Womens Weekly Chicken and Leek Pie Recipe

This chicken and leek pie has tender chicken and soft, sweet leeks in a creamy sauce, topped with crisp, golden puff pastry. It is a practical home-style version of the kind of comforting pie associated with Australian Women’s Weekly cooking, and works well for family dinners or make-ahead meals.

Ingredients

1 sheet all-butter puff pastry, about 10 oz (280 g), thawed according to package directions
1 ¼ lb boneless, skinless chicken thighs, cut into ¾-inch (2 cm) pieces (570 g)
1 tbsp olive oil (15 ml)
2 tbsp unsalted butter (28 g)
2 medium leeks, white and pale green parts only, thinly sliced and rinsed well (about 12 oz / 340 g)
1 medium carrot, peeled and diced (about ¾ cup / 100 g)
2 cloves garlic, finely chopped (about 2 tsp / 6 g)
⅓ cup all-purpose flour (40 g)
1 ½ cups low-sodium chicken broth (355 ml)
¾ cup whole milk (180 ml)
½ tsp dried thyme (1 g), or 1 tsp fresh thyme leaves (about 1 g)
½ tsp fine salt (3 g), plus more to taste
¼ tsp black pepper (0.5 g)
½ cup frozen peas (70 g)
1 large egg, beaten with 1 tsp water (15 ml), for the pastry wash

Instructions

Heat the oven to 400°F (200°C). Set a rack in the center. Pat the chicken dry and season it lightly with a little of the measured salt and pepper. Keep the pastry chilled until you are ready to top the pie.
Warm the oil in a large skillet or Dutch oven over medium-high heat. Add the chicken in a single layer, working in batches if needed, and cook for 4–6 minutes, turning until lightly browned on the outside; it does not need to be cooked through yet. Transfer it to a clean plate. Use a food thermometer to check that the chicken reaches 165°F (74°C) by the end of cooking; this is the USDA FSIS safe minimum internal temperature for poultry.
Reduce the heat to medium and add the butter. Stir in the leeks and carrot and cook for 6–8 minutes, stirring often, until the leeks are soft but not browned. Add the garlic and thyme and cook for 30 seconds, just until fragrant.
Sprinkle the flour over the vegetables and stir for about 1 minute so it coats them evenly. Slowly pour in the broth, stirring and scraping the base of the pan to prevent lumps. Add the milk, remaining salt and pepper. Bring the mixture to a gentle simmer and cook for 3–4 minutes, stirring, until it thickens enough to coat a spoon.
Return the chicken and any juices on the plate to the pan. Stir in the peas and simmer gently for 5–7 minutes, until the chicken is cooked through and the filling is creamy. Check a few of the largest pieces with a food thermometer; they must reach 165°F (74°C). Taste and adjust the seasoning. Remove the pan from the heat and let the filling cool for 10 minutes so it is less likely to soften the pastry.
Spoon the filling into a 9-inch (23 cm) deep pie dish. Lay the pastry over the top, leaving a little overhang. Trim excess pastry, then press the edge against the rim of the dish with a fork or your fingers to seal. Cut a small slit in the center to release steam. Brush the top with beaten egg, taking care not to let it run down the sides, which can impede the pastry’s rise.
Bake for 25–30 minutes, until the pastry is deeply golden and puffed and the filling is bubbling through the vent. If the top browns too quickly, loosely cover it with foil for the remaining baking time. Rest the pie for 10 minutes before serving; the hot filling will settle and be easier to portion.

Tips

Wash leeks thoroughly after slicing. Dirt often collects between their layers, so swish them in a bowl of cold water and lift them out rather than pouring the grit back over them.
For a shortcut, use about 2 ½ cups (350 g) cooked shredded chicken. Skip browning the raw chicken and stir the cooked meat into the thickened sauce with the peas; heat until the filling is steaming, then check that it reaches 165°F (74°C).
Keep puff pastry cold but pliable. If it becomes sticky or floppy while assembling, chill it for 10–15 minutes before baking. A hot filling can melt the pastry fat, so allow the filling to cool briefly as directed.
Do not overfill the pie dish. Leave room for the sauce to bubble, and place the dish on a rimmed baking sheet in case it spills over.

Serving Suggestions

Serve the pie warm, with a crisp green salad dressed with vinaigrette to balance its creamy filling. Steamed green beans, broccoli, or peas also make an easy side. For a more substantial plate, add mashed potatoes, though the pastry and filling are already satisfying. Spoon servings carefully after the 10-minute rest, as the sauce will still be hot.

Variations

For a deeper savory flavor, replace up to ½ cup (120 ml) of the broth with dry white wine, simmering it briefly before adding the milk. For a mushroom version, sauté 1 cup sliced mushrooms (about 90 g) with the leeks. You can also use boneless chicken breast instead of thighs; it is leaner and can dry out more readily, so cut it evenly and avoid prolonged simmering. For a lighter topping, use a single pastry lid rather than lining the dish. Frozen mixed vegetables can replace the peas and carrot, but add them near the end so they do not become over-soft.

Storage and Reheating

Refrigerate leftovers within 2 hours of baking, covered or in an airtight container, and use within 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 usually takes 20–30 minutes, depending on portion size. A microwave is quicker but makes the pastry softer; heat in short intervals and confirm the same temperature. Freeze cooled portions, well wrapped, for up to 2 months for best quality. Thaw overnight in the refrigerator and reheat to 165°F (74°C). Do not leave the pie at room temperature for more than 2 hours.

Frequently Asked Questions

Can I make chicken and leek pie ahead?
Yes. Make the filling up to 2 days ahead, cool it promptly, cover, and refrigerate. Assemble with cold filling and pastry shortly before baking. Add a few minutes to the baking time if the filling is very cold, and make sure the center is piping hot and the chicken reaches 165°F (74°C).

Can I use puff pastry from frozen?
Yes, thaw it in the refrigerator or according to the package directions until it is flexible enough to unfold without cracking. Do not leave it warm for long; chilled pastry is easier to handle and rises better.

Why is my pie filling runny?
The sauce may not have simmered long enough after adding the flour, or the pie may have been cut before resting. Simmer the sauce until it coats a spoon before assembling, and allow the baked pie to rest for 10 minutes. Keep the steam vent open so excess moisture can escape.

Can I make this without an egg wash?
Yes. Brush the pastry lightly with milk or cream instead. It will still bake properly, though the finish may be less shiny and deeply browned.

Can I bake the pie in individual dishes?
Yes. Divide the filling among oven-safe ramekins and cover each with pastry. Because smaller pies cook faster, begin checking after about 18 minutes; bake until the pastry is golden and the filling is bubbling, with chicken at 165°F (74°C).

Can I use chicken that is already cooked?
Yes. Use about 2 ½ cups (350 g) cooked chicken and follow the shortcut in the tips. Avoid boiling it for long in the sauce, which can make it stringy, and ensure the assembled filling is reheated to 165°F (74°C).

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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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