Chicken And Leek Pie (Irish

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Servings: 4 Difficulty: Advanced
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A comforting Irish classic featuring tender chicken and sweet leeks under a golden pastry crust.
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This hearty Irish chicken and leek pie is the ultimate comfort food, perfect for chilly evenings. Tender chicken pieces are layered with sweet, sautéed leeks and onions, seasoned with warm nutmeg and mace, then covered in a rich, creamy sauce. The dish is topped with flaky shortcrust pastry, baked until golden brown and bubbling. It’s a savory, satisfying main course that feels like a warm hug in a bowl. Ideal for family dinners or traditional Sunday roasts, this pie brings rustic, home-style flavor to your table. The addition of double cream poured through the top just before serving adds a luxurious touch.

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Chicken And Leek Pie (Irish

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 840.0

Description

This hearty Irish chicken and leek pie is the ultimate comfort food, perfect for chilly evenings. Tender chicken pieces are layered with sweet, saut&# 195;©ed leeks and onions, seasoned with warm nutmeg and mace, then covered in a rich, creamy sauce. The dish is topped with flaky shortcrust pastry, baked until golden brown and bubbling. It’s a savory, satisfying main course that feels like a warm hug in a bowl. Ideal for family dinners or traditional Sunday roasts, this pie brings rustic, home-style flavor to your table. The addition of double cream poured through the top just before serving adds a luxurious touch.

Ingredients

Directions

  1. Preheat your oven to 350°F (175°C). Prepare the shortcrust pastry and refrigerate it while you prep the filling.
  2. Clean and chop the leeks and onion. Joint, chop, and bone the chicken if not already prepared.
  3. In a large skillet, gently sauté the leeks and onion in a little butter until soft and translucent.
  4. In a deep baking dish (1-1.5 quart size), layer the chicken, ham slices, sautéed leeks, and onions.
  5. Season each layer with salt, pepper, and ground mace or nutmeg. Repeat layers until the dish is full.
  6. Pour 300 ml of chicken stock over the layered ingredients.
  7. Roll out the chilled shortcrust pastry to fit the top of the dish.
  8. Dampen the edges of the baking dish with water, then place the pastry over the pie.
  9. Press the edges down firmly to seal and crimp with a fork.
  10. Cut a small hole in the center of the pastry. Use scraps to form a leaf or rosette and place it over the hole.
  11. Brush the pastry with milk to help it brown.
  12. Bake for 25-30 minutes. If the pastry browns too quickly, cover loosely with damp parchment paper.
  13. While baking, gently heat the double cream in a small pan.
  14. Once the pie is cooked, remove from the oven. Lift off the pastry rosette and pour the warm cream through the center hole.
  15. Replace the rosette and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 840.0kcal
% Daily Value *
Total Fat 40.9g63%
Saturated Fat 17.8g89%
Cholesterol 46.8mg16%
Sodium 612.1mg26%
Total Carbohydrate 88.8g30%
Dietary Fiber 2.8g12%
Sugars 5.8g
Protein 27.0g54%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken pie, leek pie, irish food, comfort food, shortcrust pastry, chicken and leek, baked pie, meat pie, traditional recipe, dinner ideas, leek and onion, nutmeg seasoning, homemade pie, family meal, savory pie, double cream, british cuisine, warm dinner, easy baking
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