Creamy Chicken and Leek Pie

  • Difficulty: Medium
  • one hour and 40 minutes
  • 4 servings

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!

Ingredients Needed for Creamy Chicken and Leek Pie


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

How to Cook Creamy Chicken and Leek Pie

  1. For the dough, grab a large bowl and add the flour, butter, egg, sour cream, milk, and a pinch of salt.
  2. 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. 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. Preheat the oven to 360°F/180°C.
  5. Next, take out the dough, place it on your wooden board and level it with a rolling pin. Slice it in halves vertically.
  6. 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. Pour the mixture into the pan and cover it with the remaining half of the dough. Brush it with egg wash.
  8. Slide the tray into the oven for the next 45 minutes.

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