Description
A comforting homemade pie filled with tender chicken, seasonal leeks, and fragrant thyme in a creamy filling, all encased in flaky pastry.
Ingredients
Scale
- 2 tablespoons butter
- 4 chicken thighs, diced
- 2 leeks, chopped
- 1 teaspoon fresh thyme
- 2 cups chicken stock
- 1 cup heavy cream
- 3 tablespoons all-purpose flour
- Salt and pepper to taste
- 1 pie pastry crust
Instructions
- Melt butter in a skillet over medium heat. Add leeks and sauté until soft, about 5 minutes. Add chicken and cook until no longer pink, about 10 minutes.
- Sprinkle in flour and stir to form a roux. Gradually whisk in chicken stock and heavy cream until thickened, about 5 minutes. Stir in thyme.
- Preheat oven to 400°F (200°C). Roll out pie pastry and place bottom crust in pie dish. Pour filling into crust and cover with top crust. Seal edges and cut slits for venting.
- Bake for 25-30 minutes until crust is golden brown.
Notes
For a vegetarian option, substitute chicken with cooked lentils or chickpeas and use vegetable stock.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken pie, creamy pie, comfort food, homemade pie, savory pie