How To Make Chicken & Leek Pie
From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.
Serves:
Ingredients
- 2 chicken breasts, diced
- 2 leeks, sliced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup chicken broth
- 1/2 cup milk
- Salt and pepper to taste
- 1 sheet of puff pastry
- 1 egg, beaten (for egg wash)
Instructions
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Preheat the oven to 375°F (190°C).
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In a large pan, melt the butter over medium heat. Add the onion and garlic, sauté until softened.
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Add the chicken and leeks to the pan. Cook until the chicken is no longer pink and the leeks are tender.
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Sprinkle the flour over the chicken and leeks, stirring to coat evenly.
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Gradually pour in the chicken broth, stirring constantly until the mixture thickens.
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Stir in the milk and season with salt and pepper. Cook for an additional 2-3 minutes.
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Transfer the chicken and leek mixture to a pie dish.
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Roll out the puff pastry sheet and place it over the pie dish, trimming any excess pastry.
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Brush the pastry with the beaten egg to give it a golden shine.
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Bake in the preheated oven for 30-35 minutes, or until the pastry is golden and crisp.
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Allow the pie to cool for a few minutes before serving.
Nutrition
- Calories : 405kcal
- Total Fat : 19g
- Saturated Fat : 8g
- Cholesterol : 105mg
- Sodium : 453mg
- Total Carbohydrates : 29g
- Dietary Fiber : 2g
- Sugars : 3g
- Protein : 30g
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