Introduction

Chicken and leek pie is a comforting classic that combines tender chicken and mild, sweet leeks in a creamy filling, all encased in golden, flaky puff pastry. This easy-to-make savory pie is perfect for a cozy dinner any night of the week.

Creamy Chicken and Leek Pie Recipe - Recipe Image

Ingredients

2 cups cooked chicken, shredded
2 large leeks, cleaned and sliced
1 cup heavy cream
1 sheet puff pastry, thawed
1 tablespoon butter or oil
Salt and pepper to taste
1 egg, beaten (optional, for glazing)

Instructions

Step 1: Preheat your oven to 400°F (200°C). In a skillet, heat butter or oil over medium heat, then add the sliced leeks. Cook until softened, about 5-7 minutes.
Step 2: Stir in the cooked chicken and pour in the cream. Simmer gently for 5 minutes until the filling thickens slightly. Season with salt and pepper to taste.
Step 3: Transfer the filling to a pie dish. Roll out the puff pastry to cover the dish evenly and place it on top, pressing the edges to seal.
Step 4: If desired, brush the pastry with beaten egg for a golden finish. Make a few small cuts in the top to allow steam to escape.
Step 5: Bake in the preheated oven for 20-25 minutes or until the pastry is puffed and golden brown.
Step 6: Let the pie cool for a few minutes before serving to allow the filling to set.

Tips & Variations

For extra flavor, add fresh herbs like thyme or parsley to the filling.
Substitute the cream with a mixture of milk and flour for a lighter sauce.
Use leftover roast chicken for convenience and deeper flavor.
Add diced mushrooms or peas for added texture and color.

Storage

Store leftovers covered in the refrigerator for up to 2 days. Reheat in an oven at 350°F (175°C) until warmed through to maintain the crispiness of the pastry. Avoid microwaving if possible, as this can make the pastry soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen leeks for this recipe?

Yes, frozen leeks work well. Just thaw and drain any excess water before cooking to avoid a watery filling.

Is it necessary to cook the chicken before making the pie?

Yes, the chicken should be cooked beforehand as the pie’s baking time is not long enough to fully cook raw chicken safely.

Creamy Chicken and Leek Pie Recipe

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4.9 from 59 reviews

A classic Chicken and Leek Pie featuring a creamy chicken and leek filling encased in flaky puff pastry. This comforting dish is perfect for a hearty family meal or special occasion.

Author: Marco
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6 servings 1x
Category: Pie
Method: Baking
Cuisine: British
Diet: Halal

Ingredients

Scale

Filling Ingredients

2 cups cooked chicken, shredded or diced
2 large leeks, cleaned and sliced
1 cup heavy cream
2 tablespoons unsalted butter
1 tablespoon all-purpose flour
1 cup chicken broth
Salt and freshly ground black pepper, to taste
1 teaspoon fresh thyme leaves (optional)

Pastry

1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)

Instructions

Prepare the filling: In a large saucepan, melt the butter over medium heat. Add the sliced leeks and sauté until softened and translucent, about 5-7 minutes. Stir in the flour and cook for 1-2 minutes to form a roux.
Make the creamy sauce: Gradually whisk in the chicken broth, then add the heavy cream. Continue to cook, stirring frequently, until the sauce thickens and coats the back of a spoon, about 5 minutes.
Add chicken and season: Stir in the cooked chicken and fresh thyme (if using). Season the mixture with salt and pepper to taste. Remove from heat and let cool slightly.
Assemble the pie: Preheat your oven to 400°F (200°C). Pour the chicken and leek filling into a suitable pie dish. Roll out the puff pastry sheet to cover the filling completely, trimming any excess.
Seal and egg wash: Place the puff pastry over the filling, pressing the edges to seal the pie. Brush the top with the beaten egg to achieve a golden, glossy finish when baked.
Bake the pie: Place the pie dish on the middle rack of the oven and bake for 25-30 minutes, or until the pastry is puffed and golden brown.
Rest and serve: Remove the pie from the oven and let it rest for 5-10 minutes before slicing and serving to allow the filling to set slightly.

Notes

Ensure the cooked chicken is well-drained to avoid a watery filling.
You can substitute heavy cream with half-and-half for a lighter version.
For added flavor, consider adding garlic or fresh herbs like parsley.
Leftover pie can be refrigerated for up to 3 days and reheated in a low oven to maintain crispiness.

Keywords: Chicken pie, leek pie, puff pastry pie, comfort food, savory pie, creamy chicken pie