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

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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.

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Questions

What oven temperature does Chicken and Leek Pie need?

For Chicken and Leek Pie, the oven is set to 400 F (about 205 C) in step 7. The longest stretch at that heat is 40 minutes, in step 9.

Why fold instead of stir in Chicken and Leek Pie?

Step 6 reads: "Gently fold in cooked chicken." Folding keeps the air you just beat in. Stirring at step 6 would knock it out and the result would come out dense.

Is there a substitute for leeks in Chicken and Leek Pie?

The entry for Chicken and Leek Pie calls for 5 leeks, sliced into rings, white and light green parts. In its place: Yellow onion or the white parts of scallions, cooked gently. Use a little less by volume.

Can I use chicken thighs instead of chicken breasts in Chicken and Leek Pie?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Chicken and Leek Pie uses 1.25 lbs boneless skinless chicken breasts.

Can I make Chicken and Leek Pie gluten-free?

Yes. The gluten in Chicken and Leek Pie 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.

Does Chicken and Leek Pie contain eggs?

Yes: 1/2 egg, beaten. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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