Golden Chicken and Leek Pie with a Buttery, Flaky Crust
[[ recipeID=recipe-2m8hzg5mf, title=Chicken and Leek Pie ]]
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How to Make the Ultimate Chicken and Leek Pie with Flaky Pastry
Chicken and Leek Pie
This Chicken and Leek Pie is pure comfort wrapped in golden, flaky pastry. Tender chicken, sweet leeks, and a creamy, herb-infused sauce come together with Crackin’ Kiwi Rub and Pimped Pepper for the perfect balance of savoury depth. Topped with a crisp, buttery puff pastry crust and finished with No Bagel seasoning, this pie is the ultimate cosy meal.
Servings: 4
Keywords: Chicken Pie, Leek Pie, Comfort Food, Puff Pastry Pie, Crackin’ Kiwi Rub, Pimped Pepper, No Bagel Seasoning, Creamy Chicken Pie, Easy Dinner
- Prep Time: 20 mins
- Cook Time: 45 mins
- Total Time: 1 hours 5 mins
Ingredients
- ½ cup plain flour
- 2 Tbsp Crackin’ Kiwi Rub
- 1 Tbsp Pimped Pepper
- 500 g chicken breast fillets, cut into 2cm dice
- 2 Tbsp olive oil
- 25 g butter
- 2 leeks, white part only, sliced
- 2 cloves garlic, crushed
- ⅓ cup white wine
- 1 cup chicken stock
- ½ cup cream
- 1 cup frozen peas, boiled for 5 minutes
- ¼ cup chopped parsley
- 4 sheets puff pastry, ready-made
- 2 egg yolks, lightly beaten for glazing
- No Bagel, No Bagel Seasoning
Instructions
- Combine the flour, Crackin' Kiwi Rub, and Pimped Pepper in a shallow bowl.
- Add chicken and toss to coat, shaking off any excess flour.
- Heat butter and oil in a large frying pan over a high heat. Add chicken and stir-fry for 2-3 minutes or until light golden. Remove chicken from pan and set aside.
- Return pan to a medium heat, add leeks and garlic and cook, stirring occasionally, for 5 minutes or until soft. Add wine and boil for 1 minute.
- Add stock and cream, simmer gently for 5 minutes, then add peas, return chicken to pan, and cook for 1-2 minutes. Remove from heat, season and stir through the parsley, leave to cool.
- Preheat oven to 180 degrees Celsius, Roll out flour on a lightly floured surface until 4 mm thick. Cut pastry to line base, sides and top of a 25cm pie dish.
- Once the pastry is in pie dish, spoon pie filling into pie casing, brush edges with egg yolk, place pastry top on the pie and seal with a folk or use your fingers.
- Brush top with egg yolk and sprinkle with No Bagel, No Begel. Make 3 holes with a sharp knife in top of pastry to let steam escape. Bake on the bottom oven shelf for about 45 mins or until golden brown. Serves 4.
Notes
For an extra crispy crust, start with a hot oven (200°C for 10 minutes), then reduce to 180°C.
Let the filling cool slightly before assembling the pie to prevent a soggy base.
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