A decade later and this is still one of the top dinners my family requests. If you don't think you're a fan of pot pies, try this Creamy Chicken & Leek Pie and I promise you'll be converted!
UPDATED (original post, 10/9/2015)
I'm bringing it back and freshening it up for 2020. Why? Because it deserves a makeover. A bit like me, but that's another story.
This pie, to this day, is one of the top requested dinners in my house. Not that I get requests often. Every time I sit to plan meals, I get about zero help from the peanut gallery. Sometimes, input could be helpful. Well, at least they are all past the years of complaining of what goes on the dinner table. Oh the childhood days.
What you need to make the Creamy Chicken & Leek Pie
Like all recipes, once you have all your ingredients out in front of you, it suddenly seems a whole lot easier. And don't they just look pretty!
How to cook the Creamy Chicken & Leek Pie
Get started by flattening out your chicken breast. The easiest way to do this is to place each chicken breast between two pieces of parchment paper. Gently flatten it out to about 1 inch thickness with a kitchen mallet. Season the chicken on each side with salt and pepper.
Heat the olive oil in a large skillet set over high heat. Add the chicken. You are not looking to cook the chicken, just sear it on each side for a few minutes. Remove from pan and transfer to a chopping board. Cut the chicken into bite size pieces. Yes, I know it's not cooked, but it's going to get finished off in the oven.
If you're new here, there's a full recipe at the end of the post!
Roughly chop up the leeks and crush the garlic.
In the same skillet you cooked the chicken, add the butter, leeks and garlic. Reduce heat to medium and give a really good stir and cook for about 10 minutes until they are quite soft.
Add the cooking wine and give a really good stir. Reduce the cooking wine by about half. This will take about 5 minutes. If you don't like using wine in cooking you could substitute chicken stock.
Add the Mascarpone cheese and cooking cream. Yes, we're ramping up the calories because it's good! Stir really well until you have a smooth sauce.
Bring the sauce to a simmer and add the cornflour mixture. Stir really well. Add chopped parsley and stir really well. Remove from heat.
Add the chopped chicken to the casserole dish.
Pour over the sauce and stir well to completely combine.
Roll the pastry sheet over the top of the dish.
Tips for using puff pastry: I usually defrost my pastry in the fridge. But if you are in a hurry, you can leave it on the counter for about 20 minutes before rolling it out. Don't leave it out too long for it will become really soft and be quite difficult to work with.
Make sure you cover the top completely with the pastry. Press the edges firmly down. You can choose to cut off the loose ends that hang down or just press them against your dish and fold them in. I do this because everyone likes the extra pastry!
Make sure to pierce holes in the top of the pastry. This is so the steam can release as it cooks.
Whisk the egg and brush the pastry top.
At this stage you can cover and refrigerate the pie to cook later.
Making it now? Place in your preheated oven for 25 - 30 minutes. The pastry should be golden in colour and puffed. Delicious!
For best results, let the pie rest for about 15 minutes before serving. The sauce thickens up more as it cools a little after removing from the oven.
This is a great comfort food for the whole family. What's great about this dinner is you can make it in advance and keep it in the fridge until cooking time. Makes for an easy make ahead dinner when you know you won't have much time later on.
We usually serve this with fresh steamed vegetables. It really doesn't need a whole lot more.
I hope you enjoyed the recipe and get a chance to make it sometime. It's a keeper.
Happy cooking friends and I'll see you all soon!
Creamy Chicken & Leek Pie
Serves 4 - 6 / Prep time: 10 minutes / Cook time: 55 minutes
3 boneless skinless chicken breast (1 lb/500 grams)
2 Tablespoons of butter
1 Tablespoon olive oil
2 medium leeks, green ends cut off and thinly slices cross ways
1 Tablespoon of cornflour
2 Tablespoons water
1 Cup/240 ml white cooking wine
1 Cup/240 ml double cream
1 250 gram pack of Marscapone cheese
2 garlic cloves crushed
Salt and pepper to taste
Small bunch of roughly chopped parsley
1 Sheet of puff pastry
1 Egg, beaten
Preheat oven to 375 degrees F. Have ready a deep sided 8 inch casserole dish.
Mix together the cornflour and water and set aside.
Place the chicken between two sheets of parchment. Gently flatten out to about 1 inch thickness. Season both sides with salt and pepper.
Heat olive oil in large skillet. Add chicken and sear each side for about 2 minutes. It is important not to cook the chicken throughout at this stage. It makes for a more tender pie if you partially cook before baking. Remove chicken from pan, cut into small pieces and set aside.
Using reserved pan, add the butter, garlic and the leeks. Cook over medium to high heat for around 10 to 12 minutes. Turn down low and add wine and reduce liquid by about half. Then add the marscapone cheese and cream and cook over low heat for a further few minutes. Bring to a simmer and stir in the cornflour mixture and parsley. Stir well and remove from heat.
Add the chicken and sauce to your casserole dish. Cover with pastry and press down the edges securely around the sides. You can make a pretty pattern with a fork if you like. Once you have done this make a few holes in the pie with a fork. This is so some air can escape while baking. Finally brush the pastry with the beaten egg. This is so you get that extra golden & perfect pastry.
Bake for 25 minutes or until golden. Remove from oven and let sit for 5-10 minutes before serving.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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