British · intermediate
British Skillet Chicken And Leek Pie
Golden puff pastry atop a creamy filling of tender chicken thigh pieces, sautéed leeks, and English mustard.
- PREP TIME
- 20 min
- COOK TIME
- 30 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Preheat oven to 200°C (400°F). Melt butter in an oven-safe skillet over medium heat and sauté sliced leeks for 5 minutes until soft.
- 02
Add chicken thigh pieces to the skillet and cook for 6 minutes until lightly browned on the outside.
- 03
Stir in all-purpose flour evenly and cook for 1 minute while stirring to eliminate raw flour taste.
- 04
Gradually pour in halal chicken stock, double cream, and English mustard, simmering for 3 minutes until thickened.
- 05
Unroll puff pastry over the skillet filling, trim edges to fit, and cut three steam vents in the center.
- 06
Bake in preheated oven for 20 minutes until puff pastry is golden, crisp, and puffed up completely.
A LITTLE KITCHEN KNOW-HOW
Skillet Baking
Assembling filling in an oven-safe pan, topping with pastry, and baking directly to create a single-pan pie.
Notes from the kitchen
- Keep puff pastry chilled until ready to lay over hot skillet to get maximum rise and flaky layers.
- Brush puff pastry top with cold water or beaten egg before baking for a glossy finish.
- Original home-cooking adaptation inspired by British; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.