There’s something so inviting about Chicken and leek pie fresh from the oven: golden edges crackling as you slice through the glossy pastry lid, and fragrant steam carrying hints of nutty butter and thyme. Over several trials I learned to wash those leeks twice, ensuring no grit surprises in a tender bite. This recipe was refined until the filling was silky smooth, bubbling around the sides of the dish just right.
Why You’ll Love Chicken and leek pie
- Rich, creamy filling that clings to each forkful
- Flaky, golden pastry top with gentle crackle as it cools
- Simple ingredients you probably have on hand
- Comfort-food roots in British pub fare, now in your kitchen
A Little Background
On a chilly weekend I tested this pie five times, noticing how seasonal leeks bring a gentle sweetness. The first attempt had a slightly runny center; by the third, a gentle 3-minute simmer perfected that glossy, clingy sauce. There’s history here—pub kitchens in England have been crafting versions of this dish for generations, each adding its own twist.
Key Ingredients for Chicken and leek pie
- Chicken thigh fillets (300g): keeps the filling moist; swap for breast if you like leaner meat
- Leeks (200g): offer subtle onion notes; rinse thoroughly to remove grit
- Puff pastry (375g): gives a flaky dome; ensure it’s fully thawed before use
- Milk (250ml): creates a silky sauce; full-fat yields richest texture
- Butter (30g): forms the roux base; unsalted lets you control seasoning
How to Make Chicken and leek pie
- Preheat oven to 200°C/390°F (180°C fan). In a frying pan over medium, melt 30g butter until it foams, then add 1 chopped onion and 2 sliced leeks. Cook, stirring, for 4 minutes until they soften with a gentle sizzling sound.
- Season 300g chicken thigh pieces with salt and pepper. Add to pan in a single layer and cook, without stirring, for 3 minutes until golden on one side. Stir and cook another 1 minute until no pink remains.
- Sprinkle 30g plain flour over the chicken and veggies; cook, stirring, for 1 minute. Gradually whisk in 250ml chicken stock and 250ml milk, stirring constantly. Bring to a boil, then reduce heat to low and simmer for 3 minutes until the sauce thickens to clingy consistency. Stir in 1 teaspoon fresh thyme leaves; adjust seasoning.
- Transfer the mixture to a deep 20cm (8-inch) pie dish. Cover with 375g puff pastry, trim edges and press to seal. Cut a small steam vent in the center and brush with 1 beaten egg. Bake for 30–35 minutes until the pastry is deeply golden. Let rest for 10 minutes before serving, allowing the filling to set.
Pro Tips & Troubleshooting
- Testing revealed that resting the filling off heat for a minute before adding pastry stops bubbling over the edges.
- If your sauce is too thin, sprinkle an extra teaspoon of flour before adding liquids to avoid a runny center.
- Swap thyme for chopped tarragon or parsley for a bright seasonal twist.
- To double the recipe, use two 20cm dishes and bake on separate racks—rotate halfway for even browning.
Storage & Make-Ahead Guide
Let the pie cool completely (food safety tip: cool to below 5°C within 2 hours). At room temperature it’s best eaten within 2 hours. Store covered in the fridge for up to 3 days—during testing I found keeping it loosely wrapped keeps the pastry from going soggy. For longer life, freeze portions in airtight containers for up to 1 month; thaw in fridge before reheating at 180°C for 15 minutes until piping hot.
Serving Suggestions
Pair this pie with a crisp green salad and tangy vinaigrette, or serve alongside steamed carrots and peas for a classic touch. A dollop of grainy mustard on the side brightens the rich sauce.
Frequently Asked Questions
- How do I reheat Chicken and leek pie? Preheat oven to 180°C. Cover loosely with foil and bake for 15–20 minutes until heated through and pastry is crisp.
- Can I use shortcrust instead of puff pastry? Yes, shortcrust works; bake at the same temperature but expect a slightly denser top crust.
- How can I tell if my filling is cooked? Sauce should be thick enough to coat the back of a spoon and chicken pieces opaque throughout.
- Is Chicken and leek pie freezer friendly? Absolutely—freeze fully cooled slices in airtight bags for up to one month.
- What side dishes go with Chicken and leek pie? Roasted root vegetables, simple green salads, or buttered peas complement it beautifully.
- Can I make this pie ahead of time? Assemble up to the pastry stage, then chill for up to 12 hours before baking as directed.
Final Thoughts
My favorite way to enjoy Chicken and leek pie is with a steaming mug of ale beside the plate, watching that buttery crust crackle under your fork. Try it this weekend, and I’d love to hear how your kitchen smelled of warm, nutty thyme. Share your results and any tweaks you discover!
More Recipes You’ll Love
- Chicken Pot Pie – same flaky pastry and creamy chicken filling for a classic twist
- Shepherd’s Pie – hearty meat-and-potato bake that mirrors comforting pie vibes
- Chicken and Dumplings – rich, velvety chicken stew that pairs beautifully with a side of pie
- Slow Cooker Lemon Herb Chicken and Rice – hands-off, creamy chicken dish perfect for a weeknight alongside pie
Chicken and leek pie
Ingredients
Filling
- 2 tbsp olive oil
- 1 onion sliced
- 200 g leeks trimmed, washed, sliced
- 30 g butter
- 2 cloves garlic minced
- 2 tbsp plain flour
- 250 ml chicken stock
- 250 ml milk
- 300 g chicken thigh fillets cut into bite-sized pieces
- 1 tsp thyme leaves
- salt to taste
- pepper to taste
Assembly
- 375 g frozen puff pastry thawed
- 1 egg lightly beaten, for egg wash
Instructions
Filling
- Heat olive oil in a large pan over medium heat. Add onion and leeks and cook for 3–4 minutes until fragrant steam rises and vegetables soften.
- Add butter and garlic; cook for 1 minute, stirring gently as it sizzles.
- Sprinkle flour over the vegetables and stir for 1 minute to form a roux.
- Gradually whisk in chicken stock and milk. Bring to a simmer and cook for 3 minutes until the sauce thickens and clings to the back of a spoon.
- Stir in chicken pieces and thyme. Season with salt and pepper and cook for 5 minutes until chicken is cooked through and sauce is silky smooth. Remove from heat.
Assembly
- Preheat oven to 200°C (390°F). Spoon the filling into a deep 20cm pie dish.
- Drape puff pastry over the filling, trim excess, seal edges, and brush the top with beaten egg. Cut a small vent in the center.
- Bake for 30–35 minutes until the pastry is golden and puffed. Allow to rest for 10 minutes before slicing.