Introduction

Chicken and leek pie is a comforting classic that combines tender chicken and sweet leeks in a creamy filling, all encased in flaky pastry. It’s perfect for a cozy dinner and sure to please the whole family.

Creamy Chicken and Leek Pie Recipe - Recipe Image

Ingredients

2 cups cooked chicken, shredded
2 large leeks, cleaned and sliced
1 cup heavy cream
1 sheet of pastry (shortcrust or puff pastry)

Instructions

Step 1: In a pan, gently cook the sliced leeks until soft. Add the shredded chicken and pour in the cream. Stir well and let the mixture thicken slightly over medium heat.
Step 2: Transfer the filling into a pie dish and cover with the pastry sheet, trimming any excess. Seal the edges and make a small slit on top to allow steam to escape. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the pastry is golden brown.

Tips & Variations

For extra flavor, sauté the leeks in a bit of butter before adding chicken and cream.
Try adding herbs like thyme or parsley to the filling for a fresh twist.
Use puff pastry for a flakier crust or shortcrust pastry for a sturdier base.

Storage

Store leftover pie in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to keep the pastry crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cooked chicken from leftovers?

Yes, leftover cooked chicken works perfectly and saves time. Just shred it before adding to the filling.

Can I freeze chicken and leek pie?

Yes, you can freeze the pie either before or after baking. Wrap it well and freeze for up to 2 months. Reheat from frozen, adding extra time in the oven.

Creamy Chicken and Leek Pie Recipe

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★★★★★

4.8 from 92 reviews

This classic Chicken and Leek Pie combines tender chicken and sweet leeks in a rich creamy sauce, all encased in a golden, flaky pastry crust. It’s a comforting and hearty dish perfect for family dinners or special occasions.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Baking
Cuisine: British

Ingredients

Scale

Filling:

2 cups cooked chicken, shredded or diced
2 large leeks, cleaned and sliced
1 cup heavy cream
2 tablespoons butter
1 tablespoon all-purpose flour
Salt and freshly ground black pepper, to taste
1 teaspoon fresh thyme leaves (optional)

Pastry:

1 sheet shortcrust or puff pastry (about 250g)
1 egg, beaten (for egg wash)

Instructions

Prepare the filling: In a large skillet over medium heat, melt the butter. Add the sliced leeks and cook gently until soft and translucent, about 5-7 minutes. Stir in the flour and cook for one minute to create a roux.
Add cream and seasoning: Gradually whisk in the cream until the mixture thickens into a smooth sauce. Season with salt, pepper, and thyme. Let it simmer gently for 3-4 minutes until thickened.
Combine chicken and sauce: Stir the cooked chicken into the creamy leek sauce. Ensure the filling is well mixed and heated through. Remove from heat and let it cool slightly.
Prepare the pie shell: Preheat your oven to 200°C (400°F). Roll out the pastry sheet to fit your pie dish and line the dish with it.
Assemble the pie: Spoon the chicken and leek filling into the pastry-lined dish. Cover the filling with another sheet of pastry or use pastry to create a lid. Seal the edges by pressing them together and trim any excess pastry.
Apply egg wash: Brush the top of the pie with the beaten egg to achieve a beautiful golden crust during baking.
Bake the pie: Place the pie on the center rack of the oven and bake for 25-30 minutes, or until the pastry is puffed and golden brown.
Rest and serve: Allow the pie to rest for 5 minutes before slicing and serving. This helps the filling to set and makes for easier serving.

Notes

Use leftover roasted chicken or poach chicken breasts for the filling.
If using frozen pastry, thaw it completely before assembling the pie.
For a lighter version, substitute cream with a mixture of milk and a little flour or cornstarch.
The pie can be reheated in the oven at 180°C (350°F) for 15-20 minutes.
Adding herbs like parsley or tarragon can enhance the flavor.

Keywords: Chicken pie, leek pie, creamy chicken pie, savory pie, comfort food, homemade pie