| Prep: 20 mins | Cook: 50 mins – 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 365 | 15g | 6g | 26g |
| sugars | fibre | protein | salt |
| 6g | 2g | 26g | 0.8g |
Who doesn’t fall in love with a dish that reminds them of their roots and brings immense joy to the family dining table? The delectable dish I’m talking about is the Chicken and Leek Pie, a simple yet profound recipe that harmoniously blends the heartwarming notes of home and that Italian penchant for unforgettable meals. Despite its simplicity, its depth of flavor and surprising health benefits make it an enduring favorite.
If you’re yearning for a dish that warmly reminds you of family dinners and the love that goes into every bite, it’s time to take a journey through this wholesome recipe. Hopefully, you’ll come to love it as much as I do!
Homage to Tradition, Touch of Innovation
Every family has a dish that binds them together. I was raised in a family that held Italian-American culinary traditions close. We celebrated family with dishes inspired by my Italian grandparents. It’s this sense of tradition that made me fall hard for the Chicken and Leek Pie. Much like my love for meatballs and spaghetti, this dish became a beacon of comfort, family ties and countless smiles around the dinner table.
Yet, this homely pie isn’t just about tradition. With its earthy leeks and hearty chicken, it subtly brings together the flavors of my family’s beloved Italian-American cuisine with that delightful innovation of the English countryside. Its resemblance to other savory, comfort food classics like Chicken Pot Pie or Jamie Oliver’s Proper Chicken Pie amplifies its appeal.
Nourishing and Convenient
What draws me most to the Chicken and Leek Pie – other than its heavenly taste – is its potential for nourishment and convenience. Leeks, a wonderful source of vitamins A, C, and K, fiber, and folic acid, according to Healthline, add both flavor and health benefits. The chicken is a great source of lean protein which helps in muscle development and boosts overall health. Not just that, it’s a one-pot wonder, sparing you from the hassle of cleaning up multiple pots and pans!
As a grandfather who still finds joy in hiking, I appreciate meals that are not only gratifying and healthful, but also easy and quick to prepare, especially after a long day outdoors. This dish fits the bill perfectly.
If you’re looking for a side dish to complete this hearty meal, a simple green salad or Garlic Thyme Roast Potatoes from BBC Good Food would complement the pie well without overwhelming its flavors.
In conclusion, the Chicken and Leek Pie is not just a dish—it’s an essence of life. It’s about bringing people together, about nourishment, storytelling, and celebrating life’s simple pleasures. It’s about going against the grain and using food as a medium to express love and gratitude. I hope this dish brings you as much delight as it brings me every time I take it out of the oven and place it on the family dining table.
What You’ll Need
- 1 pound of boneless, skinless chicken breasts
- 2 large leeks, cleaned and sliced
- 2 cups of chicken broth
- 1/2 cup of dry white wine
- 1/2 cup of whole milk
- 1/4 cup of all-purpose flour
- 2 tablespoons of unsalted butter
- 1 tablespoon of olive oil
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 2 cloves of garlic, minced
- 1 sheet of puff pastry
- 1 egg, beaten for egg wash
Method
Step One
Start by preheating your oven to 350°F (180°C). Then, in a large pan, heat the olive oil over medium heat. Add the chicken breasts, seasoning them with salt and pepper. Cook until the chicken is browned and cooked through. This should typically take about 5-7 minutes for each side. Once done, remove the chicken from the pan and set it aside.
Step Two
Next, in the same pan, melt the butter. Add the sliced leeks and garlic, and sauté until the leeks are softened. This usually takes about 8-10 minutes. Be sure to stir frequently to prevent the garlic from burning.
Step Three
Once the leeks are softened, add the flour to the pan and stir to combine. Cook for 1-2 minutes to get rid of the raw flour taste. Then, gently pour in the chicken broth and white wine, stirring constantly to prevent lumps from forming. Allow this mixture to come to a simmer.
Step Four
When the mixture has thickened slightly, return the cooked chicken to the pan. Add the whole milk, stir to combine, and allow the mixture to simmer. You need to cook this until the chicken mixture thickens, for about 10 minutes.
Step Five
While the chicken mixture is simmering, roll out your puff pastry sheet on a lightly floured surface. The pastry should be large enough to cover the top of the pie dish you’ll be using. Set the rolled pastry aside.
Step Six
When the chicken mixture is ready, pour it into a pie dish. Carefully cover the dish with the rolled puff pastry, pressing it gently to seal the edges. Brush the top of the pastry with the beaten egg.
Step Seven
Lastly, place the pie in the preheated oven and bake until the pastry is golden brown and the filling is bubbling. This typically takes around 25-30 minutes. Once done, remove from the oven and allow the pie to cool slightly before serving.
