Delia Smith Chicken And Leek Pie Recipe

Delia Smith’s Chicken and Leek Pie is a comforting and delicious dish that combines tender chicken and sweet leeks in a creamy sauce, all encased in a buttery pastry crust. This classic British pie is perfect for family dinners or special occasions, offering a warm and satisfying meal that’s sure to be a hit with everyone at the table.

What is Delia Smith Chicken and Leek Pie?

Delia Smith’s Chicken and Leek Pie is a traditional British dish featuring chunks of succulent chicken and tender leeks cooked in a rich, creamy sauce. The filling is encased in a buttery shortcrust pastry and then baked until golden and flaky. Known for its comforting flavors and hearty texture, this pie is a staple in British cuisine and a favorite for its simplicity and deliciousness.

Other Popular Recipes

• Hairy Bikers Meat And Potato Pie
• Mary Berry Chicken And Leek Pie
• Hairy Bikers Chicken And Leek Pie

Why You Should Try This Recipe

• Classic Comfort Food: A warm, satisfying dish that’s perfect for any time of year.
• Rich and Creamy Filling: The combination of chicken, leeks, and cream creates a luxurious filling full of flavor.
• Golden, Flaky Pastry: The buttery shortcrust pastry adds a delightful crunch that complements the creamy filling.
• Family-Friendly: A dish that everyone will love, from kids to adults.
• Perfect for Entertaining: Ideal for a cozy dinner party or a comforting family meal.

Ingredients Needed to Make Delia Smith Chicken and Leek Pie

For the Filling:

• 2 tablespoons olive oil
• 600g (1.3 lbs) boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 leeks, cleaned and sliced
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon plain flour
• 300ml (10 fl oz) chicken stock
• 150ml (5 fl oz) double cream
• 1 tablespoon Dijon mustard
• Salt and pepper, to taste
• 1 teaspoon fresh thyme leaves (optional)

For the Pastry:

• 300g (10.5 oz) plain flour
• 150g (5.3 oz) cold unsalted butter, cubed
• 1 egg yolk
• 2-3 tablespoons cold water
• 1 egg, beaten (for glazing)

Equipment

• Large frying pan or skillet
• Wooden spoon
• Mixing bowl
• Rolling pin
• Pastry brush
• Pie dish
• Baking tray

Instructions to Make Delia Smith Chicken and Leek Pie

Step 1: Prepare the Chicken and Leek Filling

• Heat the Oil: In a large frying pan, heat the olive oil over medium heat.
• Cook the Chicken: Add the chicken pieces to the pan and cook until browned on all sides. Remove the chicken from the pan and set aside.
• Sauté the Vegetables: In the same pan, add the chopped onion, garlic, and sliced leeks. Cook for about 5 minutes until the vegetables are softened.
• Thicken the Sauce: Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
• Add Stock and Cream: Gradually pour in the chicken stock, stirring continuously to avoid lumps. Add the double cream and Dijon mustard, and stir until the sauce is smooth and thickened.
• Combine with Chicken: Return the browned chicken to the pan, stir to combine, and cook for another 5 minutes until the filling is heated through. Season with salt, pepper, and thyme leaves if using. Remove from heat and let the filling cool slightly.

Step 2: Prepare the Pastry

• Make the Pastry Dough: In a mixing bowl, combine the flour and cold, cubed butter. Use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs.
• Add Egg and Water: Add the egg yolk and 2-3 tablespoons of cold water, mixing with a knife or your hands until the dough comes together. Add more water if needed, but be careful not to overwork the dough.
• Chill the Dough: Shape the dough into a ball, wrap it in cling film, and refrigerate for at least 30 minutes to firm up.

Step 3: Assemble the Pie

• Preheat the Oven: Preheat your oven to 200°C (400°F).
• Roll Out the Pastry: On a lightly floured surface, roll out two-thirds of the pastry to line the base and sides of your pie dish. Trim any excess pastry.
• Fill the Pie Dish: Spoon the chicken and leek filling into the pastry-lined dish, spreading it evenly.
• Cover with Pastry: Roll out the remaining pastry to fit the top of the pie. Place it over the filling and press the edges to seal. Trim any excess pastry and crimp the edges with a fork or your fingers.
• Glaze the Pastry: Brush the top of the pastry with the beaten egg to give it a golden finish.
• Cut a Steam Hole: Make a small cut in the center of the pastry to allow steam to escape during baking.

Step 4: Bake the Pie

• Bake Until Golden: Place the pie on a baking tray to catch any drips, and bake for 25-30 minutes, or until the pastry is golden brown and crisp.
• Cool Slightly: Allow the pie to cool for a few minutes before serving.

What Goes Well With Delia Smith Chicken and Leek Pie

This pie pairs beautifully with a variety of side dishes:

• Steamed Vegetables: Serve with steamed green beans, carrots, or peas for a balanced meal.
• Mashed Potatoes: Creamy mashed potatoes add extra comfort to the meal.
• Gravy: A rich, homemade gravy can complement the pie’s filling.
• Garden Salad: A fresh, crisp salad helps to cut through the richness of the pie.
• Buttered Peas: Simple buttered peas add a sweet contrast to the savory filling.

Expert Tips for Making the Best Delia Smith Chicken and Leek Pie

To ensure your chicken and leek pie turns out perfectly, keep these expert tips in mind:

• Use Cold Ingredients: Keep the butter and water cold when making the pastry to ensure a flaky crust.
• Chill the Dough: Chilling the dough before rolling helps prevent the pastry from shrinking during baking.
• Cool the Filling: Allow the filling to cool slightly before adding it to the pastry to prevent a soggy bottom.
• Seal the Edges Well: Ensure the pastry edges are sealed well to prevent the filling from leaking out during baking.
• Brush with Egg Wash: Brushing the pastry with beaten egg gives it a beautiful golden color and a glossy finish.

Easy Variations of Delia Smith Chicken and Leek Pie

Here are a few ways to customize your chicken and leek pie:

• Add Turkey Bacon: Cooked, diced bacon adds a smoky flavor to the filling.
• Vegetarian Option: Replace the chicken with mushrooms or tofu and use vegetable stock for a vegetarian version.
• Cheese Topping: Sprinkle grated cheese over the filling before covering it with pastry for a cheesy twist.
• Herbed Pastry: Mix finely chopped herbs like rosemary or thyme into the pastry dough for added flavor.
• Spiced Filling: Add a pinch of nutmeg or paprika to the filling for a subtle warmth.

Best Practices to Store Delia Smith Chicken and Leek Pie

Proper storage is key to maintaining the quality of your pie:

• Refrigerate Leftovers: Store leftover pie in the refrigerator, covered with foil or in an airtight container, for up to 3 days.
• Freeze for Later: The pie can be frozen for up to 2 months. Wrap tightly in cling film and foil before freezing. Thaw overnight in the fridge before reheating.
• Reheat in Oven: Reheat the pie in a preheated oven at 180°C (350°F) until heated through. This helps keep the pastry crisp.

Best Practices to Reheat Delia Smith Chicken and Leek Pie

Reheating chicken and leek pie while maintaining its crispness and flavor is easy:

• Oven Reheating: Preheat the oven to 180°C (350°F) and reheat the pie for 15-20 minutes until warmed through. Cover with foil if the pastry starts to over-brown.
• Avoid Microwaving: Reheating in the microwave can make the pastry soggy, so it’s best to use the oven.

Nutrition Value (per serving)

• Calories: 520
• Carbohydrates: 34g
• Protein: 28g
• Fat: 30g
• Sodium: 600mg

FAQs

Can You Make Chicken and Leek Pie Ahead of Time?

Yes, chicken and leek pie can be made ahead of time. Prepare the filling and assemble the pie, then cover it with cling film and refrigerate for up to 24 hours before baking. You can also freeze the unbaked pie for up to 2 months. When ready to bake, thaw it in the refrigerator overnight and bake as directed, adding a few extra minutes to the baking time if needed.

How Do I Prevent the Pastry from Getting Soggy in Chicken and Leek Pie?

To prevent the pastry from getting soggy in chicken and leek pie, ensure the filling is cooled before adding it to the pastry. Hot filling can cause the butter in the pastry to melt prematurely, leading to a soggy crust. Additionally, blind baking the base for a few minutes before adding the filling can help maintain a crisp crust.

What Can I Use Instead of Cream in Chicken and Leek Pie?

If you want to avoid cream in chicken and leek pie, you can substitute it with a lower-fat option like whole milk, half-and-half, or a dairy-free alternative such as almond or oat milk. To maintain the creamy texture, mix a tablespoon of flour or cornstarch with the milk substitute to help thicken the sauce.

Can I Use Puff Pastry Instead of Shortcrust Pastry for Chicken and Leek Pie?

Yes, puff pastry can be used instead of shortcrust pastry for chicken and leek pie. Puff pastry will give the pie a lighter, flakier texture compared to the denser, crumbly shortcrust pastry.

Final Words

The Delia Smith Chicken and Leek Pie is a comforting, classic dish that’s perfect for any occasion. With its rich, creamy filling and golden, flaky pastry, this pie is sure to become a family favorite.

Follow this recipe, and enjoy a timeless British dish that’s both satisfying and delicious.

More By British Baking Recipes

• Mary Berry Puff Pastry
• Mary Berry Shortcrust Pastry
• James Martin Chicken And Leek Pie

Print