Delicious British Traditional Chicken and Leek Pie from Britain. Authentic Recipe of Chicken and Leek Pie.

Agoralia Recipes Traditional Authentic Dishes

Things to know about Chicken and Leek Pie Recipe

Delicious British Traditional Chicken and Leek Pie Recipe is a dish exploding with seasonal winter flavor. This easy pie recipe is perfect for entertaining guests as it is a great sharing dish. A good savory meat pie is a must-have in any pub and Chicken and Leek is a classic combination for the ultimate comfort food. Beautiful buttery pastry, chicken, and sweet leeks cooked in a creamy sauce. Good quality pastry important for this dish, using good quality butter creates a crunchy, flakey yet buttery topping which perfectly complements the stew beneath.


Agoralia Recipes Traditional Authentic Dishes

Delicious British Traditional Chicken and Leek Pie from Britain. Authentic Recipe of Chicken and Leek Pie.

Local Recipe Name with Local Characters: Chicken and Leek Pie
User submitted Recipe
5 from 1 vote

— General Atributes of This Recipe:

Prep Time 1 hr
Cook Time 1 hr
Total Time 2 hrs
Occasional Cooking Weekend Family Meal Recipes

— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —

Servings 6 Servings
Calories / Serving 555 kcal

Ingredients
 

Crust

  • 250 grams (8.82 oz) All Purpose Flour – Plain Flour Plus extra for dusting
  • 1 tsp Salt
  • 250 grams (8.82 oz) Butter Cold
  • 150 ml (5.07 floz) Water Ice cold
  • 1 pc Egg Large

Filling

  • 4 pcs Chicken Breast Fillet
  • 3 tbsp All Purpose Flour – Plain Flour
  • 3 tbsp Olive Oil
  • 200 ml (6.76 floz) Chicken Stock
  • 150 ml (5.07 floz) Milk
  • 2 pcs Onion
  • 2 pcs Leek – Onion Leek
  • 1 tsp English Mustard

Instructions
 

Crust

  • In a large mixing bowl, combine the flour and salt. Slice the cold butter into small cubes.
  • Using a pastry blender, mix the butter into the flour mixture until small crumbs of butter are formed and well coated with the flour.
  • Pour in the cold water and use a spatula to combine everything to make a dough, try not to over-handle the mix.
  • Shape the dough into a ball and divide it into two; one ball should be about one-third and the second ball should be two-thirds. Tightly wrap each ball in clingfilm and let it rest in the refrigerator for 15 minutes.
  • Grease your oven proofdish with butter.
  • On a floured surface, roll out the larger piece of chilled pastry until it’s about 1cm (0.4 in) thick and approximately covers the length and width of your ovenproof dish including covering the height to come up at the edges.
  • Lay the pastry across the bottom of your dish, leaving the pastry to come up and hang over the edges. Make sure there are no gaps in the pastry. Loosely cover and return to the fridge for an additional 20 minutes whilst you make the filling.

Filling

  • Dice the chicken breast and peel and dice the onions.
  • In a large saucepan, heat the oil and saute the onions. Add the chicken and fry until cooked.
  • Add the mustard and chopped leeks and cook for a further 5 minutes so the leeks soften. Stir in the flour then add the chicken stock and milk. Let it simmer for 15 minutes for the sauce to thicken.
  • Preheat the oven to 200C/400F. On a floured surface, roll out the smaller section of the pastry into the size of your pastry dish, this will be the lid of the pie.
  • Once the filling is ready, assemble the pie. Transfer the filling to the prepared crust. Once filled, use the overhanging edges to create a nice thick crust by gathering it along the dish edges.
  • Take the pastry lid and lay it over the top of the pie, cut away any overhanging pieces or pinch them into the crust.
  • In a small dish, beat the egg and brush the egg over the lid of the pie. Using a butter knife, lightly score the pastry creating a cross pattern.
  • Place the pie into the oven and bake for 30 minutes. The pastry should be golden brown and the filling will be bubbling. Serve immediately or keep refrigerated for up to two days.

NOTES

Make and assemble the pie and cover with tin foil to freeze for up to one month.
COOKING TIPS:

The pastry should be as cold as possible to have flakey texture.

— Specific Atributes of This Recipe:

Seasonal Cooking Winter Recipes
I am looking for… Freezer Friendly Recipes

Nutrition

Calories: 555kcalCarbohydrates: 37gProtein: 7gFat: 43gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 95mgSodium: 717mgPotassium: 137mgFiber: 1gSugar: 2gVitamin A: 1091IUVitamin C: 0.1mgCalcium: 51mgIron: 2mg
Keyword Chicken and Leek Pie Recipe
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