Chicken and Leek Pie with Puff Pastry is a classic comfort dish that brings together tender chicken, sweet leeks, and a rich, creamy sauce, all encased beneath a golden, flaky puff pastry lid. This pie is deeply rooted in British home cooking and is loved for its simplicity, elegance, and hearty nature.

The contrast between the crisp, buttery pastry and the creamy chicken-and-leek filling makes every bite satisfying. Whether served for a cozy family dinner or a special weekend meal, this pie delivers warmth, flavor, and nostalgia straight from the oven.

Why I Love This Recipe

I love this recipe because it feels both rustic and refined at the same time. The leeks add a gentle sweetness that pairs beautifully with the savory chicken, while the puff pastry makes the dish feel indulgent without being heavy. It’s comforting, reliable, and always a crowd-pleaser.

Why It’s a Must-Try Dish

• Classic comfort food: Creamy filling with crisp, flaky pastry.
• Balanced flavors: Mild leeks perfectly complement tender chicken.
• Versatile: Great for family dinners or entertaining guests.
• Make-ahead friendly: Ideal for prepping in advance.

Preparation and Cooking Time

• Preparation Time: 25 minutes
• Cooking Time: 35–40 minutes
• Total Time: 60–65 minutes

Servings and Calories

• Servings: 4–6
• Calories: Approximately 520 kcal per serving

Course and Cuisine

• Course: Main course
• Cuisine: British / European

Ingredients

For the Filling:

• 2 tbsp butter
• 1 tbsp olive oil
• 1 lb (450 g) chicken breast or thighs, diced
• Salt and black pepper, to taste
• 2 medium leeks, cleaned and sliced
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1 cup chicken stock
• ½ cup heavy cream
• 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
• 1 tsp Dijon mustard

For the Pastry:

• 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash)

Cooking Directions

Step-by-Step Preparation Method:

Step 1: Preheat Oven

• Preheat oven to 400°F (200°C).

Step 2: Cook the Chicken

• Heat butter and olive oil in a large skillet over medium heat.
• Season chicken with salt and pepper.
• Cook until lightly golden and just cooked through. Remove and set aside.

Step 3: Cook the Leeks

• In the same skillet, add leeks and cook gently for 5–7 minutes until softened.
• Add garlic and cook for 30 seconds.

Step 4: Make the Sauce

• Stir in flour and cook for 1 minute.
• Gradually add chicken stock, stirring constantly until thickened.
• Stir in cream, thyme, and Dijon mustard.

Step 5: Combine Filling

• Return chicken to the skillet.
• Simmer gently for 3–5 minutes until the sauce is creamy.
• Taste and adjust seasoning.

Step 6: Assemble the Pie

• Spoon the filling into a pie dish or oven-safe skillet.
• Lay puff pastry over the top, trimming excess.
• Crimp edges and cut small slits for steam.
• Brush with beaten egg.

Step 7: Bake

• Bake for 35–40 minutes until pastry is golden and puffed.

How to Serve

• Serve hot straight from the oven.
• Pair with mashed potatoes, buttered peas, or a green salad.
• A spoonful of gravy or extra sauce on the side is optional but delicious.

Recipe Tips

• Leek cleaning: Slice leeks first, then rinse thoroughly to remove grit.
• Pastry crispness: Let filling cool slightly before adding pastry to prevent sogginess.
• Extra flavor: Add a splash of white wine to the sauce before the stock.
• Golden top: Egg wash ensures a beautiful, glossy crust.

Variations

1. Mushroom Addition: Add sautéed mushrooms for extra earthiness.
2. Herb Twist: Use tarragon or rosemary instead of thyme.
3. Cheesy Version: Stir in grated cheddar or Gruyère.
4. Individual Pies: Bake in ramekins for single servings.
5. Lighter Version: Replace cream with milk or crème fraîche.

Freezing and Storage

• Storage: Refrigerate leftovers in an airtight container for up to 3 days.
• Freezing: Freeze unbaked pie for up to 2 months. Thaw overnight before baking.
• Reheating: Reheat in the oven at 350°F (180°C) until warmed through.

Special Equipment Needed

• Large skillet
• Pie dish or oven-safe skillet
• Baking sheet (to catch spills)
• Pastry brush
• Sharp knife

FAQs

Q1: Can I use leftover cooked chicken?
Yes, simply add it when combining with the sauce and simmer briefly.

Q2: Can I make this pie ahead of time?
Absolutely. Assemble the filling a day ahead and add pastry just before baking.

Q3: Can I use shortcrust pastry instead?
Yes, though puff pastry gives a lighter, flakier finish.

Q4: How do I prevent soggy pastry?
Cool the filling slightly and ensure the oven is fully preheated.

Q5: Can I make this dairy-free?
Use plant-based butter and cream alternatives.

Conclusion

Chicken and Leek Pie with Puff Pastry is a timeless comfort dish that combines creamy, savory filling with irresistibly flaky pastry. It’s hearty, satisfying, and perfect for everything from weeknight dinners to special gatherings. With its rich flavors and elegant presentation, this pie is a recipe you’ll return to again and again—pure comfort baked to golden perfection.