Chicken and Leek Pie
This Chicken and Leek Pie is a comforting, savory classic filled with tender chunks of chicken, soft sautéed leeks, and a rich, creamy sauce, all baked under a flaky golden pastry crust. It's perfect for chilly evenings, family dinners, or a hearty weekend meal.
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.