chicken and leek pie
Chicken and leek pie is a comforting classic that always feels like a warm hug on a plate. Tender chunks of chicken and soft, mild leeks come together in a…
By Ashley
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Reading time: 6 min
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Chicken and leek pie is a comforting classic that always feels like a warm hug on a plate. Tender chunks of chicken and soft, mild leeks come together in a creamy sauce, all wrapped up in a flaky, buttery pie crust. It’s the kind of dish that fills the kitchen with a wonderful aroma and promises a cozy meal.
I love making this pie when I want something hearty but not too heavy. The leeks add a gentle sweetness that balances perfectly with the savory chicken. One of my favorite tricks is to add a little extra cream or stock to the sauce for that just-right richness. It’s a great meal to make ahead too because the flavors only get better after a day or two.
Serving it with a simple green salad or steamed veggies makes for a nicely rounded dinner. Whenever I bring this pie to family dinners, it’s always a hit—everyone seems to enjoy that classic, homey feeling it brings. Plus, leftover pie for lunch the next day tastes just as good, if not better!
Key Ingredients & Substitutions
Chicken: I prefer using cooked chicken thighs for juicier meat, but breast works well too. Leftover roast chicken or rotisserie chicken is a great shortcut.
Leeks: Fresh leeks add a subtle oniony sweetness. Make sure to wash them well as dirt can hide in their layers. If you can’t get leeks, mild onions are an okay substitute.
Pastry: Ready-rolled shortcrust or puff pastry both work. Shortcrust gives a sturdier base; puff pastry makes the top crisp and flaky. For a lighter option, try phyllo pastry.
Cream & Stock: Heavy cream makes the filling rich and smooth. You can swap cream for milk or a plant-based alternative, but reduce the liquid slightly. Homemade or good-quality chicken stock really boosts flavor.
How Do I Get a Creamy, Lump-Free Sauce for the Filling?
The key to a smooth sauce is adding the stock gradually to the flour-coated veggies while stirring constantly. This helps avoid lumps forming.
- Cook the flour for 1-2 minutes after adding it to the vegetables—this removes the raw flour taste.
- Pour in the stock slowly and keep stirring to combine evenly.
- Simmer gently until thick, then stir in cream and chicken.
- If sauce feels too thick, add a splash more stock or cream; too thin, cook a bit longer to reduce.
Patience here makes a big difference and keeps the filling silky and perfect inside the pie.
Equipment You’ll Need
- Large frying pan – perfect for gently cooking leeks and making the sauce without burning.
- Wooden spoon – helps stir the thickening sauce without scratching your pan.
- Rolling pin – makes it easy to roll out the pastry evenly for a flaky crust.
- Pie dish or individual pie tins – holds the filling and pastry neatly for baking.
- Pastry brush – lets you brush the egg wash on pastry to get that shiny golden finish.
- Sharp knife – needed to trim the pastry and cut slits for steam release.
Flavor Variations & Add-Ins
- Swap chicken for cooked turkey for a nice twist, especially great after holidays.
- Add mushrooms for earthiness and extra texture in the filling.
- Mix in some grated cheddar cheese with the filling for a richer, tangy flavor.
- Use fresh thyme or rosemary depending on the herb flavor you prefer; rosemary gives a woodsy note.
Chicken and Leek Pie
Ingredients You’ll Need:
- 2 tbsp olive oil or butter
- 1 medium onion, finely chopped
- 2 large leeks, trimmed, washed, and sliced
- 2 garlic cloves, minced
- 500g (1 lb) cooked chicken breast or thighs, shredded
- 1 cup frozen peas (optional)
- 3 tbsp all-purpose flour
- 2 cups chicken stock
- ½ cup heavy cream or double cream
- Salt and pepper to taste
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- 1 sheet of ready-rolled shortcrust or puff pastry (plus extra for lid if making individual pies)
- 1 egg, beaten for egg wash
How Much Time Will You Need?
You’ll need about 15 minutes for prep and 25-30 minutes for baking, so under an hour total. Most of the time is hands-on cooking and waiting for the flaky golden crust to finish baking in the oven.
Step-by-Step Instructions:
1. Prepare the Filling:
Heat the olive oil or butter in a large pan over medium heat. Add the onion and sliced leeks, cooking gently for 8-10 minutes until they soften but don’t brown. Stir in the minced garlic and cook for another minute. Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Slowly add the chicken stock while stirring to avoid lumps. Let the sauce thicken, then stir in cream, cooked chicken, peas (if using), and thyme. Season with salt and pepper. Simmer for about 5 minutes until thick and heated through, then remove from heat.
2. Assemble the Pie:
Roll out the pastry on a lightly floured surface. Line your pie dish or individual pie tins with the pastry. Pour the chicken and leek filling into the pastry base.
Cut the remaining pastry into a lid to cover the filling. Place the lid on top and crimp the edges to seal. Cut a small slit in the center to let the steam escape during baking. Brush the top with beaten egg for a beautiful golden color.
3. Bake and Serve:
Bake in your preheated oven at 200°C (400°F) for 25-30 minutes, or until the pastry is puffed and golden brown. Let the pie rest a few minutes before serving for easier slicing. It’s delicious on its own or with roasted potatoes and fresh veggies.
Can I Use Frozen Chicken for This Pie?
Yes, you can! Just make sure to fully thaw the chicken in the refrigerator overnight. Once thawed, shred it as usual and add it to the filling. Avoid using frozen chicken directly, as it can release excess water and make the filling watery.
Can I Make This Pie Ahead of Time?
Absolutely! Prepare the filling and assemble the pie, then cover and refrigerate it for up to 24 hours before baking. You might need to add a few extra minutes to the baking time if baking straight from the fridge.
How Should I Store Leftovers?
Store any leftover pie in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through, covering loosely with foil to keep the pastry from drying out.
Can I Substitute the Pastry?
Yes! You can use puff pastry for a lighter, flakier crust or shortcrust for a sturdier base. For a gluten-free option, there are gluten-free puff or shortcrust pastry sheets available in most stores.