Chicken & Leek Comfort Pie

Golden, flaky, and utterly comforting, this Chicken & Leek Pie is a true classic. With its buttery, crisp crust and a rich, creamy chicken filling infused with the delicate sweetness of leeks, every bite is pure comfort food bliss. This dish has deep roots in British cuisine, where savory pies have been a staple for centuries, offering a hearty and satisfying meal wrapped in golden pastry. Whether served as a cozy family dinner or a centerpiece at a gathering, this pie is a timeless favorite.

Ingredients

• Short crust party (ready-made or check out my short crust pastry recipe)

• 750 gr. chicken breast

• 1 large leek

• 1-2 celery sticks

• 1 tbsp flour

• 250 ml chicken stock

• 1/2 cup cream

• 2 tbsp dijon mustard

• salt & pepper to taste

Instructions

• In a heavy-bottomed pot, heat some olive oil (you can also use butter, but I prefer olive oil). Add the cubed chicken breast and cook until golden brown, stirring occasionally to ensure even cooking.

• Finely slice the leek and wash it thoroughly to remove any grit. Add it to the cooked chicken along with the finely sliced celery. Cook, stirring occasionally, until the vegetables are soft and fragrant.

• Sprinkle the flour over the mixture and stir continuously for about 1 minute to coat the chicken and vegetables. Remove from heat and gradually stir in the stock, mixing well to ensure there are no lumps. Add more stock if needed to reach a smooth, velvety consistency.. Return to heat, bring to boil, then reduce heat and simmer for 15-20 minutes.

• Add cream, mustard, season well and cook for another 5 minutes.

• Transfer the mixture into an ovenproof dish, ensuring it is deep enough to hold the filling without spilling over. I use a round 32cm oven dish, but any similar-sized deep dish will work well.

• Roll out your pastry and carefully place it over the dish, ensuring it fully covers the filling. Brush the top with egg yolk for a beautiful golden finish. Bake in a preheated oven at 200°C for about 30 minutes, or until the pastry is golden and fully cooked. Serve immediately with steamed vegetables.