If you’re searching for a comforting, hearty dish that feels like a warm hug from the inside out, this Easy Chicken and Leek Pie is about to become your new go-to. With tender roasted chicken, sweet, mellow leeks, and a rich, creamy sauce all wrapped in a flaky puff pastry crust, it’s the perfect balance of rustic and fancy. Plus, it’s surprisingly simple to make, so you can enjoy a homemade pie without the hours spent in the kitchen. Whether it’s a cozy weeknight dinner or a special occasion centerpiece, this pie promises layers of flavor and plenty of smiles.

Easy Chicken and Leek Pie Recipe - Recipe Image

Ingredients You’ll Need

Gathering a handful of straightforward, wholesome ingredients makes all the difference in this recipe. Each element plays its role beautifully, from the succulent chicken bringing protein and substance to the leeks adding a subtle sweetness and lovely texture, all balanced by a silky mustard cream sauce that ties it all together. The puff pastry is the crowning glory, offering that irresistible golden, buttery crust.

1 pound boneless skinless chicken: Choose breasts, tenders, or thighs for tender, flavorful meat that’s easy to shred.
Kosher salt and freshly ground black pepper: Essential for seasoning throughout to enhance every bite.
1 tablespoon unsalted butter: Creates a rich base for sautéing the leeks and building flavor.
2 large leeks (white and pale green parts): They lend a sweet, oniony depth that’s softer than regular onions.
¼ teaspoon dried thyme: Adds an earthy herbal note that complements the chicken perfectly.
3 tablespoons all-purpose flour: Key for thickening the creamy sauce and giving it body.
1 ½ cups chicken broth or stock: Keeps the filling moist and packed with savory goodness.
¼ cup heavy cream, light cream, or half-and-half: Brings luscious creaminess to the filling’s texture.
1 tablespoon whole-grain or Dijon mustard: Adds a mild tang that brightens the creamy sauce without overpowering.
1 sheet puff pastry (about 12 ½-by-10 ½ inches): The flaky, buttery crust that makes this pie truly irresistible.
1 egg (beaten): For brushing the pastry to achieve a beautiful golden finish.

How to Make Easy Chicken and Leek Pie

Step 1: Roast the Chicken

Start by preheating your oven to 400°F (200°C). Lay out your chicken pieces on a baking sheet, then season them generously with salt and pepper. Roasting the chicken until it’s cooked through and juicy makes shredding easy and ensures the meat remains tender and flavorful inside the pie. Let it cool enough to handle before shredding it into bite-size pieces—you’ll want those perfect morsels throughout your filling.

Step 2: Cook the Leeks and Build the Sauce

Next, melt the butter in a medium pot over medium heat. Toss in the sliced leeks along with dried thyme and a pinch of salt. Let them cook gently until soft and fragrant, around 10 minutes. Stir in the flour and cook for a minute to form a roux, then slowly whisk in the chicken broth, cream, and mustard. This step transforms simple ingredients into a smooth, creamy sauce that hugs every shred of chicken, creating the delicious base for your pie.

Step 3: Combine Filling and Cool

Once your sauce has thickened to a lovely consistency and the seasoning is just right, stir in the shredded chicken. Allow the filling to cool down to room temperature—this is crucial for preventing your puff pastry from becoming soggy when assembled. Patience here rewards you with that perfectly crisp crust.

Step 4: Assemble the Pie

Transfer the cooled chicken and leek mixture into a greased baking dish that’s roughly 1 ½ to 1 ¾ quarts in size. Roll out your thawed puff pastry if needed to cover the dish fully, then lay it over the filling. Seal the edges by pressing down gently and fold any excess dough to create a charming border. Use a fork to crimp the edges—it adds an attractive, rustic touch.

Step 5: Bake Until Golden and Bubbling

Brush the top of the pie with beaten egg to achieve a glossy, golden crust, then cut a few slits to let steam escape while baking. Place the pie on a rimmed baking sheet to catch any drips, then bake at 400°F (200°C) for 50 to 60 minutes. When the puff pastry is dark golden brown and the filling is bubbling, you know it’s ready. If the edges brown too quickly, tent them with foil halfway through baking to protect them.

How to Serve Easy Chicken and Leek Pie

Garnishes

A sprinkle of fresh chopped parsley or thyme leaves adds a pop of color and fresh herbal brightness that complements the richness of the filling beautifully. A few cracks of black pepper on top just before serving elevate the flavors even further.

Side Dishes

This pie pairs wonderfully with light, crisp salads like a simple green salad with a tangy vinaigrette, or steamed seasonal vegetables for a balanced meal. Roasted root vegetables or buttery mashed potatoes are perfect if you prefer something heartier to keep the cozy theme going.

Creative Ways to Present

If you want to impress, try making individual versions using small ramekins and puff pastry cutouts. It’s a great way to customize portions and make each serving feel special. You can even add decorative pastry cutouts on top, like leaves or lattice patterns, for an elegant presentation that’s bound to wow your guests.

Make Ahead and Storage

Storing Leftovers

Leftover Easy Chicken and Leek Pie keeps beautifully in the fridge for up to three days. Cover the pie tightly with plastic wrap or transfer leftovers to an airtight container to maintain freshness and keep the crust from absorbing moisture.

Freezing

If you’d like to store the pie longer, it freezes well before baking. Assemble the pie but skip the egg wash and baking step, then wrap it tightly with plastic wrap and foil. Freeze for up to two months. When ready, thaw overnight in the fridge and bake as directed, adding a few minutes if needed.

Reheating

Reheat leftover pie in the oven at 350°F (175°C) for about 20–25 minutes or until warmed through. This helps restore the crispness of the puff pastry. Avoid microwaving if you want to keep that flaky texture intact.

FAQs

Can I use frozen puff pastry for this pie?

Absolutely! Just be sure to thaw it completely in the fridge before you roll it out and assemble your pie. This makes it easier to handle and ensures it bakes up nicely.

What other meats can I use in Easy Chicken and Leek Pie?

While chicken is classic, you could swap in cooked turkey or even cooked pork tenderloin for a twist. Keep in mind the cooking times and adjust accordingly.

Can I make the filling ahead of time?

Yes, the filling can be made up to a day in advance and kept in the fridge. Just cool it completely before storing to maintain freshness and prevent soggy pastry later.

Is it possible to make this recipe dairy-free?

Yes, you can substitute the butter with a dairy-free alternative and use coconut cream or a plant-based cream in place of heavy cream. Make sure your puff pastry is also dairy-free, as some brands contain butter.

How do I prevent the puff pastry from becoming soggy?

Cooling the filling completely before assembling and brushing the edges with water to seal the pastry helps a lot. Also, baking on a rimmed sheet catches drips and avoids moisture buildup.

Final Thoughts

This Easy Chicken and Leek Pie is truly a dish to savor, bringing together simple ingredients into a deliciously comforting meal that feels like a little celebration on every forkful. I can’t recommend it enough for those evenings when you want hearty, homemade food without fuss. Give it a try—you might just find a new family favorite in the making!

Easy Chicken and Leek Pie Recipe

★★★★★

4.9 from 8 reviews

Author: Lana
Total Time: 1 hour 35 minutes
Yield: 4 servings 1x
Diet: Low Lactose

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Description

This Easy Chicken and Leek Pie is a comforting and flavorful dish featuring tender roasted chicken, sautéed leeks, and a rich creamy mustard sauce enveloped in a golden, flaky puff pastry crust. Perfect for a cozy family dinner, this recipe combines simple ingredients with classic techniques to deliver a satisfying homemade pie that’s sure to impress.

Instructions

Roast the Chicken: Preheat your oven to 400°F (200°C). Arrange the chicken pieces on a rimmed baking sheet and season generously with kosher salt and freshly ground black pepper. Roast the chicken for 15 to 25 minutes, or until the internal temperature reaches 165°F (75°C) when checked with an instant-read thermometer. Allow the chicken to cool enough to handle, then shred it into bite-sized pieces and set aside.
Prepare the Leek Filling: In a medium pot over medium heat, melt the unsalted butter. Add the prepared leeks, dried thyme, and a generous pinch of salt; cook until the leeks become tender, about 10 minutes. Stir in the all-purpose flour and cook for about one minute to eliminate raw flour taste. Gradually whisk in the chicken broth, heavy cream, and whole-grain or Dijon mustard until the mixture is smooth. Bring to a simmer while stirring frequently, and cook until the filling thickens, approximately 5 minutes. Taste and adjust seasoning with salt and pepper. Stir in the shredded chicken, then set the filling aside to cool to room temperature, about 30 minutes.
Assemble the Pie: Transfer the cooled chicken and leek filling to a greased baking dish sized between 1 ½ to 1 ¾ quarts, such as a 10 ½-by-7-inch rectangular or an 8-to-8 ½ inch square dish. On a lightly floured surface, roll the thawed puff pastry if needed to create a rectangle or square slightly larger than your baking dish. Brush the edges of the dish with water to help the pastry stick. Lay the puff pastry over the dish and gently press the edges to seal to the dish. Fold any excess dough to create a tall border and crimp the edges with the tines of a fork, ensuring a neat seal.
Finish and Bake the Pie: Lightly brush the beaten egg over the top surface of the puff pastry to give it a rich golden color when baked. Using a sharp knife, cut three small slits in the pastry to allow steam to escape during baking. Place the pie on a rimmed baking sheet to catch any drips, then bake in the preheated oven at 400°F (200°C) for 50 to 60 minutes, or until the puff pastry is deep golden brown and the filling is bubbling. If the edges brown too quickly, tent the pie loosely with aluminum foil partway through baking to prevent burning.

Notes

Roasting time for chicken may vary depending on the size and thickness of your pieces; always use a meat thermometer to ensure it reaches 165°F (75°C) for safety.
Allowing the filling to cool before assembling helps prevent the puff pastry from becoming soggy.
If you prefer, substitute light cream or half-and-half for heavy cream for a lighter filling.
Make sure to use puff pastry that is fully thawed for easier handling and better results.
Leftovers can be refrigerated for up to 3 days or frozen; reheat until thoroughly warm before serving.

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Category: Main Course
Method: Roasting, Baking
Cuisine: British