Chicken and Leek Pie: A Creamy Australian Favourite

Chicken and leek pie is a comforting Australian-style savoury pie with tender chicken and sweet, softened leek in a creamy sauce, sealed beneath crisp puff pastry. This version uses cooked chicken for a straightforward filling and is easy to serve as a family dinner with vegetables or salad.

Ingredients

2 sheets frozen puff pastry, about 17 oz (500 g), thawed according to packet directions
1 ½ lb boneless, skinless chicken thighs, about 680 g
2 medium leeks, about 14 oz (400 g) prepared weight, white and pale-green parts only
2 tablespoons (30 ml) olive oil
2 tablespoons (28 g) unsalted butter
⅓ cup (50 g) all-purpose flour
1 ½ cups (355 ml) chicken stock
¾ cup (180 ml) whole milk
½ teaspoon (2.5 ml) Dijon mustard
1 teaspoon fresh thyme leaves, or ½ teaspoon dried thyme
½ teaspoon fine salt, plus more to taste
¼ teaspoon black pepper
1 large egg (about 50 g), beaten with 1 tablespoon (15 ml) water, for egg wash

Instructions

Prepare the pastry and oven. Thaw the pastry in the refrigerator if needed, following the packet instructions; keep it cold until you assemble the pie. Heat the oven to 400°F (200°C). Set a rack in the centre and place a baking tray on it to preheat, which helps the pie base cook through.
Cook the chicken. Cut the chicken thighs into bite-size pieces. Heat the olive oil in a large frying pan over medium-high heat. Add the chicken in a single layer, working in batches if needed, and cook for about 6–8 minutes, turning until lightly browned and cooked through. Check the thickest pieces with a food thermometer: USDA FSIS sets 165°F (74°C) as the safe minimum internal temperature for poultry. Transfer the chicken to a plate; leave any juices in the pan.
Clean and soften the leeks. Trim off the roots and dark-green tops, then slice the white and pale-green parts into thin half-moons. Leeks often hold grit between their layers, so rinse the slices thoroughly in a bowl of cold water and drain well. Add the butter to the pan and reduce the heat to medium. Cook the leeks for 8–10 minutes, stirring occasionally, until soft but not browned.
Make the sauce. Sprinkle the flour over the leeks and stir for 1 minute. Gradually add the stock, stirring to prevent lumps, then stir in the milk, mustard, thyme, salt and pepper. Bring the mixture to a gentle simmer and cook for 3–5 minutes, stirring, until thick enough to coat a spoon.
Finish and cool the filling. Return the chicken and any plate juices to the pan. Stir to coat, taste and adjust the seasoning. Take the pan off the heat and let the filling cool for 10 minutes so it is less likely to soften the pastry. If it seems very loose, simmer it briefly before cooling; a watery filling can make the pastry soggy.
Assemble the pie. Spoon the filling into a 9-inch (23 cm) pie dish. Lay one pastry sheet over the top, trimming it to leave about a ¾-inch (2 cm) overhang. Press the edges against the rim and crimp with a fork or your fingers. Cut a small steam vent in the centre. Brush the pastry with egg wash, avoiding drips down the sides, which can prevent it rising. Use pastry offcuts to decorate if you like.
Bake and rest. Put the dish on the hot baking tray and bake for 30–35 minutes, until the pastry is deeply golden and puffed and the filling bubbles through the vent. If the top browns too quickly, loosely cover it with foil. Rest the pie for 10 minutes before cutting so the filling settles.

Tips

Wash leeks after slicing, not just before trimming. Swishing the pieces in a bowl lets grit sink to the bottom; lift the leeks out rather than pouring the water over them.
Cold pastry puffs best. If it becomes soft or sticky while you assemble the pie, refrigerate it for 10–15 minutes before baking.
For a shortcut, use 3 cups (about 420 g) cooked, shredded chicken instead of raw thighs. Stir it into the finished sauce and heat until steaming; the oven bake is for browning the pastry, not for cooking raw chicken.
Use a pie dish with enough room for the filling to bubble without overflowing. A tray beneath it catches drips and helps the bottom pastry cook.

Serving Suggestions

Serve slices hot with steamed green beans, peas, or broccoli, plus a simple leafy salad to balance the creamy filling. Mashed potatoes or roasted carrots make the meal more substantial. The pie is rich, so a crisp salad dressed with lemon or vinegar is a particularly good contrast.

Variations

For a mushroom version, cook 7 oz (200 g) sliced mushrooms with the leeks until their moisture evaporates. A little extra thyme works well with them. To add vegetables, stir in 1 cup (150 g) thawed peas with the cooked chicken, or use diced cooked carrots; avoid adding them raw, as they may not soften in the short bake.

You can replace the milk with an equal amount of unsweetened cooking cream for a richer sauce, or use unsweetened dairy-free milk and a dairy-free butter alternative. Check that the pastry is dairy-free if required. For a more pronounced savoury flavour, add ¼ cup (25 g) grated Parmesan to the sauce, then taste before adding more salt.

Storage and Reheating

Refrigerate leftover pie within 2 hours of baking, covered or in an airtight container. Keep it refrigerated for 3–4 days. Reheat individual portions in an oven at 350°F (175°C) until hot throughout; leftovers should reach 165°F (74°C), checked with a food thermometer. A microwave works for a quick portion, though the pastry will soften. Reheat only the portion you plan to eat.

To freeze, cool the pie promptly, wrap it well, and freeze for up to 2 months for best quality. Thaw overnight in the refrigerator, then reheat until the centre reaches 165°F (74°C). Do not leave cooked pie at room temperature for more than 2 hours.

Frequently Asked Questions

Can I make chicken and leek pie ahead?
Yes. Prepare the filling up to 2 days ahead and refrigerate it promptly in a covered container. Cool it completely before assembling, or make and bake the whole pie, then refrigerate it within 2 hours. Reheat leftovers to 165°F (74°C).

Can I use chicken breast instead of thighs?
Yes. Cut breast meat into even pieces and avoid overcooking, since it can dry out more quickly than thighs. Use a thermometer to confirm the thickest pieces reach the USDA FSIS safe minimum of 165°F (74°C).

Why is my pie filling runny?
The sauce may not have simmered long enough, or the filling may have been too hot or loose when it went into the pastry. Simmer the sauce until it coats a spoon and cool the filling before assembly. Resting the baked pie for 10 minutes also helps it hold its shape.

Can I make this without a pastry base?
Yes. Put the filling in an ovenproof dish and cover it with one sheet of puff pastry. The filling quantity and baking time are the same; check that the pastry is golden and the filling is bubbling before serving.

Can I use frozen puff pastry?
Yes. Thaw it as directed on the packet, preferably in the refrigerator, and keep it cold until needed. Do not try to roll or shape it while frozen, because it can crack.

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

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