I whipped up this pie one cold evening when I was craving something hearty without being too heavy and creamy. The idea came from a duo I love in winter: leek and squash. The leek brings a mild, almost sweet flavor, while the butternut squash adds a creamy texture and a touch of richness. And because I like a bit of crunch, I added some chopped walnuts to the filling.
The little twist is the orange. Not to create a full-on sweet and savory combination, but rather to highlight the flavors. A little zest in the garnish and a tiny ladle of juice to deglaze: that's all it takes to make everything more vibrant, especially with the pepper.
Technically, it's considered "medium" difficulty because there are two cooking steps to manage (roasting the squash and searing the filling) and assembling the pie. Nothing too complicated: if you know how to sauté vegetables and seal a pastry crust, you're good to go. And if your pie isn't perfectly sealed, don't worry: the puff pastry is very forgiving.
You can also adapt the basic recipe: replace the chicken with turkey, add a touch of mustard, or swap the walnuts for chestnuts if you have them. The important thing is to maintain that interplay of textures: tender inside, crispy outside.
Chicken, leek and butternut squash pie with walnuts
4
portions25
minutes55
minutes844
kcal1
hour20
minutesA golden-brown winter pie with tender chicken, melting leeks, and roasted butternut squash. Walnuts add a subtle crunch, and a touch of orange brightens the dish.
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Ingredients
2 all-butter puff pastry (2 x 230g)
350g of chicken breast
300g leeks (net weight, sliced)
300g of butternut squash (cut into 1.5cm cubes)
60g of (crushed) walnuts
1 onion (approx. 120g), sliced
1 garlic clove, chopped
120g of thick crème fraîche
10 g of Dijon mustard (approx. 2 tsp)
1 orange (finely grated zest + 2 tbsp juice, approx. 30g)
15 g of olive oil (1 tbsp)
10 g of butter
1 egg yolk (for glazing)
6 g of fine salt (approx. 1 level teaspoon), to be adjusted
2 g of black pepper (approx. 1 tsp)
Preparation steps
- Preheat the oven to 210°C (fan-assisted). Place the butternut squash cubes on a baking sheet, drizzle with 1/2 tablespoon of olive oil, season lightly with salt, and toss to coat. Bake for 15 minutes: the goal is for the squash to be tender and slightly golden around the edges, not mushy.
- Meanwhile, slice the leeks (rinse them well), the onion, and mince the garlic. Cut the chicken into small cubes (1.5 cm).
- In a large frying pan, melt the butter with the remaining oil. Add the onion and a pinch of salt, then sweat for 3 minutes. Add the leeks and cook for 6-7 minutes over medium heat: they should become soft, not brown.
- Add the chicken, turn up the heat slightly and sear for 4-5 minutes, stirring occasionally: it should lose its pink color. Add the garlic, pepper, and orange zest.
- Deglaze with 2 tablespoons of orange juice (this loosens the browned bits and adds flavor). Turn off the heat. Stir in the mustard, then the cream. Taste and adjust the salt. Let it cool for 5 minutes so the filling thickens slightly.
- Remove the butternut squash from the oven. Gently mix it into the stuffing along with the chopped walnuts (go slowly, to keep some pieces).
- Lower the oven temperature to 200°C (400°F). Unroll one sheet of puff pastry onto a baking sheet lined with parchment paper. Place the filling in the center, leaving a 2-3 cm (1 inch) border. Lightly moisten the border with water. Cover with the second sheet of puff pastry, press out any air, and seal by pressing with your fingers and then with the tines of a fork.
- Make a small vent in the center (a 1 cm hole) to allow steam to escape. Brush with egg yolk. You can lightly score the pastry with the tip of a knife, just for decoration.
- Bake for 20 minutes at 200°C, until the pie is well risen and golden brown. Let it rest for 5 minutes before cutting: the filling will hold its shape better.
📊 Nutritional Information
1 serving (approx. 360g)
| Nutrient | Value |
|---|---|
| Calories | 844 kcal |
| Proteins | 33g |
| Carbohydrates | 57g |
| including sugars | 9g |
| Lipids | 54g |
| including saturated fatty acids | 19g |
| Fibers | 6g |
| Sodium | 1010mg |
| Vitamins | |
| Vitamin A | 140% AJR |
| Vitamin C | 45% AJR |
| Vitamin B6 | 35% AJR |
| Minerals | |
| Potassium | 22% AJR |
| Phosphorus | 30% AJR |
| Magnesium | 18% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
If you like extra crispy edges, place the baking sheet on the lower part of the oven for the last 5 minutes. And save the leftover dough: twisted with a little salt, they make little puff pastries to nibble on while they bake.
💡 Chef's Tips
To avoid a soggy pie, keep the filling fairly thick: if it seems too runny, let it reduce for 2-3 minutes over low heat before adding the cream. And always let it cool slightly before assembling, otherwise the puff pastry will soften.
🔄 Variations
- Chestnut version: replace the walnuts with 120g of crumbled cooked chestnuts (less crunchy, sweeter).
- For a more robust version: add 40g of grated Comté cheese to the stuffing, off the heat, just before assembly.
