Chicken and leek pie is a comforting savory pie filled with tender chicken, sweet leeks and a creamy, thyme-scented sauce beneath crisp pastry. This version uses cooked chicken and a puff-pastry lid, making it practical for a weeknight while keeping the filling rich without becoming heavy.
Ingredients
- 1 sheet all-butter puff pastry, about 10 oz (280 g), thawed if frozen
- 1 lb boneless, skinless chicken breasts or thighs (450 g), cut into ¾-inch (2 cm) pieces
- 2 medium leeks, about 12 oz (340 g) trimmed weight, white and light-green parts only, sliced and rinsed well
- 2 tbsp unsalted butter (28 g)
- 1 tbsp olive oil (15 ml)
- 1 medium yellow onion, about 5 oz (140 g), finely chopped
- 2 medium carrots, about 5 oz (140 g), peeled and diced
- 2 garlic cloves, finely chopped
- ⅓ cup (45 g) all-purpose flour
- 1½ cups (355 ml) low-sodium chicken broth
- ¾ cup (180 ml) whole milk
- ½ cup (120 ml) heavy cream
- 1 tsp fresh thyme leaves (1 g), or ½ tsp dried thyme (0.5 g)
- ½ tsp fine salt (3 g), plus more to taste
- ¼ tsp black pepper (0.5 g)
- 1 cup (130 g) frozen peas, thawed
- 1 large egg (about 50 g), beaten with 1 tsp water (5 ml), for brushing
Instructions
- Heat the oven to 400°F (200°C). Pat the chicken dry and season it with a pinch of the measured salt and pepper. In a large oven-safe skillet, heat the olive oil over medium-high heat. Brown the chicken in a single layer, working in batches if needed, for about 3–4 minutes; it need not be cooked through yet. Check a larger piece with a food thermometer: poultry must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). Transfer cooked chicken to a clean plate and keep it separate from any utensils or surfaces that touched raw chicken.
- Reduce the heat to medium. Add the butter, onion and carrots to the skillet and cook for 4 minutes, stirring until the onion starts to soften. Add the leeks and cook for another 5–6 minutes, stirring often, until they are tender. Stir in the garlic and thyme for 30 seconds. Leeks can trap grit between their layers, so rinse them thoroughly before slicing.
- Sprinkle the flour over the vegetables and stir for 1 minute, coating them evenly. Gradually pour in the broth while stirring to prevent lumps, then add the milk and cream. Bring the mixture to a gentle simmer and cook for 3–4 minutes, stirring, until thick enough to coat a spoon. Stir in the peas and browned chicken, including any juices on the plate. Taste and adjust the seasoning. If the chicken was not yet at 165°F (74°C), simmer the filling until it reaches that temperature, verified with a food thermometer.
- If the skillet is not oven-safe, transfer the filling to a 2-quart (about 1.9-liter) baking dish. Let it cool for 5 minutes so the pastry is less likely to soften on contact. Unroll the pastry and lay it over the filling. Trim excess pastry, leaving about a ½-inch (1 cm) overhang, then press it against the dish rim. Cut two or three small slits in the center to let steam escape. Brush the top with beaten egg, taking care not to let it run down the sides, which can prevent the pastry from rising.
- Bake for 25–30 minutes, until the pastry is puffed and deep golden and the filling is bubbling at the edges. If the top browns too quickly, lay a piece of foil loosely over it. Rest the pie for 10 minutes before serving; the filling will settle and be easier to spoon.
Tips
- Use the white and pale-green leek parts for a tender filling. Dark-green tops are tougher, but can be saved for stock rather than added raw to the pie.
- Cook the flour for a full minute before adding liquid, and add broth gradually. This helps prevent a floury taste and a lumpy sauce.
- For a shortcut, use 3 cups (about 420 g) cooked, shredded chicken. Skip the chicken-browning step and stir it into the sauce after it thickens; heat the assembled filling to 165°F (74°C) before baking.
- Keep pastry cold until assembly. If it becomes warm and floppy, refrigerate it for 10–15 minutes before topping the pie.
Serving Suggestions
Serve the pie warm with a crisp green salad dressed with a sharp vinaigrette to balance the creamy filling. Steamed green beans, broccoli or peas also work well. For a heartier plate, add mashed potatoes, though the pastry and sauce already make the pie substantial.
Variations
Swap the chicken breasts for boneless thighs for a juicier filling, or use leftover roast chicken as described above. For a lighter sauce, replace the cream with an equal amount of milk; it will be less rich but still creamy. You can add ½ cup (60 g) sliced mushrooms with the leeks, or replace the peas with chopped green beans. If puff pastry is unavailable, use shortcrust pastry for the lid; it will be less flaky and may need a few extra minutes to bake. For a vegetarian pie, omit chicken, add 8 oz (225 g) sliced mushrooms and 1 cup (150 g) drained white beans, and use vegetable broth.
Storage and Reheating
Refrigerate leftover pie within 2 hours of baking, covered or in an airtight container; it keeps for 3–4 days. Reheat individual portions in a 350°F (175°C) oven until the center reaches 165°F (74°C), checking with a food thermometer. This usually takes 15–25 minutes, depending on portion size; cover the pastry loosely with foil if it is browning too much. A microwave is quicker, but the pastry will soften. To freeze, cool the pie promptly, wrap it airtight and freeze for up to 2 months for best quality. Thaw in the refrigerator before reheating, and reheat leftovers to 165°F (74°C).
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. Assemble with pastry shortly before baking for the crispest top. If baking straight from a chilled filling, allow extra time and check that the center reaches 165°F (74°C).
Do I need to cook the chicken before putting it in the pie?
Yes, this recipe browns the chicken first for flavor and checks that poultry reaches 165°F (74°C). If using raw chicken, do not rely on the pastry’s color to judge doneness; verify the chicken’s temperature with a food thermometer.
Can I use frozen puff pastry?
Yes. Thaw it according to the package directions, usually in the refrigerator, until pliable but still cold. Do not leave it out until soft or sticky, because warm pastry is harder to handle and rises less reliably.
Why is my pie filling runny?
The sauce may not have simmered long enough to thicken, or the filling may have been covered before excess steam escaped. Cook the flour-and-liquid mixture until it coats a spoon, cut vents in the pastry and let the pie rest for 10 minutes before serving.
Can I make this without cream?
Yes. Replace the cream with the same amount of whole milk. The sauce will be lighter and a little less silky; avoid boiling it hard, which can make a milk-based sauce more likely to split.
Can I bake it in individual dishes?
Yes. Divide the filling among oven-safe ramekins and cover each with pastry, leaving a small vent. Bake at the same temperature, but begin checking after 18–20 minutes; the pastry should be golden and the filling should be bubbling.
Related
- Peking Duck Gourmet Falls Church VA: A Home Recipe
- Peking Duck: What It Is and How to Make It
- How Much Is One Serving of Soup? A Practical Guide
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).