Step into the cozier side of winter with a delightful homemade chicken and leek pie. This comforting dish, a true winter treat, combines tender chicken, aromatic leeks, and a velvety sauce encased in a flaky pastry crust. Here’s how to craft this delicious pie.
Ingredients:
- 2 cups of cooked chicken
- 2 leeks
- 3 carrots
- 5 cloves of garlic
- 1 cup of frozen peas
- 1/4 cup of all-purpose flour
- 1/4 cup of butter
- 2 cups of chicken broth
- 1 cup of whole milk
- 1 teaspoon dried thyme
- Salt
- Black pepper
- 1 package store-bought or homemade pie crusts (for a double crust pie)
- 1 egg, beaten (for egg wash)
Instructions:
- Preheat your oven to 400°F (200°C) and grease a pie dish. In a large pan, melt butter over medium heat. Add sliced leeks, diced carrots, and minced garlic. Sauté until vegetables are softened, about 5 minutes.
- Stir in the flour to create a roux, cooking for an additional 2 minutes. Gradually whisk in the chicken broth and milk, ensuring a smooth consistency. Allow the mixture to thicken.
- Add shredded chicken, frozen peas, dried thyme, salt, and pepper to the sauce. Stir until well combined and let it simmer for 5 minutes.
- Roll out one pie crust and line the bottom of the pie dish. Pour the chicken and leek filling over the crust.
- Roll out the second pie crust and cover the filling. Seal the edges and cut slits on the top to allow steam to escape.
- Brush the top crust with beaten egg for a golden finish. Bake in the preheated oven for 30-35 minutes or until the crust is golden brown.
