Go Back

Creamy Chicken, Leek, and Thyme Pie

A comforting pie featuring tender chicken, sweet leeks, and fragrant thyme, all encased in flaky pastry. Perfect for family dinners and gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Rotisserie chicken can be used for convenience.
  • 1 cup leeks, sliced Ensure well-cleaned to avoid grit.
  • 1 tablespoon fresh thyme, chopped Can substitute with other herbs like rosemary or basil.
  • 1 cup heavy cream Necessary for creaminess.
  • 2 tablespoons all-purpose flour Can substitute with gluten-free flour for a gluten-free option.
  • 1 tablespoon butter For sautéing the leeks.
  • to taste Salt and pepper Adjust based on personal preference.
  • 1 package flaky puff pastry Store-bought is convenient.
  • 1 each egg, beaten For egg wash to give a golden finish.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a saucepan, melt the butter over medium heat and add the sliced leeks. Sauté until soft.
  3. Stir in the flour and cook for about 1 minute.
  4. Gradually add the heavy cream while stirring, and bring the mixture to a simmer until it thickens.
  5. Add the shredded chicken, fresh thyme, salt, and pepper. Mix well to combine.
Assembly
  1. Roll out the puff pastry and line a pie dish with half of it.
  2. Pour the chicken mixture into the pastry-lined dish.
  3. Cover with the remaining pastry, seal the edges, and cut slits on top for ventilation.
  4. Brush the top with the beaten egg.
Baking
  1. Bake in the preheated oven for 25-30 minutes, or until the pie is golden brown.

Notes

Serve warm with a simple green salad or steamed vegetables. For a heartier meal, enjoy with mashed potatoes or crusty bread. Store leftovers in the refrigerator for up to 3 days.