Chicken & leek soup pie

Name: Chicken & leek soup pie
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 6 skinless chicken thighs; 2 tsp. salt; 1/2 tsp. black pepper; 5 sprigs of thyme; 25 g butter; 1 tbsp. olive oil; 1 onion, finely chopped; 1 large leek, halved and finely sliced; 1 celery stick, finely diced; 2 garlic cloves, crushed; 1 sprig of rosemary; 300 mL white wine; 3 tbsp. plain flour; 3 medium potatoes, peeled and cut into 1cm cubes; 4 medium carrots, peeled & cut into 1cm cubes; 1 chicken stock cube mixed with 800ml boiling water; 120 mL double cream; 1 tbsp. flat leaf parsley, finely chopped; 200 g ready rolled puff pastry; 1 egg, beaten

By Chloe MorganPublished: 15 December 2023

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Daniel Harding

Is it a casserole? Is it a stew? Is it a pie or soup? The fact is, its none of these above! We've created a soup-pie, a hybrid of two winter warmers to create the ultimate in comfort food.

This recipe gives you everything you crave from a pie, without waiting ages for it to bake and has zero chance of a soggy bottom. We cook the thick soup like chicken and leek filling in a big pot until the chicken is irresistibly tender and is surrounded by a rich, flavourful sauce. Then a sheet of puff pastry is baked for just 12 minutes until golden, buttery and beautiful.

Once laid onto of the soup, the only question remains is how you will dive through it?

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Yields:

Prep Time:

15 mins

Cook Time:

1 hr 15 mins

Total Time:

1 hr 30 mins

Ingredients

6 skinless chicken thighs
2 tsp. salt
1/2 tsp. black pepper
5 sprigs of thyme
25 g butter
1 Tbsp. olive oil
1 onion, finely chopped
1 large leek, halved and finely sliced
1 celery stick, finely diced
2 garlic cloves, crushed
1 sprig of rosemary
300 ml white wine
3 Tbsp. plain flour
3 medium potatoes, peeled and cut into 1cm cubes
4 medium carrots, peeled & cut into 1cm cubes
1 chicken stock cube mixed with 800ml boiling water
120 ml double cream
1 Tbsp. flat leaf parsley, finely chopped
200 g ready rolled puff pastry
1 egg, beaten

Directions

1. Step 1In a large saucepan, add the chicken thighs, 1 tsp salt, black pepper and 3 thyme sprigs. Cover the chicken with cold water and place over a medium heat. Bring to a simmer and cook gently for 20 minutes or until the chicken is cooked through. Remove chicken thighs from the water and set aside to cool.
2. Step 2In a large pan set over a medium heat, add the butter and olive oil. Once the butter has melted and foaming, add the onion, leek, celery, garlic, salt, rosemary and remaining thyme. Stir and cook for 10 minutes, or until softened and starting to caramelise.
3. Step 3Next, add the wine and simmer for 5 minutes or until reduced by half. Add the flour and stir through the veggies. Continually stir and cook out the flour for 2 minutes.
4. Step 4Preheat the oven to 220°C (200°C Fan.) Line a large baking tray with greaseproof paper.
5. Step 5Pour over chicken stock. Stir and bring to a simmer and cook for 2-3 minutes or until thickened slightly.
6. Step 6Meanwhile, remove the chicken meat from the bone and add to your thickened sauce. Add the carrots and potatoes, stir thoroughly, return to a simmer, cover and cook for 20 minutes.
7. Step 7To make your puff pastry lid, unroll your puff pastry and cut into the same shape of your saucepan. (If your pan has a lid, this is useful to trace around.) Place onto your lined baking tray, egg wash and sprinkle with salt. Bake in the oven for 12-15 minutes, or until puffed and golden.
8. Step 8Before serving, ensure the potatoes and carrots are tender and place the puff pastry over the top. Serve and enjoy!

Chloe Morgan

Food Content Producer

Chloe is our Food Content Producer at Good Housekeeping, where she develops, tests and creates recipes that are as reliable as they are delicious. After studying Culinary Arts, she began her career as a cookery teacher before moving into recipe development. Over the past decade, she’s worked with some of the UK’s leading food brands and previously created food content for Red, Women’s Health, Men’s Health and Country Living, where you may have spotted her on their social channels. Raised in a family of chefs, Chloe’s love of food was inevitable. She’s the person friends and family turn to for recipe ideas, cooking advice and help rescuing kitchen mishaps. She believes food is so much more than fuel – it’s an experience, a way to bring people together and the maker of life’s best memories.

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