Imagine cutting into a golden, flaky puff pastry to reveal a creamy, savory filling that promises to transport you straight to the cozy kitchens of the British countryside. This chicken, leek, and spinach pie is not just a meal—it's a culinary journey that combines tender shredded chicken, silky leeks, and vibrant spinach in a luxurious cream sauce, all nestled beneath a perfectly crisp pastry top. Whether you're looking to impress dinner guests or craving a hearty comfort food that feels like a warm hug, this recipe is about to become your new favorite go-to dish!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: British
Serves: 6 servings
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup leeks, sliced
- 2 cups spinach, chopped
- 1 cup chicken broth
- 1 cup heavy cream
- 1 sheet puff pastry
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Ensure the puff pastry is thawed at room temperature for about 30 minutes before preparation.
- In a large skillet, sauté sliced leeks over medium heat until they become soft and translucent, approximately 5-6 minutes.
- Add chopped spinach to the skillet and cook until the spinach wilts and releases its moisture, about 2-3 minutes.
- Stir in the shredded cooked chicken, ensuring it's evenly distributed with the vegetables.
- Pour in the chicken broth and heavy cream, stirring to combine. Season with salt and pepper to taste.
- Simmer the mixture for 5-7 minutes until the sauce slightly thickens and the ingredients are well combined.
- Transfer the chicken and vegetable mixture to a 9-inch pie dish or baking pan.
- Carefully lay the puff pastry sheet over the filling, trimming any excess around the edges. Use a fork to crimp the pastry edges and create a seal.
- Cut a few small slits in the pastry top to allow steam to escape during baking.
- Brush the pastry with an egg wash (optional) for a golden, glossy finish.
- Bake in the preheated oven for 35-40 minutes, or until the pastry is puffed and golden brown.
- Remove from the oven and let the pie rest for 10 minutes before serving to allow the filling to set.
Tips
- Ensure your puff pastry is completely thawed but still cool for the best rise and flakiness.
- Don't rush the leek sautéing process—slow cooking helps develop a deeper, sweeter flavor.
- Pat your cooked chicken dry before shredding to prevent excess moisture in the pie.
- For an extra golden and glossy crust, use an egg wash made from one beaten egg mixed with a tablespoon of water.
- Let the pie rest after baking to allow the filling to set, which makes serving much easier and prevents burning your mouth.
- If you want to make this ahead, you can prepare the filling and assemble the pie, then refrigerate until ready to bake.
- For a lighter version, you can substitute half the heavy cream with milk or use a lighter cream alternative.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 15g
Protein: 25g
Fat: 26g
Saturated Fat: 12g
Cholesterol: 110mg
