Chicken and Leek Pie

Name: Chicken and Leek Pie
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 4 servings
Cuisine: British
Ingredients: 1.25 lbs boneless skinless chicken breasts; 5 leeks, sliced into rings, white and light green parts; 4 tbsp butter; 3 tbsp all-purpose flour; 1.5 cups chicken broth; 1/2 cup heavy cream; 1 tsp fresh tarragon, chopped; 1/2 tsp Dijon mustard; 1/2 tsp salt; 1/4 tsp white pepper; 1 frozen pie crust; 1/2 egg, beaten

Creamy British pie filled with tender chicken, leeks, and tarragon in a buttery pie crust.

80 minMediumServes 4550 cal/serving

BritishDinnerOvenStandard

Ingredients

1.25 lbs boneless skinless chicken breasts
5 leeks, sliced into rings, white and light green parts
4 tbsp butter
3 tbsp all-purpose flour
1.5 cups chicken broth
1/2 cup heavy cream
1 tsp fresh tarragon, chopped
1/2 tsp Dijon mustard
1/2 tsp salt
1/4 tsp white pepper
1 frozen pie crust
1/2 egg, beaten

Instructions

1

Cut 1.25 lbs boneless skinless chicken breasts into bite-sized pieces. Bring 1.5 cups chicken broth to a simmer, add chicken, and poach for 8-10 minutes until cooked through. Remove and set aside, reserving broth.
2

Melt 4 tbsp butter in a large pot over medium heat. Add 5 sliced into rings, white and light green parts leeks and cook until tender, about 8-10 minutes.
3

Sprinkle 3 tbsp all-purpose flour over leeks and stir for 1 minute.
4

Gradually add reserved broth, stirring constantly until thickened.
5

Stir in 1/2 cup heavy cream, 1 tsp chopped fresh tarragon, 1/2 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp white pepper.
6

Gently fold in cooked chicken. Cool slightly.
7

Preheat oven to 400°F. Line a 9-inch pie dish with 1 frozen pie crust.
8

Pour filling into crust. Top with second crust or cut vents in top crust.
9

Brush with 1/2 beaten egg. Bake for 35-40 minutes until golden brown.
10

Cool for 10 minutes before serving.

Questions

Can I make Chicken and Leek Pie dairy-free?

Yes. The dairy in this entry is 4 tbsp butter, 1/2 cup heavy cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

Can I make Chicken and Leek Pie gluten-free?

Yes. The gluten in this entry is 3 tbsp all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Chicken and Leek Pie keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Chicken and Leek Pie?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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