British Chicken And Leek Pie – A Delicious Comfort Food

British Chicken and Leek Pie has become a firm favorite of many families. It is a classic combination of succulent chicken and creamy leeks in a crunchy pastry casing. It is a great dish to serve for a family dinner or special occasion. Not only is it delicious, but it is also surprisingly easy to make.

Ingredients

For the pastry:

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 cup (2 sticks) cold unsalted butter, cut into cubes
• 2 tablespoons apple cider vinegar
• 6 tablespoons ice water

For the filling:

• 4 tablespoons butter
• 2 large leeks, sliced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 ½ cups chicken stock
• 2 boneless, skinless chicken breasts, cooked and shredded
• 1 teaspoon fresh thyme
• Salt and pepper, to taste
• 1 tablespoon Worcestershire sauce
• 2 tablespoons fresh parsley, finely chopped

Instructions

Step 1: Make the pastry

In a large bowl, combine the flour and salt. Add the cold butter cubes and use a pastry blender to cut the butter into the flour until the mixture resembles coarse crumbs. Add the vinegar and ice water and mix until the dough begins to come together. Turn the dough out onto a lightly floured surface and knead for 1-2 minutes. Form the dough into a disc, wrap in plastic wrap and chill for 1 hour.

Step 2: Prepare the filling

In a large skillet, melt the butter over medium heat. Add the leeks and garlic and cook, stirring occasionally, until the leeks are softened and lightly browned, about 5 minutes. Add the flour and cook for 1 minute. Gradually stir in the chicken stock and bring to a simmer. Simmer for 5 minutes. Add the shredded chicken, thyme, salt and pepper and Worcestershire sauce and simmer for an additional 5 minutes. Remove from the heat and stir in the parsley.

Step 3: Assemble the pie

Preheat the oven to 375°F (190°C). On a lightly floured surface, roll the pastry into a 12-inch (30 cm) circle. Place the pastry in a 9-inch (23 cm) pie plate. Trim the excess pastry and crimp the edges. Pour the filling into the pastry shell and spread evenly. Cut several slits in the top of the pastry to allow steam to escape. Bake for 30-35 minutes, or until the pastry is golden brown. Let cool for 10 minutes before serving.

Nutrition

One serving of British Chicken and Leek Pie contains approximately 536 calories, 32 grams of fat, 35 grams of carbohydrates, 19 grams of protein, and 2 grams of fiber. It is also a good source of vitamins A, C, and B6, as well as iron and calcium.

This hearty dish is a great choice for a comforting family dinner. It is easy to make and can be enjoyed by everyone. Serve with a green salad and a glass of white wine for a meal that will be remembered. Enjoy!