Chicken and leek pie
Tender chicken thighs and soft leeks in a creamy, thyme-scented sauce under a crisp puff pastry lid.
- Prep
- 25 mins
- Cook
- 1 hr
- Total
- 1 hr 25 mins
- Serves
- 4
- Difficulty
- Easy
- Cost
- Moderate
Recipe: Chicken and leek pie
Chicken and leek pie
Ingredients
- 1 tbsp olive oil
- 25g butter
- 600g boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 large leeks, trimmed, washed and sliced
- 2 cloves garlic, crushed
- 2 tbsp plain flour
- 300ml chicken stock, check label for gluten
- 150ml double cream
- 1 tsp Dijon mustard
- 1 tbsp fresh thyme leaves
- 320g ready-rolled puff pastry, 1 sheet
- 1 egg, beaten, to glaze
- salt and black pepper, to taste
Kitchen kit
- Pie dish, about 1.2 litres Search Amazon for pie dish 1.2 litre
- Large frying pan Search Amazon for large non stick frying pan
- Pastry brush Search Amazon for pastry brush
As an Amazon Associate we earn from qualifying purchases. Amazon links go to search results for the kit, never food.
Method
-
Step 1: Brown the chicken
Heat the oil in a large frying pan and fry the chicken over a medium-high heat for 5–6 minutes until golden all over. Lift out.
-
Step 2: Soften the leeks
Add the butter and leeks to the pan with a pinch of salt and cook gently for 8–10 minutes until soft. Add the garlic for 1 minute.
-
Step 3: Make the sauce
Stir in the flour, then gradually add the stock, stirring until thickened. Return the chicken and simmer for 10 minutes. Stir in the cream, mustard and thyme, simmer for 2 minutes more and season. Tip into the pie dish and leave to cool for at least 20 minutes.
-
Step 4: Top with pastry
Heat the oven to 200°C / 180°C fan / gas 6. Brush the rim of the dish with egg, lay the pastry over, trim and press the edges to seal. Brush with egg and cut a small steam hole in the middle.
-
Step 5: Bake
Bake for 30–35 minutes until the pastry is puffed and deep golden and the filling is bubbling and piping hot. Rest for 5 minutes before serving.
Tips
- Cooling the filling before adding the pastry stops it going soggy.
- Leeks hide grit: slice them first, then rinse in a colander.
Storing & reheating
Cool, cover and refrigerate within 2 hours of cooking; eat within 2 days and reheat only once, until steaming hot all the way through.
Freezing
Freeze the cooked, cooled filling for up to 3 months. Defrost in the fridge overnight, then top with fresh pastry and bake.
Variations
- Add 150g sliced chestnut mushrooms with the leeks.
- Use leftover roast chicken – add it with the cream and make sure it is steaming hot in the finished pie.
Allergies: Always check the labels of the ingredients you buy for allergens — our dietary tags are a guide, not a guarantee.
From feeed.co.uk/recipes/chicken-and-leek-pie/ · Checked 17 October 2026
Questions people ask
Can I use chicken breast?
Yes, but thighs stay juicier. If using breast, simmer for 5–6 minutes only.
Do I need a pastry base?
No – this is a top-crust pie, which is quicker and avoids a soggy bottom.
Sources & inspiration
Checked 17 October 2026. Written in our own words; we checked proportions, technique and food safety against:
- BBC Food: Easy chicken and leek pie (proportions and timings cross-check) (bbc.co.uk)
- BBC Good Food: Chicken & leek pie (proportions and timings cross-check) (bbcgoodfood.com)
- FSA: Cooking your food (safety: cooking temperatures, checking meat, leftovers) (gov.uk)
- FSA: How to chill, freeze and defrost food safely (safety) (gov.uk)
See other recipes that use the same kit on our kitchen kit pages.
