I love this recipe because it’s hearty yet elegant, and it’s the kind of meal that makes the whole kitchen smell amazing. The leeks add a subtle sweetness, while the creamy sauce wraps everything together beautifully. It’s perfect for Sunday dinners, cozy nights in, or even entertaining guests. The puff pastry gives it that beautiful, flaky topping that makes it irresistible.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
50 g (3 1/2 tbsp) Unsalted butter, divided 750 g (1.5 lb) Chicken thighs, Skinless, boneless, cut into bite-sized pieces 1/4 tsp Black pepper 1/4 tsp Cooking salt or kosher salt
Pie Filling: 80 g (3 oz) Chopped smoked turkey or substitute 2 Leeks, Washed and chopped 2 Celery stems, Sliced 2 Garlic cloves, Finely minced 1/3 cup Chicken stock 1/4 cup Plain flour 1 tbsp Dijon mustard 2 Thyme sprigs (or 1/2 tsp dried thyme) 2 Bay leaves 1 cup Chicken stock or broth, Low sodium 1 cup Thickened or heavy cream 1/2 tsp Cooking salt or kosher salt 1/4 tsp Black pepper
Pie: 2 x 20 cm (8″) Frozen butter puff pastry sheets, Or one large sheet 1 Egg, Yolk and white separated, Lightly whisked
Directions
I start by preparing the filling. I melt half the butter in a large pan over high heat, then add the chicken, seasoning with salt and pepper. I cook until the surface changes from pink to white but the inside is still raw. I remove the chicken with a slotted spoon, keeping the juices in the pan.
In the same pan, I cook the smoked turkey for about a minute, then add the leek, celery, and garlic. I cook for 5 minutes until the vegetables are softened, making sure the leeks don’t brown.
Next, I pour in the chicken stock and let it simmer for 1–2 minutes until it slightly reduces. I lower the heat to medium, add the remaining butter, and once it melts, sprinkle the flour evenly across the pan. I stir for about a minute to form a roux.
While stirring, I slowly pour in the remaining chicken stock. The mixture thickens into a creamy sauce. I add the mustard, cream, thyme, bay leaves, salt, and pepper, stirring well to combine. I return the chicken and any juices to the pan, mix well, and simmer for 5 minutes until the sauce reaches a rich, thick consistency.
Once the filling is cooked, I remove it from the stove and let it cool for 1 hour. (I sometimes refrigerate it if I’m making it ahead.)
To assemble the pie, I preheat the oven to 200°C/375°F (180°C fan). I use a 1.5-litre baking dish and, if needed, join two puff pastry sheets by brushing the edges with egg white and pressing them together. I cut the pastry to fit the dish and set aside any leftover pieces for decoration.
I fill the dish with the cooled chicken and leek filling, smooth the surface, and brush the rim with egg white. I place the pastry lid on top, pressing lightly along the edges. I brush the top with egg yolk and cut a small X in the centre to let steam escape.
I bake it for 45 minutes, or until the crust is golden brown and flaky. I let it rest for 5 minutes before serving.
Sometimes I add mushrooms or spinach for extra vegetables. I also like swapping thyme for rosemary for a deeper flavour. For a lighter version, I use milk instead of cream. If I don’t have puff pastry, I top the filling with mashed potatoes instead — it turns into a creamy chicken cottage pie.
Storage/Reheating
I store leftovers in the fridge for up to 3–4 days. The pastry softens, but I reheat the pie in the oven at 180°C for about 20 minutes to crisp it back up. The filling can also be made in advance and refrigerated for up to 3 days. To freeze, I assemble the pie (unbaked), wrap it tightly, and freeze it for up to 3 months. I bake it straight from frozen, adding an extra 10 minutes to the baking time.
FAQs
Can I use chicken breast instead of thighs?
Yes, but I prefer thighs because they stay tender and juicy after baking.
Can I make it without puff pastry?
Yes, I top it with mashed potatoes or shortcrust pastry instead.
Can I make it ahead of time?
Definitely. I prepare the filling a day before, cool it completely, and assemble the pie when ready to bake.
Can I use milk instead of cream?
Yes, the sauce will be lighter but still delicious.
What can I use instead of the smoked meat?
I sometimes use chopped mushrooms or extra leeks for a vegetarian-friendly version.
How do I know when it’s ready?
The filling should bubble up at the edges, and the pastry should be deep golden brown.
Can I freeze it after baking?
Yes, I let it cool completely, then freeze individual portions for easy reheating.
Can I make individual pies?
Yes, I divide the filling into ramekins and top each with pastry — they bake in about 30 minutes.
Can I use onions instead of leeks?
Yes, two large onions work well as a substitute.
Can I use dried herbs?
Yes, I use 1/2 teaspoon of dried thyme if I don’t have fresh sprigs.
Conclusion
I love this Chicken and Leek Pie for how creamy, comforting, and satisfying it is. The combination of tender chicken, buttery pastry, and rich sauce makes it a timeless classic that everyone enjoys. It’s a little effort, but the result is pure comfort — a beautiful, golden pie that’s perfect for any occasion.
This Chicken and Leek Pie is a comforting, creamy classic featuring tender chicken, soft leeks, and a thyme-infused sauce beneath a golden, flaky puff pastry crust. It’s rich, savoury, and perfect for family dinners or cozy nights in.
Ingredients
50 g (3 1/2 tbsp) unsalted butter, divided
750 g (1.5 lb) chicken thighs, skinless, boneless, cut into bite-sized pieces
1/4 tsp black pepper
1/4 tsp cooking salt or kosher salt
Pie Filling:
80 g (3 oz) chopped smoked turkey or substitute
2 leeks, washed and chopped
2 celery stems, sliced
2 garlic cloves, finely minced
1/3 cup chicken stock
1/4 cup plain flour
1 tbsp Dijon mustard
2 thyme sprigs (or 1/2 tsp dried thyme)
2 bay leaves
1 cup chicken stock or broth, low sodium
1 cup thickened or heavy cream
1/2 tsp cooking salt or kosher salt
1/4 tsp black pepper
Pie:
2 x 20 cm (8″) frozen butter puff pastry sheets (or one large sheet)
1 egg, yolk and white separated, lightly whisked
Instructions
Melt half the butter in a large pan over high heat. Add the chicken, season with salt and pepper, and cook until the outside turns white. Remove and set aside, keeping juices in the pan.
Add the smoked turkey to the same pan and cook for 1 minute. Add leeks, celery, and garlic; cook for 5 minutes until softened but not browned.
Pour in 1/3 cup chicken stock and simmer 1–2 minutes. Lower heat to medium, add remaining butter, and sprinkle flour evenly over the vegetables. Stir for 1 minute to form a roux.
Gradually add remaining chicken stock while stirring until a smooth sauce forms. Add mustard, cream, thyme, bay leaves, salt, and pepper.
Return chicken and juices to the pan and simmer for 5 minutes until thick and creamy. Remove from heat, discard bay leaves, and let filling cool for 1 hour.
Preheat oven to 200°C/375°F (180°C fan). Prepare a 1.5 L baking dish. If using two pastry sheets, join them by brushing edges with egg white.
Fill the dish with cooled chicken and leek mixture. Brush rim with egg white, place pastry lid on top, press edges to seal, and brush with egg yolk. Cut a small X in the center for steam to escape.
Bake for 45 minutes or until golden brown and flaky. Rest 5 minutes before serving.
Notes
Add mushrooms or spinach for extra vegetables.
Use rosemary instead of thyme for a deeper flavour.
Swap puff pastry for mashed potato topping to make a cottage-style pie.
For a lighter version, use milk instead of cream.
Make the filling a day ahead and refrigerate for easy assembly.
