Little Chicken And Leek Pies Recipe

Name: Little Chicken And Leek Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup chicken stock; 1/2 cup dry white wine; 8 oz boneless skinless chicken breasts; 2 tbsp butter; 1 medium leek, finely chopped; 1 stick celery, finely chopped; 1 tbsp flour; 2 tsp fresh lemon thyme leaves, plus additional, to garnish; 1/2 cup light cream; 1 tsp Dijon mustard; None None Salt and freshly ground black pepper; 4 None refrigerated pie crusts; 3 sheets frozen puff pastry, thawed; 1 None egg yolk, lightly beaten

Servings: persons

3/4 cup chicken stock
1/2 cup dry white wine
8 oz boneless skinless chicken breasts
2 tbsp butter
1 medium leek, finely chopped
1 stick celery, finely chopped
1 tbsp flour
2 tsp fresh lemon thyme leaves, plus additional, to garnish
1/2 cup light cream
1 tsp Dijon mustard
None None Salt and freshly ground black pepper
4 None refrigerated pie crusts
3 sheets frozen puff pastry, thawed
1 None egg yolk, lightly beaten

1
Combine stock and wine in a medium saucepan; bring to a boil. Add the chicken; return to a boil. Cover with a lid. Remove from heat; let stand for 10 mins or until chicken is cooked through. Reserve 3/4 cup cooking liquid; chop chicken finely.
2
Melt butter in a large skillet on medium heat. Cook leek and celery, stirring, until soft. Stir in flour and thyme and cook until bubbling. Gradually stir in reserved liquid and cream; cook, stirring, until mixture boils and thickens. Stir in the chicken and mustard. Season to taste with salt and black pepper. Remove from heat; cool slightly.
3
Preheat the oven to 425u00b0F. Grease three 12-cup patty pans. Using a 2 3/4-inch cutter, cut 36 rounds from the pie crust. Press into prepared pans. Spoon 1 tbsp chicken mixture into each crust. Using a 2 1/3-inch cutter, cut 36 rounds from the puff pastry. Top chicken mixture with the pastry lids. Brush with egg yolk and sprinkle with additional thyme leaves.
4
Bake on the lowest shelf of oven for 15 mins or until browned.

376

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3/4 cup chicken stock, 1/2 cup dry white wine, 8 oz boneless skinless chicken breasts, 2 tbsp butter, and more.

Yes, Little Chicken And Leek Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Little Chicken And Leek Pies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions