Chicken and Leek Pie: A Creamy, Flaky Supper

Chicken and leek pie is a savory British-style bake with tender chicken and sweet, softened leeks in a creamy sauce beneath crisp pastry. This version uses cooked chicken and a puff-pastry lid, so the filling comes together on the stovetop before a short bake; serve it hot after the pastry turns deeply golden.

Ingredients

1 sheet all-butter puff pastry, thawed if frozen, about 10 oz (280 g)
2 tbsp unsalted butter (28 g)
2 large leeks, white and pale-green parts only, about 1 lb (450 g) before trimming, washed and sliced
1 medium yellow onion, finely chopped, about 1 cup (150 g)
2 medium carrots, peeled and diced, about 1 cup (130 g)
2 garlic cloves, minced, about 2 tsp (6 g)
⅓ cup all-purpose flour (42 g)
1½ cups low-sodium chicken stock (360 ml)
¾ cup whole milk (180 ml)
½ cup heavy cream (120 ml)
1 tsp fresh thyme leaves (1 g), or ½ tsp dried thyme
½ tsp fine salt (3 g), plus more to taste
¼ tsp black pepper (0.5 g), plus more to taste
3 cups cooked chicken, cut into bite-size pieces (about 420 g)
1 cup frozen peas (135 g)
1 large egg (about 50 g), beaten with 1 tsp water (5 ml), for brushing

Instructions

Heat the oven to 400°F (200°C). Set a rack in the middle. If the pastry is frozen, thaw it according to the package directions but keep it cold; cold pastry puffs best.
Prepare the leeks carefully: discard the dark-green tops and root ends, split the leeks lengthwise, and rinse between the layers to remove grit. Slice them thinly. Melt the butter in a large skillet or saucepan over medium heat. Add the leeks, onion, carrots, and salt. Cook for 8–10 minutes, stirring occasionally, until softened but not browned. Add the garlic and thyme and cook for 30 seconds.
Sprinkle the flour over the vegetables and stir for 1 minute to coat them. Gradually pour in the stock while stirring to prevent lumps, then add the milk and cream. Bring the mixture to a gentle simmer and cook for 4–6 minutes, stirring often, until the sauce is thick enough to coat a spoon. Avoid a hard boil, which can make a creamy sauce less smooth.
Fold in the cooked chicken, peas, and black pepper. Simmer gently for 2 minutes, then taste and adjust the seasoning. The filling should be creamy but not runny; if it seems thin, simmer for another minute or two. Take the pan off the heat and let the filling cool for 10 minutes so it is not piping hot when covered with pastry.
Spoon the filling into a 9-inch (23 cm) pie dish. Lay the pastry over the top, allowing a little overhang. Trim excess pastry, press the edges against the rim of the dish, and cut a small slit in the center to let steam escape. Brush the top with beaten egg. Place the dish on a baking sheet in case the filling bubbles over.
Bake for 25–30 minutes, until the pastry is well risen and deep golden and the filling is bubbling at the edges. If the top browns too quickly, lay foil loosely over it for the remaining bake. Because this recipe uses already-cooked chicken, the thermometer check is most useful if the filling was chilled or made ahead: the center must reach 165°F (74°C), the USDA FSIS safe minimum for reheated poultry. Let the pie rest for 10 minutes before serving; this helps the sauce settle and makes portions easier to lift.

Tips

Wash leeks after slicing or fan apart the layers under running water; hidden grit can otherwise end up in the sauce.
Use cold pastry and handle it as little as possible. If it becomes soft while you assemble the pie, chill it for 10 minutes before baking.
For a thicker, less messy filling, simmer the sauce until it coats a spoon before adding the chicken. A watery filling can make the pastry soggy underneath.
Store-bought cooked chicken is convenient, but check that it has been refrigerated safely. If using raw chicken instead, cook it separately until its thickest pieces reach 165°F (74°C) on a food thermometer before adding it to the sauce.

Serving Suggestions

Serve the pie warm with a crisp green salad dressed with a sharp vinaigrette to balance the creamy filling. Steamed green beans, roasted broccoli, or simply cooked cabbage also work well. If you want a heartier plate, add mashed potatoes, though the pastry already provides a substantial starch.

Variations

For extra savory depth, add ½ cup (75 g) sliced mushrooms with the leeks and cook until their released moisture evaporates. You can replace the peas with an equal amount of chopped green beans or corn. For a lighter sauce, replace the cream with more milk; the result will be less rich, so simmer it until properly thickened. A shortcrust pastry lid can replace puff pastry, but follow its package directions because baking times may differ. For a vegetarian version, omit chicken, use vegetable stock, and add 2 cups (300 g) cooked mushrooms or diced roasted root vegetables.

Storage and Reheating

Cool leftovers promptly and refrigerate them in a covered container within 2 hours of baking. Keep for 3–4 days. Reheat individual portions in a 350°F (175°C) oven until hot throughout and the center reaches 165°F (74°C); cover loosely with foil if the pastry is already brown. A microwave is quicker but softens the pastry, so use short bursts and check the center temperature. Freeze cooled portions, well wrapped, for up to 2 months for best quality; thaw overnight in the refrigerator and reheat to 165°F (74°C). Do not leave the pie at room temperature for more than 2 hours.

Frequently Asked Questions

Can I make chicken and leek pie ahead?
Yes. Make the filling up to 2 days ahead, cool it promptly, and refrigerate it covered. Add it to the dish, top with cold pastry, and bake when ready. If the filling is cold, allow extra baking time and check that the center reaches 165°F (74°C).

Can I use raw chicken in the pie filling?
Do not put raw chicken straight into this filling and rely on the pastry bake to cook it evenly. Cook it separately first, checking the thickest pieces with a food thermometer until they reach 165°F (74°C), then stir them into the sauce.

Why is my pie filling runny?
The sauce may not have simmered long enough, or the vegetables may have released extra liquid. Simmer the sauce until it coats a spoon before adding the chicken, and let the finished filling cool briefly before assembling.

Can I make this without pastry on the bottom?
Yes. This recipe is designed with pastry only on top, which avoids a soggy base and is easier to assemble. Put the filling directly into the pie dish and add the pastry lid as directed.

How do I know the pastry is cooked?
Look for an evenly risen, deep-golden top and bubbling filling around the edges. If the pastry browns before the filling is hot, tent it loosely with foil and continue baking until the center reaches 165°F (74°C) when reheating a chilled filling.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).