Chicken Leek Pie: A Delicious & Easy Recipe

Tzatziki Chickpea Salad: Prepare to be transported to the sun-drenched shores of the Mediterranean with this vibrant and utterly delicious salad! Forget everything you thought you knew about chickpeas because this recipe is about to redefine your lunch game. Imagine creamy, tangy tzatziki sauce, bursting with fresh dill and cool cucumber, embracing hearty chickpeas in a symphony of flavors. It’s a culinary hug in a bowl, and trust me, you’ll want seconds.

While tzatziki sauce itself boasts ancient roots, tracing back to variations enjoyed in the Ottoman Empire, this modern twist incorporating chickpeas is a delightful innovation. It cleverly combines the refreshing essence of traditional Greek cuisine with the satisfying protein punch of chickpeas. This makes it a perfect light meal or a vibrant side dish.

People adore this Tzatziki Chickpea Salad for its incredible versatility and ease of preparation. It’s quick enough for a busy weeknight, yet impressive enough to serve at a summer gathering. The creamy texture, the bright, herbaceous flavors, and the satisfying chewiness of the chickpeas create a truly irresistible combination. Plus, it’s naturally vegetarian and easily adaptable to vegan diets, making it a crowd-pleaser for everyone. So, are you ready to experience a taste of the Mediterranean? Let’s get started!

this Recipe

Ingredients:

• For the Filling:
• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 large leeks, white and light green parts only, thoroughly washed and thinly sliced
• 4 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1/2 cup dry white wine (optional, but adds great flavor!)
• 1 tsp dried thyme
• 1/2 tsp dried sage
• 1/4 tsp ground nutmeg
• Salt and freshly ground black pepper to taste
• 2 tbsp chopped fresh parsley, for garnish
• For the Crust:
• 2 1/2 cups all-purpose flour
• 1 tsp salt
• 1 cup (2 sticks) cold unsalted butter, cut into cubes
• 1/2 cup ice water, plus more if needed
• 1 large egg, beaten (for egg wash)

Preparing the Crust:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt. This ensures the salt is evenly distributed throughout the crust, which is crucial for flavor.
2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips (work quickly to keep the butter cold!), cut the butter into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter – these are what create flaky layers in the crust. The colder the butter, the flakier the crust will be. I sometimes even chill the flour and bowl beforehand!
3. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to overmix, as this will develop the gluten and result in a tough crust. The amount of water needed can vary depending on the humidity, so add it slowly and stop when the dough forms a shaggy mass.
4. Form the Dough: Turn the dough out onto a lightly floured surface. Gently form it into a disc, about 1 inch thick. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This chilling time allows the gluten to relax, making the dough easier to roll out and preventing it from shrinking during baking.
5. Roll Out the Dough: On a lightly floured surface, roll out the dough into a circle about 12 inches in diameter. If the dough is sticking, add a little more flour underneath. Be sure to roll from the center outwards, rotating the dough as you go to ensure an even thickness.
6. Transfer to Pie Dish: Gently transfer the rolled-out dough to a 9-inch pie dish. Press the dough into the bottom and up the sides of the dish. Trim any excess dough hanging over the edge.
7. Crimp the Edges: Crimp the edges of the crust using your fingers or a fork to create a decorative border. This not only looks nice but also helps to seal the filling inside.
8. Chill the Crust: Place the prepared pie crust in the refrigerator while you prepare the filling. This will help prevent the crust from shrinking during baking.

Preparing the Chicken and Leek Filling:

1. Sauté the Leeks: In a large, deep skillet or Dutch oven, melt the butter over medium heat. Add the sliced leeks and cook, stirring occasionally, until they are softened and translucent, about 8-10 minutes. Be careful not to brown them. Leeks can burn easily, so keep the heat at a moderate level.
2. Add the Chicken: Add the chicken pieces to the skillet and cook, stirring occasionally, until they are browned on all sides. Don’t overcrowd the pan; if necessary, cook the chicken in batches to ensure even browning.
3. Stir in the Flour: Sprinkle the flour over the chicken and leeks and cook, stirring constantly, for 1-2 minutes. This will help to thicken the sauce. Make sure the flour is evenly distributed and there are no lumps.
4. Add Liquids and Seasonings: Gradually pour in the chicken broth and white wine (if using), stirring constantly to prevent lumps from forming. Add the thyme, sage, and nutmeg. Season with salt and pepper to taste.
5. Simmer the Filling: Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly. Stir occasionally to prevent sticking.
6. Stir in the Cream: Stir in the heavy cream and cook for another 2-3 minutes, or until the sauce is heated through. Do not boil the cream, as it may curdle.
7. Adjust Seasoning: Taste the filling and adjust the seasoning as needed. You may want to add more salt, pepper, or herbs to suit your preference.
8. Cool Slightly: Remove the skillet from the heat and let the filling cool slightly before pouring it into the prepared pie crust. This will help prevent the crust from becoming soggy.
9. Add Parsley: Stir in the chopped fresh parsley.

Assembling and Baking the Pie:

1. Pour in the Filling: Pour the chicken and leek filling into the chilled pie crust. Spread it evenly to ensure a consistent thickness.
2. Add Top Crust (Optional): If you want a full top crust, roll out the remaining pie dough (if you halved the dough earlier) into a circle about 12 inches in diameter. Cut a few slits in the top crust to allow steam to escape during baking. Gently place the top crust over the filling. Trim any excess dough and crimp the edges to seal the top and bottom crusts together. Alternatively, you can use strips of dough to create a lattice top.
3. Egg Wash: Brush the top crust (or the edges of the bottom crust if you’re not using a top crust) with the beaten egg. This will give the crust a beautiful golden-brown color and a glossy finish.
4. Bake the Pie: Preheat your oven to 375°F (190°C). Bake the pie for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can cover the edges with aluminum foil to prevent burning.
5. Cool Before Serving: Remove the pie from the oven and let it cool for at least 15-20 minutes before serving. This will allow the filling to set slightly and prevent it from being too runny.
6. Serve and Enjoy: Serve the chicken and leek pie warm. It’s delicious on its own or with a side salad. Enjoy!

Conclusion:

This isn’t just another pie recipe; it’s an experience. The creamy, comforting filling, the flaky, golden crust, and the delightful combination of chicken and leeks make this Chicken Leek Pie a truly unforgettable dish. It’s the kind of meal that warms you from the inside out, perfect for a cozy night in or a special occasion. I truly believe this recipe is a must-try for anyone who appreciates good, honest, home-cooked food.

But why is it so special? It’s the simplicity, really. We’re not talking about complicated techniques or hard-to-find ingredients. This recipe is designed to be accessible to everyone, from seasoned cooks to kitchen novices. And yet, the result is something truly extraordinary. The leeks, gently sautéed to bring out their sweetness, perfectly complement the tender chicken, all enveloped in a rich, creamy sauce that’s just begging to be soaked up with a forkful of flaky pastry.

And the best part? It’s incredibly versatile! While I’ve shared my go-to version, feel free to experiment and make it your own. For a richer flavor, try using bone-in chicken thighs instead of breasts. The longer cooking time will infuse the filling with even more deliciousness. Or, if you’re feeling adventurous, add a handful of chopped mushrooms or some fresh herbs like thyme or rosemary. A sprinkle of smoked paprika can also add a lovely depth of flavor.

Serving suggestions? This Chicken Leek Pie is fantastic on its own, but it also pairs beautifully with a simple green salad. The crisp, refreshing greens provide a lovely contrast to the richness of the pie. Alternatively, you could serve it with some steamed green beans or roasted asparagus. A dollop of creamy mashed potatoes would also be a welcome addition.

For a lighter option, consider using a whole wheat crust or even topping the filling with a layer of mashed cauliflower instead of pastry. You could also make individual mini pies for a fun and elegant presentation. The possibilities are endless!

I’m so confident that you’ll love this recipe. It’s become a staple in my own kitchen, and I know it will become one in yours too. It’s the perfect dish to share with family and friends, and it’s guaranteed to bring smiles to everyone’s faces.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create something truly special. I can’t wait to hear about your experience! Please, try this Chicken Leek Pie recipe and don’t hesitate to share your photos and feedback in the comments below. Let me know what variations you tried and how they turned out. I’m always looking for new ideas and inspiration, and I love hearing from my readers. Happy baking! I hope you enjoy this recipe as much as I do. I am sure that you will love this Chicken Leek Pie.