This delicious Chicken and Leek Pie by Nigella Lawson is the perfect comforting meal. With tender chicken, creamy leeks, and a golden, flaky pastry, it’s a simple yet hearty dish. You can easily adjust the ingredients with what you have on hand, making it both flexible and satisfying. A true crowd-pleaser!
Ingredients Needed
- 1 tbsp olive oil
- 1 kg (2 lbs) skinless boneless chicken thighs
- 2-3 rosemary sprigs (stems removed and chopped)
- Salt and pepper to taste
- 3 leeks (sliced)
- 3 cloves garlic (minced)
- 3 tbsp flour
- 80 ml (1/3 cup) white wine
- 500 ml (2 cups) chicken stock
- 100 g (½ cup) crème fraîche or sour cream (full fat)
- 320 g (12 oz) puff pastry (pre-rolled)
- 1 egg (for egg wash)
How To Make Chicken And Leek Pie
- Prepare the Chicken and Leeks: Cut the chicken thighs into bite-sized pieces and season with salt and pepper. Slice the white and pale parts of the leeks, rinse them under water to remove grit, then dry and set aside.
- Cook the Chicken: Heat 1 tbsp olive oil in a large pan over medium heat. Add the chicken and chopped rosemary, cooking for 7-10 minutes until browned. Remove the chicken from the pan and set aside.
- Cook the Leeks and Garlic: In the same pan, add the sliced leeks and cook on low heat for 5 minutes. Add the minced garlic and cook for another 30 seconds.
- Make the Filling: Return the chicken to the pan and stir with the leeks. Sprinkle the flour over the mixture and stir to combine. Pour in the white wine, scraping the bottom of the pan to deglaze. Let the wine reduce for about 1 minute, then add the chicken stock. Simmer for 20 minutes over low heat. Taste and adjust seasoning with salt if needed.
- Cool the Filling: Take the pan off the heat and let the mixture cool to room temperature. Stir in the crème fraîche.
- Prepare the Pastry: Preheat the oven to 200°C (400°F). Transfer the chicken and leek mixture into a 9×13 inch (23×33 cm) ovenproof dish. If using unrolled puff pastry, roll it out on a floured surface to fit the dish. If using pre-rolled puff pastry, place it directly on top of the dish.
- Assemble the Pie: Brush the edges of the dish with a beaten egg. Lay the puff pastry on top, tucking the edges into the sides of the dish. Brush the top of the pastry with the egg wash and cut a few slits into the pastry. Optionally, cut decorative leaves from any leftover pastry scraps and place them on top of the pie, brushing them with egg wash.
- Bake: Bake the pie for 40-45 minutes, or until the pastry is golden and puffed. Let the pie sit for 20 minutes before serving.
Recipe Tips
- Use skinless, boneless chicken thighs: They stay tender and juicy during cooking, making the pie filling much more flavorful than using chicken breast.
- Let the filling cool before adding the crème fraîche: If the mixture is too hot, the crème fraîche may split, so make sure the filling cools to room temperature first.
- Don’t skip deglazing the pan with wine: Scraping up any browned bits from the bottom of the pan adds extra depth of flavor to the filling.
- Roll out the pastry carefully: If you’re using unrolled puff pastry, roll it out evenly on a floured surface so the pastry cooks properly and puffs up.
- Brush the pastry edges with egg wash: This gives the crust a lovely golden finish and ensures the pastry sticks well to the dish.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover pie cool to room temperature before storing. Place it in an airtight container or cover the dish with foil or plastic wrap. It will keep in the fridge for up to 3 days.
- Freeze: If you want to freeze the pie, let it cool completely, then wrap it tightly in foil or place it in a freezer-safe container. It can be stored in the freezer for up to 3 months. To serve, thaw it overnight in the fridge and then bake or warm as needed.
- Reheat: Preheat the oven to 180°C (350°F). Place the pie on a baking sheet and cover it loosely with foil to prevent the pastry from burning. Bake for about 15-20 minutes, or until heated through and the pastry is crispy.
Nutrition Facts
Serving Size: 1 pie (approximately 210g)
- Calories: 433
- Total Fat: 20.2g
- Saturated Fat: 8.6g
- Cholesterol: 57mg
- Sodium: 366mg
- Potassium: 213.8mg
- Total Carbohydrate: 43.3g
- Dietary Fiber: 0.2g
- Sugars: 0.9g
- Protein: 14.13g
Try More Nigella Recipes:
- Nigellas Chocolate Salami
- Nigella Chocolate Fudge Cake
- Nigella Snow Flecked Brownies
- Nigella Rhubarb Flapjacks Recipe
Nigella Chicken And Leek Pie
Description
This delicious Chicken and Leek Pie by Nigella Lawson is the perfect comforting meal. With tender chicken, creamy leeks, and a golden, flaky pastry, it’s a simple yet hearty dish. You can easily adjust the ingredients with what you have on hand, making it both flexible and satisfying. A true crowd-pleaser!
Ingredients
Instructions
- Prepare the Chicken and Leeks: Cut the chicken thighs into bite-sized pieces and season with salt and pepper. Slice the white and pale parts of the leeks, rinse them under water to remove grit, then dry and set aside.
- Cook the Chicken: Heat 1 tbsp olive oil in a large pan over medium heat. Add the chicken and chopped rosemary, cooking for 7-10 minutes until browned. Remove the chicken from the pan and set aside.
- Cook the Leeks and Garlic: In the same pan, add the sliced leeks and cook on low heat for 5 minutes. Add the minced garlic and cook for another 30 seconds.
- Make the Filling: Return the chicken to the pan and stir with the leeks. Sprinkle the flour over the mixture and stir to combine. Pour in the white wine, scraping the bottom of the pan to deglaze. Let the wine reduce for about 1 minute, then add the chicken stock. Simmer for 20 minutes over low heat. Taste and adjust seasoning with salt if needed.
- Cool the Filling: Take the pan off the heat and let the mixture cool to room temperature. Stir in the crème fraîche.
- Prepare the Pastry: Preheat the oven to 200°C (400°F). Transfer the chicken and leek mixture into a 9×13 inch (23×33 cm) ovenproof dish. If using unrolled puff pastry, roll it out on a floured surface to fit the dish. If using pre-rolled puff pastry, place it directly on top of the dish.
- Assemble the Pie: Brush the edges of the dish with a beaten egg. Lay the puff pastry on top, tucking the edges into the sides of the dish. Brush the top of the pastry with the egg wash and cut a few slits into the pastry. Optionally, cut decorative leaves from any leftover pastry scraps and place them on top of the pie, brushing them with egg wash.
- Bake: Bake the pie for 40-45 minutes, or until the pastry is golden and puffed. Let the pie sit for 20 minutes before serving.
Notes
- Use skinless, boneless chicken thighs: They stay tender and juicy during cooking, making the pie filling much more flavorful than using chicken breast.
- Let the filling cool before adding the crème fraîche: If the mixture is too hot, the crème fraîche may split, so make sure the filling cools to room temperature first.
- Don’t skip deglazing the pan with wine: Scraping up any browned bits from the bottom of the pan adds extra depth of flavor to the filling.
- Roll out the pastry carefully: If you’re using unrolled puff pastry, roll it out evenly on a floured surface so the pastry cooks properly and puffs up.
- Brush the pastry edges with egg wash: This gives the crust a lovely golden finish and ensures the pastry sticks well to the dish.
Nigella Chicken And Leek Pie