Chicken and Leek Pie

A golden, flaky chicken and leek pie is the ultimate comfort food—creamy filling, tender chicken, and buttery pastry in every bite. Whether you’re planning a cozy family dinner or looking to impress guests, this classic dish brings warmth and satisfaction straight from the oven. The balance of juicy chicken, sweet leeks, and a rich, velvety sauce makes it a recipe worth repeating all year round.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Comforting & Satisfying – A creamy filling tucked under golden puff pastry feels like a warm hug.
• Simple Ingredients – Uses everyday pantry staples with a touch of elegance from wine and herbs.
• Crowd-Pleaser – Perfect for family dinners, Sunday lunches, or casual gatherings.
• Better Than Takeout – Homemade pie with a flaky crust beats store-bought every time.
• Make-Ahead Friendly – Prepare the filling ahead, then bake when ready.

This version stands out with its velvety sauce infused with mustard and white wine, giving a depth of flavor that elevates it above the standard chicken pie.

Ingredients Needed

For the Chicken

• 50g (about 3 ½ tbsp) unsalted butter, divided
• 750g (1.5 lb) boneless, skinless chicken thighs, cut into bite-sized pieces
• ¼ tsp each of black pepper and kosher/cooking salt

For the Filling

• 80g (3 oz) streaky beef, chopped into small squares
• 2 medium leeks, trimmed and cleaned, then sliced
• 2 celery stalks, thinly sliced (halve the thicker ends lengthwise first)
• 2 garlic cloves, finely minced
• ⅓ cup dry white wine (such as Chardonnay)
• ¼ cup plain (all-purpose) flour
• 1 tbsp Dijon mustard
• 2 sprigs fresh thyme (or ½ tsp dried thyme)
• 2 bay leaves (fresh preferred, or dried)
• 1 cup chicken stock (low sodium)
• 1 cup heavy or thickened cream (or full-fat milk for a lighter version)
• ½ tsp kosher/cooking salt
• ¼ tsp black pepper

For the Pie

• 2 sheets frozen puff pastry (about 20cm/8” each) or 1 large sheet, semi-thawed
• 1 egg, separated and lightly beaten (white for sealing, yolk for glazing)

How to Make Chicken and Leek Pie

Step 1: Prepare the Chicken

Melt half the butter in a large skillet over medium-high heat. Season the chicken with salt and pepper, then cook until the outside turns white (inside still slightly raw). Transfer to a bowl—this locks in the juices.

Step 2: Build the Flavor Base

In the same pan, add the beef and cook for about a minute. Stir in the leeks, celery, and garlic. Cook gently for 5 minutes until softened but not browned—this creates sweetness without bitterness.

Step 3: Deglaze with Wine

Pour in the white wine and let it bubble rapidly until nearly evaporated. This step deepens the flavor and lifts any caramelized bits from the pan.

Step 4: Make the Roux

Lower the heat to medium, add the remaining butter, then sprinkle flour evenly across the surface. Stir for 1 minute to cook out the raw flour taste.

Step 5: Create the Creamy Sauce

Gradually whisk in the chicken stock. The mixture will thicken as it cooks. Stir in mustard, cream, thyme, bay leaves, and extra seasoning. Return the chicken and any juices to the pan. Simmer for 5 minutes until the sauce is rich and coats the back of a spoon.

Step 6: Cool the Filling

Remove from heat, discard bay leaves, and let the filling cool for at least 1 hour. (Tip: Cooling prevents the pastry from becoming soggy.)

Step 7: Assemble the Pie

Preheat oven to 200°C/375°F (180°C fan). Fill a 1.5L pie dish (or individual ramekins) with the cooled filling. If needed, join pastry sheets by brushing edges with egg white and pressing firmly together. Place pastry over the filling, trim excess, and crimp edges. For extra puff, line the rim with pastry strips before topping.

Step 8: Bake

Brush pastry with egg yolk for a glossy finish. Cut a small slit in the center to allow steam to escape. Bake for 40–45 minutes until the crust is golden and crisp. Let rest for 5 minutes before serving.

Serving and Storage Tips

• Serving: Pair with a crisp green salad, roasted vegetables, or buttery mashed potatoes. Serve warm straight from the dish.
• Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat in the oven at 180°C (350°F) until piping hot to maintain a crisp crust. Avoid microwaving, which softens the pastry.
• Freezing: Freeze unbaked pie (well-wrapped) for up to 2 months. Bake from frozen, adding 10–15 minutes to cooking time.

Helpful Notes

• No wine? Swap with extra stock and a teaspoon of lemon juice for acidity.
• Lighter option: Replace cream with whole milk for a leaner sauce.
• Pastry tip: Keep puff pastry cold until ready to use—warm pastry won’t puff as well.
• Make-ahead: Prepare the filling 2–3 days in advance and refrigerate until ready to assemble.

Conclusion

This chicken and leek pie is everything you want in a homemade comfort dish—rich, creamy filling wrapped in buttery, golden pastry. Perfect for cozy family dinners or for impressing guests, it’s a recipe you’ll come back to again and again.

If you tried this recipe, don’t forget to leave a ⭐ star rating and comment below—I’d love to hear your variations! And if you share on social media, tag your creation so others can enjoy it too.

👉 What’s your favorite twist on a classic chicken pie? Share your ideas in the comments!

Frequently Asked Questions (FAQ)

Can I use chicken breast instead of thighs?

Yes, but thighs stay juicier and more flavorful. If using breast, be careful not to overcook.

How do I make this gluten-free?

Swap plain flour for a gluten-free all-purpose blend and use gluten-free puff pastry.

Why did my sauce split?

The sauce can split if boiled too vigorously after adding cream. Keep the heat gentle when simmering.

Is this recipe freezer-friendly?

Yes—freeze the unbaked pie, tightly wrapped. Bake from frozen with extra cooking time.

How thick should the sauce be?

The sauce should coat the back of a spoon. If too runny, simmer longer; if too thick, add a splash of stock.