Chicken leek pie with Brie is a comforting British classic. You'll enjoy tender chicken and sweet leeks mixed with creamy Brie, all wrapped in flaky pastry. It's easy to make, especially if you use pre-rolled puff pastry. Start by sautéing the leeks, then combine them with chicken, white wine, and melted Brie for a delicious filling. Bake until golden brown, and you'll have a heartwarming dish. There's even more to discover about this delightful recipe!
History
The history of chicken leek pie is a fascinating journey through British cuisine, as it showcases the evolution of pies from medieval staples filled with game and poultry to modern comfort food.
Originating in Britain, this dish highlights the use of local ingredients like tender chicken and flavorful leeks, which have been cherished since ancient times. The Welsh even consider leeks a national emblem!
The flaky pastry enveloping these ingredients represents rustic cooking, transitioning from simple farmer's fare to a beloved dish in homes and restaurants.
Today, many enjoy adding Brie cheese for its creamy texture and rich flavor, further enriching this culinary tradition.
Thus, chicken leek pie remains a true testament to the heart of British cuisine.
Recipe
This recipe offers a straightforward approach, utilizing pre-rolled frozen puff pastry for convenience, allowing even busy cooks to enjoy a homemade meal without the hassle of making pastry from scratch.
With a few simple steps, you can create a delightful pie that will impress your family and friends.
Ingredients:
- 1 tablespoon butter
- 2 leeks, sliced
- 2 cloves garlic, minced
- 2 cups cooked chicken, shredded
- 1/2 cup white wine
- 1 cup chicken stock
- 1 cup Brie cheese, cubed
- 1 package pre-rolled frozen puff pastry
- Salt and pepper to taste
- Optional: mushrooms, herbs (such as thyme or parsley)
Cooking Instructions:
Begin by preheating your oven to 390°F (200°C).
In a large skillet, melt the butter over medium heat and sauté the sliced leeks and minced garlic until they're soft and fragrant.
Add the shredded chicken to the skillet, followed by the white wine and chicken stock; season with salt and pepper.
Allow the mixture to simmer until slightly thickened, then stir in the cubed Brie cheese until melted and creamy.
Roll out the puff pastry and line a pie dish with half of it, then fill with the chicken and leek mixture.
Cover with the remaining pastry, sealing the edges and cutting slits in the top for venting.
Bake in the preheated oven for about 20 minutes, or until the pastry is golden brown.
Extra Tips:
For a flavorful twist, consider adding sautéed mushrooms or a handful of fresh herbs to the filling.
This pie pairs wonderfully with a simple side salad, adding a fresh crunch to the meal.
If you want to make ahead, the filling can be prepared in advance and stored in the refrigerator, allowing for an easy assembly and baking process when you're ready to enjoy this delicious dish.
Cooking Steps
First, you'll want to preheat your oven to 200°C to get it ready for baking.
Once that's set, mix in the sautéed leeks and chicken with some tart cranberries and creamy Brie.
Finally, top it all off with a pastry lid and pop it in the oven for 25 minutes until it's golden and delicious.
Step 1. Preheat Oven to 200°C
Before you start assembling your Chicken Leek Pie, make sure to preheat your oven to 200°C (390°F) for at least 15-20 minutes. This step is crucial for achieving a perfectly baked pastry.
To ensure your oven's accuracy, consider using an oven thermometer, as temperature discrepancies can affect your baking results.
While the oven preheats, you can prepare your chicken and leek filling, which will streamline the process.
Once the oven reaches the desired temperature, arrange your pie on a cookie tray lined with parchment paper. This catches any drips and makes cleanup easier.
Finally, place the pie in the oven and bake for about 20-30 minutes, or until the pastry is golden brown and crispy. Enjoy the delicious aroma!
Step 2. Add Sautéed Leeks and Chicken
With the oven preheated and ready, it's time to focus on the filling.
Start by melting butter in a medium saucepan over medium heat. Sauté minced garlic and sliced leeks for about 8 minutes until they're soft and fragrant.
Next, add cubed chicken breast to the saucepan, cooking until it's fully cooked through and no longer pink—this usually takes around 5-7 minutes.
Pour in some white wine and chicken stock, letting the mixture simmer for an additional 5 minutes to enhance the flavors.
Season the chicken mixture with salt, pepper, and any herbs you like.
To thicken it, mix cornflour with water, stir it into the mixture along with chopped parsley, then remove from heat.
Your filling's ready for the pie!
Step 3. Add Cranberries and Brie
To add a delightful twist to your Chicken Leek Pie, incorporate about 1 cup of fresh or dried cranberries into the sautéed leeks and chicken mixture. This burst of tartness enhances the overall flavor profile.
Make sure to season with salt and pepper to balance the flavors. When layering the filling, evenly distribute the cranberry mixture into the center of the chicken mixture before adding slices of Brie on top.
For extra creaminess, mix the diced Brie into the filling just before spooning it into the pie. This allows the cheese to melt slightly during baking, creating a harmonious blend of flavors.
Enjoy the delightful combination of leek and Brie with the added sweetness of cranberries!
Step 4. Top With Pastry Lid
Now it's time to top your Chicken Leek Pie with a pastry lid for that perfect finish.
Begin by placing the first sheet of puff pastry on a lightly floured surface. Cut slits into it for venting, leaving a 1 ½ inch border around the edges.
Next, spoon the chicken mixture onto the center of the second sheet of puff pastry, ensuring to leave a similar 1 ½ inch border for sealing. Brush the edges of this second sheet with beaten egg to help it stick.
Carefully place the first sheet over the filled second sheet, pressing down firmly to seal.
Finally, brush the top of the pie with the remaining beaten egg for a golden brown finish, and sprinkle with finishing salt if desired.
Step 5. Bake for 25 Minutes
Preheat your oven to 390°F (200°C) for optimal baking.
Once your Chicken Leek Pie is topped with the pastry lid, it's time to bake. Place the pie in the oven and let it cook for about 20 to 25 minutes.
Keep an eye on it until the puff pastry turns golden brown and puffs up beautifully. For a shiny finish, brush the pie with beaten egg before baking; this adds an appealing sheen.
Make sure the internal temperature reaches at least 165°F (74°C) to ensure the chicken mixture is thoroughly cooked.
After baking, let the pie rest for at least 5 minutes. This allows the filling to set, making slicing easier and more enjoyable!
Final Thoughts
While Chicken Leek Pie may seem like a simple dish, its combination of tender chicken, caramelized leeks, and creamy Brie creates a comforting meal that satisfies both the palate and the soul.
When you prepare this dish, the chicken mixture along with the sautéed veggies and Brie is absolutely delicious, all encased in flaky puff pastry.
Bake it until it's golden brown, then allow to cool for about 5 minutes before serving. This resting time helps the filling set, making it easier to slice on your cutting board.
Your family will love it, especially when you season with salty goodness and mix through any additional ingredients.
Enjoy the satisfaction of a homemade meal that truly brings everyone together!
Frequently Asked Questions
What Wine Goes With Chicken and Leek Pie?
When you're choosing a wine to pair with chicken and leek pie, consider a dry white like Sauvignon Blanc or Chardonnay. They enhance the dish's creaminess and savory flavors.
If you prefer something sweeter, a Riesling or Gewürztraminer can create a delightful contrast. For a bit of acidity, Pinot Grigio works well, while a light-bodied red like Pinot Noir adds a nice fruitiness.
A dry rosé is also a versatile option. Enjoy your meal!
How to Cook Chicken for Pie Jamie Oliver?
When it comes to cooking chicken for a pie, you're hitting the nail on the head with skinless, boneless thighs.
Start by browning them in butter, letting that flavor shine. Toss in garlic and leeks until they soften, and then deglaze with white wine for depth.
Add chicken stock, thicken with cornflour and water, and finish with parsley, salt, and pepper.
You'll create a mouthwatering filling that'll make any pie unforgettable!
Can I Freeze Joe Wicks Chicken Pie?
Yes, you can freeze Joe Wicks' chicken pie!
If you freeze it before baking, wrap it tightly in plastic wrap and aluminum foil, and it'll last up to 3 months.
When you're ready to bake, pop it straight from the freezer into the oven, adding 10-15 minutes to the cooking time.
If you've baked it already, let it cool, wrap it, and freeze for the same duration.
Enjoy your convenient meals!
Can You Reheat Chicken and Leek Pie?
Yes, you can reheat chicken and leek pie!
Preheat your oven to 350°F (175°C) and pop it in for about 15-20 minutes. This way, you'll keep the pastry nice and crisp.
If you're short on time, use a microwave for 2-3 minutes, but it might soften the crust.
Make sure it reaches an internal temperature of at least 165°F (74°C) to ensure it's safe to eat.
Enjoy your meal!
