Savory Chicken and Leek Pie (Printable)
Golden crust filled with tender chicken, leeks, and creamy herb sauce for a warm meal.
# What You’ll Need:
→ Poultry
01 - 1.3 lb boneless, skinless chicken thighs, cut into bite-sized pieces
→ Vegetables
02 - 2 large leeks, cleaned and sliced (white and light green parts only)
03 - 1 medium carrot, diced
04 - 2 cloves garlic, minced
05 - 1 small onion, finely chopped
→ Sauce
06 - 2.8 tbsp unsalted butter
07 - 2 tbsp plain flour
08 - 10 fl oz chicken stock
09 - 3.4 fl oz double cream
10 - 1 tsp Dijon mustard
11 - 1 tbsp fresh thyme leaves or 1 tsp dried thyme
12 - Salt and freshly ground black pepper, to taste
→ Pastry
13 - 1 sheet ready-rolled puff pastry (approx. 11.3 oz)
14 - 1 egg, beaten (for glazing)
# How to Prepare:
01 - Preheat the oven to 400°F (200°C, 180°C fan, Gas Mark 6).
02 - Melt butter in a large skillet or saucepan over medium heat. Add onion, leeks, carrot, and garlic; sauté for 5–7 minutes until softened.
03 - Add chicken pieces to the skillet and cook for 5–6 minutes until no longer pink.
04 - Stir in flour and cook for 1 minute. Gradually whisk in chicken stock until smooth and beginning to thicken.
05 - Reduce heat and stir in cream, Dijon mustard, and thyme. Simmer gently for 3–4 minutes. Season with salt and freshly ground black pepper to taste.
06 - Remove from heat and allow the filling to cool slightly before assembling.
07 - Spoon the filling into a 9-inch (23 cm) pie dish. Unroll puff pastry and lay over dish, trimming any excess. Press edges to seal and cut a small slit in the center to release steam.
08 - Brush the surface of the pastry with beaten egg to achieve a golden finish.
09 - Bake the pie for 30–35 minutes until the pastry is golden brown and crisp.
10 - Allow to stand for 5 minutes before serving to set.
# Expert Advice:
01 -
- The filling gets made entirely in one pan while you prep nothing fancy—no stress, just honest cooking.
- Puff pastry does all the heavy lifting, turning something humble into something that looks like you trained in a French kitchen.
- Leeks have this secret sweetness that almost nobody expects, turning a simple chicken pie into something quietly elegant.
- It reheats beautifully and feeds a crowd, which means you actually want to make it again.
02 -
- If your pastry tears or cracks while laying it down, gently pinch the tear together and brush a tiny bit of water on it—it will seal itself during baking and nobody will know.
- The filling must cool slightly before the pastry goes on, otherwise the bottom crust steams and never gets crisp; this one lesson changed everything about my pies.
- Leeks hide sand in their layers, so split them lengthwise and rinse between each layer under running water before slicing—this one oversight ruins the eating experience.
03 -
- If you prefer chicken breast for leanness, use it, but add an extra tablespoon of cream to compensate for what breast doesn't contribute in natural flavor and richness.
- Make the filling in advance if your day is scattered; it actually improves if it sits overnight, and you simply reheat it gently before the pastry goes on.