Chicken and Leek Pie

A puff pastry crust that shatters under the knife, releasing a creamy filling of tender chicken and melted leeks. The sauce should be thick and coat every piece of meat perfectly.

• Prep time: 30 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 720
• Protein: 43 g
• Carbs: 44 g
• Fat: 40 g

Ingredients

• 600 g White chicken ( cut into 2cm cubes )
• 3 piece Leek ( thinly sliced )
• 50 g Minimum butter sweet
• 40 g Wheat flour
• 200 ml Whole milk
• 100 ml Cream
• 1 piece Puff pastry
• 1 piece Egg ( beaten for egg wash )
• 2 piece Thyme ( sprigs )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 250 ml Chicken broth

Instructions

1. Sear the chicken

   In a sauté pan with a bit of butter, brown the chicken cubes over high heat. The meat should be golden on the surface but remain raw in the center to prevent drying out later.

2. Sauté the leeks

   Remove the chicken, add the remaining butter and sauté the leeks. They should become tender and translucent without browning.

3. Singer and add liquids

   Sprinkle flour over the leeks (singer) and stir for a minute. Gradually pour in the stock and milk while whisking. The sauce should thicken until it coats the back of a spoon.

4. Finish with cream

   Return the chicken to the pan, add the cream, thyme, salt, and pepper. Simmer over low heat for a few minutes to let the flavors meld.

5. Cover and glaze

   Pour the mixture into a baking dish. Cover with puff pastry, pressing the edges to seal. Brush with beaten egg and cut a small hole in the center to let steam escape.

6. Baking

   Bake at 200°C until the pastry is well-risen, golden, and crispy to the touch.

Chef's tips

• Don't overcook the chicken in the pan; it will finish cooking in the oven and stay juicy.
• The sauce must be thick enough before covering with pastry, otherwise steam will make the crust soggy.
• Let the filling cool slightly before adding the pastry for a better rise.

Storage

Keep for 3 days in the fridge. Reheat in the oven at 180°C to maintain the pastry's crispness.