Photo: Priscilla Du Preez
Chicken & Leek Pie
11 ingredients
openrecipes
For a topping alternative, use thawed purchased puff pastry dough. Preheat an oven to 425ºF and lay the dough on top of the filling in the dish. Trim the dough around the dish, leaving a 1-inch overhang. Fold the overhang back over itself and press it into the sides of the dish to make a sturdy rim. Prick the dough with a fork to create steam vents and bake until golden brown.
Estimated Nutrition (whole recipe, rough)
1008
Calories
58g
Protein
25g
Fat
130g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 9 Tbs. unsalted butter
- 2 large leeks, white and light green portions, thinly sliced
- 1/2 tsp. salt, plus more, to taste
- Freshly ground pepper, to taste
- 2 1/3 cups all-purpose flour
- 1/4 cup dry white wine
- 4 cups chicken broth
- 4 cups shredded cooked chicken, homemade or purchased
- 1 cup baby peas
- 4 tsp. baking powder
- 1 1/2 cups milk
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes