Delia Smith’s Chicken And Leek Pie Recipe

Delia Smith’s Chicken and Leek Pie is a classic British comfort food that brings together tender chicken, aromatic leeks, and a creamy sauce, all encased in a flaky, golden pastry. Known for her approachable and reliable recipes, Delia Smith’s version of this pie is a deliciously satisfying dish that perfectly balances savory flavors with a comforting, hearty texture.

It’s ideal for family meals or a cozy dinner with friends, offering a warm embrace on chilly days. The chicken provides the richness and protein, while the leeks add a subtle sweetness and earthiness to the dish. The creamy sauce helps bind everything together, creating a dish that’s flavorful, indulgent, and perfect for any occasion.

Delia Smith’s Chicken And Leek Pie Recipe

Ingredients Needed

To make Delia Smith’s Chicken and Leek Pie, you’ll need the following ingredients:

1. Chicken – Typically, skinless, boneless chicken breasts or thighs are used. These can be diced or shredded, depending on your preference.
2. Leeks – Cleaned and sliced, leeks offer a mild, sweet onion-like flavor that pairs wonderfully with the chicken.
3. Butter – For sautéing the leeks and adding richness to the sauce.
4. Flour – All-purpose flour will help thicken the sauce and create a creamy consistency when combined with the butter.
5. Milk – Whole milk is ideal for a rich and creamy texture in the sauce.
6. Chicken Stock – You’ll need good-quality stock (homemade or store-bought) to deepen the flavor of the filling.
7. Cream – Adding double cream or heavy cream will give the sauce a luxurious texture and enhance the flavor.
8. Herbs – Fresh thyme is commonly used for its aromatic flavor, but you can also add a bay leaf or parsley for extra flavor depth.
9. Seasoning – Salt and freshly ground black pepper to taste.
10. Pastry – Puff pastry is typically used for the pie’s top crust. You can either make it from scratch or use store-bought puff pastry for convenience.
11. Egg – Beaten, for glazing the pastry to give it a golden finish when baked.

Equipment Needed

Before starting, make sure you have the following equipment on hand:

1. Pie Dish – A standard pie dish, usually 9 inches in diameter, will work well for this recipe.
2. Large Pan or Frying Pan – To sauté the leeks and cook the chicken filling.
3. Saucepan – For making the creamy sauce that binds the filling together.
4. Rolling Pin – If you’re rolling out your own pastry, a rolling pin will be essential.
5. Pastry Brush – To apply the egg wash to the top of the pie.
6. Sharp Knife – For chopping the chicken, leeks, and herbs.
7. Baking Sheet – For catching any drips from the pie as it bakes.
8. Oven – A standard oven set to the recommended temperature for pie baking (around 200°C / 400°F).

Step-by-Step Guide To Make Delia Smith’s Chicken And Leek Pie

1. Prepare the Ingredients: Begin by prepping your chicken. If you’re using chicken breasts or thighs, cut them into bite-sized pieces. Wash and slice the leeks into thin rings, discarding the tough outer leaves.
2. Sauté the Leeks: In a large pan, melt a generous amount of butter over medium heat. Add the sliced leeks and cook them gently until softened and lightly golden, about 8-10 minutes. Stir frequently to ensure they don’t burn.
3. Cook the Chicken: In the same pan, add the diced chicken pieces. Cook until they are browned on all sides and cooked through, about 8-10 minutes. Stir occasionally.
4. Make the Creamy Sauce: Once the chicken is cooked, sprinkle in the flour, stirring to combine. Cook for 1-2 minutes to create a roux. Gradually add the milk and chicken stock, stirring constantly to avoid lumps. Simmer for 5-7 minutes, allowing the sauce to thicken.
5. Add Cream and Season: Stir in the cream and add your herbs, such as fresh thyme, and any additional seasoning to taste. Adjust salt and pepper as needed. Remove the mixture from heat and set it aside to cool slightly.
6. Assemble the Pie: Roll out the puff pastry on a floured surface to fit the top of your pie dish. You can line the bottom of the dish with pastry if you prefer a bottom crust, but this is optional. Spoon the chicken and leek filling into the pie dish, making sure it’s evenly distributed.
7. Top the Pie: Place the rolled-out pastry over the filling and trim off any excess. Press the edges to seal, then score the top lightly with a knife to allow steam to escape during baking. Brush the top with a beaten egg to give it a glossy, golden finish.
8. Bake: Preheat your oven to 200°C (400°F). Place the pie in the oven and bake for 25-30 minutes, or until the pastry is golden and puffed, and the filling is bubbling.
9. Serve: Once baked, let the pie rest for a few minutes before slicing and serving. Pair it with a fresh salad or some steamed vegetables for a complete meal.

Mastering The Recipe: Tips And Tricks

• Choosing the Right Pastry: While puff pastry is most commonly used for the top crust, you can opt for shortcrust pastry for a more traditional, sturdy base. Alternatively, you could use filo pastry for a lighter, crunchier finish.
• Adding Depth to the Flavor: Consider adding a splash of white wine or a spoonful of Dijon mustard to the creamy sauce for extra flavor. If you prefer a bit of heat, a pinch of cayenne pepper or smoked paprika can elevate the dish.
• Leftovers: This pie makes excellent leftovers. You can freeze it before baking for a future meal. Just ensure to bake it from frozen and increase the cooking time slightly.
• Make it Your Own: Feel free to experiment with different vegetables like carrots, peas, or mushrooms, or even swap the chicken for turkey or leftover roast chicken.

Delia Smith’s Chicken and Leek Pie is the epitome of comforting British cuisine, offering a satisfying combination of flavors and textures in every bite. Its creamy filling, tender chicken, and flaky pastry crust are sure to make it a family favorite.

Whether you’re cooking for a weeknight dinner or a special occasion, this pie is versatile, easy to make, and a true crowd-pleaser. By following the detailed steps and using the tips provided, you’ll be able to create a delicious pie that’s sure to warm hearts and fill stomachs.

Simple Twists On Delia Smith’s Chicken And Leek Pie Recipe

Delia Smith’s Chicken and Leek Pie recipe is already a comforting classic, blending tender chicken with creamy leek filling, all encased in a buttery, golden pastry. However, there are a variety of ways to put your personal twist on this dish, making it unique while preserving its heartwarming flavors. Here are some delicious and easy variations:

1. Add Bacon or Pancetta for a Smoky Touch

   Adding crispy bacon or pancetta to the filling brings a savory, smoky element that pairs wonderfully with the creaminess of the leeks. The salty bite of the bacon contrasts beautifully with the sweet and mild flavor of the chicken, creating a more complex and satisfying taste.

2. Swap the Chicken for Turkey or Duck

   For a twist that leans into a seasonal theme, try swapping the chicken for turkey or duck. Turkey works especially well during the holiday season, while duck offers a rich, gamey flavor that brings a luxurious feel to the pie. Both options still lend themselves well to the creamy leek filling.

3. Infuse the Sauce with Herbs

   Delia’s recipe calls for a simple seasoning mix, but you can elevate the flavors by infusing the sauce with fresh herbs such as thyme, rosemary, or tarragon. A few sprigs of thyme added to the sauce during cooking will infuse it with an aromatic earthiness, while rosemary can bring a deeper, woodsy note. Tarragon pairs particularly well with chicken and adds a lovely hint of anise.

4. Spice It Up with Mustard or Curry Powder

   For those who enjoy a bit of heat, try incorporating a teaspoon of Dijon mustard or curry powder into the sauce. Mustard will give the pie a subtle tang, while curry powder can introduce a fragrant, slightly spicy edge to the dish. Both options will give the pie a distinctive flavor profile, without overpowering the delicate taste of the chicken and leek.

5. Use a Flaky Puff Pastry Top

   For an extra indulgent pie, replace the shortcrust pastry base with flaky puff pastry. The puff pastry will rise and crisp up beautifully in the oven, creating layers of buttery crunch. This variation is especially great if you’re looking for a lighter, airier texture in the crust that complements the rich filling.

6. Vegetarian Version with Mushrooms and Spinach

   For a vegetarian alternative, replace the chicken with a mix of mushrooms and spinach. Mushrooms provide a meaty texture and earthy flavor, while spinach adds color and a fresh, slightly bitter contrast. This version can be equally satisfying, especially if you want to make the pie a bit lighter or cater to vegetarian guests.

These twists on Delia’s classic recipe make it easy to adjust the pie to your personal tastes or dietary preferences while still maintaining the comforting essence of the original dish.

How To Properly Store Leftovers

Chicken and leek pie is a hearty dish, and if you’re lucky enough to have leftovers, you’ll want to store them properly to ensure they stay fresh and safe to eat. Here are some tips for storing leftovers:

1. Cool the Pie Quickly

   Before storing your pie, allow it to cool to room temperature, but make sure not to leave it out for more than two hours. If you’re storing the pie right away, the cooling process can be hastened by slicing it into smaller portions. This helps to cool it more evenly and rapidly, which reduces the risk of bacterial growth.

2. Refrigerate

   Once the pie is cool, cover it tightly with plastic wrap or aluminum foil, or place it in an airtight container. Chicken and leek pie can be stored in the refrigerator for up to 3 days. Be sure to check for any signs of spoilage, such as an off smell, before consuming.

3. Freezing for Longer Storage

   If you want to keep leftovers for a longer period, freezing is a great option. After cooling the pie and wrapping it properly (in plastic wrap followed by foil, or in a freezer-safe airtight container), place it in the freezer.

   Chicken and leek pie can be frozen for up to 2-3 months. Make sure to label the container with the date, so you know when to use it by.

4. Reheating

   To reheat, it’s best to bake the pie rather than microwave it, as the oven will ensure the crust remains crisp. Preheat your oven to 180°C (350°F), and place the pie in for about 20-30 minutes, depending on the size of the slices. You can cover it with foil for the first 10 minutes to prevent the crust from burning, and then uncover it for the last 10-15 minutes to allow the pastry to become golden and flaky.

For microwave reheating, slice the pie and place it on a microwave-safe dish, covering it with a microwave-safe lid or paper towel to retain moisture. Heat in short intervals, checking after each one to ensure the pie is thoroughly heated through.

What To Eat With Delia Smith’s Chicken And Leek Pie?

While Delia Smith’s Chicken and Leek Pie is a hearty, filling dish on its own, pairing it with the right side dishes can elevate the meal to a whole new level. Here are some ideas for the perfect accompaniments:

1. A Crisp Green Salad

   A light, fresh salad is an excellent counterbalance to the rich and creamy pie. Consider a simple mixed green salad with baby spinach, arugula, and rocket, dressed with a tangy vinaigrette. The sharpness of the dressing will cut through the creaminess of the pie and refresh the palate between bites.

2. Roasted Vegetables

   Roasted root vegetables, such as carrots, parsnips, and sweet potatoes, provide a lovely caramelized flavor that complements the savory pie filling. The natural sweetness of these vegetables contrasts beautifully with the savory chicken and leeks, making for a well-rounded meal.

3. Mashed Potatoes

   For an even heartier meal, consider serving mashed potatoes alongside your chicken and leek pie. The creamy mashed potatoes absorb the sauce from the pie, making each bite more satisfying. To add an extra layer of flavor, you could mix some roasted garlic or herbs into the mash.

4. Steamed Green Beans or Asparagus

   For a bit of color and texture, steamed green beans or asparagus are a fantastic option. These vegetables add a fresh crunch that contrasts with the softness of the pie filling. You could sauté them with a bit of butter and garlic for an added depth of flavor.

5. Gravy

   Though the pie is already rich, a small amount of homemade gravy can complement the dish wonderfully. You can make a simple gravy by reducing some chicken stock with a bit of flour and seasoning. Pouring this over the pie adds a bit of extra moisture and flavor.

6. Crispy Bread or Rolls

   If you’re in the mood for some carbs, a side of crusty bread or soft dinner rolls is perfect for mopping up any remaining sauce from the pie. Freshly baked bread can be a comforting addition, adding texture and making the meal feel even more indulgent.

Conclusion

Delia Smith’s Chicken and Leek Pie is a timeless dish that offers both comfort and flavor in every bite. With a few simple twists, you can adapt the recipe to suit your taste, whether you’re looking to add a smoky note, opt for a vegetarian version, or elevate the crust.

Storing leftovers properly ensures that the deliciousness lasts for several days, while a range of delightful sides makes the pie even more enjoyable. Whether you’re serving it for a family meal or a special occasion, Chicken and Leek Pie is sure to remain a crowd-pleaser for years to come.

FAQs

What Ingredients Do I Need To Make Delia Smith’s Chicken And Leek Pie?

To make Delia Smith’s chicken and leek pie, you will need the following ingredients: boneless, skinless chicken breasts or thighs, leeks, butter, flour, chicken stock, double cream, Dijon mustard, frozen puff pastry, an egg (for glazing), salt, and freshly ground black pepper. Additionally, you may use herbs like thyme or parsley for extra flavor.

How Do I Prepare The Filling For Delia Smith’s Chicken And Leek Pie?

To prepare the filling, first melt butter in a large pan and sauté the leeks until they are soft but not browned. Then, add the chopped chicken to the pan and cook until the chicken is just sealed.

Stir in the flour and cook for a minute before gradually adding the chicken stock, stirring continuously to avoid lumps. Once the mixture thickens, stir in the cream, Dijon mustard, and seasoning. Simmer the mixture until it becomes a creamy consistency before removing it from heat.

Can I Use A Different Type Of Pastry For Delia Smith’s Chicken And Leek Pie?

While Delia Smith’s recipe specifically calls for puff pastry, you can use a different type of pastry, such as shortcrust, if you prefer. Keep in mind that shortcrust pastry has a firmer texture and may not provide the same light, flaky finish that puff pastry gives to the pie. If you opt for shortcrust, consider using it for both the bottom and top layers of the pie to give a sturdier base.