Nigella Chicken And Leek Pie

Nigella’s Chicken and Leek Pie is made with tender chicken, sautéed leeks, and creamy sauce, all encased in flaky puff pastry, perfect for a comforting dinner that’s ready in 1 hour and 30 minutes!

More Nigella Recipe:

• Nigella Barley Risotto
• Nigella Prawn And Mango Curry
• Nigella Lemon Risotto

🧡 Why You’ll Love This Chicken And Leek Pie Recipe:

• Comforting flavors with a flaky pastry crust.
• Easy to make with simple ingredients.
• Versatile – great for weeknight dinners or entertaining.
• Can be made ahead for convenience.

❓ What Is Nigella’s Chicken And Leek Pie Recipe?

Nigella’s Chicken and Leek Pie is a classic British dish featuring tender chicken cooked with leeks in a creamy sauce, encased in flaky puff pastry for a comforting and delicious meal.

🍗 Nigella Chicken And Leek Pie Ingredients

• 2 pounds bone-in, skin-on chicken leg pieces (thighs and drumsticks)
• 1 medium onion, quartered
• 3 sprigs parsley
• 1 small bunch thyme, divided
• 6 sage leaves, divided
• 3 tablespoons unsalted butter, divided
• 2 leeks, thinly sliced (about 1 cup)
• 2 tablespoons all-purpose flour
• 1/2 teaspoon Dijon mustard
• 1/4 cup cream
• Kosher salt and freshly ground black pepper
• 1 pound frozen puff pastry, thawed
• 1 egg, beaten

🥮 How To Make Nigella Chicken And Leek Pie

1. Cook the chicken, onion, parsley, 3 sage leaves, and half a bunch of thyme in water until the chicken is cooked through, which should take approximately 1 hour.
2. Take the cooking liquid and reduce it to 1 1/2 cups, strain the chicken, and set aside.
3. Remove the chicken’s skin and bones before shredding.
4. Saute the leeks, thyme, and sage in 1 tablespoon of butter, which should take approximately 4 minutes. Toss with the chicken.
5. Cook the flour in the melted butter for approximately 2 minutes, or until it begins to faintly color. Simmer, whisking constantly, until thickened, adding mustard and 1 1/2 cups of the cooking reserved cooking liquid.
6. Take the pan from the heat, whisk in the cream, add the salt and pepper, and then pour the mixture over the chicken. Let it cool down entirely.
7. Set oven temperature to 400°F, or 200°C. Divide the puff pastry into 2 rectangles. Arrange one on a lined baking sheet, and fill it up, being sure to leave a border.
8. Apply an egg wash to the pastry’s edges, top with the second sheet, press to seal, then repeat with the egg wash and steam holes. Bake for approximately 20 minutes, or until a golden color develops.

💭 Recipe Tips

• Use bone-in, skin-on chicken for added flavor.
• Thaw puff pastry according to package instructions for best results.
• Be sure to simmer the sauce until thickened to avoid a runny filling.
• Seal the pastry edges well to prevent leakage during baking.

🥗 What To Serve With Chicken And Leek Pie?

Serve Chicken And Leek Pie with a side of mashed potatoes, roasted vegetables, sauteed cabbage, baked beans, Spinach salad, Green bean casserole, mac and cheese, corn on the cob, and dinner rolls.

🎚 How To Store Leftovers Chicken And Leek Pie?

• In The Fridge: Preserve leftover chicken and leek pie in a sealed container in the refrigerator for 3 to 4 days.
• In The Freezer: Wrap leftover chicken and leek pie individual portions tightly in plastic wrap and foil, then keep in the freezer for up to 2 months.

🥵 How To Reheat Leftovers Chicken And Leek Pie?

• Oven: Preheat oven to 200°F then set leftover chicken and leek pie on a baking sheet and heat for 15 to 20 minutes until heated through.
• Microwave: Throw leftover chicken and leek pie portions on a microwave-safe plate and heat on high for 2 minutes, or until heated through.

FAQs

Try More Nigella Recipes:

• Nigella Mac And Cheese
• Nigella Bavette Steak Recipe
• Nigella Butternut Squash Lasagne

Nigella Chicken And Leek Pie Nutrition Facts

Amount Per Serving

• Calories 284.6
• Calories from Fat 76.5
• Total Fat 8.5g
• Saturated fat 3.4g
• Cholesterol 87.3mg
• Sodium 163.2mg
• Potassium 529mg
• Carbohydrates 19.3g
• Net carbs 17.8g
• Fiber 1.5g
• Sugar 2.4g
• Protein 30.8g