Chicken and leek pie using soup is a comforting British-style bake with tender chicken, soft leeks and a creamy condensed-soup filling beneath crisp puff pastry. Condensed cream of chicken soup makes a quick, dependable sauce, while a little stock and mustard keep it from tasting too heavy.
Ingredients
- 1 tablespoon (15 ml) olive oil
- 1 tablespoon (14 g) unsalted butter
- 1½ pounds (680 g) boneless, skinless chicken thighs, cut into ¾-inch (2 cm) pieces
- 2 medium leeks, about 1 pound (450 g) before trimming, washed well and thinly sliced
- 1 medium carrot, peeled and diced small, about ¾ cup (90 g)
- 2 tablespoons (16 g) all-purpose flour
- 1 can condensed cream of chicken soup, 10.5 ounces (298 g)
- ½ cup (120 ml) low-sodium chicken stock
- ½ cup (120 ml) whole milk
- 1 teaspoon (5 g) Dijon mustard
- ½ teaspoon dried thyme (about 0.5 g), or 1 teaspoon (1 g) fresh thyme leaves
- ½ teaspoon fine salt (about 3 g), plus more to taste
- ¼ teaspoon ground black pepper (about 0.5 g)
- 1 sheet frozen puff pastry, about 10 ounces (280 g), thawed according to its package directions but kept cold
- 1 large egg (about 50 g), beaten with 1 teaspoon (5 ml) water, for the glaze
Instructions
- Heat the oven to 400°F (200°C). Set a rack in the center. If the pastry is frozen, thaw it as directed on the package; it should be flexible enough to unfold but still cold. Choose a 2-quart (about 1.9-liter) ovenproof baking dish.
- Warm the oil and butter in a large skillet over medium heat. Add the chicken in a single layer, working in batches if needed, and brown it for about 4–5 minutes, turning once. It does not need to be cooked through yet. Transfer it to a clean plate. Keep raw-chicken utensils separate from cooked food.
- Add the leeks and carrot to the skillet. Cook for 6–8 minutes, stirring often, until the leeks soften but do not brown. If the pan looks dry, add a tablespoon of water. Sprinkle in the flour and stir for 1 minute so it coats the vegetables.
- Stir in the condensed soup, stock, milk, mustard, thyme, salt and pepper until smooth. Bring the mixture to a gentle simmer, stirring, then add the chicken and any juices from its plate. Simmer for 5–7 minutes, stirring occasionally, until the chicken reaches 165°F (74°C) in its thickest pieces; check with a food thermometer. This is the USDA FSIS safe minimum internal temperature for poultry. Remove the skillet from the heat and taste the filling, adding salt or pepper if needed.
- Spoon the hot filling into the baking dish and let it stand for 5 minutes so it stops bubbling vigorously. Unfold the cold pastry and lay it over the dish. Trim excess pastry if necessary, leaving enough to tuck over the rim, then press the edges gently to seal. Cut 2–3 small slits in the center to let steam escape. Brush the pastry with the beaten egg and water. If the pastry has become soft or warm, chill the assembled pie for 10 minutes before baking.
- Set the dish on a baking sheet to catch any drips. Bake for 25–30 minutes, until the pastry is puffed and deep golden and the filling bubbles through the vents. If the top browns too quickly, loosely cover it with foil. Let the pie rest for 10 minutes before serving; the filling will be very hot and will thicken slightly as it stands.
Tips
- Leeks often hold grit between their layers. Slice them first, separate the rings in a bowl of cold water, swish, then lift them out so the grit stays at the bottom. Drain well before cooking.
- Keep the pastry cold and handle it as little as possible. Warm pastry can become sticky and may puff less; a short chill before baking helps it keep its shape.
- Use a low-sodium soup and stock if you want more control over salt. Condensed soup brands vary, so taste the filling after the chicken is cooked rather than seasoning heavily at the start.
- For a smoother workflow, cook the filling a day ahead, cool it promptly, and refrigerate it covered. Add the pastry just before baking; a cold filling may need a few extra minutes in the oven.
Serving Suggestions
Serve the pie hot after its 10-minute rest, with a green vegetable such as peas, green beans or broccoli. A simple dressed salad or steamed carrots balances the creamy filling. The pie is substantial, so modest sides are usually enough; spoon any extra sauce from the dish over the slices.
Variations
For a mushroom version, replace the carrot with 1 cup (90 g) sliced mushrooms and cook them with the leeks until their liquid has mostly evaporated. You can also stir in ½ cup (75 g) thawed peas after cooking the chicken, so they warm in the filling without turning mushy.
If cream of chicken soup is unavailable, condensed cream of mushroom soup works as a direct substitute and gives the pie a more earthy flavor. For a lighter-tasting filling, replace the milk with additional stock, though the sauce will be less creamy. Boneless, skinless chicken breast can replace thighs, but take care not to overcook it; use the same 165°F (74°C) thermometer check.
For a deeper savory flavor, add ½ cup (50 g) grated mature cheddar to the filling off the heat. For a bottom crust, line the dish with thawed shortcrust pastry and bake it blind according to its package instructions before adding the filling; this adds time and is more prone to a soft base, so the single pastry lid is the simpler option.
Storage and Reheating
Refrigerate leftovers within 2 hours of baking. Store covered in the refrigerator for 3–4 days. For best pastry texture, reheat individual portions in a 350°F (175°C) oven until the center reaches 165°F (74°C), checking with a food thermometer; this generally takes 15–25 minutes, depending on portion size. A microwave is quicker but softens the pastry, so cover the filling loosely and heat in short intervals until it reaches 165°F (74°C).
You can freeze baked pie portions for up to 2 months in airtight, freezer-safe packaging. Thaw overnight in the refrigerator and reheat to 165°F (74°C). The filling freezes well, though puff pastry may lose some crispness. Do not leave the pie at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C).
Frequently Asked Questions
Can I use leftover cooked chicken?
Yes. Use about 3 cups (450 g) shredded or diced cooked chicken. Make the leek sauce as directed, then stir in the chicken and heat it until steaming; assemble and bake. Since the chicken is already cooked, avoid simmering it for the full time in step 4, which can make it dry.
Do I need to cook the chicken before baking?
Yes, for this recipe. Browning and simmering the chicken in the sauce ensures it reaches the poultry-safe minimum of 165°F (74°C) before the pastry is added. Do not rely on the pastry’s browning as an indication that chicken is safely cooked.
Can I assemble the pie ahead?
It is best to make and refrigerate the filling separately, then add the pastry shortly before baking. If assembling the whole pie ahead, keep it covered in the refrigerator and bake within 24 hours; the pastry may absorb moisture and puff less. Never leave it unrefrigerated for more than 2 hours.
Why is my pie filling runny?
It may not have simmered long enough to thicken, or the vegetables may have released extra water. Let the filling simmer gently until it coats a spoon before adding it to the dish, and allow the baked pie to rest for 10 minutes. Avoid adding extra stock unless the sauce is too thick.
Can I make this without puff pastry?
Yes. Use a sheet of refrigerated pie crust or a pastry lid made from shortcrust dough, following its package baking guidance. The finish will be less flaky with pie crust, but the creamy chicken and leek filling remains the same.
Can I bake the filling in a smaller dish?
Use a dish with roughly 2 quarts (1.9 liters) of capacity and enough headroom for bubbling. A deeper, narrower dish may need longer to heat through, while a wider dish can cook more quickly; look for bubbling filling and a fully golden pastry lid.
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- Evening Meal in York: Yorkshire Chicken and Leek Pie
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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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