Nigella Chicken And Leek Pie Recipe
This Nigella Chicken and Leek Pie is a comforting, creamy savory pie featuring tender chicken breasts, soft leeks, and a luscious mustard-infused cream cheese filling, all encased in a golden puff pastry. Perfect for a family dinner or an elegant weekend treat, this recipe combines simple ingredients into a rich, hearty meal with a crispy top and flavorful, creamy interior.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: British
- Diet: Halal
Ingredients
Scale
Chicken and Filling
- Dash of olive oil
- 3 chicken breasts, roughly chopped
- 1 leek, washed and sliced into rounds
- 3 garlic cloves, finely chopped or crushed
- 250g cream cheese or crème fraîche
- 1–2 heaped tsp wholegrain mustard
- 1 vegetable stock cube
- 200ml boiling water
- Salt and freshly ground black pepper, to taste
Pastry and Finishing
- 1 sheet of ready-rolled puff pastry
- Milk, for brushing the pastry top
Instructions
- Preheat the oven: Preheat your oven to 190°C (170°C fan) or Gas Mark 5, which is roughly 375°F or 340°F for fan ovens. This ensures your oven is ready to bake the pie to a perfect golden finish once assembled.
- Cook the chicken: Heat a dash of olive oil in a large frying pan over high heat. Add the chopped chicken breasts and cook them for about 3 minutes, stirring regularly to brown them evenly on all sides without cooking them through completely.
- Add the veggies and sauce: To the pan with chicken, add the sliced leek and chopped garlic. Stir briefly to mellow the garlic aroma, then add the cream cheese or crème fraîche, wholegrain mustard, crumbled vegetable stock cube, and 200ml of boiling water. Stir well to combine all ingredients, letting the cream cheese melt into a creamy sauce. Season with salt and freshly ground black pepper to taste.
- Assemble the pie: Pour the chicken and leek mixture into a large ovenproof dish, spreading it out evenly. Lay the sheet of ready-rolled puff pastry over the top, trimming any excess if necessary. Gently press the edges down to seal the pie. Brush the top with milk to create a golden, shiny crust when baked.
- Bake the pie: Place the dish in the preheated oven and bake for 35 minutes or until the puff pastry is rising, golden-brown, and the filling is bubbling underneath. Allow the pie to rest for a few minutes before serving. Enjoy your warm and comforting Nigella Chicken and Leek Pie!
Notes
- You can substitute chicken breasts with thighs for a juicier filling if preferred.
- If you prefer a thicker filling, reduce the boiling water to 150ml or simmer the mixture longer before assembling.
- For a gluten-free version, use gluten-free puff pastry and ensure the stock cube is gluten-free.
- This pie can be made ahead and stored in the fridge before baking, just add a few extra minutes to the cooking time.
- Serve the pie with a side of steamed green vegetables or a fresh salad to balance the richness.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.2 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 95 mg
Keywords: Chicken pie, Leek pie, Cream cheese pie, Puff pastry recipe, British comfort food, Easy chicken recipe
Find it online: https://reemcook.com/nigella-chicken-and-leek-pie-recipe/
