Chicken and leek pie in 1 hour!
Easy as (chicken and leek) pie! This comforting family favourite is a simple and satisfying way to get a delicious homemade pie on the table without spending hours in the kitchen. The creamy filling is made using soft cream cheese, which creates a rich and velvety sauce without the need to make a traditional white sauce. This not only makes the recipe much simpler, but also helps to keep preparation quick and fuss-free.
With less than 30 minutes of preparation time and around 30 minutes of cooking time, the whole meal can be ready in approximately one hour. This makes it a great option for a busy weeknight when you want something hearty and homemade without a lengthy preparation process. The recipe serves 4, making it ideal for a family supper or for having leftovers ready for another meal.
Serve the creamy chicken and leek pie with frozen peas and carrots for an easy, well-rounded family dinner. The combination of tender chicken, sweet leeks and creamy sauce, topped with a golden pastry crust, makes this a comforting dish that the whole family can enjoy. Using frozen vegetables also keeps things convenient and means there is no need for extra preparation.
Each serving provides 778 kcal, with an impressive 46.5g of protein, 27.9g of carbohydrate (of which 3.6g sugars), 52.7g of fat (of which 28.3g saturates), 3.1g of fibre and 1.5g of salt. With its generous serving of protein and comforting, creamy filling, this chicken and leek pie is a simple, satisfying and practical choice for a family meal.
Chicken and leek pie- ingredient list!
A drizzle of olive oil
3 chicken breasts, roughly chopped
1 leek, washed and sliced into rounds
3 garlic cloves, finely chopped or crushed
250g (9oz) soft cream cheese or crème fraîche
1–2 heaped tsp wholegrain mustard
1 vegetable stock cube
1 sheet ready-rolled puff pastry (320g/11½oz)
A little milk, for brushing
Salt and freshly ground black pepper, to taste
Chicken and leek pie- step by step instruction guide-
Step 1
Preheat the oven to 190C/170C Fan/Gas 5, making sure it has reached the correct temperature before the pie goes in. This will help the pastry cook evenly and become golden and crisp on top!
Step 2
Heat a drizzle of olive oil in a large frying pan over a high heat. Add the chopped chicken and cook for around 3 minutes, turning occasionally, until lightly golden on the outside. Add the sliced leek and garlic, stirring everything together so the flavours begin todevelop. Then add the soft cheese, wholegrain mustard and crumbled stock cube, followed by 200ml (7fl oz) of boiling water. Stir well until the ingredients are thoroughlycombined and the cheese begins to melt into the sauce, creating a creamy, rich mixture.
Step 3
Pour the creamy chicken and leek mixture into a large ovenproof dish, spreading it out evenly so the filling reaches all the edges. Carefully unroll the puff pastry sheet and place it over the top of the filling, allowing it to sit neatly over the edges of the dish. Gently press the pastry down around the sides to help seal in the creamy filling.
Step 4
Trim away any excess pastry from around the edges of the dish using a sharp knife, leaving a neat and even pastry topping. Gently press the edges down to secure the pastry in place, then brush the surface generously with a little milk. This will help the pastry turn a beautiful golden brown and give it a crisp, glossy finish as it bakes.
Step 5
Bake the pie in the preheated oven for around 35 minutes, or until the puff pastry has risen and turned a crisp, golden-brown colour. The filling should be piping hot and cooked through. Once ready, carefully remove the pie from the oven and allow it to rest for a few minutes before serving. Serve hot with peas, carrots or your favourite vegetables for a comforting and satisfying family meal.
chicken and leek pie- recipe tips!
Using chicken breasts is a good option if you want to keep the calorie content lower, but boneless chicken thighs work just as well and can often be a more budget-friendly choice. Chicken thighs also have a little more fat, which helps keep the meat tender and juicy, making them more forgiving if they are cooked for slightly too long. They are also a great option if you plan to reheat the pie later. If using chicken thighs, you will need around 500g (1lb 2oz) of boneless chicken thigh fillets. Trim away any excess fat, then cut each thigh into roughly three pieces before cooking.
If you are particularly short on time, you can make this recipe even quicker by using pre-cooked chicken from a rotisserie-style chicken or leftover cooked chicken breasts. Leftover chicken from a roast can also be used to make the most of what you already have in the fridge. If you don't have quite enough chicken, add some chopped ham or sliced mushrooms to bulk out the filling and add extra flavour. For an even deeper chicken flavour, swap the vegetable stock cube for a chicken stock cube.
There are also plenty of ways to adapt the vegetables depending on what you have available. Instead of using sliced leek, try finely chopped onion combined with sliced mushrooms for a slightly different flavour and texture. You could also stir some frozen mixed vegetables into the filling to create an easy chicken pot pie-style dish. Simply thaw the vegetables first and add them to the sauce before topping with pastry. The creamy sauce is also a useful way to use up cooked vegetables left over from another meal, helping to reduce food waste while turning leftovers into a completely new and comforting dinner.
Use a sharp knife to lightly score or trim the pastry, which will help it rise and puff up beautifully during baking. If you want a richer, more golden and glossy finish, you can brush the pastry with beaten egg instead of milk before placing the pie in the oven. Apply the egg wash in a thin, even layer, taking care to avoid brushing it over the pastry edges. If egg gets onto the edges, it can seal the pastry layers together and stop them from puffing up properly as they bake.
