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Creamy Chicken and Leek Pie

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Ingredients

For the dough:
2 cups of flour
6 ounces of butter
1 egg
¼ cup sour cream
1 tablespoon milk
salt
For the pie filling:
1 tablespoon butter
12 ounces of leek green and white parts, thinly sliced
2 tablespoons of flour
1 ½ cups of chicken stock
14 ounces of cooked chicken , shredded
2 tablespoons of sour cream
2 fresh rosemary
egg wash

Nutritional Information

694 kcal
Calories
35 g
Protein
31 g
Fat
67 g
Carbohydrates

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If you're running out of ideas for dinner, this creamy chicken and leek pie should be the answer to all your prayers. Inside a warm, homemade dough you find a delicious and creamy filling made of chicken, leek, butter, and spices. It may take a bit to cook it, but in the end, it's totally worth it!

Features:

Ingredients

  • For the dough:

  • For the pie filling:

Steps

1
Done

For the dough, grab a large bowl and add the flour, butter, egg, sour cream, milk, and a pinch of salt.

2
Done

Use your hands and mix until you obtain a smooth, golden-colored dough. If it seems too dry, you can add a bit more flour.
Cover it with plastic foil and refrigerate for the next 20 minutes.

3
Done

Next heat a skillet over medium heat, add the butter in it and melt it. Add the leek and cook it for 1 minute.
Add the flour and chicken stock. Season with salt, pepper, and bring to a boil.
Add the chicken, sour cream, and rosemary. Cook for around 5 minutes, so the mixture thickens.

4
Done

Preheat the oven to 360°F/180°C.

5
Done

Next, take out the dough, place it on your wooden board and level it with a rolling pin. Slice it in halves vertically.

6
Done

Lay one half on the bottom of a 10 inches (25 cm) X 4 inches (10 cm) baking dish. Make sure the sides are also covered and slice off the extra dough. Pinch the bottom of the dough with a fork.

7
Done

Pour the mixture into the pan and cover it with the remaining half of the dough. Brush it with egg wash.

8
Done

Slide the tray into the oven for the next 45 minutes.

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper. I’m probably too lazy to cook myself as often as I’d wish, but I always come up with the nicest twists for recipes. I add or remove ingredients, and I feel like a “Master of Ideas.” I dubbed myself that, I admit it. Other than flavors, I’m quite into movies, TV series, sports competitions, hiking in nature, traveling, and learning about other things.

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