Chicken and Leek Pie with Sour Cream Pastry

Chicken and leek pie with sour cream pastry pairs a creamy, savory filling with a tender, flaky crust that is easy to roll out. This version uses cooked chicken, gently softened leeks and a simple roux-based sauce, with pastry chilled before baking so it holds its shape.

Ingredients

2 cups (250 g) all-purpose flour, plus extra for rolling
½ teaspoon fine salt (3 g)
½ cup (113 g) cold unsalted butter, cut into small cubes
½ cup (120 g) full-fat sour cream
1 tablespoon (15 ml) cold water, plus up to 1 tablespoon more if needed
1 tablespoon (15 ml) olive oil
1 tablespoon (14 g) unsalted butter
2 medium leeks (about 300 g prepared), white and light-green parts only, sliced and rinsed thoroughly
2 medium carrots (about 150 g), peeled and diced small
2 tablespoons (16 g) all-purpose flour
1½ cups (360 ml) low-sodium chicken broth
½ cup (120 ml) whole milk
1 teaspoon fresh thyme leaves (1 g), or ½ teaspoon dried thyme
½ teaspoon fine salt (3 g), plus more to taste
¼ teaspoon black pepper (about 0.5 g)
3 cups (420 g) cooked chicken, cut into bite-size pieces
1 tablespoon (15 ml) milk or 1 beaten large egg (50 g), for brushing

Instructions

Make the pastry. In a bowl, mix the flour and ½ teaspoon salt. Rub or cut in the cold butter until the mixture has pea-size pieces and a few finer crumbs. Stir in the sour cream and 1 tablespoon cold water. Bring the dough together gently; if it is crumbly, add more water a teaspoon at a time. Divide into two pieces, one slightly larger for the base. Flatten into disks, wrap, and chill for 30 minutes.
Soften the vegetables. Heat the oil and 1 tablespoon butter in a large skillet over medium heat. Add the sliced leeks and carrots and cook for 8–10 minutes, stirring occasionally, until the leeks are tender but not browned. If the pan becomes dry, lower the heat; avoid browning the leeks, which can make their flavor harsh.
Make the sauce. Sprinkle 2 tablespoons flour over the vegetables and stir for 1 minute. Gradually pour in the broth, stirring to prevent lumps, then add the milk, thyme, ½ teaspoon salt and pepper. Bring to a gentle simmer and cook for 4–6 minutes, stirring, until thick enough to coat a spoon. Fold in the cooked chicken. Taste and adjust the seasoning, then take the pan off the heat and let the filling cool for about 15 minutes. Cooling keeps the pastry from becoming soggy.
Prepare the pie shell. Heat the oven to 400°F (200°C). Set a rack in the lower-middle position. On a lightly floured surface, roll the larger pastry disk into a circle about ⅛ inch (3 mm) thick, large enough to line a 9-inch (23 cm) pie plate with a little overhang. Ease it into the plate without stretching. Spoon in the cooled filling and spread it evenly.
Add the top crust. Roll out the second disk to cover the pie. Lay it over the filling, trim the edges, and pinch the top and bottom crusts together to seal. Cut three small slits in the top so steam can escape. Brush with milk or beaten egg. Place the pie on a baking sheet in case filling bubbles over.
Bake and rest. Bake for 35–40 minutes, until the crust is golden and the filling is bubbling through the slits. If the edges brown too quickly, cover them loosely with foil. The filling uses cooked poultry, so this step is for heating the pie through; if checking its temperature, ensure the center reaches 165°F (74°C), the USDA FSIS safe minimum for poultry and reheated leftovers. Rest for 10 minutes before cutting so the sauce settles.

Tips

Wash leeks carefully: grit hides between their layers. Slice them first, then swish in a bowl of cold water and lift them out, leaving the grit behind.
Use cold butter and chill the pastry for the full 30 minutes. Warm, overworked dough can turn tough and may slump during baking.
Keep the filling thick and cool before assembling. If it seems loose, simmer it a few minutes longer; excess liquid can make the bottom crust soggy.
Cooked, leftover chicken is convenient, but handle it safely: refrigerate it within 2 hours of cooking and use it within 3–4 days. Do not leave the pie or filling at room temperature for more than 2 hours.

Serving Suggestions

Serve a warm slice with a crisp green salad dressed with lemon vinaigrette, steamed green beans, or peas. Because the pie has a rich pastry and creamy filling, a simply seasoned vegetable makes a balanced side. For a heartier meal, add roasted potatoes, though the pie is filling enough to serve on its own.

Variations

For a shortcut, use about 14 ounces (400 g) of store-bought shortcrust pastry; the sour-cream flavor and especially tender texture will be less pronounced. You can replace the milk with unsweetened, unflavored oat milk, though the sauce will be a little less rich. Swap carrots for 1 cup (130 g) diced celery, or add 1 cup (100 g) sliced mushrooms, cooking them with the leeks until their moisture has evaporated. For a top-crust-only pie, use all the pastry for the lid and bake the filling in an oven-safe dish; the dish will be less pastry-rich but simpler to assemble.

Storage and Reheating

Refrigerate leftover pie within 2 hours of baking, covered or in an airtight container, for 3–4 days. Reheat individual portions in a 350°F (175°C) oven for about 20–25 minutes, loosely covered if the crust is already dark, until the center reaches 165°F (74°C). A microwave is faster but softens the pastry; heat in short intervals until steaming hot and verify the center temperature. To freeze, wrap cooled portions airtight and freeze for up to 2 months for best quality. Thaw overnight in the refrigerator and reheat to 165°F (74°C); do not thaw on the counter.

Frequently Asked Questions

Can I make the pie ahead?
Yes. Prepare the pastry and filling up to a day ahead, cover and refrigerate them separately, then assemble and bake. Let the filling cool before chilling it. The pastry may need a few minutes at room temperature to become easy to roll.

Can I use raw chicken in the filling?
This recipe is designed for cooked chicken, which keeps the filling method predictable. If using raw chicken, cook it separately until a thermometer reads 165°F (74°C), then add it to the sauce. Do not rely on the pie-baking time alone to cook raw poultry safely.

Why is my sour cream pastry sticky or cracking?
If sticky, dust the work surface lightly with flour and chill the dough again for 10–15 minutes. If it cracks, let it sit briefly at room temperature, then press the crack together or patch it with a small piece of dough. Add water sparingly when mixing; too much makes it sticky.

Can I bake it from frozen?
A fully assembled, unbaked pie can be frozen, wrapped tightly. Bake from frozen at 400°F (200°C), allowing roughly 60–75 minutes and shielding the edges if needed. Check that the center reaches 165°F (74°C); timing varies by pie dish and freezer temperature.

What can I use instead of sour cream?
Full-fat plain Greek yogurt can replace sour cream in the pastry in the same amount. It may make the dough slightly tangier and firmer, so add cold water gradually until it just comes together. Avoid sweetened or flavored yogurt.

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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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