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When it’s the time of year for comfort food, a deliciously creamy homemade pie is always a good idea. This homemade Chicken and Leek Pie with puff pastry is SO delicious and satisfying, it’s also really easy to make too.
Important news my friends, pies do not have to be difficult to make! Who knew?
My Chicken and Leek Pie is fuss free, with simple ingredients. It’s easy do double up and make one for the freezer and of course, it’s delicious!
This recipe suits a simple midweek dinner or a Sunday special. Enjoy!
Why you’ll love this Easy Chicken and Leek Pie recipe
⭐️ Topping made with ready-made puff pastry for speed
⭐️ Easy and straightforward to cook
⭐️ Creamy, comforting and can be made ahead
Chicken and Leek Pie Ingredients Notes
- Chicken – I use boneless and skinless chicken thighs for this recipe, but see the notes below about using breast meat if you prefer
- Oil – Any oil other than extra virgin is fine. Olive oil or sunflower oil are perfect
- Veggies – Onion and leeks (chopped up). You can use fresh or frozen for this
- Dried thyme – If you have fresh thyme, use 3 tsp as it’s not as strongly flavoured
- To make the sauce – Plain flour, chicken stock and milk (preferably full fat or skimmed)
- For seasoning – Salt and freshly ground black pepper
- Pastry – You will need a sheet of puff pastry, plus a beaten egg to brush on top for the golden finish
How to make Homemade Chicken and Leek Pie
1. Following the recipe below, heat your diced chicken in hot oil until starting to turn golden.
2. Add the onions and leeks until they start to soften.
3. Add the flour and thyme and stir everything through.
4. Gradually add the stock and milk, stirring until the sauce is smooth. Use the timings in the full recipe below.
5. Pour everything into an ovenproof pie dish and leave to cool.
6. Smooth over the puff pastry sheet, score with a sharp knife for decoration if you like and brush with beaten egg. Bake as per the recipe timings below.
Chicken thighs vs chicken breasts
I prefer to use thighs for this recipe as they add more flavour and are very tender.
If you’d prefer to use breast meat instead, you can. Please bear in mind that they will take much less time to cook than thighs, so in step 1, only fry for 5-10 minutes until cooked through.
Making ahead and storing
In the fridge You can keep any leftovers in the fridge for 3-4 days. Reheat fully before serving.
In the freezer This is a great batch cook recipe, so perhaps make two pies at once – one for now, one for the freezer? Make the pie and let it cool before freezing (before baking in the oven).
On the day you want it, let it thaw fully and then bake in the oven until the middle is hot through and the top is golden as normal.
Recipe Tip
Be sure to wash leeks very, very thoroughly. They can often be very gritty!
Use frozen prepared leeks if you prefer (this goes for onions too).
More delicious pie recipes
Family Dinner Ideas
Really Easy Steak Pie {with Puff Pastry & Rich Gravy}
Desserts
Cherry Pie {Easy Recipe}
Comfort Food
Cheesy Vegetarian Pie {with Puff Pastry}
FAQs
Sure, all you have to do is use gluten-free pastry instead of regular puff pastry. Or you can make your own crust with gluten-free flour.
Be careful to use a gluten-free option for your stock too.
We use a ready made sheet of puff pastry for this recipe because it’s such a fantastic shortcut.
However, some people consider the only way to make a true pie is for it to have a base. If you’d prefer a more traditional pie, use shortcrust pastry instead for the top and bottom, with your filling inside.
TIP: As you warm up your oven, put a baking tray in to heat up, then when you put your pie in the oven, sit the dish on top of the hot baking tray. I find that this really helps to cook the base of the Chicken & Leek Pie and stops a soggy bottom.
Yes! There are a couple of ways to do this. Sometimes I like to make the filling up and leave it to cool, then when it comes to cooking it, it doesn’t take as much time.
Or just make the pie until it’s ready to put in the oven, and refrigerate until it’s time to cook.
Alternatively, follow the steps about freezing.
Yes, you can use the leftover meat from a roast chicken, for example. Simply make the filling without the first steps of frying the chicken, and instead shred or chop up your cooked chicken and stir it though your filling mixture once it’s almost ready.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Best Chicken and Leek Pie {Easy Recipe}
Ingredients
For the chicken pie filling:
- 1 tbsp Olive oil
- 750 g Boneless and skinless chicken thighs, Chopped into 4cm bite-sized pieces
- 1 Onion, Peeled and finely chopped
- 500 g Leeks, Sliced into 2cm pieces
- 2 tsp Dried thyme
- 75 g Plain flour
- 300 ml Hot chicken stock
- 300 ml Milk, See notes
- Sea salt and freshly ground black pepper
To make the pie:
- 320 g Puff pastry sheet, See notes
- 1 Egg, Beaten
Instructions
- Heat your oil in a large frying pan or saucepan and add the chicken. Cook for about 10-15 minutes until just starting to turn golden all over.
- Add in the onions and leeks and cook for a further 5 minutes until they start to soften.
- Add the flour and thyme and stir through everything, cook for 5 minutes.
- Gradually add the stock and milk to the vegetable and flour mix, stirring until the sauce is smooth. Leave to bubble away and thicken for about 10 minutes. Check that the chicken is cooked through.
- Spoon into a pie dish and leave to cool for at least 30 minutes if you have time.
- Smooth the pastry over the top of the filling.
- Score the pastry with a sharp knife for decoration and brush with the beaten egg.
- When you are ready to bake the pie, preheat the oven to 200℃ fan/220℃/Gas Mark 9 and bake for about 30 minutes until the filling is hot throughout and the pastry is crisp and golden.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
