Best Chicken and Leek Pie {Easy Recipe}

A close up of a chicken and leek pie being dished up from the corner of the dish, showing a crusty golden crust and a creamy chicken filling.

4.50 from 8 votes

Best Chicken and Leek Pie {Easy Recipe}

This deliciously creamy Chicken and Leek Pie recipe has everything you need in a comforting dish. Made with the shortcut of puff pastry, it’s a firm family favourite that’s so satisfying and tasty, but super easy to make.

Prep Time30

Cook Time30

Total Time1

Course: Main Course

Cuisine: Family Food

Servings:

Author: Sarah Rossi

Ingredients

For the chicken pie filling:

1 tbsp Olive oil
750 g Boneless and skinless chicken thighs Chopped into 4cm bite-sized pieces
1 Onion Peeled and finely chopped
500 g Leeks Sliced into 2cm pieces
2 tsp Dried thyme
75 g Plain flour
300 ml Hot chicken stock
300 ml Milk See notes
Sea salt and freshly ground black pepper

To make the pie:

320 g Puff pastry sheet See notes
1 Egg Beaten

Metric - Imperial

Instructions

Heat the oil in a large frying pan or saucepan and add the chicken. Cook for about 10-15 minutes until just starting to turn golden all over.
Add in the onions and leeks and cook for a further 5 minutes until they start to soften.
Add the flour and thyme and stir through everything, cook for 5 minutes.
Gradually add the stock and milk to the vegetable and flour mix, stirring until the sauce is smooth. Leave to bubble away and thicken for about 10 minutes. Check that the chicken is cooked through.
Spoon into a pie dish and leave to cool for at least 30 minutes if you have time.
Smooth the pastry over the top of the filling.
Score the pastry with a sharp knife for decoration and brush with the beaten egg.
When you are ready to bake the pie, preheat the oven to 200℃/400F fan, 220℃/425F or Gas Mark 9 and bake for about 30 minutes until the filling is hot throughout and the pastry is crisp and golden.

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Notes

Chicken thighs vs chicken breasts: You can substitute chicken breasts here if you prefer. Chicken thighs do add flavour and are very tender though. If you use chicken breasts, in step 1 just fry for 5-10 minutes. They will take much less time to cook than thighs‌

Leeks: Be sure to wash leeks very very thoroughly. They can often be very gritty! Use frozen prepared leeks if you prefer

To freeze: Make the pie and let it cool before freezing (unbaked). On the day you want it, let it thaw fully and then bake in the oven until the middle is hot through and the top is golden as normal

Milk: I used semi-skimmed as it’s what we have. Full fat will make the pie more creamy. I wouldn’t recommend skimmed if possible as it won’t be very creamy at all

Type of dish: I used a 20 x 30cm oven proof dish, however you could use any size you have that is suitable for 6 people and roll the pastry accordingly. You could also make individual pies if you preferred.

Nutrition