Chicken and leek pie is a little bit similar to a chicken pot pie but with some key differences. This filling has tons of leeks, which gives it unique twist and it also uses sour cream for the creamy element as well as white wine for a flavor boost. This recipe also uses frozen puff pastry to top it, so it is a quicker and easier recipe to make than a traditional pot pie.
I used boneless chicken breasts in this. You could also poach a whole chicken and shred the meat like I often do, but I liked the quickness of the recipe using chicken breasts. You could top this with traditional pie crust instead of puff pastry too. Leeks often have a fair amount of dirt or grit between the layers, so make sure to wash the leeks repeatedly after cutting. I like to put my cut leeks into a deep bowl of water and swish them around, then strain them and repeat a few times until I’m sure all the dirt is out.
Chicken and Leek Pie
Ingredients
- 1 tbsp oil
- 3 boneless skinless chicken breasts cut into bite size pieces
- 1 tsp dried thyme
- salt and pepper
- 6 leeks tough green part removed and white part halved and sliced, then washed thoroughly
- 3 garlic cloves minced
- 1 onion diced
- 2 carrots small diced
- 2 celery ribs diced
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chicken powder optional
- 3 tbsp flour
- 1 cup white wine dry white is best like pinot grigio
- 2 cups water or chicken stock
- 1/2 cup sour cream
- pre rolled frozen puff pastry defrosted according to package
- melted butter
Instructions
- Season the chicken with salt and pepper. Add the oil to a large, deep skillet and heat over medium heat. Add the chicken and cook, stirring occasionally until browned and cooked through. Set aside.
- Add the leeks, onions, carrots, celery, a pinch of salt and pepper, the thyme, garlic, onion powder, garlic powder and chicken powder if using. Cook, stirring often until the vegetables soften. Add the wine and allow to simmer until mostly evaporated.
- Add the water or stock and add the chicken back in. Simmer for 20 minutes and taste and adjust the seasoning. Add in the sour cream and mix well. If this mixture is too thin you can reduce it further. Pour into a 9×13 or other baking dish.
- If you are using frozen puff pastry the sheets should fit well on a 9×13 pan. If using another type of pan, cut the sheets to fit appropriately. Lay a sheet of pastry on the filling and brush with butter. Lay another sheet on the brush with more butter. Continue layering until have as many sheets as you want on top. I think I used about 8-10. Cut a few slits in the to to release steam. Heat the oven to 400 and bake for 40 minutes or so until the pastry is golden. If it starts to brown too quickly, you can cover loosely with foil until it is almost ready. Cool for 10 minutes, then serve.