Name: Chicken and Leek Pie Recipe
Prep time: 25 min
Cook time: 1 h
Total time: 2 h 25 min
Cuisine: British
Ingredients: 50g (3½ tbsp) unsalted butter, divided; 750g (1.5 lb) skinless, boneless chicken thighs, cut into 1.8 cm (¾”) pieces; ¼ tsp black pepper; ¼ tsp kosher salt; 2 leeks (trimmed and cut into 1.8 cm / ¾″ squares); 2 celery stalks, sliced 4 mm / 0.2″ thick (halve thicker ends); 2 garlic cloves, finely minced; ¼ cup plain / all-purpose flour; 1 tbsp dijon mustard; 2 thyme sprigs (or ½ tsp dried thyme); 2 bay leaves (fresh or dried); 1 cup low-sodium chicken stock / broth; 1 cup thickened / heavy cream (or milk for a lighter version); ½ tsp kosher salt; ¼ tsp black pepper; 2 x 20 cm / 8″ frozen butter puff pastry sheets (about 360g / 12 oz total); 1 egg, yolk and white separated, lightly whisked

Jump to Recipe· 3.9 from 1 review

I absolutely adore this Chicken and Leek Pie Recipe because it is the perfect blend of creamy, savory, and comforting flavors. Tender chunks of chicken nestled in a fragrant thyme-infused sauce with sweet leeks, all under a golden, flaky puff pastry crust—what’s not to love? Every time I make this dish, it feels like wrapping myself in a warm hug, and I can’t wait to share why it deserves a spot in your recipe collection.

Why You’ll Love This Chicken and Leek Pie Recipe

I think what makes this Chicken and Leek Pie Recipe truly special is the depth of flavor packed into a humble pie. The sweetness of the leeks balances beautifully with the savory chicken and the subtle herbs, especially thyme and bay leaves, which add a fresh, woodsy note. The creamy sauce holds everything together so perfectly; it’s rich but not overwhelming, making every bite melt in your mouth. It is comfort food elevated to something truly memorable.

One of my favorite things about making this recipe is how straightforward it is. Even though it tastes like something from a fancy restaurant, the steps are simple and approachable. Plus, it’s a fantastic dish to serve for various occasions—whether it’s a cozy family dinner, a potluck, or even a special weekend meal. The puff pastry on top bakes to a golden crisp, making this pie both visually appealing and irresistibly delicious. I always find myself recommending it when someone wants a crowd-pleaser that doesn’t require hours in the kitchen.

Ingredients You’ll Need

The image shows five small glass and white bowls arranged on a white marbled surface. At the top left, there is a white bowl filled with several small cubes of yellow butter. To the right of this bowl, there is a small glass bowl containing a white granular substance, likely sugar. In the bottom left corner, a small glass bowl holds a thick, pale yellow mustard-like paste. Near the center, a glass measuring cup is filled with a dark brown liquid, likely broth or sauce. To the right of this cup, another glass measuring cup contains a thick, creamy white liquid. All items are evenly spaced and viewed from above. photo taken with an iphone --ar 4:5 --v 7

This Chicken and Leek Pie Recipe shines with just a handful of simple yet essential ingredients. Each one plays a crucial role in creating the perfect balance of taste, texture, and color, from the buttery crust to the savory filling.

Unsalted butter (50g): Used in two stages for sautéing and making the roux, this adds richness and keeps the filling luscious.
Skinless, boneless chicken thighs (750g): Tender and juicy, thighs remain moist throughout cooking, adding hearty protein.
Black pepper and kosher salt (¼ tsp each): Seasoning essentials that enhance all the flavors without overpowering.
Leeks (2): Their mild sweetness and texture bring freshness and a lovely green color to the filling.
Celery stalks (2): Adds subtle crunch and aromatic depth to the vegetable mix.
Garlic cloves (2): Minced finely for a gentle punch of flavor that lingers deliciously.
Plain flour (¼ cup): Crucial for thickening the sauce to that perfect creamy consistency.
Dijon mustard (1 tbsp): Brings an unexpected tang that cuts through the richness, balancing the pie.
Thyme sprigs (2) and bay leaves (2): Fresh herbs that infuse the filling with inviting herbal notes.
Low-sodium chicken stock (1 cup): Forms the flavorful base of the sauce, keeping it savory and light.
Thickened cream (1 cup): Gives the filling its silky, indulgent texture (milk can be used if you prefer it lighter).
Frozen butter puff pastry sheets (2 x 20 cm): The golden, flaky topper that makes the pie feel special and satisfying.
Egg (1, separated): Egg yolk for brushing the crust for color and egg white to seal pastry edges.

Directions

Step 1: Prepare the leeks by trimming the dark green ends and roots, then halving them lengthwise. Remove the outer layers and cut into 1.8 cm (¾”) squares. This keeps the leeks tender and prevents any tough bits in the filling.

Step 2: Melt half the butter in a large pan over high heat. Add the chicken thighs, seasoned lightly with salt and pepper, and cook them just until the outside is white but the inside remains raw—this helps maintain juicy results every time. Use a slotted spoon to remove the chicken and set it aside, keeping the flavorful juices in the pan.

Step 3: Add the leeks, celery, and finely minced garlic to the same pan. Sauté them over medium heat for about 5 minutes until they’re softened but not browned. This step is essential to build the savory base of the filling.

Step 4: Reduce the heat to medium and add the remaining butter. Once melted, sprinkle the flour evenly and stir continuously for 1 minute to create a smooth roux. Gradually whisk in the chicken stock, making sure it thickens without lumps. Then stir in the Dijon mustard, cream, thyme sprigs, bay leaves, salt, and pepper.

Return the chicken and its cooking juices to the mixture. Simmer over medium-high heat for 5 minutes, stirring regularly until the sauce becomes creamy and coats the chicken and vegetables beautifully.

Step 5: Remove the filling from heat and let it cool for about 1 hour, which helps it set and makes the assembly easier. You can refrigerate it for up to 3 days if preparing in advance.

Step 6: Preheat your oven to 200°C (375°F, or 180°C fan). Transfer the cooled filling into a 1.5 L baking dish. If your puff pastry sheets need joining, overlap edges with egg white and press to seal. For a sturdier crust edge, line the dish rim with extra pastry strips. Cover the filling with the pastry lid, brush with beaten egg yolk for that gorgeous golden finish, and cut a small X in the center to let steam escape.

Step 7: Bake the pie for 45 minutes until the pastry is a deep golden brown and puffed beautifully. Let it rest for 5 minutes before serving to allow the filling to settle and the crust to crisp up fully.

Servings and Timing

This recipe makes about 5 hearty servings—just the right amount for a family dinner or a small gathering. Prep takes roughly 25 minutes, primarily for chopping and assembly. The baking takes about 1 hour, with an additional 1 hour of cooling the filling to ensure perfect texture. Altogether, expect about 2 hours and 25 minutes from start to finish, though much of that time involves letting the filling rest or the pie bake, so it’s fairly hands-off after initial steps.

How to Serve This Chicken and Leek Pie Recipe

A white shallow bowl holds a serving of creamy chicken pot pie with a thick, pale yellow sauce mixed with small chunks of light pink chicken and green celery pieces at the bottom layer. On top lies a large piece of golden brown, flaky puff pastry crust with a shiny, crispy texture and slightly uneven, layered edges. A silver fork rests inside the bowl, partially cutting into the crust, lifting a piece to reveal the creamy filling underneath. The background features a white marbled surface and a rustic wooden board, with part of the casserole dish showing in the top left corner and bright pink flowers on the bottom left. Photo taken with an iphone --ar 4:5 --v 7

I love serving this chicken and leek pie piping hot, fresh out of the oven when the puff pastry is at its crispiest and the filling is bubbling underneath. It’s incredibly satisfying on its own, but pairing it with buttery mashed potatoes or a simple green salad brightens the plate and adds freshness to every bite. Roasted root vegetables or sautéed green beans also complement the creamy filling wonderfully, giving you a balance between indulgence and wholesome veggies.

To make the presentation special, I like brushing the pastry with egg yolk before baking to achieve a beautiful glossy finish, then I serve individual portions on warm plates with a sprinkle of fresh thyme or parsley on top. This simple garnish adds a pop of color and an herbaceous aroma that invites those first delicious bites. If you’re serving at a gathering, placing the pie in the middle of the table with sides around creates a cozy, homey atmosphere everyone appreciates.

When it comes to drinks, this pie pairs beautifully with a crisp white wine—think Sauvignon Blanc or a lightly oaked Chardonnay. For something non-alcoholic, a sparkling apple cider or a chilled herbal iced tea works perfectly to cut through the richness of the filling. This dish really shines for weeknight comfort meals but is elegant enough for casual dinner parties and holiday gatherings alike.

Variations

One of the things I enjoy most about this Chicken and Leek Pie Recipe is how easy it is to customize. If you want a lighter option, swapping out the thickened cream for milk or a plant-based milk works well—just expect a slightly less rich sauce. For those avoiding gluten, you can use a gluten-free flour blend in place of all-purpose flour and choose gluten-free puff pastry, which is often available at specialty stores. The flavor remains deliciously intact.

If you want to add an extra layer of herb flavor, experimenting with rosemary in place of thyme offers a lovely piney note that complements chicken beautifully. Alternatively, including mushrooms with the leeks adds earthiness and texture that I find utterly satisfying. For a spicier kick, a touch of smoked paprika or a splash of hot sauce stirred into the filling brings warmth and complexity.

I’ve also made this pie using skillet-cooked filling which is then transferred into ramekins for personal pies. Adjust baking time accordingly, and you’ll have charming single portions perfect for entertaining or meal prepping. It’s a versatile and forgiving recipe that encourages creativity while rewarding you with a consistently splendid result.

Storage and Reheating

Storing Leftovers

Once cooled completely, I transfer any leftovers to an airtight container and store them in the refrigerator. The pie will keep well for up to 3 days. If you keep the pastry separate from the filling, it can help maintain that crisp texture; however, I usually store the whole pie covered tightly with foil or plastic wrap. Once chilled, the filling firms up nicely, making it easy to reheat without mess.

Freezing

This Chicken and Leek Pie Recipe freezes beautifully. I recommend freezing it before baking by assembling the pie in a freezer-safe dish. Wrap it tightly in plastic wrap, followed by a layer of foil to prevent freezer burn. It can keep for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator and bake the pie according to the instructions, adding extra time as needed to ensure it cooks through and the pastry turns golden.

Reheating

Reheating is best done in the oven to preserve the crispness of the puff pastry. Preheat to 180°C (350°F), cover the pie loosely with foil to avoid over-browning, and heat for 20-25 minutes until warmed through. Avoid microwaving if possible, as it tends to make the pastry soggy and the filling less appetizing. A quick blast under the grill at the end can revive the crust, making every bite taste freshly baked.

FAQs

Can I use chicken breast instead of thighs in this Chicken and Leek Pie Recipe?

Absolutely! While chicken thighs stay juicier and more tender during cooking, chicken breast can be substituted if preferred. Just be sure to watch the cooking time closely, as breast meat can dry out faster. You might want to simmer the filling a bit less to keep it moist.

Is it possible to make this pie ahead of time?

Yes, I often prepare the filling a day or two in advance and refrigerate it. You can also assemble the entire pie, cover it tightly, and refrigerate overnight. Just add a few extra minutes to the baking time if the pie goes into the oven straight from the fridge.

What can I use as a substitute for puff pastry?

If puff pastry isn’t available, shortcrust pastry or even a biscuit topping can work, although the texture and flavor will be different. Puff pastry gives that classic light and flaky finish I love, but feel free to experiment based on what you have.

Can I make this recipe dairy-free?

Yes, swap the butter for a dairy-free margarine or oil, and use a plant-based cream like coconut or soy cream. Just keep in mind the flavor and richness will vary slightly, but it still makes a delicious pie.

How do I know when the pie is fully cooked?

The puff pastry should be puffed up and a deep golden brown all over. You can also check the filling by inserting a spoon or skewer to see if it’s bubbling hot underneath the crust. If the pastry browns too quickly, cover loosely with foil and continue baking until heated through.

Conclusion

I truly hope you give this Chicken and Leek Pie Recipe a try—it’s one of those dishes that feels like an instant classic in your kitchen. There’s something so rewarding about creating a flaky, golden pie crust filled with tender, flavorful chicken and luscious leeks. Whether it’s a casual weeknight dinner or a special occasion, this pie brings warmth and joy to the table every single time. I can’t wait to hear how you make it your own!