Chicken and Leek Pie in the Air Fryer

Chicken and leek pie is a comforting British-style pie with tender chicken and sweet, softened leeks in a creamy sauce beneath crisp pastry. This air fryer method cooks the filling on the stove first, then bakes the assembled pie in a heatproof dish that fits your basket.

Ingredients

1 tablespoon (15 ml) olive oil
1 tablespoon (14 g) unsalted butter
1 pound (450 g) boneless, skinless chicken thighs, cut into ¾-inch (2 cm) pieces
2 medium leeks (about 10 ounces / 280 g prepared), white and light-green parts only, halved lengthwise, rinsed well, and sliced
1 medium carrot (about 3 ounces / 85 g), peeled and diced small
2 tablespoons (16 g) all-purpose flour
¾ cup (180 ml) low-sodium chicken broth
½ cup (120 ml) whole milk
½ teaspoon (1 g) dried thyme
½ teaspoon (3 g) fine salt, plus more to taste
¼ teaspoon (0.5 g) black pepper
1 sheet (about 9 ounces / 250 g) thawed puff pastry, large enough to cover your pie dish
1 large egg (about 50 g), beaten with 1 teaspoon (5 ml) water, for brushing

Instructions

Choose a suitable dish. Use a 6- to 7-inch (15- to 18-cm) round, oven-safe pie dish or similarly sized shallow dish that sits flat in your air fryer basket. Check the appliance manual for suitable cookware and leave space around the dish so air can circulate. Keep the pastry chilled until needed.
Cook the chicken and vegetables. Heat the oil and butter in a large skillet over medium heat. Add the chicken and carrot and cook for 5 minutes, stirring occasionally, until the chicken is opaque on the outside. Add the leeks and cook for another 5 minutes, stirring, until they begin to soften. The chicken will finish cooking in the filling; do not rely on its color alone to judge safety.
Make the sauce. Sprinkle the flour over the skillet and stir for 1 minute. Gradually stir in the broth and milk, then add the thyme, salt, and pepper. Bring to a gentle simmer and cook for 5 to 7 minutes, stirring often, until the sauce thickens and the chicken is cooked through. Check the largest chicken pieces with a food thermometer: the USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). Taste the filling and adjust the seasoning.
Cool the filling briefly. Spoon the mixture into the pie dish and spread it evenly. Leave it for about 10 minutes so it stops steaming heavily; this helps keep the pastry from getting soggy. Do not leave cooked chicken at room temperature for more than 2 hours in total.
Top with pastry. Unroll the puff pastry and cut it to fit the top of the dish, leaving a small overhang if possible. Lay it over the filling and press the edges against the rim. Cut two or three small slits in the center to release steam, then brush the top with the beaten egg. Avoid letting excess egg run down the sides, where it can stick to the dish.
Air fry the pie. Preheat the air fryer to 350°F (175°C) for 3 minutes, if your model requires preheating. Carefully set the dish in the basket and cook at 350°F (175°C) for 18 to 22 minutes, until the pastry is deeply golden and crisp. Air fryers vary, so begin checking at 18 minutes. If the top browns too quickly before the pastry is cooked through, cover it loosely with foil, securing it so it cannot touch the heating element or fan.
Rest and serve. Use oven mitts to lift out the hot dish. Let the pie stand for 5 minutes before serving so the sauce settles. The filling should be bubbling at the edges; if it is not piping hot throughout, continue cooking in short increments and check the center with a clean thermometer.

Tips

Clean leeks thoroughly. Grit collects between their layers. Slice them lengthwise and rinse under running water, separating the layers with your fingers, before slicing crosswise.
Use a shallow dish that fits. A deep or oversized dish can leave the pastry undercooked or block airflow. Check fit before filling, and never force a dish into the basket.
Keep the pastry cold. Work quickly after taking it from the refrigerator. Warm puff pastry can become difficult to handle and may bake less evenly.
For a shortcut, use cooked chicken. Stir in 1½ cups (225 g) shredded cooked chicken after the sauce thickens, then heat the filling until steaming hot. If using leftovers, reheat them to 165°F (74°C) before assembling.

Serving Suggestions

Serve the pie hot with peas, green beans, or a crisp green salad to balance the creamy filling. For a fuller meal, add mashed potatoes or boiled baby potatoes, though the pie is substantial enough to serve on its own. A spoonful of wholegrain mustard alongside is a simple, optional accent.

Variations

Replace the carrot with ½ cup (75 g) sliced mushrooms, sautéing them with the leeks until their released liquid has mostly evaporated. For a richer filling, swap the milk for ½ cup (120 ml) heavy cream; the sauce will be thicker and more indulgent. You can also use boneless chicken breast in place of thighs, but take care not to overcook it while sautéing.

If puff pastry is unavailable, use shortcrust pastry sized to fit the dish; it will have a more crumbly, less flaky top. Check the package directions and allow extra cooking time if needed, covering the top if it browns before the pastry is cooked. Frozen peas can be stirred into the filling with the sauce; add ½ cup (70 g) and simmer until hot.

Storage and Reheating

Refrigerate leftover pie within 2 hours of cooking, covered or in an airtight container. It keeps for 3 to 4 days in the refrigerator. For best pastry texture, reheat individual portions in the air fryer at 325°F (165°C) for about 8 to 12 minutes, checking that the center reaches 165°F (74°C). Add a few minutes for a larger portion, and cover loosely with foil if the pastry is browning too fast.

You can freeze cooled portions in airtight, freezer-safe packaging for up to 2 months for best quality. Thaw overnight in the refrigerator before reheating, and heat leftovers to 165°F (74°C). Avoid repeatedly cooling and reheating the same portion.

Frequently Asked Questions

Can I make this pie in a small air fryer?
Yes, if a heatproof dish holding the filling fits flat in the basket with room for air to circulate. If your air fryer is too small, bake the pastry-topped filling in a conventional oven at 400°F (200°C) until golden and hot throughout; timing depends on the dish and oven.

Can I use leftover roast chicken?
Yes. Use about 1½ cups (225 g) shredded cooked chicken and add it once the sauce is thickened. Heat the filling until steaming hot before topping it, and follow the safe reheating temperature for leftovers: 165°F (74°C).

Should I cover the pie while it cooks?
Usually not; uncovered cooking helps the pastry crisp. If it becomes golden too early, loosely cover the top with foil, secured safely so it cannot be drawn toward the heating element, and continue until the pastry is cooked and the filling is hot.

Can I assemble it ahead?
You can make the filling up to 2 days ahead and keep it refrigerated. For the best rise, add the pastry just before air frying. If assembling the cold pie in advance, keep it refrigerated and allow extra cooking time; check the filling temperature and pastry doneness rather than relying only on the clock.

Why is the bottom of my pastry soft?
The filling may have been too hot or too wet when you added the pastry, or the dish may be too deep for the air fryer. Let the filling cool briefly, simmer the sauce until thick, and use a shallow dish that allows good airflow.

Can I cook the filling and pastry separately?
Yes. Air fry the pastry separately in a suitable dish or on parchment according to its package directions, keeping it secured so the fan cannot lift it. Spoon the hot filling into bowls and add the crisp pastry on top just before serving.

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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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