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Chicken & Leek Pie
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Chicken & Leek Pie

1 h 5 minServes 6Nutri-Score C€€
from @becky_bfit47 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • chicken thighs (cut into chunks)Meat700 g
  • leeks (chopped)Produce2 pieces
  • onion (chopped)Produce1 piece
  • garlic cloves (chopped)Produce4 pieces
  • butter (for frying)Dairy30 g
  • chicken seasoning (Cajun style)Spices1 g
  • oregano (dried)Spices1 g
  • thyme (dried)Spices1 g
  • tomato puréePantry15 ml
  • double creamDairy100 ml
  • chicken stockPantry100 ml
  • frozen peas (frozen)Produce150 g
  • parmesan (grated)Dairy100 g
  • puff pastry sheet (ready-made)Bakery1 piece
  • egg (beaten for egg wash)Dairy1 piece

per serving

Nutrition

459kcal

Carbs
22 g
Proteins
28 g
Fat
29 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Baking dish
  • Pastry brush
  • Oven
  • Mixing bowl
  • Whisk

step by step

Method

  1. Preheat the oven and prepare the ingredients

    • Preheat the oven to 180 °C.
    • Chop the onion, leeks and garlic.
    • Cut the chicken into chunks.
    Step 1

  2. Fry the chicken with the seasonings

    • Fry the chicken in butter until sealed.
    • Add the chicken seasoning, oregano and thyme.
    Step 2

  3. Soften the vegetables

    • Add the leek, onion and garlic to the pan.
    • Cook until softened.
    Step 3

  4. Simmer the filling

    • Add the tomato purée, cream, chicken stock and peas.
    • Let simmer until everything is combined.
    Step 4

  5. Assemble the pie

    • Transfer the mixture to a baking dish.
    • Lay the puff pastry on top.
    • Whisk the egg and brush the egg wash over the pastry.
    Step 5

  6. Bake until golden

    • Bake the pie until the pastry is golden brown.
    • Take it out of the oven and enjoy with your favourite sides.
    Step 6
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