I love eating pie.
Sweet or savory it doesn’t matter as long as it comes piping hot and full of flavor I am willing to burn the inside of my mouth off for one.
The only problem with making pies though is that they have a fiddley and difficult process that involves different types of pastries and complicated steps that I just don’t have time for most days.
But then I realized that there was an easier way, which I’m going to show you today so that you can enjoy the pleasure of eating pie whenever you want, without it taking up your whole day.
Leeks cooked to a sweet caramelized state are mixed with chunks of juicy chicken pieces, swimming in a pool of white wine and salty stock.
Topped with slices of creamy centered Brie cheese that melts into a gooey mess.
This is what makes the glorious filling for this tasty pie.
The filling is then encased in a couple of sheets of puff pastry and then popped in the oven.
I love watching puff pastry transform into its risen form of light crispy layers and its pale complexion tan up to a golden brown glow.
And the best bit about this pie is the slits on the top layer that give you a sneaky peak of the glossy filling waiting to ooze out with the first bite.
To make my pie life easier I opt to use pre-rolled frozen puff pastry sheets.
Without these, I would not be able to eat pies as often as I like, but of course, if you have the time you can make your own pastry.
Serve with a simple side salad and enjoy for either lunch or dinner. Enjoy.
- 2 large square sheets puff pastry
- 1 oz 25g butter
- 1 leek thinly sliced
- 3 cloves garlic crushed
- 14 oz 400g skinless chicken breast diced into 1 inch cubes
- ½ cup white wine
- ½ cup chicken stock
- 2 tablespoons cornflour
- ¼ cup cold water
- 3.5 oz 100g brie thinly sliced
- ¼ cup parsley chopped
- 1 free-range egg lightly beaten
- salt and pepper
- Thaw pastry on bench and heat oven to 390 (200C) and line a cookie tray with parchment paper.
- In a medium sized saucepan over a medium heat, melt the butter and cook down the garlic and leek for around 8 minutes until soft. Add chicken and cook through.
- Add the wine and stock to the saucepan and continue to cook for 5 minutes. Season with salty and pepper.
- In a small bowl mix together the cornflour and water to create a paste. Add this to the chicken mixture along with the chopped parsley. Mix through and remove from heat.
- Take the first sheet of the puff pastry and place on a cutting board. Leaving a 1 ½ inch border around all sides make about 8 evenly spaced slits along the width of the pastry sheet.
- Place the second sheet on the cookie tray and spoon the chicken mixture into the center. Spread the mixture out, leaving a 1 ½ inch border. Place the slices of brie on top. With a pastry brush (or your finger), brush some of the beaten egg around this border. Place the first sheet on top of the second, press down the border with your fingers and brush the egg over the top of the pie.
- Cook for around 20 minutes until the pastry is golden brown. Let stand for 5 minutes before cutting.
This looks delicious!! I love leeks and do not use them enough. Sounds like I have my next Sunday’s dinner planned 🙂
Thanks Laura let us know how you like it 🙂
How do I add the brie?
Hi, so sorry, the recipe has been updated. Thanks so much for pointing out the mistake.
I may be missing something, but where does the brie come in? Don’t see it in the step by step. Thanks!
Hi Meg, whoops.. I left that step out. I have updated the recipe, thanks so much for letting me know!
Can you freeze the pie? If so should you cook it first ?
Hi George, to be honest I haven’t tried freezing this one. However if I was too I probably wouldn’t cook it first. Let us know how you get on.
I made this last night for myself and my husband, and it was so delicious that I made one for my parents and another one for my in-laws today! Highly recommend!
Thanks Mandy, hope that your family enjoyed the pie!
What can I use instead of corn flour? Recipe looks great and I can’t wait to try it!
If you don’t have any cornflour or cornstarch in your pantry you can just substitute some plain flour in it’s place. Hope you enjoy the pie and thanks for checking out our recipe!
What size is your cookie sheet?
The one I used is 10″x15″ but basically any tray that will comfortably fit your pastry sheet will be fine 🙂
I’m making this for dinner tonight , the only addition is sliced mushrooms
Sliced mushrooms would be an amazing addition Debbie, I hope you love it!!
Made this pie a couple of months ago and we loved it, so it’s very stormy here in the northeast of England so I am making this ton for me and the hubby, thanks Jason gorgeous recipe.
Thanks Mary I’m glad you enjoyed it. If you liked this maybe you’ll also like our chicken, cranberry and brie pie which is also delicious. Thanks for checking out the recipes, Jason.
Made this last week – absolutely delicious.
Again today substituting asparagus and mushrooms for the leeks – equally good.
My husband is most impressed.
Awesome! I’m so glad that you and your husband enjoyed the pie Susan. And I love the idea of asparagus and mushrooms, I will have to give that combo a try next time I make it 🙂
This leek and Brie pie was delicious. Will definitely make it again for us and also nice dinner for guests with a salad. I followed the recipe to the letter, but also added some fried mushrooms to the leek mixture. It added to the flavour.
Sounds delicious! I will definitely have this receipt! How long does it take to cook? Can’t wait to try it! I will let you know how it went! Thank you so much!
OH MY GOODNESS YUMMMMMMM.
I have made this several times. Always amazing. EVERYONE that has tried it has LOVED it.