Creamy Chicken and Leek Puff Pastry Pie

• 1 sheet puff pastry, thawed
• 1 tablespoon olive oil
• 2 medium leeks, cleaned and sliced
• 2 cloves garlic, minced
• 1 cup cooked and shredded chicken
• 1 cup heavy cream
• 1/2 cup grated cheddar cheese
• 2 tablespoons all-purpose flour
• 1/2 teaspoon thyme
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)
• 1 tablespoon fresh parsley, chopped (for garnish)

Steps

1. 1 Preheat oven to 375°F (190°C).
2. 2 Roll out puff pastry and place in a greased pie dish.
3. 3 Heat olive oil in a skillet over medium heat. Add leeks and garlic, cook until softened.
4. 4 Stir in flour, thyme, salt, and pepper; cook for 1 minute.
5. 5 Gradually whisk in heavy cream, bring to a simmer until thickened.
6. 6 Remove from heat, stir in shredded chicken and cheddar cheese.
7. 7 Pour filling into the pastry-lined dish.
8. 8 Brush the edges of the pastry with beaten egg.
9. 9 Bake for 35 minutes or until pastry is golden and filling is bubbly.
10. 10 Garnish with fresh parsley before serving.

Equipment

• 9-inch pie dish
• Skillet
• Whisk
• Baking sheet (optional)

Variations

• Add mushrooms for an earthy twist.
• Swap chicken for turkey for a leaner option.

Substitutions

• Use milk instead of heavy cream for a lighter version.
• Substitute cheddar with Gruyère for a nutty flavor.

Pairings

• Perfect with a glass of Chardonnay.
• Pairs well with a side of garlic mashed potatoes.

Nutrition

Tips

• Use store-bought rotisserie chicken for a quick shortcut.
• Ensure leeks are thoroughly cleaned to avoid any grit in your pie.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a preheated oven.

Serving Suggestions

• A crisp green salad
• Steamed vegetables

FAQ