Let’s talk comfort food, shall we? Because this Chicken and Leek Pie is exactly what cozy evenings, chilly days, and “I need something soothing” moments are made for. It’s creamy, hearty, and filled with tender chicken, soft leeks, and a sauce so rich and savory you’ll want to eat it straight from the spoon. Wrapped in flaky pastry and baked to golden perfection, this is the kind of meal that feels like a hug in pie form.
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Whether you’re serving it up for Sunday dinner or meal-prepping something comforting for the week ahead, trust me—this one’s a game-changer.
Why You’ll Love Chicken and Leek Pie
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: Perfect for busy weeknights or as a standout dish at gatherings. Imagine walking through the door to the aroma of golden pastry and creamy filling wafting through the kitchen—it’s like being wrapped in a warm blanket of deliciousness.
Budget-Friendly: Uses ingredients you likely already have in your kitchen. Nothing fancy here, just simple, honest, soul-soothing food that delivers on flavor without emptying your wallet.
Quick and Easy: Straightforward steps that even beginners can follow. No complicated techniques—just classic cooking made easy, with results that feel like you’ve been in the kitchen all day.
Customizable: Easy to tweak with different flavors to suit your preferences. Want to add mushrooms, swap in turkey, or throw in a handful of peas? Go for it. This pie is your playground.
Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s creamy, cozy, and wrapped in puff pastry—what’s not to love?
Ingredients in Chicken and Leek Pie
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Chicken Thighs or Breasts: Juicy and tender, these are the protein stars of the pie. Thighs bring extra richness, while breasts offer leaner bites—pick your favorite.
Leeks: Mild, sweet, and slightly oniony, leeks add a beautiful depth of flavor that pairs perfectly with the creamy sauce.
Butter: Adds richness and helps sauté those leeks to soft, golden perfection.
Garlic: Just a couple of cloves bring a lovely savory base to the filling.
Flour: Helps thicken the sauce into that luscious, spoon-coating consistency.
Chicken Stock: The flavorful backbone of the sauce—choose a good-quality one for the best taste.
Heavy Cream or Milk: Makes the sauce silky and rich, bringing it all together in that creamy, dreamy way.
Fresh Thyme: Adds a light herby touch that lifts the dish and balances the richness.
Puff Pastry: Golden, flaky, and the perfect crisp contrast to the creamy filling. It turns this dish into pure comfort.
Egg (for egg wash): Gives the pie that irresistible, shiny, golden top.
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Preheat your oven to 400°F (200°C). This ensures that puff pastry puffs and browns perfectly.
Cook the Chicken: In a skillet, cook the chicken until lightly golden and fully cooked. Set aside and chop into bite-sized pieces if needed.
Sauté the Leeks and Garlic: Melt butter in the same pan and add sliced leeks. Cook until soft, then stir in the garlic and cook for another minute until fragrant.
Make the Sauce: Sprinkle in the flour and stir to coat the leeks. Gradually pour in the chicken stock, whisking to avoid lumps, then stir in the cream. Let it simmer until thickened.
Combine Ingredients: Add the cooked chicken and thyme to the sauce. Stir well and season to taste with salt and pepper.
Prepare Your Baking Dish: Lightly grease a pie dish or oven-safe pan.
Assemble the Dish: Spoon the chicken and leek mixture into the dish. Cover with puff pastry, pressing the edges to seal. Cut a small slit in the center to allow steam to escape.
Brush and Bake: Brush the pastry with the beaten egg. Bake for 25–30 minutes or until the crust is golden brown and puffed.
Finishing Touches: Let it cool for 5–10 minutes before slicing. This allows the filling to settle and keeps that first slice intact.
Serve and Enjoy: Serve warm with a simple green salad or buttery mashed potatoes. It’s comfort food at its finest.
How to Serve Chicken and Leek Pie
This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
Fresh Salads: A light green salad with lemon vinaigrette balances the rich filling beautifully.
Crusty Bread: Sop up that creamy sauce with slices of warm sourdough or garlic bread.
Creamy Accompaniments: A spoonful of crème fraîche or herbed yogurt adds a cool contrast.
Vegetable Sides: Roasted carrots, sautéed green beans, or a medley of steamed veggies work perfectly.
As a Standalone: Honestly, it’s so satisfying you may not need anything else. Just garnish with parsley or thyme and dive in!
Additional Tips
Prep Ahead: Make the filling a day in advance and store it in the fridge. Just assemble and bake when ready.
Spice It Up: Add mustard, smoked paprika, or even a touch of curry powder for a flavor twist.
Dietary Adjustments: Use plant-based milk and pastry for a dairy-free version, or gluten-free flour and pastry if needed.
Storage Tips: Leftovers keep well in the fridge for up to 3 days. Reheat gently in the oven.
Double the Batch: Make two and freeze one! Unbaked pies can be wrapped and frozen for up to a month.
FAQ Section
Q1: Can I use rotisserie chicken instead?
A1: Absolutely! It’s a great time-saver. Just shred it and stir it into the sauce.
Q2: Can I make it dairy-free?
A2: Yes, use dairy-free butter and milk alternatives like oat or soy cream.
Q3: What if I don’t have leeks?
A3: You can substitute with onions or shallots. The flavor will be slightly different but still delicious.
Q4: Can I freeze this pie?
A4: Yes! Freeze the unbaked pie, then bake straight from frozen, adding about 10–15 minutes to the cook time.
Q5: How do I keep the bottom crust from getting soggy?
A5: Bake the pie on a hot baking sheet to help crisp the base.
Q6: Can I make this vegetarian?
A6: Swap the chicken for mushrooms, tofu, or a mix of veggies and use veggie stock.
Q7: Can I use shortcrust pastry instead?
A7: Definitely! Shortcrust gives it a sturdier, more rustic finish.
Q8: What herbs go well with this pie?
A8: Thyme, rosemary, parsley, or tarragon all work beautifully.
Q9: Can I make mini versions?
A9: Yes! Use muffin tins or ramekins for adorable, individual pies—great for parties.
Q10: Can I add cheese?
A10: Oh yes. Stir in grated cheddar or parmesan for extra richness.
Chicken and Leek Pie
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 mins
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: British
Description
This creamy Chicken and Leek Pie combines tender chicken, buttery leeks, and a rich herb-seasoned sauce, all topped with golden puff pastry. A cozy, comforting dish perfect for any night of the week.
Ingredients
- 400g diced chicken breast
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 tbsp oil
- 25g salted butter
- 2 tbsp plain flour
- 1 small white onion, diced
- 1 small leek, sliced
- 150ml double cream
- 1 chicken stock cube
- 200ml boiling water
- 1 tsp thyme
- 1 tsp Italian seasoning
- 1 tsp black pepper
- 1 tsp paprika
- 1 roll puff pastry
- Milk or beaten egg, for brushing
Instructions
- Preheat oven to 200°C (392°F).
- Season chicken with salt, pepper, and dried thyme. Heat oil in a large pan and sauté chicken for 4–5 minutes until lightly golden.
- Add butter and stir to melt, then sprinkle flour over the chicken and stir to coat evenly.
- Add diced onion and sliced leek. Toss well, then cover and cook for 5 minutes until vegetables soften.
- Stir in double cream, followed by thyme, Italian seasoning, black pepper, and paprika. Crumble in the chicken stock cube and pour in boiling water.
- Stir continuously until sauce is smooth and creamy. Simmer for a few minutes to blend flavors.
- Transfer mixture to an ovenproof dish and let it cool slightly.
- Cover with rolled puff pastry, pressing down gently around the edges. Optionally, crimp or score for extra texture. Brush top with milk or beaten egg.
- Bake for 25–30 minutes until golden and puffed. Rest for a few minutes before serving.
Notes
- For extra depth, add a splash of white wine before adding cream.
- Great make-ahead option—assemble and refrigerate before baking.
- Pairs well with a side of steamed greens or roasted carrots.
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 3g
- Sodium: 600mg
- Fat: 34g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 125mg