Name: Chicken and Leek Pie Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: British
Ingredients: 1 tbsp olive oil; 1kg/2 lbs skinless boneless chicken thighs, cut into bite-sized pieces; 2-3 rosemary sprigs (stems removed and chopped); Salt and pepper; 3 leeks, sliced; 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 puff pastry (pre-rolled); 1 egg, beaten

Jump to Recipe

If there’s ever been a dish worthy of center stage at Sunday lunch, it’s the Chicken and Leek Pie. Comforting, golden, and irresistibly creamy, this classic British bake brings together tender chunks of chicken and sweet leeks in a dreamy sauce, crowned with golden puff pastry. Every bite is a perfect balance of savory richness and delicate herbs, and it truly feels like a celebration of home cooking. Whether you’re warming up a weeknight or feeding a crowd, Chicken and Leek Pie is the ultimate cozy meal everyone loves coming back to.

Chicken and Leek Pie Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Chicken and Leek Pie lies in its simplicity—each ingredient is a star in its own right, teaming up to make something magical. Every component brings its own special character, and together they create a pie filling that is creamy, herbaceous, and packed with flavor.

Chicken Thighs: Boneless, skinless chicken thighs deliver that melt-in-your-mouth tenderness and robust flavor.
Rosemary: Fresh rosemary adds a woodsy aroma and a gentle, herby lift—make sure to use just the leaves, finely chopped!
Salt and Pepper: Simply seasoned, these are essential for enhancing both the chicken and the sauce.
Leeks: Their natural sweetness softens into the filling beautifully; be sure to slice, then rinse away any grit.
Garlic: Just three cloves minced in, but the warmth and depth it adds is lovely.
Flour: This will thicken your luscious pie filling to a perfect spoonable consistency.
White Wine: A generous splash brings brightness—choose something dry and drinkable.
Chicken Stock: Two cups add depth and keep the filling wonderfully juicy.
Crème Fraîche or Sour Cream: Choose full fat for that indulgently creamy finish—this melds the sauce together beautifully.
Puff Pastry: Go for all-butter, pre-rolled if you can; it bakes up golden and flaky with zero fuss.
Egg: One beaten egg is perfect for brushing over the pastry, creating that irresistible shiny crust.
Olive Oil: Just a splash to start your chicken and veg off with gorgeous flavor and color.

How to Make Chicken and Leek Pie

Step 1: Prep the Chicken and Leeks

Begin by trimming the chicken thighs into bite-sized morsels and generously seasoning them with salt and pepper. Slice the leeks (using mostly the white and pale green parts), then rinse them thoroughly under running water to swish away any hidden grit—this step ensures your Chicken and Leek Pie is clean and pleasant in every forkful. Pat the leeks dry and set them aside alongside your neatly cut chicken.

Step 2: Brown the Chicken with Rosemary

Warm a tablespoon of olive oil in a large pan over medium heat, then add your chicken pieces and sprinkle over the chopped rosemary. Let the chicken sear and sizzle for 7 to 10 minutes, stirring occasionally for even color—don’t rush this part, as you want to lock in loads of flavor. Once done, transfer the chicken to a plate and get ready for the next wave of goodness.

Step 3: Sauté the Leeks and Build the Sauce

Into the same pan (leave all those tasty brown bits—trust me), add your sliced leeks and cook gently over low heat. You’ll want to stir them around for about 5 minutes until they begin to soften and release their sweet aroma. Toss in the minced garlic and cook for just 30 seconds until fragrant. Return the chicken and any collected juices, scatter the flour over, and stir well to coat everything. Deglaze the pan with white wine, scraping up all the flavor from the bottom, then pour in the chicken stock. Bring this all to a low simmer and let it gently bubble for about 20 minutes; the sauce should be thick, glossy, and deeply savory. Take the pan off the heat and let it cool to almost room temperature before folding in the crème fraîche.

Step 4: Prepare the Pie Dish and Pastry

Preheat your oven to 200C/400F. Transfer the cooled chicken and leek filling into a 9×13 inch ovenproof dish, spreading it out evenly. If you’re using ready-rolled puff pastry (the ultimate shortcut), you can simply lay it straight from the package. Otherwise, lightly flour your countertop and roll your pastry sheet to fit the dish, making sure it will gently drape over the sides.

Step 5: Assemble the Chicken and Leek Pie

Brush the rim of your pie dish with beaten egg to help the pastry stick and gently lay the sheet of puff pastry on top, tucking or pressing the edges against the dish so you get a beautiful, snug seal. Brush the top all over with more egg, then make a few little slits with a knife—this lets the steam escape so your pastry puffs up to golden, flaky perfection. If feeling creative, use leftover pastry scraps to cut out little leaves or other shapes, arranging them on top and brushing them with more egg wash for extra flair.

Step 6: Bake to Golden Perfection

Slide your assembled Chicken and Leek Pie into the hot oven and bake for 40 to 45 minutes until the pastry is deeply golden, puffed, and crisp. Letting the pie rest for about 20 minutes before serving allows the filling to settle and makes it easier to slice—plus, it gives you time to pour a drink and call everyone to the table!

How to Serve Chicken and Leek Pie

Garnishes

A sprinkle of fresh herbs—think chopped parsley, thyme, or a few extra rosemary leaves—adds a dazzling pop of color and an aromatic finish to your Chicken and Leek Pie. If you want to add a little crunch, scatter a handful of crispy fried onions on top just before serving.

Side Dishes

This pie is rich and satisfying, so it pairs beautifully with simple sides. Try a mound of buttery mashed potatoes, steamed green beans, tender peas, or roasted carrots. A zippy green salad with a tangy vinaigrette can also cut through the creaminess and brighten up your plate.

Creative Ways to Present

Individual mini Chicken and Leek Pies look adorable for a dinner party—just divide the filling among ramekins and top with smaller pastry rounds. For extra wow-factor, use cookie cutters to press shapes from leftover pastry and nestle them into the crust before baking. Using a rustic pie dish or even serving directly from the baking pan can make the experience feel extra comforting and communal.

Make Ahead and Storage

Storing Leftovers

Cover any leftover Chicken and Leek Pie tightly and store it in the refrigerator for up to three days. The pastry may soften a bit, but the filling will taste even richer as the flavors meld together overnight.

Freezing

Chicken and Leek Pie freezes brilliantly! Once fully baked and cooled, wrap individual squares or the entire pie tightly in plastic wrap and foil. Freeze for up to three months; if possible, store in a freezer-safe dish so you can reheat straight from the freezer with minimal fuss.

Reheating

To reheat, pop slices or the whole pie into a 180C/350F oven until piping hot and the pastry crisps up again—this usually takes about 20 minutes if reheating a slice, or 35 to 40 minutes for a whole pie. Avoid microwaving if you want the pastry to stay flaky.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Chicken breast works well if you prefer a leaner filling, just be careful not to overcook—it can become slightly less juicy than thighs, so watch your simmer and bake times closely.

Can I make Chicken and Leek Pie ahead of time?

Yes, the filling can be made a day or two in advance and stored in the fridge. When you’re ready to bake, simply assemble the pie with pastry and proceed as normal. This really helps with busy schedules or entertaining.

What’s the best way to clean leeks for this recipe?

Leeks can be tricky, as dirt often hides between their layers. To clean, slice the leeks first, then swish the slices around in a large bowl of cold water. The dirt will sink to the bottom—scoop the leeks out and drain well.

Can I make this pie without wine?

If you prefer not to use wine, you can simply add more chicken stock. The wine offers a subtle sharpness, but your Chicken and Leek Pie will still be full of incredible flavor without it.

Will store-bought puff pastry work?

Store-bought puff pastry, especially the pre-rolled kind, is a lifesaver for Chicken and Leek Pie. Look for one made with butter for the best flavor and flaky texture—it makes this classic dish so easy to pull off at home.

Final Thoughts

There’s a special kind of magic that happens when you pull a bubbling Chicken and Leek Pie from the oven—the golden crust, the aromatic steam, and the heartfelt anticipation around the table. Whether you’re new to this recipe or you’ve grown up loving it, I promise that every forkful will have you dreaming of seconds. Gather your ingredients and give it a go—your kitchen (and everyone in it) will thank you.

Chicken and Leek Pie Recipe

★★★★★

4.7 from 15 reviews

Author: Lila
Total Time: 1 hour 20 minutes
Yield: Serves 6
Diet: Non-Vegetarian

Print Recipe

Description

A comforting and flavorful Chicken and Leek Pie recipe that is perfect for a cozy family dinner. Tender chicken pieces and leeks in a creamy sauce, topped with crispy puff pastry.

Instructions

Prepare the Chicken Filling: Season chicken pieces with salt, pepper, and chopped rosemary. Cook in olive oil until browned. Set aside.
Cook the Leek Filling: Cook leeks, then add garlic. Return chicken to the pan, sprinkle with flour, deglaze with wine, add stock, and simmer. Stir in creme fraiche.
Assemble the Pie: Preheat oven. Transfer filling to a dish. Top with pastry. Brush with egg wash. Bake until golden.
Finish and Serve: Let the pie cool for 20 minutes before serving.

Notes

This pie can be served with a side of fresh greens or a light salad.
Feel free to customize the herbs in the filling to suit your taste preferences.
Make sure the filling is cooled before topping with pastry to prevent sogginess.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Main Dish
Method: Baking
Cuisine: British