Chicken and Leek Pie (Shortcrust, 60-Minute)
Golden, flaky shortcrust encases a silky white-wine-and-cream filling studded with tender pieces of chicken, softened leeks, sweet carrot and bright peas. The contrast of crisp pastry and a velvety, herb-laced filling gives each bite a pleasing mix of textures and balanced savory notes.
Swap-in ideas and small shortcuts make this approachable: use store-bought shortcrust for faster prep, substitute boneless chicken breast for thighs if you prefer leaner meat, or swap chicken stock for vegetable stock for a lighter flavor. For a gluten-free version use a prepared gluten-free pastry and cornstarch for thickening (use half the amount by weight of flour).
Serve slices warm with a simple green salad, roasted root vegetables, or steamed seasonal greens for a weeknight family dinner or a cozy weekend supper. Leftovers refrigerate up to 3 days and reheat gently in a low oven to refresh the pastry crispness.
How to Make It
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1
Preheat the oven to 200°C (400°F). Lightly oil a 23 cm (9-inch) pie dish or shallow baking dish.
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2
Season the chicken thighs with 1 tsp salt and 1/2 tsp black pepper. Heat a large ovenproof sauté pan over medium-high heat with the olive oil. Sear the chicken 3–4 minutes per side until golden (it need not be cooked through). Transfer to a plate and set aside.
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3
Reduce heat to medium and add 30 g butter to the same pan. Add cleaned leeks (white and pale-green parts only) and carrots and cook, stirring, until softened, about 6 minutes.
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4
Stir in the flour and cook 1 minute to remove the raw taste. Add the white wine and scrape up any browned bits, then slowly whisk in the chicken stock until smooth.
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5
Bring the sauce to a gentle simmer, then add the cream, thyme leaves, remaining 1/2 tsp salt, 1/2 tsp pepper, and frozen peas. Simmer 3–4 minutes until the sauce slightly thickens. If you want a thicker filling, blend the cornstarch with a tablespoon of cold water and whisk it in now, simmering until glossy.
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6
Return the seared chicken to the pan and spoon sauce over to coat. Remove from heat and stir in the parsley. Let the filling cool 5 minutes — this helps prevent a soggy bottom.
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7
Pour the chicken and vegetable filling into the prepared pie dish, arranging pieces evenly. Roll out or fit the shortcrust pastry over the dish, trimming excess and crimping the edges to seal. Cut a few small vents in the top to release steam.
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8
Beat the egg and brush the pastry surface for a glossy finish. Bake on the middle rack for 30–35 minutes until the pastry is deeply golden and filling bubbles at the vents.
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9
Rest the pie 10 minutes before slicing to let the filling set. Serve warm with a green salad, steamed greens, or roasted new potatoes.
Still hungry? Try one of these
Sweet Potato Gratin with Brown Butter, Sage, and Pecan-Parmesan Crust
Roasted-style sweet potato gratin with nutty brown butter, crisp sage, and a pecan-Parmesan crunchy topping—perfect Thanksgiving or holiday side.