Entree: Ireland – Dublin & East – Chicken and Leek Pie (Baked savory pie of chicken and leeks in a creamy sauce under a pastry crust)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 40 min

Additional 15 min

Total 1 hr 30 min

Ingredients

- 2 boneless skinless chicken breasts, approx. 8 oz (225 g) each
- 2 tbsp (30 ml) olive oil or butter for cooking
- 2 tbsp (28 g) unsalted butter
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 2 large leeks, white and light green parts only, sliced and washed, about 10 oz (280 g)
- 3 tbsp (24 g) all-purpose flour
- 1 1/2 cups (355 ml) low-sodium chicken stock
- 1/2 cup (120 ml) heavy cream
- 1 tsp (1 g) fresh thyme leaves or 1/2 tsp (1 g) dried thyme
- 1 cup (150 g) frozen peas, optional
- 1 tsp (6 g) kosher salt, adjust to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 sheet (about 10 oz / 280 g) ready-rolled shortcrust or puff pastry large enough to cover a 9-inch (23 cm) pie dish
- 1 egg beaten for egg wash
- 1 tbsp (15 g) chopped fresh parsley for garnish (optional)

Instructions

1. Preheat oven to 400°F (200°C). Poach the chicken breasts in simmering salted water or stock for 12–15 minutes until just cooked through; remove, cool slightly and shred or chop into bite-sized pieces (about 2 cups / 280 g cooked chicken).
2. In a large skillet, heat olive oil or 1 tbsp butter over medium heat. Add the onion and cook until softened, about 5 minutes. Add the sliced leeks and cook until very soft, about 8–10 minutes.
3. Push the vegetables to the side, add the remaining 1 tbsp butter and sprinkle the flour over the pan. Stir to make a roux and cook 1–2 minutes without browning.
4. Gradually whisk in the chicken stock and then the cream until smooth. Add thyme, peas (if using), cooked chicken, salt and pepper. Simmer gently until the sauce thickens, about 3–5 minutes. Remove from heat and let cool slightly.
5. Spoon the filling into a 9-inch (23 cm) pie dish. Drape the pastry over the filling, trimming any excess and crimping the edges to seal. Cut a small vent in the center and brush the pastry with beaten egg.
6. Bake in the preheated oven until the pastry is golden and filling is bubbling, about 30–40 minutes. If the pastry browns too quickly, cover loosely with foil for the final 10 minutes.
7. Let the pie rest 5–10 minutes before serving. Garnish with chopped parsley if desired.