Take your comfort food experience to new heights with this hearty chicken and leek pie. Share the warmth and richness of this dish with loved ones for a memorable dining experience.
Ingredients:
- 1 pound of boneless, skinless chicken breasts
- 2 leeks
- 2 tablespoons unsalted butter
- 1/4 cup of all-purpose flour
- 2 cups of chicken broth
- 1 cup of whole milk
- 1/2 cup of frozen peas
- 1/2 cup of sliced carrots
- 1/4 cup of chopped fresh parsley
- Salt and black pepper to taste
- 1 package (2 sheets) of store-bought puff pastry, thawed
- 1 egg
Instructions:
- Preheat the oven to 400°F (200°C). In a large skillet, melt butter over medium heat. Add diced chicken and cook until browned on all sides. Remove chicken from the skillet and set aside.
- In the same skillet, add sliced leeks and sauté until softened. Sprinkle flour over the leeks, stirring to create a roux. Cook for 2-3 minutes to eliminate the raw taste of the flour.
- Gradually pour in chicken broth and milk, whisking continuously to avoid lumps. Cook until the mixture thickens. Add the cooked chicken, frozen peas, sliced carrots, and chopped parsley to the skillet. Stir to combine. Season the filling with salt and black pepper to taste. Simmer for a few more minutes until the vegetables are tender.
- Roll out one sheet of puff pastry and line the bottom of a pie dish. Pour the chicken and leek filling into the pastry-lined dish. Roll out the second sheet of puff pastry and place it over the filling. Trim any excess pastry and press the edges to seal. Brush the top of the pie with beaten egg for a golden finish.
- Cut a few slits in the pastry to allow steam to escape during baking. Place the pie in the preheated oven and bake for 25-30 minutes or until the pastry is golden brown and crispy.
- Remove from the oven and let it cool for a few minutes before serving. Slice and enjoy the sumptuous goodness of your homemade chicken and leek pie.
