Delicious Chicken And Leek Pie for Comforting Main Dishes

What You’ll Need:

This Chicken And Leek Pie ingredient list is intentionally simple—because good food doesn’t need to be complicated.

Here’s what you’ll want in your kitchen:

• 2 tablespoons olive oil (or mild vegetable oil, no stress if you don’t have olive on hand)
• 3 large leeks (white and light green parts, sliced) — you can find these in the regular produce section at most stores
• 400g (about 14 oz) cooked chicken, shredded or chopped — I often use leftover roasted chicken for this homemade chicken pie; budget-friendly and zero-waste!
• 3 tablespoons plain flour (for thickening the creamy chicken pie sauce)
• 2 cups low-sodium chicken stock
• 1 cup milk (whole or plant-based for creaminess)
• Salt and pepper to taste
• 1 teaspoon dried thyme (fresh if you have it, adds lovely aromatic notes)
• 1 sheet puff pastry, thawed (store-bought makes life easier; a great shortcut)
• 1 egg, beaten for glazing the pastry

Simple swaps work well here. No leeks? I’ve made this with finely chopped onions or spring onions when needed. Sometimes I add a few sliced mushrooms to the leek and chicken filling for extra earthiness. This Chicken And Leek Pie keeps costs low by using pantry staples and leftover chicken, which means you don’t have to splurge to enjoy a nourishing, creamy chicken pie at home.

Prep shortcuts: If you’re short on time, slice the leeks and pre-cook them ahead, or grab a rotisserie chicken from the store for the chicken pie recipe. Leftovers store nicely in the fridge for up to three days and even freeze well if you want to make this ahead. Just reheat gently so the pastry stays crisp.

Here’s my favorite Chicken And Leek Pie trick that makes all the difference: cook the leeks slowly at the start. That gentle sweetness really shines through in the leek and chicken filling and lifts the whole dish.

Let’s Make It Together!

Alright, this Chicken And Leek Pie usually takes about an hour from start to finish in my kitchen—perfectly doable for a relaxed weekend dinner or cozy weekend cooking session. Ready? Let’s do it step by step side by side.

1. Warm your oil in a large pan over medium heat. Add the sliced leeks and cook for about 10 minutes until they’re soft and sweet—stir regularly so they don’t brown. This slow cooking unlocks the best flavor for your leek and chicken filling.
2. Sprinkle the flour over the cooked leeks and stir well. This step thickens your creamy chicken pie sauce without lumps. Cook for 2 minutes, stirring to avoid any raw flour taste.
3. Gradually pour in the chicken stock and milk, stirring constantly so your sauce turns silky smooth. Now add your cooked chicken and thyme, then season with salt and pepper. Let it simmer gently for about 10 minutes while stirring occasionally. You’ll see it come together beautifully into a creamy chicken pie filling.
4. While your filling simmers, preheat the oven to 200°C (400°F). This is a great time to set the table or prep a simple side — multitasking in the best way!
5. Transfer your leek and chicken filling into a pie dish. Roll out your puff pastry to cover the top, tuck the edges neatly, and brush with beaten egg for that lovely golden crust.
6. Bake your Chicken And Leek Pie for around 25-30 minutes until the pastry is puffed and golden. Your kitchen should smell wonderful by now, like all the cozy meals you remember.
7. Don’t worry if your Chicken And Leek Pie looks a little bubbly or rustic—this is real-life cooking, not a bake-off! The charm is in the homey feel and rich flavors.

Kitchen tip: If you want to save time, some readers have tried using shortcrust pastry or even phyllo to make a lighter version of this comfort food pie.

This recipe is a keeper for me because it blends creamy chicken pie tradition with a light touch—perfect for when I want something satisfying without going overboard. You might even like to compare it with these other great chicken and leek pie recipes, like this one from RecipeTin Eats or the Creamy Chicken and Leek Pot Pie from Pardon Your French for different takes.

How I Love to Serve This!

There’s something truly cozy about a warm Chicken And Leek Pie fresh from the oven. For me, this dish is complete when paired with simple, seasonal sides. I often serve it with a crisp green salad dressed simply with lemon and olive oil to balance the richness.

You might enjoy steamed green beans or roasted carrots on the side—they add a fresh bite that complements the creamy chicken pie filling beautifully. Sometimes I go for buttery mashed potatoes for extra comfort, especially if feeding little ones or when hosting friends for an easy weeknight meal.

This Chicken And Leek Pie suits many occasions, from casual family dinners to small dinner parties. I’ve noticed friends always ask for seconds when I serve this creamy chicken pie. It’s reassuring, like a bowl of homemade goodness everyone dives into happily.

Leftovers? I love slicing the Chicken And Leek Pie cold or reheated, paired with a crunchy salad the next day. Sometimes I jazz it up with a dollop of mustard or a sprinkle of fresh herbs.

For a seasonal twist, you can add a handful of peas in spring or swap out thyme for rosemary in winter. These little changes keep the pie feeling fresh and new each time.

If you want meal inspiration that flows with this dish, check out this comforting chicken and dumplings recipe or the gluten-free chicken tenders on Just Healthy Bites for more delicious, simple meals to keep your kitchen happy.

Common Questions Answered

Can I make this Chicken And Leek Pie ahead for meal prep? Absolutely! You can prepare the leek and chicken filling a day ahead and keep it refrigerated. When ready to eat, assemble and bake the pie fresh. It holds up well, and the flavors even deepen after resting.

What if I don’t have all the ingredients for this Chicken And Leek Pie? No worries! If you’re out of leeks, onions or spring onions work as a simple swap. No puff pastry? Use shortcrust or phyllo. Leftover cooked poultry can replace fresh chicken. It’s forgiving and adaptable.

Can I make this Chicken And Leek Pie dairy-free? Yes! Use plant-based milk like oat or almond, and a dairy-free butter or oil. The creamy chicken pie filling still turns out delicious without the dairy.

How can I adjust the flavor to my taste? Add a pinch of nutmeg or a squirt of lemon juice to brighten the filling. Swap thyme for tarragon or sage to shift the aroma. Fresh herbs on top after baking add a lovely finish.

Is this recipe freezer friendly? Totally! Freeze the uncooked pie before baking or freeze cooked leftovers. Reheat gently in the oven or microwave.

How long does this Chicken And Leek Pie take in total? About an hour from start to finish, including prep and baking. You can speed it up by using pre-cooked chicken and ready-made pastry.

Can I make this recipe gluten-free? Yes! Use gluten-free flour and pastry. It changes the texture slightly but keeps the comforting feel intact. For more on gluten-free options, check out my gluten-free chicken tenders recipe.

You can also find another great creamy chicken and leek pie recipe at Simple Home Edit that has some nice tips on making it even more tender.

Final Thoughts

This Chicken And Leek Pie has truly found a cozy place in my kitchen routine. It’s my go-to when I want a comforting, creamy chicken pie that feels like a treat but fits real life. It balances nourishing ingredients with comforting flavors, all without fuss or stress.

My Favorite Chicken And Leek Pie Tips:

• Cook the leeks slowly until soft—they add sweetness that’s worth the little wait.
• Use leftover chicken or a rotisserie bird for quick, budget-friendly meals.
• Don’t skip the egg wash on the pastry—it gives you that perfect golden finish every time.

Over time, I’ve tried a few variations: swapping cream for milk to lighten it up, adding mushrooms or peas for extra veggies, and experimenting with different herbs like tarragon or rosemary. My favorite version still comes back to the classic creamy chicken pie with thyme and those sweet, tender leeks.

I hope this recipe encourages you to make it your own. Whether you’re cooking for family, friends, or just yourself, this Chicken And Leek Pie is a gentle reminder that nourishing food can be simple and satisfying.

Give it a try and cozy up with this homemade chicken pie. I’d love to hear how you put your own spin on it or what sides you serve alongside!

For more inspiring, nourishing meals, check out my chicken and dumplings and slow-cooker Greek chicken recipes that offer the same feel-good vibes in your kitchen. Happy cooking, friend!

Chicken And Leek Pie

Print Recipe

Pin Recipe

A comforting classic chicken and leek pie featuring tender chicken chunks and creamy leek filling encased in flaky golden pastry.

• Author: Zaya Dawson
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Baked
• Cuisine: British

Ingredients

Scale 1x2x3x

• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 leeks, cleaned and sliced
• 2 cloves garlic, minced
• 3 cups cooked chicken, shredded or diced
• 1/4 cup all-purpose flour
• 1 1/2 cups chicken stock
• 1/2 cup heavy cream
• Salt and freshly ground black pepper, to taste
• 1 teaspoon dried thyme
• 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash)

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Instructions

1. Preheat the oven to 200°C (400°F).
2. In a large skillet, heat butter and olive oil over medium heat.
3. Add sliced leeks and garlic; cook until leeks are soft, about 5-7 minutes.
4. Stir in the flour and cook for 1-2 minutes to form a roux.
5. Gradually whisk in chicken stock and bring to a simmer until thickened.
6. Stir in the cream, cooked chicken, thyme, salt, and pepper; remove from heat.
7. Pour the chicken and leek mixture into a pie dish.
8. Cover with the puff pastry sheet, trimming excess pastry and sealing edges.
9. Brush the pastry with beaten egg.
10. Bake in the preheated oven for 25-30 minutes or until pastry is golden and crisp.
11. Let cool for 5 minutes before serving.

Notes

For extra flavor, add a splash of white wine to the sauce before baking or serve with a side of steamed green vegetables for a balanced meal.