Chicken and Leek Pie
If you’re after a proper comfort meal that the whole family will enjoy, this chicken and leek pie is always a winner. This is my son's all time favourite meal, I even ended up making it tonight when it was 22° outside and everyone else was eating BBQ!
It’s perfect for a cosy Sunday dinner, and it’s a great way to use up leftover chicken too. Serve it with crispy roast potatoes and veg or keep it simple with mash - either way, it’s one of those meals everyone will happily tuck into.
Why You’ll Love This Recipe
- Proper comfort food
Creamy chicken and leek filling with a golden, flaky pastry - it’s a real crowd-pleaser.
- Family-friendly flavours
Nothing too strong or complicated, just simple ingredients that everyone will enjoy.
- Great for using leftover chicken
Perfect if you’ve got chicken from a roast dinner to use up.
- Easy to make ahead
You can prep it earlier in the day and bake when you’re ready.
- Flexible to serve
Works well with roast potatoes, sweet potato mash or just some simple veg on the side.
4 Servings 60 Minutes
Ingredients
- Butter - 2 tbsp
- Double Cream - 75 ml
- Egg - 1
- Milk - 150 milliliters
- Puff Pastry - 320 grams
- Chicken Stock - 150 ml
- Mustard - 1 tsp
- Olive Oil - 1 tbsp
- Plain Flour - 2 tbsp
- Brown Onion - 1
- Carrots - 2
- Garlic Clove - 3
- Leek - 1
- Thyme - 1/2 tbsp
- Chicken Breast - 3
Method
- Firstly prepare your ingredients - chop the chicken into bitesize pieces, slice leek, chop onion, dice carrot, and finely chop garlic.
- Heat olive oil in a large frying pan over medium-high heat. Add chicken and cook until lightly browned on all sides but not fully cooked through - remove and set aside.
- In the same pan, melt butter then add onion, leek, carrot, and garlic. Cook for 5–7 minutes until softened then stir in the thyme.
- In the same pan, sprinkle in the flour and stir for 1–2 minutes. Gradually add chicken stock and milk, stirring constantly to avoid lumps. Stir in the mustard, then add cream. Simmer until slightly thickened.
- Return chicken to the pan, meanwhile preheat your oven to 200°C (180°C fan) / 400°F. Simmer for 5–7 minutes until chicken is cooked through then season to taste with salt and pepper. Remove from heat and allow to cool slightly.
- Spoon the filling into a pie dish. Roll out puff pastry to the size of your pie dish then place over the filling, pressing the edges to seal. Make a small slit in the centre of the pastry lid to release steam.
- Brush pastry with beaten egg for a glossy finish then bake for 20–25 minutes until puffed and golden.
- Rest the pie for 5 minutes before serving so the sauce sets slightly.
Hints and Tips
- Use leftover chicken if you have it
This is a great way to use up roast chicken and save time.
- Don’t overfill the pie
Leave a little space so the filling doesn’t bubble over while cooking.
- Let it rest before serving
Give it 5–10 minutes after baking so the filling thickens slightly — it makes it much easier to serve.
- Get a golden finish
Brush the pastry with a little beaten egg before baking for that classic golden top.
- Add extra veg if you like
Mushrooms or peas work really well in the filling if you want to bulk it out.
If you enjoyed this recipe, try my easy roast chicken dinner here - https://www.cookitclever.com/meal-overview/chicken-roast-dinner