Chicken and Leek Pie Recipe

Introduction

Chicken and leek pie is a comforting classic that combines tender chicken thighs with fragrant leeks in a creamy filling, all wrapped in flaky puff pastry. This hearty dish is perfect for cozy dinners and can easily become a family favorite.

Ingredients

• 1 tbsp olive oil
• 1kg (2 lbs) skinless boneless chicken thighs
• 2-3 rosemary sprigs (stems removed and chopped)
• Salt and pepper
• 3 leeks (sliced)
• 3 cloves garlic (minced)
• 3 tbsp flour
• 80ml (1/3 cup) white wine
• 500ml (2 cups) chicken stock
• 100g (½ cup) crème fraîche or full-fat sour cream
• 320g (12 oz) puff pastry (pre-rolled)
• 1 egg

Instructions

1. Step 1: Cut the boneless chicken thighs into bite-sized pieces and season with salt and pepper. Slice the white and pale parts of the leeks, rinse under cold water to remove any grit, then dry and set aside.
2. Step 2: Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the chicken and chopped rosemary, cooking for 7–10 minutes until browned and cooked through. Remove the chicken to a plate.
3. Step 3: In the same pan, add the sliced leeks and cook over low heat for 5 minutes. Add the minced garlic and cook for 30 seconds more. Return the chicken to the pan, stir to combine with the leeks, then sprinkle the flour over the mixture and stir well.
4. Step 4: Pour in the white wine and scrape the bottom of the pan to deglaze. Allow the wine to reduce for about a minute, then add the chicken stock. Bring to a simmer and cook gently for 20 minutes. Taste and season with salt if needed. Remove from heat and let cool to room temperature, then stir in the crème fraîche.
5. Step 5: Preheat the oven to 200°C (400°F).
6. Step 6: Transfer the chicken and leek filling into a rectangular 9×13 inch ovenproof dish. If using non-pre-rolled pastry, roll it out on a floured surface to fit the dish. Otherwise, use the pre-rolled puff pastry sheet to cover the dish.
7. Step 7: Brush the edges of the dish with beaten egg. Lay the puff pastry over the filling, pressing the edges against the dish to seal. Brush the top of the pastry with more beaten egg and cut slits in the pastry to allow steam to escape.
8. Step 8: If you have leftover pastry, cut decorative shapes and place them on top of the pie, brushing with beaten egg again.
9. Step 9: Bake for 40–45 minutes until the pastry is golden and puffed. Let the pie rest for 20 minutes before serving.

Tips & Variations

• For extra flavor, add a splash of cream or a handful of grated cheese to the filling before baking.
• Substitute the chicken thighs with tender chicken breasts for a leaner pie.
• Use fresh thyme instead of rosemary for a different herbal note.
• Ensure the filling is cool before adding the pastry to prevent sogginess.
• Serve with steamed greens or a simple salad for a balanced meal.

Storage

Store any leftover pie covered in the refrigerator for up to 3 days. Reheat in a preheated oven at 180°C (350°F) for 15–20 minutes to keep the pastry crisp. Avoid microwaving, as it can make the pastry soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken thighs for this recipe?

Yes, but make sure to thaw the chicken completely before cooking to ensure even cooking and safe temperatures.

Can I make this pie ahead of time?

Absolutely. Prepare the filling and assemble the pie, then refrigerate it before baking. Allow some extra baking time if baking from cold.

Chicken and Leek Pie Recipe

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★★★★★

4.7 from 139 reviews

• Author: Matteo
• Total Time: 1 hour 25 minutes
• Yield: 6 servings 1x

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Description

This classic Chicken and Leek Pie features tender, rosemary-infused chicken thighs combined with sautéed leeks and garlic in a creamy sauce, all encased in a golden, flaky puff pastry crust. Perfectly baked to a crisp finish, this comforting pie is ideal for a hearty family meal or a cozy dinner.

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Ingredients

Scale 1x2x3x

For the Filling

• 1 tbsp olive oil
• 1kg (2 lbs) skinless boneless chicken thighs
• 2–3 rosemary sprigs, stems removed and chopped
• Salt and pepper, to taste
• 3 leeks, sliced (white and pale green parts only)
• 3 cloves garlic, minced
• 3 tbsp flour
• 80ml (1/3 cup) white wine
• 500ml (2 cups) chicken stock
• 100g (1/2 cup) crème fraîche or full-fat sour cream

For the Pie

• 320g (12 oz) pre-rolled puff pastry
• 1 egg, beaten (for egg wash)

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Instructions

1. Prep the Chicken and Leeks: Cut the boneless chicken thighs into bite-sized pieces and season them with salt and pepper. Slice the white and pale green parts of the leeks, rinse under cold water to remove any grit, then pat dry and set aside.
2. Cook the Chicken: Heat 1 tbsp of olive oil in a large pan over medium heat. Add the chicken pieces and sprinkle with chopped rosemary. Cook for 7-10 minutes until the chicken is browned and cooked through. Remove the chicken from the pan and set aside on a plate.
3. Sauté the Leeks and Garlic: In the same pan, add the sliced leeks and cook over low heat for about 5 minutes until softened. Add the minced garlic and cook for an additional 30 seconds, stirring frequently to prevent burning.
4. Create the Sauce: Return the cooked chicken to the pan and stir to combine with the leeks. Sprinkle the flour evenly over the mixture and stir well to coat everything. Deglaze the pan by pouring in the white wine, scraping the bottom to release any browned bits, and allow the wine to reduce for about 1 minute.
5. Simmer: Pour in the chicken stock, bring the mixture to a simmer, then reduce heat to low. Allow it to simmer gently for 20 minutes, stirring occasionally. Taste the filling and season with additional salt if necessary. Remove from heat and let cool to room temperature, then stir in the crème fraîche.
6. Preheat Oven and Assemble: Preheat your oven to 200°C (400°F). Transfer the chicken and leek filling into a 9×13 inch (23×33 cm) rectangular ovenproof dish.
7. Prepare the Pastry: If not using pre-rolled puff pastry, roll out the dough on a lightly floured surface to fit the size of the dish. Otherwise, use the pre-rolled sheet directly. Brush the edges of the dish with the beaten egg. Lay the puff pastry sheet over the filling, tucking or pressing the edges down onto the egg-washed sides to seal. Brush the top of the pastry with the remaining egg wash and cut a few slits to allow steam to escape.
8. Add Decorations (Optional): Use any leftover pastry scraps to cut out decorative shapes such as leaves. Place these on top of the pie and brush again with egg wash for an attractive golden finish.
9. Bake: Place the assembled pie in the oven and bake for 40-45 minutes or until the pastry is puffed up and golden brown.
10. Rest and Serve: Remove the pie from the oven and let it rest for 20 minutes before serving. This allows the filling to set for easier slicing.

Notes

• If you prefer, use chicken breasts instead of thighs, though thighs will provide a juicier filling.
• For added flavor, sprinkle a little freshly ground black pepper on top of the pastry before baking.
• Leftover pie can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
• To avoid a soggy bottom, ensure the filling is not too watery before adding the pastry.
• The pie can be frozen either before or after baking; thaw thoroughly before reheating.

• Prep Time: 20 minutes
• Cook Time: 65 minutes
• Category: Main Course
• Method: Baking
• Cuisine: British

Keywords: chicken pie, leek pie, savory pie, puff pastry pie, chicken and leek recipe, comfort food, British pie