French · Dinner
Baked Chicken Pie with Leeks
Chicken thigh and leek filling baked in a creamy veloute with white wine and Dijon mustard, sealed beneath golden puff pastry. Sauteed leeks are combined with seared chicken thigh and a roux-thickened cream sauce, finished with fresh thyme and baked until the pastry is crisp and deeply golden.
$6
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
735Calories
49.8gProtein
45.6gFat
30.1gCarbs
3.9gSugar
2.3gFiber
790mgSodium
365mgChol
20.4gSat Fat
760mgPotassium
95mgCalcium
3.6mgIron
1.1mcgVitamin B12
8mgVitamin C
protein-rich
gluten-free-adaptable
herb-salt
Instructions
1
Prep
Cut the chicken thigh into 1-inch chunks and slice the leek into half-moons, rinsing under cold water and shaking dry.
2
Sear
Heat olive oil in an ovenproof skillet over medium-high heat and sear the chicken chunks for 4 minutes, turning once, until golden on both sides.
3
Sweat
Add butter and leek to the skillet over medium-low heat and sweat for 6 minutes, stirring occasionally, until the leek softens and turns translucent.
4
Build
Stir the flour into the leek mixture, deglaze with white wine, whisk in stock and cream, return chicken and simmer 8 minutes until sauce coats a spoon.
5
Finish
Off heat, stir in mustard, thyme, salt and pepper, transfer filling to a baking dish, top with pastry, seal edges, vent, brush with beaten egg, and bake at 400F (200C) for 18 minutes until golden.
6
Rest
Let the pie stand for 5 minutes before plating.
7
Plate
Slide the pie onto a plate and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless chicken thigh
- 22 medium leek
- 2 tbsp2 tbsp butter
- 2 tbsp2 tbsp all-purpose flour
- 1 cup240ml chicken stock
- 1/2 cup120ml heavy cream
- 4 tbsp4 tbsp dry white wine
- 2 tsp2 tsp Dijon mustard
- 2 tsp2 tsp fresh thyme leaves
- 11 sheet (280g) puff pastry
- 22 eggs
- salt and black pepper, to taste
- 2 tsp2 tsp olive oil
