then brush all over with the beaten egg.
Bake for 25-30 minutes or until the pastry is golden brown. Serve hot.

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