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Chicken and Leek Pie with puff pastry

Chicken and Leek Pie

Creamy chicken and leek filling with white wine, garlic, leeks, sour cream under a flaky puff pastry top
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Lunch, Main Course
Servings 8 servings

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 9x13 or other baking dish.
  • If you are using frozen puff pastry the sheets should fit well on a 9x13 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.
Keyword Chicken, Lunch, Main Dish
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