This Chicken and Leek Pie is the definition of comfort food, featuring tender chunks of chicken and sweet, softened leeks in a rich, creamy sauce. Topped with a layer of golden, flaky puff pastry, it makes for a hearty dinner that warms you up from the inside out.
With its savory filling and buttery crisp topping, this pie is perfect for a Sunday family dinner or a cozy weeknight meal.
Recipe Details
- Flavor Profile: A savory, creamy base infused with thyme and the mild, sweet onion flavor of sautéed leeks.
- Texture: You get a wonderful contrast between the velvety sauce, tender chicken thighs, and the crisp, flaky layers of the puff pastry crust.
- Time: 35 minutes cooktop time, 30 minutes cooling, 30 minutes bake time.
- Difficulty: Intermediate. Making the roux-based sauce takes a little attention, but the result is worth it.
What You’ll Need
To make this recipe, you will need a large frying pan or saucepan to prepare the filling and a pie dish for baking. The ingredients rely on boneless chicken thighs for juiciness, fresh leeks for flavor, and pantry staples like flour, stock, and milk to create the thick, creamy gravy. A sheet of puff pastry makes the topping effortless.
Ingredient Notes
- Chicken Thighs – Boneless, skinless chicken thighs are excellent for pies because they stay juicy and tender even after simmering and baking.
- Leeks – These provide a milder, sweeter flavor compared to regular onions. Be sure to wash them thoroughly to remove any grit hidden between the layers.
- Puff Pastry – Using a pre-made puff pastry sheet saves time and guarantees a light, flaky top. Thaw it according to package directions if frozen.
- Flour – All-purpose flour is used to thicken the sauce, creating a rich gravy that coats the filling.
- Chicken Stock – Hot chicken stock helps the sauce come together smoothly without lumps.
- Milk – Adds creaminess to the sauce without being as heavy as cream.
- Dried Thyme – An earthy herb that pairs beautifully with both chicken and leeks.
Add-ins and Substitutions
- Herbs – If you have fresh thyme, use it! You can also add chopped parsley for a pop of freshness.
- Vegetables – Feel free to add diced carrots or mushrooms when cooking the onions for extra veggie intake.
- Pastry – While puff pastry is recommended for that airy crunch, you can use shortcrust pastry if you prefer a more traditional, crumbly pie top.
How to Make Chicken and Leek Pie
- Cook the Chicken: Heat the olive oil in a large frying pan or saucepan and add the cut chicken pieces. Cook for about 10-15 minutes until the chicken is just starting to turn golden all over.
- Add Aromatics: Add in the chopped onions and sliced leeks. Cook for a further 5 minutes until they start to soften.
- Make the Roux: Add the flour and dried thyme. Stir through everything to coat the meat and vegetables, and cook for 5 minutes. This cooks out the raw flour taste.
- Create the Sauce: Gradually add the hot chicken stock and milk to the vegetable and flour mix, stirring constantly until the sauce is smooth. Leave it to bubble away and thicken for about 10 minutes. Check that the chicken is cooked through.
- Cool: Spoon the mixture into a pie dish and leave it to cool for at least 30 minutes if you have time. This prevents the pastry from getting soggy.
- Top with Pastry: Smooth the puff pastry sheet over the top of the filling, trimming any excess or pressing it to the rim of the dish.
- Egg Wash: Score the pastry with a sharp knife for decoration (and to let steam escape) and brush the top with the beaten egg.
- Bake: When you are ready to bake the pie, preheat the oven to 200℃/400F fan, 220℃/425F or Gas Mark 9. Bake for about 30 minutes until the filling is hot throughout and the pastry is crisp and golden.
Pro Tip: Cooling the filling before adding the pastry is crucial! If you put the butter-based puff pastry on top of a piping hot filling, the steam will melt the butter immediately, resulting in a soggy bottom rather than a crisp, flaky lift.
Recipe Tips
- Cleaning Leeks: Leeks often trap dirt. Slice them first, then rinse them thoroughly in a colander under cold water to ensure your pie isn’t gritty.
- Hot Stock: Using hot stock when adding liquid to the flour-coated chicken helps the sauce thicken faster and smoother than using cold liquid.
- Golden Crust: Don’t skip the egg wash. It is what gives the finished pie that professional, glossy, golden-brown finish.
FAQs
- Can I use chicken breast? Yes, you can use chicken breast, but be careful not to overcook it during the initial browning stage, as it can dry out faster than thighs.
- Can I make this ahead? Yes, you can make the filling a day in advance and store it in the fridge. Assemble the pie with the pastry just before baking.
- Can I freeze this pie? You can assemble the unbaked pie and freeze it. When ready to eat, brush with egg and bake from frozen, adding an extra 10-15 minutes to the cooking time.
Serving Suggestions
- Potatoes: Creamy mashed potatoes or roasted potatoes are the classic accompaniment.
- Greens: Serve with steamed green beans, peas, or broccoli to balance the richness of the creamy sauce.
- Salad: A fresh green salad with a sharp vinaigrette helps cut through the savory, creamy filling.
Make This Recipe in Advance
- Filling Prep: Prepare the chicken and leek filling completely and store it in an airtight container in the fridge for up to 2 days.
- Assembly: Place the cold filling in the pie dish, top with pastry, and bake as directed when you are ready for dinner. This actually helps the pastry puff up even better!
Chicken and Leek Pie
- Total Time: 1 hour 50 minutes
- Yield: 6 Servings 1x
Description
This Chicken and Leek Pie is the definition of comfort food, featuring tender chunks of chicken thighs and sweet, softened leeks in a rich, creamy sauce. Topped with a layer of golden, flaky puff pastry, it makes for a hearty dinner that warms you up from the inside out. Perfect for a Sunday family dinner or a cozy weeknight meal, this savory pie offers a wonderful contrast between the velvety filling and the crisp, buttery topping.
Ingredients
For the Chicken Pie Filling
- 1 tablespoon olive oil
- 1.6 lb boneless, skinless chicken thighs, cut into bite-size pieces
- 1 medium onion, finely chopped
- 4 cups leeks (from approx. 1.1 lb), sliced and washed thoroughly
- 2 teaspoons dried thyme
- 1/2 cup all-purpose flour
- 1 1/4 cups hot chicken stock
- 1 1/4 cups milk
- Sea salt and freshly ground black pepper, to taste
For the Pie
- 11 oz puff pastry sheet (about 1 sheet, thawed if frozen)
- 1 large egg, beaten
Instructions
Cook the Chicken
Heat the olive oil in a large frying pan or saucepan over medium-high heat. Add the cut chicken pieces and cook for about 10-15 minutes until the chicken is just starting to turn golden all over.
Add Aromatics
Add the finely chopped onion and sliced leeks to the pan. Cook for a further 5 minutes, stirring occasionally, until the vegetables start to soften and become aromatic.
Make the Roux
Sprinkle the flour and dried thyme over the chicken and vegetables. Stir well to coat everything evenly and cook for 5 minutes. This step is important to cook out the raw flour taste.
Create the Sauce
Gradually pour in the hot chicken stock and milk while stirring constantly to prevent lumps. Bring the mixture to a gentle boil and let it bubble away for about 10 minutes until the sauce has thickened and the chicken is cooked through.
Cool the Filling
Spoon the thickened mixture into a pie dish. Leave it to cool for at least 30 minutes. Do not skip this step; adding pastry to hot filling will melt the butter and cause the pastry to be soggy rather than crisp.
Top with Pastry
Once the filling is cool, smooth the puff pastry sheet over the top. Trim any excess dough or press it onto the rim of the dish to seal.
Egg Wash and Score
Use a sharp knife to score the top of the pastry (this looks decorative and lets steam escape). Brush the pastry generously with the beaten egg.
Bake
Preheat the oven to 400°F (200°C) fan / 425°F (220°C) standard. Bake the pie for about 30 minutes, or until the filling is bubbling hot and the pastry is risen, crisp, and deep golden brown.
Notes
Cooling is Crucial: The most common mistake with pot pies is putting the puff pastry on hot filling. This steams the pastry from the bottom up, resulting in a soggy crust. Ensure the filling is lukewarm or cold before covering.
Cleaning Leeks: Leeks often trap grit between their layers. Slice them first, then rinse them thoroughly in a colander under cold running water to ensure your pie isn’t gritty.
Make Ahead: You can prepare the filling up to 2 days in advance and store it in the fridge. Assemble the pie with the pastry just before baking cooking it from cold actually helps the pastry puff up even better!
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dinner
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 Slice
- Calories: 520
- Sugar: 6g
- Sodium: 480mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 110mg
Keywords: chicken and leek pie, puff pastry chicken pie, creamy chicken pie recipe, comfort food dinner, family meal ideas, chicken thigh recipes, savory pie
