Let’s cozy up with a dish that feels like a warm hug from the inside out: Chicken and Leek Pie. This recipe is pure comfort—tender chunks of chicken, sweet sautéed leeks, and a creamy herb-infused sauce all wrapped up in a flaky, golden pastry crust. It’s the kind of meal that makes you slow down, grab a fork, and savor every bite.
I like to think of this as a Sunday supper classic, but honestly? It’s too good to save just for the weekend. Whether it’s a chilly weeknight, a potluck dinner, or just one of those “I need something comforting” evenings, this pie totally delivers. I first made it on a whim with leftover roast chicken, and it was such a hit it quickly became a regular on our dinner table.
Why You’ll Love This Recipe
- Pure comfort food – Creamy, savory, and satisfying in every bite.
- Make-ahead friendly – Prepare the filling in advance and bake later.
- Freezes beautifully – Great for batch cooking or storing leftovers.
- Family favorite – Even picky eaters love the creamy chicken filling.
- Customizable – Add veggies, herbs, or even swap the protein.
- Great use for leftovers – Roasted or rotisserie chicken works perfectly.
- Flaky pastry crust – That golden, buttery top makes it feel extra special.
Ingredients You’ll Need
- Cooked chicken – Leftover roast chicken or rotisserie is ideal here.
- Leeks – Milder than onions, they add a delicate, sweet flavor.
- Garlic – Adds a nice aromatic depth to the filling.
- Butter & flour – The base for a creamy roux.
- Chicken stock – For building the sauce and deepening the flavor.
- Heavy cream – Makes the sauce rich and velvety.
- Dijon mustard – Just a touch adds brightness and complexity.
- Fresh thyme or tarragon – Earthy herbs that pair beautifully with chicken.
- Salt & pepper – Essential for seasoning all the layers.
- Puff pastry or pie crust – Store-bought or homemade, either works.
- Egg wash – For that shiny, golden finish.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Step 1: Prep the leeks
Leeks can be sneaky dirty, so slice them first, then soak in a bowl of water. Swirl them around to release the grit, then drain and dry well.
Step 2: Make the creamy filling
In a large skillet, melt butter over medium heat. Add the sliced leeks and cook for about 6–8 minutes, stirring often, until soft and lightly golden. Add garlic and cook another 30 seconds.
Sprinkle in the flour and stir to coat the leeks—this forms the roux. Cook for 1–2 minutes to cook off the raw flour taste.
Slowly whisk in the chicken stock until smooth, then stir in the cream, Dijon mustard, herbs, salt, and pepper. Let the sauce simmer for 3–4 minutes until thickened.
Step 3: Add the chicken
Stir in the cooked chicken and let everything simmer together for a couple of minutes. Remove from heat and let it cool slightly—this helps prevent a soggy crust later.
Step 4: Assemble the pie
Preheat your oven to 400°F (200°C). Spoon the chicken and leek filling into a pie dish. Lay the puff pastry or pie crust over the top, trimming any excess. Crimp the edges, cut a few slits for steam, and brush with beaten egg for that beautiful golden top.
Step 5: Bake until golden
Bake for 25–30 minutes, or until the crust is deeply golden and puffed. If the crust is browning too quickly, loosely tent with foil.
Step 6: Rest before serving
Let the pie sit for 5–10 minutes before serving. It’ll set slightly, making it easier to slice—and the flavors have a moment to meld even more.
Helpful Tips
- No leeks? Sub with a mix of onions and green onions for a similar flavor.
- Make it ahead – Prepare the filling a day ahead and store it in the fridge. Assemble and bake fresh for best texture.
- Don’t overfill – Leave a little space at the top so the filling doesn’t bubble over.
- Add-ins welcome – Stir in peas, mushrooms, spinach, or chopped carrots for more veggies.
- Use rotisserie chicken – Saves loads of time and adds rich flavor.
- Freeze before or after baking – Wrap tightly in foil. Bake from frozen at 375°F for about 45–50 minutes.
Frequently Asked Questions (FAQs)
Can I use raw chicken instead of cooked?
It’s best to use cooked chicken so you can control moisture and ensure the pie doesn’t get soggy. You can poach, roast, or use rotisserie.
How do I make it vegetarian?
Skip the chicken and add sautéed mushrooms, cooked lentils, or white beans for a hearty veggie version. Use veggie stock instead of chicken stock.
Can I use a bottom crust too?
Absolutely! Just blind bake the bottom crust first for 10 minutes so it doesn’t get soggy, then add the filling and top crust.
Can I freeze the whole pie?
Yes! Assemble the unbaked pie, wrap tightly in foil and plastic wrap, and freeze. Bake straight from frozen at 375°F for about 45–55 minutes.
What goes well with this pie?
Simple sides like a green salad, roasted veggies, or buttered peas are great. For drinks, a crisp white wine or even a dry cider pairs beautifully.
This Chicken and Leek Pie is one of those recipes that just feels like home. I make it any time we have leftover roast chicken—or when I want something cozy enough for a rainy night but classy enough to serve guests. Give it a try, and let me know if it earns a spot in your regular rotation too!
Chicken and Leek Pie
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 medium leeks cleaned and sliced
- 2 cloves garlic minced
- 1 ½ lbs about 3 cups cooked chicken, shredded or cubed (rotisserie chicken works great!)
- 1 tablespoon all-purpose flour
- ½ cup chicken stock
- ½ cup heavy cream or whole milk
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- ½ teaspoon dried thyme optional
- 1 sheet puff pastry thawed
- 1 egg beaten (for egg wash)
Instructions
- Preheat oven:
- Preheat your oven to 400°F (200°C). Lightly grease a 9-inch pie dish or deep baking dish.
- Cook the leeks:
- In a large skillet, heat butter and olive oil over medium heat. Add the sliced leeks and sauté for 6–8 minutes until soft and slightly golden. Stir in the garlic and cook for another 30 seconds.
- Make the sauce:
- Sprinkle the flour over the leeks and stir to coat. Cook for 1 minute to eliminate the raw flour taste. Gradually pour in the chicken stock and cream, stirring until the mixture thickens.
- Add chicken and season:
- Stir in the shredded or cubed cooked chicken, Dijon mustard, thyme, salt, and pepper. Let it simmer for 2–3 minutes until everything is combined and creamy. Remove from heat.
- Assemble the pie:
- Transfer the filling into the prepared pie dish. Roll out the puff pastry slightly to fit your dish and lay it over the filling. Trim any excess and crimp the edges. Cut a few small slits in the top to allow steam to escape.
- Egg wash and bake:
- Brush the puff pastry with the beaten egg for a golden finish. Bake for 25–30 minutes or until the crust is golden brown and crisp.
- Cool and serve:
- Allow the pie to rest for 5–10 minutes before serving. Enjoy with a side salad, steamed greens, or mashed potatoes.
Notes
- Swap in cooked turkey or leftover roast chicken if desired.
- For a veggie boost, add sautéed mushrooms, peas, or spinach to the filling.
- Use milk instead of cream for a lighter version.
- This pie can be assembled in advance and refrigerated until ready to bake.
- Store leftovers in the fridge for up to 3 days. Reheat in the oven for best texture.
