Chicken and Leek Pies
Servings: 4 servings
Calories: 815kcal
These Chicken and Leek Pies with a puff pastry lid are creamy, cheesy and comforting – without the wait! The flaky, golden pastry bakes in 15 minutes while you prepare the rich filling, making this a fast, fuss-free family favourite.
Ingredients
Pastry Lids
- 1 sheet puff pastry, partially thawed
- 1 egg, whisked
- ½ tsp sea salt flakes
- 1 tsp sesame seeds
Pie Filling
- 2 tbsp extra-virgin olive oil
- 1 leek, white and pale green part, finely sliced
- 1 tsp freshly grated garlic
- 500 g boneless, skinless chicken thighs, cut into bite-sized pieces (see note 1 if you’d prefer to use breast)
- 200 g mushrooms, sliced (any type – I used Swiss brown/cremini/chestnut)
- 300 ml thickened (whipping/heavy) cream
- 1 tsp dijon mustard
- 1 tsp chicken stock powder (bouillon)
- 6 fresh thyme sprigs
- 130 g freshly grated gruyere cheese (can be substituted with sharp cheddar)
- Sea salt flakes, to taste
- Freshly cracked black pepper, to taste
- 1 tsp sesame seeds
Instructions
- Cook the pastry lids – Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced). Cut the puff pastry into four even squares and arrange them on a baking tray lined with baking (parchment) paper. Score the puff pastry squares diagonally with a butter knife, every 1.5 cm (½ inch). Using a pastry brush, brush the pastry with the whisked egg. Sprinkle it with salt and sesame seeds. Bake for 15 minutes, or until golden and crispy. Remove from the oven and set aside.
- Cook the filling – Meanwhile, heat the olive oil in a large pan over medium heat. Add the leek and cook for 2–4 minutes until softened. Add the garlic and cook, stirring, for a further 30 seconds. Add the chicken and cook for 5–6 minutes, until browned.
- Add the mushrooms and cook, stirring, for 3–4 minutes, until softened.
- Add the thickened cream, dijon mustard, chicken stock powder and thyme. Cook for 5 minutes or until the sauce has thickened.
- Remove from the heat, stir the cheese through and season with salt and pepper to taste.
- Allow the pie filling to stand, uncovered, for 5 minutes (it will thicken as it cools).
- Assemble and serve – Remove the thyme sprigs and ladle the filling into four individual small bowls. Top with the puff pastry “lids” and serve immediately.
Notes
Note 1 – Boneless, skinless chicken breast works too, but it cooks faster. Cook for 3–4 minutes (just until it changes colour) before adding the mushrooms.
Make Ahead
Pastry – Bake the pastry lids up to 1 day in advance and store them in an airtight container at room temperature. Filling – Prepare the filling up to 2 days ahead. Store in the fridge in an airtight container, then reheat gently on the stove before serving.Leftovers
Store any leftover filling and pastry separately in airtight containers in the fridge for up to 2 days. Reheat the filling on the stove and re-crisp the pastry in the oven at 200°C (400°F) (180°C/350°F fan-forced) for a few minutes before serving. Not suitable to freeze.Nutrition Facts
Chicken and Leek Pies
Amount per Serving
Calories
815
% Daily Value*
Fat
64
g
98
%
Saturated Fat
33
g
206
%
Trans Fat
2
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
22
g
Cholesterol
277
mg
92
%
Sodium
941
mg
41
%
Potassium
824
mg
24
%
Carbohydrates
19
g
6
%
Fiber
5
g
21
%
Sugar
4
g
4
%
Protein
40
g
80
%
Calcium
397
mg
40
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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