Ingredients
2 tbsp butter
1 tbsp olive oil
2 large leeks, trimmed and sliced
1.5 lbs boneless, skinless chicken thighs, chopped
2 tbsp all-purpose flour
1 cup chicken stock
1/2 cup whole milk or cream
1 tsp Dijon mustard
Salt and pepper, to taste
1 sheet ready-rolled puff pastry
1 egg, beaten (for egg wash)
Instructions
1. Preheat oven to 400°F (200°C).
2. Heat butter and oil in a large skillet over medium heat. Add leeks and sauté for 5–6 minutes until soft.
3. Add chicken and cook until lightly browned on all sides, about 6–8 minutes.
4. Sprinkle in flour and stir well to coat the chicken and leeks.
5. Gradually pour in chicken stock and stir until thickened. Add milk or cream and mustard. Season with salt and pepper.
6. Simmer gently for 5 minutes, then remove from heat and let cool slightly.
7. Transfer mixture to a pie dish.
8. Top with puff pastry, pressing edges to seal and cutting slits to vent. Brush with egg wash.
9. Bake for 25–30 minutes or until the pastry is puffed and golden.
10. Let cool slightly before serving.
Notes
Use leftover roasted chicken to save time.
Add cooked mushrooms or peas for extra flavor.
Can be made ahead and baked just before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Pie, Comfort Food
- Method: Baking, Stovetop
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 3g
- Sodium: 380mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 105mg
Keywords: mary berry chicken pie, chicken and leek pie, british comfort food, savory puff pastry pie