There is something irresistibly comforting about a classic Chicken and Leek Pie Recipe that fills your kitchen with warm aromas and brings everyone to the table eager for a hearty slice. This dish perfectly balances tender chicken, sweet leeks, and rich, creamy sauce wrapped inside a crispy golden pastry crust. It’s a wonderful way to elevate simple ingredients into a show-stopping, soul-satisfying meal that feels like a hug in pie form.
Ingredients You’ll Need
The beauty of this Chicken and Leek Pie Recipe lies in its simple yet essential ingredients. Each one plays a vital role in layering flavors, textures, and colors to create a pie that’s as delicious to eat as it is inviting to look at.
- 50g unsalted butter: Divided to provide richness and help sauté the veggies and chicken for maximum flavor.
- 750g skinless, boneless chicken thighs: Cut into bite-sized pieces, these provide tender, juicy protein with perfect dark-meat flavor.
- 1/4 tsp black pepper and cooking salt: Simple seasoning to enhance the natural flavors without overpowering.
- 80g streaky bacon: Chopped into small squares, it adds a smoky, salty punch that complements the pie beautifully.
- 2 leeks: Their mild onion-like sweetness softens perfectly in the sauce and adds a lovely green hue.
- 2 celery stems: Sliced thick for a bit of crunch and subtle earthiness in every bite.
- 2 garlic cloves: Finely minced for that aromatic kick that ties everything together.
- 1/3 cup chardonnay or dry white wine: Adds acidity and depth, lifting the filling with sophisticated notes.
- 1/4 cup plain flour: To thicken the sauce and give the filling that perfect creamy consistency.
- 1 tbsp dijon mustard: Provides a gentle tang to brighten the rich cream sauce.
- 2 thyme sprigs (or 1/2 tsp dried thyme): For an herbal, fragrant backdrop that pairs beautifully with chicken.
- 2 bay leaves: Offer an additional layer of delicate earthiness throughout the cooking.
- 1 cup chicken stock (low sodium): Forms the base of the sauce, contributing savory depth without excess salt.
- 1 cup thickened or heavy cream: Creates luxurious creaminess that envelops every component lovingly.
- 1/2 tsp cooking salt / kosher salt: Final seasoning to bring all the flavors together.
- 1/4 tsp black pepper: Adds a subtle heat, enhancing the filling’s overall character.
- 2 x 20cm frozen butter puff pastry sheets (360g): Or a single large sheet, ensuring a flaky, buttery crust with gorgeous layers.
- 1 egg (yolk and whites separated): For brushing the pastry to achieve that irresistible golden, shiny finish.
How to Make Chicken and Leek Pie Recipe
Step 1: Prepare the Filling
Start by melting half the butter in a large skillet over medium heat. Add your chicken pieces seasoned lightly with salt and pepper, and cook them until they’re just golden on the outside—about 5-7 minutes. Remove the chicken and set it aside because we’ll build the flavor base next in the same pan. This step ensures the chicken stays juicy and the skillet is loaded with savory bits for the sauce.
Step 2: Sauté the Vegetables and Bacon
Add the remaining butter, then toss in the chopped streaky bacon. Cook until crisp and the fat has rendered out, which infuses the pan with smoky goodness. Next, add the sliced leeks, celery, and minced garlic. Let these soften for about 5 minutes until fragrant and tender, stirring frequently to avoid browning. These veggies form the lush, sweet backbone of your pie’s filling.
Step 3: Create the Sauce
Pour in the chardonnay or dry white wine, scraping any stuck-on bits from the bottom of the pan for extra flavor. Allow the wine to reduce by half—it concentrates the taste beautifully. Sprinkle the flour over the veggies and stir to coat everything well, cooking the flour for 2 minutes to remove its raw taste. Then add the dijon mustard, thyme sprigs, bay leaves, chicken stock, and cream. Simmer gently, stirring often, until the sauce thickens to your desired consistency and the flavors meld into a luscious, velvety mixture.
Step 4: Combine and Cool
Return the cooked chicken to the sauce and stir well, ensuring every morsel is coated in that creamy sauce. Season with the remaining salt and black pepper to taste. Remove the thyme and bay leaves to avoid any sharp or woody bits. Let the filling cool completely before assembling the pie; this avoids sogginess and guarantees a perfectly flaky crust.
Step 5: Assemble the Pie
Preheat your oven to 200°C (400°F). Lightly flour your work surface and roll out one sheet of puff pastry to fit your baking dish. Lay the pastry inside the dish, pressing it gently into the corners. Pour the cooled filling into the pastry base, smoothing it out evenly. Cover with the second pastry sheet, trimming any excess and sealing the edges by pressing down firmly. Brush the top with the egg yolk to get a beautiful golden color, and use the egg white to create decorative patterns if you like. Cut a few small slits in the top to allow steam to escape while baking.
Step 6: Bake to Perfection
Bake your pie in the preheated oven for 35-40 minutes or until the pastry is puffed, crisp, and richly golden brown. Keep an eye on it towards the end to avoid burning. When it’s done, let it rest for a few minutes—it will be piping hot inside and the resting step helps the filling set slightly for easier serving.
How to Serve Chicken and Leek Pie Recipe
Garnishes
A sprinkle of freshly chopped parsley or thyme on top adds a vibrant green contrast and herbaceous freshness that complements the creamy filling perfectly. You can also add a light drizzle of good quality extra virgin olive oil or a sprinkle of flaky sea salt for that finishing touch.
Side Dishes
This Chicken and Leek Pie Recipe shines alongside simple, fresh sides like a crisp green salad with lemon vinaigrette or steamed seasonal vegetables such as green beans or asparagus. For a heartier meal, creamy mashed potatoes or roasted root vegetables are indulgent options that soak up every bit of the delicious sauce.
Creative Ways to Present
For an inviting family-style presentation, serve the pie in a rustic ceramic dish right from the oven, allowing everyone to scoop generous portions. Alternatively, use individual ramekins to create personal mini pies—perfect for dinner parties or special occasions. Add a dusting of freshly grated nutmeg on the edges for subtle warmth and a touch of sophistication.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your leftover pie tightly with foil or plastic wrap and store it in the refrigerator. It will keep beautifully for up to 3 days, allowing you to enjoy this comforting dish without any hassle for a few meals.
Freezing
You can freeze the unbaked assembled pie by wrapping it securely in plastic wrap and then foil to protect it from freezer burn. Freeze for up to 2 months. Thaw it overnight in the fridge before baking as directed. If freezing leftover cooked pie, wrap it well and consume within a month for best quality.
Reheating
To reheat, it’s best to use an oven set at 180°C (350°F) until warmed through, about 20-25 minutes. This keeps the crust crisp and prevents sogginess that can come from microwaving. Cover the pie loosely with foil if it’s browning too fast but not warm inside yet.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! While thighs are preferred for their juicy, rich flavor, chicken breast will work fine if cut into bite-sized pieces and cooked carefully to avoid drying out. You might want to reduce cooking time slightly.
What can I substitute for chardonnay?
If you don’t have chardonnay or prefer not to use wine, a dry vermouth or even a splash of chicken stock with a teaspoon of lemon juice can add the acidity and complexity the recipe requires without overwhelming the filling.
Is it possible to make this recipe dairy-free?
Yes! Substitute the butter with a dairy-free margarine or oil, and replace the cream with coconut cream or a nut-based cream alternative. The texture may vary slightly, but it will still be delicious and creamy.
Can I prepare the filling a day ahead?
Definitely! Making the filling a day before allows the flavors to meld even more beautifully. Just make sure it’s cooled completely and stored in an airtight container in the fridge until you’re ready to assemble and bake.
What type of pastry is best for this Chicken and Leek Pie Recipe?
Frozen butter puff pastry is ideal because it creates that signature flaky, buttery crust that balances the hearty filling so well. You could use homemade pastry if you’re feeling ambitious, but puff pastry saves time and consistently delivers great results.
Final Thoughts
This Chicken and Leek Pie Recipe is one of those timeless dishes that combines simplicity and comfort with undeniable elegance. Whether you’re cooking for a cozy family dinner or impressing guests, this pie delivers on all fronts with its tender chicken, sweet leeks, and luscious, creamy sauce encased in flaky pastry. Give it a go—you’ll find it quickly becomes a staple in your recipe repertoire, bringing warmth and joy to your table every time.
Print
Chicken and Leek Pie Recipe
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 25 minutes
- Yield: 5 servings
- Category: Pie
- Method: Baking
- Cuisine: British
Description
This Chicken and Leek Pie is a comforting British classic featuring tender chicken thighs, smoky streaky bacon, and soft leeks in a creamy, white wine-infused sauce. Encased in buttery puff pastry, this hearty pie makes an excellent family dinner or a satisfying meal for guests. The recipe balances rich flavors with aromatic herbs and is baked to golden perfection.
Ingredients
Meat and Bacon
- 750g / 1.5lb chicken thighs, skinless, boneless, cut into 1.8 cm / 3/4″ bite size pieces
- 80g / 3 oz streaky bacon, chopped into 1cm / 0.4″ squares
Vegetables and Aromatics
- 2 leeks, cleaned and sliced (white and light green parts only)
- 2 celery stems, sliced 4 mm / 0.2″ thick (cut thick end in half lengthways first)
- 2 garlic cloves, finely minced
Dairy and Stock
- 50g / 3 1/2 tbsp unsalted butter, divided
- 1 cup thickened / heavy cream (or any full-fat cream; milk can substitute for lower fat)
- 1 cup chicken stock / broth, low sodium
Seasonings and Herbs
- 1/4 tsp black pepper
- 1/2 tsp kosher salt (divided for seasoning)
- 1 tbsp Dijon mustard
- 2 thyme sprigs (or 1/2 tsp dried thyme)
- 2 bay leaves (preferably fresh, otherwise dried)
Thickening and Liquids
- 1/4 cup all-purpose flour
- 1/3 cup Chardonnay or other dry white wine
Pastry and Finishing
- 2 x 20cm / 8″ frozen butter puff pastry sheets or a single sheet large enough to cover baking dish (360g / 12 oz)
- 1 egg, yolk and whites separated, lightly whisked (for egg wash)
Instructions
- Prepare the filling base: In a large heavy-based frying pan or skillet, melt half of the butter over medium heat. Add the chopped streaky bacon and cook until it releases its fat and becomes crispy. Then add the sliced leeks, celery, and minced garlic. Sauté gently until the vegetables soften and become fragrant, about 5-7 minutes.
- Cook the chicken and deglaze: Add the chicken thigh pieces to the pan, season with 1/4 tsp black pepper and 1/4 tsp salt, and cook, stirring, until the chicken is lightly browned but not fully cooked through. Pour in the Chardonnay (or dry white wine) to deglaze the pan, scraping up any brown bits from the bottom. Let the wine reduce for a few minutes.
- Thicken the sauce and add herbs: Stir in the flour to coat the chicken and vegetables evenly, cooking for 1-2 minutes to eliminate raw flour taste. Gradually whisk in the chicken stock and then the cream. Add the Dijon mustard, thyme sprigs, and bay leaves. Bring the mixture to a gentle simmer and cook for about 15-20 minutes, stirring occasionally, until it thickens and the chicken is cooked through. Adjust seasoning with the remaining salt and pepper. Remove bay leaves and thyme sprigs before assembling.
- Assemble and bake the pie: Preheat the oven to 200°C (392°F) / 180°C (356°F) fan-forced. Lightly butter your pie dish with remaining butter. Pour the cooled filling into the dish. Cover with the puff pastry sheets, trimming any excess. Press edges to seal and create vents to allow steam to escape. Brush the top generously with beaten egg yolk for a golden crust. Bake in the preheated oven for 35-40 minutes until the pastry is puffed and golden brown. Let rest for 5 minutes before serving.
Notes
- Note 1: Using skinless, boneless chicken thighs keeps the meat tender and moist.
- Note 2: Streaky bacon adds smokiness and richness to the filling.
- Note 3: Use only the white and light green parts of the leeks for best texture and flavor.
- Note 4: The dry white wine adds acidity and depth; substitute with dry vermouth or chicken broth if preferred.
- Note 5: Dijon mustard enhances the flavor complexity of the sauce.
- Note 6: Frozen puff pastry sheets save time; ensure they are fully thawed before use.
- This pie is best served warm with a crisp green salad or steamed vegetables.
