Chicken Leek Pie
Learn how to make a delicious Chicken Leek Pie with flaky homemade crust, tender chicken, and savory leek filling. Perfect comfort food for dinner.
Equipment
- large bowl
- pastry cutter
- plastic wrap
- large skillet
- slotted spoon
- measuring cups
- measuring spoons
- Rolling Pin
- 9-inch pie dish
- baking sheet
- wire rack
- knife
- cutting board
Ingredients
Pie Crust
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter cold and cut into small cubes
- 6 to 8 tablespoons ice water
Filling
- 2 tablespoons olive oil
- 1 1/2 pounds boneless, skinless chicken thighs cut into 1-inch pieces
- 2 large leeks white and light green parts only, halved lengthwise and thinly sliced
- 2 cloves garlic minced
- 3 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon black pepper
- 1 large egg beaten with 1 tablespoon water for egg wash
Instructions
- Make the pie crust by combining 2 1/2 cups flour and 1 teaspoon salt in a large bowl. Use a pastry cutter or your fingers to work the cold, cubed butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Drizzle 6 tablespoons of ice water over the flour mixture, stirring with a fork until the dough just begins to clump together. If the dough is too dry, add the remaining water 1 tablespoon at a time. Gather the dough into a ball, divide it in half, flatten each half into a 1-inch thick disk, wrap in plastic, and refrigerate for at least 1 hour.
- While the dough chills, prepare the filling. Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 5 to 7 minutes, stirring occasionally, until browned and cooked through. Use a slotted spoon to transfer the cooked chicken to a clean bowl.
- Add the sliced leeks to the same skillet and cook for 5 minutes over medium heat until softened. Add the minced garlic and cook for 1 more minute until fragrant.
- Sprinkle 3 tablespoons of flour over the leeks and stir constantly for 1 minute to cook the flour. Slowly pour in the chicken broth and heavy cream, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook for 3 to 4 minutes until it thickens to a gravy-like consistency.
- Stir in the cooked chicken, thyme, and black pepper. Remove the skillet from the heat and let the filling cool slightly.
- Preheat your oven to 375°F. On a lightly floured surface, roll out one disk of dough into a 12-inch circle and carefully transfer it to a 9-inch pie dish. Gently press the dough into the bottom and sides of the dish. Pour the slightly cooled chicken and leek filling into the crust.
- Roll out the second disk of dough into an 11-inch circle. Carefully place it over the filling. Trim any excess dough, then crimp the edges together with your fingers or a fork to seal. Cut 4 small slits in the top crust to allow steam to escape. Brush the entire top crust lightly with the egg wash.
- Bake the pie on a baking sheet for 45 to 50 minutes, or until the crust is deep golden brown and the filling is bubbling. Let the pie rest on a wire rack for at least 15 minutes before slicing and serving.