Name: Chicken and Leek Pie Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: British
Ingredients: 1 tbsp olive oil; 1kg/2 lbs skinless boneless chicken thighs; 2-3 rosemary sprigs, stems removed and chopped; Salt and pepper, to taste; 3 leeks, sliced (white and pale parts only); 3 cloves garlic, minced; 3 tbsp flour; 80ml/1/3 cup white wine; 500ml/2 cups chicken stock; 100g/½ cup creme fraiche or full-fat sour cream; 320g/12oz pre-rolled puff pastry sheet (or homemade); 1 egg, beaten (for egg wash)

Jump to Recipe

There is something truly comforting and satisfying about a classic **Chicken and Leek Pie** that instantly warms you from the inside out. This hearty dish boasts tender, juicy chicken thighs blended with soft, fragrant leeks in a creamy, lightly herbed sauce, all sealed beneath a golden, flaky puff pastry crust. Whether it’s a family dinner or a cozy weekend treat, the balance of rich flavors and textures in Chicken and Leek Pie makes it an irresistible crowd-pleaser you’ll want to make again and again.

Chicken and Leek Pie Recipe - Recipe Image

Ingredients You’ll Need

These ingredients might seem simple, but each plays a crucial role in delivering the creamy texture, fresh herbal notes, and beautiful golden crust that make this pie so special. From the tender chicken thighs to the aromatic rosemary and flaky puff pastry, every element pulls the dish together beautifully.

Olive oil: Used for gentle sautéing, adding a subtle fruity aroma and helping to cook the chicken evenly.
Chicken thighs (boneless, skinless): The rich, juicy meat ensures maximum tenderness and flavor throughout the pie filling.
Rosemary sprigs: Fresh herbs that impart a lovely piney, fragrant touch to the chicken, elevating the entire dish.
Salt and pepper: Essential seasonings to bring out the natural flavors of the chicken and vegetables.
Leeks: Provide a mild onion-like sweetness and soft texture that complements the creamy sauce perfectly.
Garlic cloves: Add depth and a subtle punch to the filling, balancing sweetness with savory notes.
Flour: Acts as a thickening agent to create the luscious, rich sauce that binds the filling together.
White wine: A splash of acidity to deglaze the pan and add a delicate brightness to the sauce.
Chicken stock: Develops the base flavor of the sauce, ensuring it is both savory and comforting.
Creme fraiche or sour cream (full fat): Injects creaminess and a slight tang that rounds out the filling beautifully.
Puff pastry (pre-rolled): The star of the show for the perfect flaky, buttery top that crisps up when baked.
Egg: Used for brushing the pastry, it gives a stunning golden shine and helps the pastry edges seal neatly.

How to Make Chicken and Leek Pie

Step 1: Prepare the Chicken and Leeks

Begin by cutting the boneless chicken thighs into bite-sized pieces and seasoning them generously with salt and pepper. Clean your leeks well by slicing and rinsing them under cold water to remove any grit, then set them aside to dry. These initial preparations create a strong base for the pie’s savory filling, ensuring every bite is tender and flavorful.

Step 2: Cook the Chicken with Rosemary

Heat olive oil in a large pan over medium heat, then add the chicken with chopped rosemary. Cook for 7 to 10 minutes until the chicken pieces turn golden and fragrant. This step locks in juiciness and infuses the chicken with that lovely herbal aroma that makes Chicken and Leek Pie so inviting.

Step 3: Sauté Leeks and Garlic, Build the Sauce

Using the same pan (no need to wash it), lower the heat and gently cook the sliced leeks for about 5 minutes until softened. Add minced garlic and cook for just 30 seconds to release its aroma without burning. Return the cooked chicken to the pan and sprinkle over the flour, stirring well to coat everything evenly. Deglaze the pan with white wine, scraping up any tasty browned bits, then add the chicken stock. Bring the mixture to a simmer and cook gently for 20 minutes to thicken and meld all the flavors beautifully. Finish by stirring in the creme fraiche, creating a luxuriously creamy filling that’s ready to cool.

Step 4: Assemble the Pie

Preheat your oven to 200C/400F. Spoon the cooled chicken and leek filling into a rectangular 9×13 inch ovenproof dish. Lay the pre-rolled puff pastry sheet on top, trimming and pressing the edges to seal the pie nicely. Brush the pastry generously with beaten egg for a gorgeous golden finish. For extra charm, cut leftover pastry into decorative shapes, brush with egg wash, and place them on top before baking.

Step 5: Bake Until Golden and Puffed

Place the pie in the preheated oven and bake for 40 to 45 minutes, or until the puff pastry has risen stunningly and is golden brown. Once baked, allow the pie to rest for about 20 minutes before serving—this helps the filling set just right, making it easier to slice and enjoy every comforting mouthful of your homemade Chicken and Leek Pie.

How to Serve Chicken and Leek Pie

Garnishes

A sprinkle of freshly chopped parsley or thyme over each serving adds a burst of vibrant green and fresh herbaceous flavor, complementing the richness of the pie. For a little extra indulgence, a light drizzle of crème fraîche or a dollop of mustard cream on the side can be delightful.

Side Dishes

Serve your Chicken and Leek Pie alongside crisp green vegetables like buttered peas, roasted Brussels sprouts, or a simple mixed leaf salad dressed in lemon vinaigrette. Creamy mashed potatoes or buttery new potatoes make fantastic, hearty companions that soak up every bit of that luscious filling.

Creative Ways to Present

For a charming family-style meal, present the pie in its dish straight to the table, accompanied by colorful vegetable sides. Alternatively, for a party or special occasion, cut the pie into individual portions and top each slice with a small herb sprig or a decorative pastry leaf to impress your guests visually while delighting their taste buds.

Make Ahead and Storage

Storing Leftovers

If you are lucky enough to have leftovers, cover the pie tightly with foil or plastic wrap and store it in the fridge for up to 3 days. The flavors often deepen overnight, making it just as delicious the next day.

Freezing

Chicken and Leek Pie freezes beautifully. Wrap individual slices or the whole pie securely with cling film and foil, then place in the freezer for up to 2 months. Thaw thoroughly in the fridge before reheating to maintain the best texture and flavor.

Reheating

For the best results, reheat your Chicken and Leek Pie in a preheated oven at 180C/350F for about 25 minutes until warmed through and the pastry has regained its crispiness. Avoid the microwave if possible, as it can make the pastry soggy and the filling unevenly heated.

FAQs

Can I use chicken breast instead of thighs?

Yes, but chicken thighs offer more moisture and richness, making the pie more tender and flavorful. If using breast, watch cooking times carefully to avoid drying out the meat.

Is it okay to substitute creme fraiche with sour cream?

Absolutely! Both provide a pleasant creaminess and slight tang. Just make sure to use full-fat sour cream for the best texture and flavor in your Chicken and Leek Pie.

Can I make the filling in advance?

Definitely! Preparing the filling a day or two ahead helps the flavors deepen. Just cool it completely, store in an airtight container in the fridge, and assemble the pie when ready to bake.

What else can I add to the pie filling?

Mushrooms, peas, or chopped carrots can be wonderful additions, bringing extra texture and color without overpowering the delicate balance of the chicken and leek flavors.

What if I don’t have white wine?

You can replace white wine with an equal amount of extra chicken stock or a splash of apple cider vinegar for acidity. The key is to keep the sauce balanced and flavorful in your Chicken and Leek Pie filling.

Final Thoughts

Chicken and Leek Pie truly captures the essence of home-cooked comfort food, blending simple ingredients into a rich, flavorful experience wrapped in golden, flaky pastry. Whether you’re new to making pies or a seasoned pro, this recipe invites you to enjoy a dish that feels both special and perfectly approachable. Give it a try and watch it quickly become one of your favorite go-to meals!

Chicken and Leek Pie Recipe

★★★★★

4.9 from 13 reviews

Author: Harper
Total Time: 1 hour 15 minutes
Yield: 6 servings 1x
Diet: Halal

Print Recipe

Description

This classic Chicken and Leek Pie is a comforting and savory dish featuring tender chicken thighs cooked with fragrant rosemary, soft leeks, and garlic in a creamy sauce, all encased in golden, flaky puff pastry. Perfect for a hearty family meal, this recipe balances rich flavors with a luscious texture and is easy to prepare with common ingredients.

Instructions

Prepare the Chicken and Leeks: Cut the boneless chicken thighs into bite-sized pieces and season them with salt and pepper. Slice the white and pale parts of the leeks and rinse under cold water to remove any grit. Dry with a kitchen towel and set aside.
Cook the Chicken: Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the chicken pieces sprinkled with chopped rosemary. Cook for about 7-10 minutes until browned and cooked through, then remove the chicken from the pan and set aside.
Sauté the Leeks and Garlic: In the same pan, add the sliced leeks and cook over low heat for 5 minutes, stirring occasionally. Add the minced garlic and cook for an additional 30 seconds to release its aroma.
Combine and Thicken: Return the chicken to the pan, stirring it with the leeks and garlic. Sprinkle the flour all over the mixture and stir well to combine. Pour in the white wine, scraping the bottom of the pan to deglaze and let the wine reduce for about one minute.
Simmer the Filling: Add chicken stock and bring the mixture to a gentle simmer. Cook over low heat for 20 minutes until the sauce thickens and flavors meld. Taste and adjust seasoning with salt if necessary.
Cool and Add Creme Fraiche: Remove the pan from heat and allow the filling to cool to room temperature. Stir in the creme fraiche to create a creamy filling.
Preheat Oven: Set your oven to 200°C (400°F) to preheat while assembling the pie.
Assemble the Pie: Pour the chicken and leek filling into a 9×13 inch (23×33 cm) ovenproof dish. If using pre-rolled pastry, lay the sheet directly over the dish. Otherwise, roll out your puff pastry to fit the dish shape.
Seal with Puff Pastry: Brush the edges of the dish with beaten egg. Press the pastry edges down against the sides to seal. Brush the entire pastry surface with the beaten egg and cut a few slits on top to vent steam.
Add Decorative Touches (Optional): Use any leftover pastry to cut out decorative shapes like leaves, place them on top, and brush again with egg wash for a golden finish.
Bake the Pie: Place the dish in the preheated oven and bake for 40-45 minutes until the pastry is puffed and golden brown.
Rest before Serving: Remove the pie from the oven and let it sit for 20 minutes. This resting time helps the filling set for easier slicing and serving.

Notes

Ensure leeks are well washed to remove grit and sand.
Use full-fat creme fraiche for the best creamy texture.
Leftover puff pastry can be shaped into decorations to give the pie a beautiful finish.
Letting the pie rest after baking improves slicing and flavor melding.
For a gluten-free option, substitute flour and puff pastry accordingly.
White wine can be omitted if preferred; substitute with extra chicken stock or a splash of lemon juice for acidity.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking, Sautéing, Simmering
Cuisine: British