Description
A comforting and savory pie filled with creamy chicken, leeks, and thyme.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup leeks, sliced
- 2 tablespoons olive oil
- 2 cups chicken broth
- 1 cup heavy cream
- 2 teaspoons fresh thyme, chopped
- Salt and pepper to taste
- 1 package puff pastry
Instructions
- Preheat the oven to 400°F (200°C).
- In a skillet, heat olive oil over medium heat.
- Add leeks and sauté until soft.
- Stir in shredded chicken, thyme, salt, and pepper.
- Add chicken broth and bring to a simmer.
- Stir in heavy cream and cook until thickened.
- Roll out puff pastry and line a pie dish.
- Pour the chicken mixture into the pastry.
- Cover with another layer of pastry and seal the edges.
- Cut slits in the top for steam to escape.
- Bake for 25-30 minutes until golden brown.
Notes
- Let the pie cool for a few minutes before serving.
- You can use leftover chicken for this recipe.
- Substitute thyme with other herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg
Keywords: Creamy Chicken Leek and Thyme Pie