One Pot Chicken & Leek Pie
One Pot Chicken & Leek Pie
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 leek, sliced
- 400 g chicken thigh, diced
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- salt, to taste
- pepper, to taste
- 2 tablespoons plain flour
- 500 ml chicken stock
- 100 ml double cream
- 1 sheet puff pastry
Instructions
- 1
Preheat your oven to 180°C (350°F).
⏱️ 5 min•🌡️ 180
- 2
Heat 1 tablespoon of olive oil in a large, oven-safe pan or skillet over medium heat.
⏱️ 1 min
- 3
Add the diced onion to the pan and cook, stirring occasionally, until it has softened and become translucent, about 5-7 minutes.
⏱️ 7 min
- 4
Add the minced garlic and sliced leek to the pan. Continue to cook for another 5 minutes, stirring occasionally, until the leeks have softened.
⏱️ 5 min
- 5
Add the diced chicken thigh to the pan. Cook, stirring frequently, until the chicken is browned on all sides, about 5-7 minutes.
⏱️ 7 min
- 6
Season the chicken and vegetable mixture with 1 teaspoon of dried thyme, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, and salt and pepper to taste. Mix well to ensure all ingredients are evenly coated.
⏱️ 2 min
- 7
Sprinkle 2 tablespoons of plain flour over the mixture in the pan. Stir well for 1-2 minutes, ensuring the flour is fully incorporated and coats the chicken and vegetables.
⏱️ 2 min
- 8
Gradually pour in 500ml of chicken stock and 100ml of double cream. Stir the mixture continuously until it comes to a gentle simmer and has thickened to a creamy consistency, about 5-7 minutes.
⏱️ 7 min
- 9
If your pan is not oven-safe, transfer the entire chicken and leek mixture into a suitable oven-safe dish. Otherwise, ensure your pan is oven-safe.
⏱️ 2 min
- 10
Carefully place the sheet of puff pastry over the top of the mixture, covering the dish completely. Gently press down the edges to seal. Score the pastry with a sharp knife (make shallow cuts on the surface) to allow steam to escape.
⏱️ 3 min
- 11
Bake in the preheated oven for 25-30 minutes, or until the puff pastry is beautifully golden brown and flaky.
⏱️ 30 min•🌡️ 180
- 12
Remove from the oven and let it rest for a few minutes before serving. Serve hot.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
One Pot Chicken & Leek Pie
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 leek, sliced
- 400 g chicken thigh, diced
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- salt, to taste
- pepper, to taste
- 2 tablespoons plain flour
- 500 ml chicken stock
- 100 ml double cream
- 1 sheet puff pastry
Instructions
- 1
Preheat your oven to 180°C (350°F).
⏱️ 5 min•🌡️ 180 - 2
Heat 1 tablespoon of olive oil in a large, oven-safe pan or skillet over medium heat.
⏱️ 1 min - 3
Add the diced onion to the pan and cook, stirring occasionally, until it has softened and become translucent, about 5-7 minutes.
⏱️ 7 min - 4
Add the minced garlic and sliced leek to the pan. Continue to cook for another 5 minutes, stirring occasionally, until the leeks have softened.
⏱️ 5 min - 5
Add the diced chicken thigh to the pan. Cook, stirring frequently, until the chicken is browned on all sides, about 5-7 minutes.
⏱️ 7 min - 6
Season the chicken and vegetable mixture with 1 teaspoon of dried thyme, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, and salt and pepper to taste. Mix well to ensure all ingredients are evenly coated.
⏱️ 2 min - 7
Sprinkle 2 tablespoons of plain flour over the mixture in the pan. Stir well for 1-2 minutes, ensuring the flour is fully incorporated and coats the chicken and vegetables.
⏱️ 2 min - 8
Gradually pour in 500ml of chicken stock and 100ml of double cream. Stir the mixture continuously until it comes to a gentle simmer and has thickened to a creamy consistency, about 5-7 minutes.
⏱️ 7 min - 9
If your pan is not oven-safe, transfer the entire chicken and leek mixture into a suitable oven-safe dish. Otherwise, ensure your pan is oven-safe.
⏱️ 2 min - 10
Carefully place the sheet of puff pastry over the top of the mixture, covering the dish completely. Gently press down the edges to seal. Score the pastry with a sharp knife (make shallow cuts on the surface) to allow steam to escape.
⏱️ 3 min - 11
Bake in the preheated oven for 25-30 minutes, or until the puff pastry is beautifully golden brown and flaky.
⏱️ 30 min•🌡️ 180 - 12
Remove from the oven and let it rest for a few minutes before serving. Serve hot.
⏱️ 3 min