Homemade Chicken and Leek Savory Pies

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These Homemade Chicken and Leek Savory Pies feature a flaky, golden-brown crust that encases a creamy and flavorful filling made with tender chicken, leeks, and peas. The savory filling is rich but not overly heavy, with just the right amount of seasoning to elevate the flavors of the chicken and vegetables

  1. Ingredients:

For the Filling:

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 large leeks, cleaned and sliced
  • 2 cloves garlic, minced
  • 1 1/2 cups cooked chicken, shredded (rotisserie chicken works great)
  • 1/2 cup frozen peas
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon ground black pepper
  • Salt to taste

For the Pastry:

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, chilled and cut into cubes
  • 1/4 cup cold water (more if needed)
  • 1 egg, beaten (for egg wash)

Directions:

  1. Preheat your oven to 400°F (200°C).
  2. To make the pastry: In a food processor, pulse together the flour and salt. Add the chilled butter and pulse until the mixture resembles coarse crumbs. Gradually add cold water, pulsing until the dough comes together. Turn out the dough onto a floured surface, knead lightly, and then wrap it in plastic wrap. Chill in the fridge for 20-30 minutes.
  3. While the dough chills, prepare the filling: In a large skillet, heat the butter and olive oil over medium heat. Add the leeks and cook, stirring occasionally, until softened, about 5-7 minutes. Add the garlic and cook for another 1-2 minutes until fragrant.
  4. Stir in the chicken, peas, chicken broth, and thyme. Bring the mixture to a simmer and cook for 5 minutes. Stir in the heavy cream, salt, and pepper, and simmer for another 3-4 minutes until the sauce thickens slightly. Remove from heat and let cool for a few minutes.
  5. Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Cut out circles or squares to fit your pie tins or muffin pans.
  6. Spoon the cooled filling into the pastry-lined tins. Cover with a second layer of pastry, pressing the edges to seal. Brush the top with the beaten egg to create a golden finish when baked.
  7. Use a sharp knife to make a small slit on top of each pie to allow steam to escape.
  8. Bake for 20-25 minutes, or until the pastry is golden brown and crisp.
  9. Let the pies cool slightly before serving.

Prep Time: 25 minutes | Cooking Time: 35 minutes | Total Time: 1 hour
Kcal: 350 kcal per pie | Servings: 6 servings

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