Irish Chicken and Leek Pie Recipe
Nothing warms the heart quite like a home-cooked pie, and our Irish Chicken and Leek Pie reecipe is the perfect dish for those chilly evenings. Combining tender chicken, flavorful leeks, and a creamy sauce encased in buttery puff pastry, this pie promises comfort and delight with every bite. Ideal for a family dinner, it’s bound to become a beloved recipe in your household.
History of Irish Chicken and Leek Pie
Leeks have a storied history dating back to ancient Egyptian times, where they were revered for their flavour and medicinal properties. The Romans, known for their love of culinary delights, brought leeks to Britain, where they have since become a staple in Irish cooking. Their sweet, mild taste complements a variety of dishes, especially hearty pies and stews.
Serving Suggestions for Irish Chicken and Leek Pie
This chicken and leek pie pairs beautifully with a simple side of buttered new potatoes or a fresh, crisp green salad. For a more indulgent meal, serve with creamy mashed potatoes and steamed green beans. To add a touch of freshness, garnish with a sprinkle of chopped parsley or chives.
Storing Instructions for Irish Chicken and Leek Pie
Store any leftover pie in an airtight container in the refrigerator. It will keep well for up to three days. For longer storage, you can freeze the pie. Wrap it tightly in cling film and then in aluminium foil to prevent freezer burn. The pie can be frozen for up to three months.
Reheating Instructions for Irish Chicken and Leek Pie
To reheat the pie, preheat your oven to 180°C (350°F). Place the pie in an oven-safe dish and cover it with aluminium foil to prevent the pastry from burning. Heat for 20-25 minutes or until the filling is piping hot. If reheating from frozen, allow the pie to thaw in the refrigerator overnight before reheating as above.
Conclusion
We hope you enjoy making and eating this delightful Irish Chicken and Leek Pie as much as we do! It’s a recipe that brings a touch of Ireland to your kitchen and a lot of joy to your table. We’d love to hear your thoughts and see your pictures—share your experience in the comments below. Don’t forget to subscribe to our newsletter for more delicious recipes and cooking tips!
How to Make Irish Chicken and Leek Pie Recipe
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Irish Chicken and Leek Pie Recipe
Description
This comforting and hearty Irish Chicken and Leek Pie recipe combines tender chicken, flavorful leeks, and a creamy sauce, all encased in buttery puff pastry. Perfect for a cozy dinner, this pie is sure to become a family favourite.
Ingredients
Instructions
Prepare the Filling:
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Heat the Oil and Butter
In a large pan, heat 1 tablespoon of olive oil and 2 tablespoons of Irish butter over medium heat.
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Brown the Chicken
Add 500 g of diced chicken breast and cook until browned on all sides. Remove the chicken and set aside.
Cook the Vegetables:
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Soften the Veggies
In the same pan, add 2 large cleaned and sliced leeks, 1 diced medium carrot, and 2 minced cloves of garlic. Cook until the vegetables are softened, about 5-7 minutes.
Thicken the Sauce:
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Add the Flour
Sprinkle 2 tablespoons of plain flour over the vegetables and stir well to coat. Cook for another 2 minutes to remove the raw flour taste.
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Add the Stock and Cream
Gradually add 250 ml of chicken stock while stirring continuously to avoid lumps. Bring to a simmer and cook until the sauce thickens.
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Season and Combine
Add 200 ml of double cream, 1 teaspoon of dried thyme, and season with salt and pepper to taste. Return the chicken to the pan and mix well. Allow the filling to cool slightly.
Assemble the Pie:
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Preheat the Oven
Preheat your oven to 200°C (392°F).
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Roll Out the Pastry
Roll out 1 sheet of puff pastry on a lightly floured surface to fit your pie dish. Line the dish with the pastry, allowing some overhang.
Fill and Seal:
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Add the Filling
Pour the chicken and leek filling into the pastry-lined dish.
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Cover with Pastry
Cover the filling with another sheet of puff pastry. Trim any excess pastry and crimp the edges to seal.
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Egg Wash and Vent
Brush the top of the pie with 1 beaten egg to give it a golden color when baked. Cut a few small slits in the top to allow steam to escape.
Bake the Pie:
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Bake
Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and crispy.
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Rest
Remove from the oven and let it rest for 5-10 minutes before serving.
Serve the Pie:
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Plate and Serve
Slice the pie into portions and serve on individual plates. This pie pairs wonderfully with buttered new potatoes or a fresh green salad. For a more indulgent meal, consider serving with creamy mashed potatoes and steamed green beans. Garnish with a sprinkle of chopped parsley or chives for an added touch of freshness. Enjoy!
Equipment
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- Amount Per Serving
- Calories 600kcal
- Calories from Fat 315kcal
- % Daily Value *
- Total Fat 35g54%
- Saturated Fat 18g90%
- Cholesterol 155mg52%
- Sodium 800mg34%
- Potassium 750mg22%
- Total Carbohydrate 40g14%
- Dietary Fiber 4g16%
- Sugars 6g
- Protein 30g60%
- Vitamin A 7500 IU
- Vitamin C 10 mg
- Calcium 100 mg
- Iron 2.5 mg
- Vitamin D 15 IU
- Vitamin E 2.5 IU
- Vitamin K 40 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Ensure the leeks are thoroughly cleaned to remove any grit.
- Allow the filling to cool slightly before assembling the pie to prevent the pastry from becoming soggy.
- If you prefer a thicker sauce, add an extra tablespoon of flour during the cooking process.
- For a richer flavor, substitute chicken breast with chicken thighs.
- Use a sharp knife to cut slits in the top pastry to allow steam to escape during baking.
- Serve with buttered new potatoes, mashed potatoes, or a fresh green salad for a complete meal.
- Leftovers can be stored in the fridge for up to three days or frozen for up to three months.
Frequently Asked Questions
Yes, you can prepare the filling and assemble the pie a day ahead. Keep it covered in the fridge and bake it fresh when you're ready to serve.
If double cream is not available, you can substitute it with single cream or a mixture of milk and Greek yoghurt. The sauce will be slightly less rich, but still delicious.
Absolutely! Wrap the pie tightly in cling film and aluminium foil to prevent freezer burn. The pie can be frozen for up to three months. Thaw in the refrigerator overnight before reheating.
Yes, chicken thighs can be used instead of chicken breast. They add a richer flavour and stay tender and juicy during cooking.
Store any leftover pie in an airtight container in the refrigerator. It will keep well for up to three days. For longer storage, freeze as mentioned above.
This pie pairs wonderfully with buttered new potatoes, creamy mashed potatoes, or a fresh green salad. Steamed green beans or roasted vegetables also make great side dishes.
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Fiona O'Sullivan
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