Chicken and Leek Pie

5 from 2 votes

This chicken and leek pie is fantastic! Flaky crusty and a delicious filling, it's the perfect dish for serving to guests.

Prep Time40

Cook Time50

Total Time1 30

Course: Main Dish

Cuisine: English

Servings: slices

Calories: 437kcal

Author: Adina

Ingredients

225 g all-purpose flour 8 oz/ 1 ¾ cups + 2 tablespoons
1 pinch fine sea salt
115 g unsalted butter very cold, 4 oz/ ½ cup/ 1 stick
1 egg yolk
1-2 tablespoons cold water
450 g chicken breast 1 lb (Note 2)
250 ml chicken stock 1 cup, if the chicken is not already cooked
1 very large leek about 250 g/ 8.8 oz
1 red bell pepper
100 g cheese 1 cup, grated (Gouda or Cheddar)
3 eggs
300 ml heavy cream 1 ¼ cups
nutmeg
¼ teaspoon fine sea salt or Kosher, to taste
⅛ teaspoon black pepper

Instructions

Make the pastry: Cut the cold butter into small pieces. Place the flour, salt, yolk, and butter in a food processor and process until the mixture is crumbly. Add one tablespoon water, and process very shortly until you obtain bigger lumps. Only add more water if necessary, pinch the dough; if it holds together, it is okay.
Place the dough on the working surface and knead very shortly, just enough to bring it together and form a disc. Wrap in kitchen foil and refrigerate for 30 minutes.
Cook chicken: In the meantime, cook the chicken in some chicken stock if your chicken is not already cooked. Once cooked, remove from the stock and let cool. Cut into small pieces.
Prepare vegetables: Thoroughly clean the leeks, chop them. Chop the red pepper into small pieces as well.
Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Butter a springform (26 cm/ 10 inches diameter).
Roll: Take the dough disc out of the fridge and roll it on a lightly floured surface using a lightly floured rolling pin. Roll it into a circle of about 30 cm/ 12 inches. Carefully transfer to the prepared tin and push with the fingers to fix any dough cracks and form the rim. Prick with a fork all over.
Fill: Mix the chicken, leeks, and pepper. Place into the tin. Beat the eggs, heavy cream, nutmeg, salt (generously), and pepper in a bowl. Pour the mixture into the springform Sprinkle with the grated cheese.
Bake in the hot oven for about 50 - 55 minutes until golden brown and set. Take the pie out of the oven and let it stand for about 15 minutes before slicing.

Notes

It's preferable to use a kitchen scale when making the pastry, it guarantees for best results.
You can use leftover chicken or rotisserie chicken. Leftover cooked turkey would be great as well.

Nutrition