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!).
Servings 4 servings
Calories 742kcal
Equipment
Ingredients
For the filling:
- 1 tablespoon dairy free butter
- 2 medium leeks white and pale green parts only, washed and thinly sliced
- 3 cloves garlic minced
- 500 grams chicken thigh fillets diced
- 1 teaspoon dried thyme 1 tablespoon fresh thyme leaves
- Salt and pepper to taste
- 125 ml dry white wine
- 2 tablespoons plain flour/all purpose flour
- 185 ml dairy free milk such as oat or soy
- 1 teaspoon wholegrain mustard
To assemble:
- 1-2 sheets puff pastry thawed
- 1 egg lightly beaten (for brushing)
Instructions
- Melt the 1 tablespoon dairy free butter in a large frying pan over medium heat. Add the 2 medium leeks and cook for 5 minutes, stirring often, until softened. Add the 3 cloves garlic and cook for 1 minute until fragrant.
- Add the 500 grams chicken thigh fillets and cook for 5–7 minutes, until lightly golden and cooked through. Season with the 1 teaspoon dried thyme, Salt and pepper.
- Pour in the 125 ml dry white wine and simmer for 2–3 minutes until slightly reduced.
- Sprinkle the 2 tablespoons plain flour/all purpose flour over the chicken and stir for 2 minutes to coat. Slowly pour in the 185 ml dairy free milk, stirring constantly to avoid lumps. Simmer for about 3 minutes until the sauce thickens.
- Stir through the 1 teaspoon wholegrain mustard and adjust the seasoning to taste. Set the filling aside to cool completely.
- Preheat the oven to 200°C (400°F).
- Spoon the cooled filling into a 1.5 litre (6 cup) pie or baking dish. Lay the 1-2 sheets puff pastry over the top and trim off any excess around the edges.
- Press around the edges with a fork to seal. Cut a small slit in the centre of the pastry to let steam escape, then brush the beaten 1 egg all over the top.
- Bake for 25–30 minutes until the pastry is puffed and golden brown. Serve hot.
Nutrition
Calories: 742kcal | Carbohydrates: 41g | Protein: 29g | Fat: 49g | Saturated Fat: 13g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 334mg | Potassium: 490mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1084IU | Vitamin C: 9mg | Calcium: 123mg | Iron: 4mg
