This easy chicken and leek pie is a comforting, creamy dish perfect for any meal. With tender chicken, savory leeks, and a rich mustard-flavored sauce, it’s a family favorite. You can even swap in different veggies or cheese to suit your taste. Enjoy a golden, flaky crust for the perfect finish!
Ingredients Needed:
- Dash olive oil
- 3 chicken breasts, roughly chopped
- 1 leek, washed and sliced into rounds
- 3 garlic cloves, finely chopped or crushed
- 250g cream cheese or crème fraîche
- 1–2 heaped tsp wholegrain mustard
- 1 vegetable stock cube
- 1 sheet of ready-rolled puff pastry
- Milk, to brush the top
- Salt and freshly ground black pepper
How To Make Chicken And Leek Pie?
- Preheat the oven: Preheat the oven to 190°C/170°C Fan/Gas 5 (375°F/340°F Fan).
- Cook the chicken: Heat a dash of olive oil in a large frying pan and cook the chicken pieces over high heat for 3 minutes.
- Add the veggies and sauce: Add the leek, garlic, soft cheese, mustard, stock cube, and 200ml/7fl oz boiling water to the pan, stirring to combine.
- Assemble the pie: Pour the mixture into a large ovenproof dish and lay the puff pastry sheet over the top. Brush with milk.
- Bake the pie: Bake for 35 minutes or until the top is golden-brown and the pie is cooked through. Serve and enjoy!
Recipe Tips:
- Use fresh chicken breasts: Fresh chicken tastes better than frozen or pre-cooked.
- Don’t overcook the chicken: Cook the chicken just until it’s golden on the outside to keep it juicy.
- Add extra cheese: For a richer filling, add some grated cheddar cheese.
- Chill the pastry: If your puff pastry gets warm, put it in the fridge for a bit to help it puff up in the oven.
- Season properly: Be sure to add enough salt and pepper to bring out the flavors of the creamy filling!
How To Store & Reheat Leftovers?
- Refrigerate: Let the pie cool to room temperature before storing it in the fridge for up to 3 days. Cover it tightly.
- Freeze: Freeze the pie for up to 2 months. Once cooled, wrap it tightly in plastic wrap or foil. Thaw in the fridge overnight before serving.
- Reheat: Preheat the oven to 160°C/320°F and heat the pie for 5–7 minutes.
Nutrition Facts:
- Calories: 478 kcal
- Total Fat: 23g
- Saturated Fat: 7g
- Cholesterol: 47mg
- Sodium: 660mg
- Potassium: 368mg
- Total Carbohydrates: 52g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 18g
Try More Nigella Lawson Recipes:
- Nigella Chicken And Bean Casserole Recipe
- Nigella Chicken And Ham Pie
- Nigella Chicken And Chorizo Tray Bake
Nigella Chicken And Leek Pie Recipe
Description
This easy and delicious Chicken and Leek Pie, inspired by Nigella Lawson, is the perfect comfort meal. With creamy filling, a golden puff pastry crust, and simple ingredients, it’s a quick and satisfying dish that’s sure to please everyone. Customize with whatever veggies you have on hand for added flexibility!
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 190°C/170°C Fan/Gas 5 (375°F/340°F Fan).
- Cook the chicken: Heat a dash of olive oil in a large frying pan and cook the chicken pieces over high heat for 3 minutes.
- Add the veggies and sauce: Add the leek, garlic, soft cheese, mustard, stock cube, and 200ml/7fl oz boiling water to the pan, stirring to combine.
- Assemble the pie: Pour the mixture into a large ovenproof dish and lay the puff pastry sheet over the top. Brush with milk.
- Bake the pie: Bake for 35 minutes or until the top is golden-brown and the pie is cooked through. Serve and enjoy!
Notes
- Use fresh chicken breasts: Fresh chicken tastes better than frozen or pre-cooked.
- Don’t overcook the chicken: Cook the chicken just until it’s golden on the outside to keep it juicy.
- Add extra cheese: For a richer filling, add some grated cheddar cheese.
- Chill the pastry: If your puff pastry gets warm, put it in the fridge for a bit to help it puff up in the oven.
- Season properly: Be sure to add enough salt and pepper to bring out the flavors of the creamy filling!
Nigella Chicken And Leek Pie Recipe