There’s something undeniably comforting about a bubbling, golden Chicken and Leek Pie—like a warm hug on a chilly evening. This one’s creamy, cozy, and surprisingly easy to pull together… even on a weeknight. So grab your favorite pie dish (you’ve got one, right?) and let’s make something beautiful, savory, and oh-so-satisfying.
Why You’ll Love This Recipe
This pie is a regular in our house—especially during the cooler months. It’s one of those dishes that feels a little fancy but is secretly really simple. When my kids smell it baking, they always gather early at the table, which is the best kind of win in my book!
- Rich, creamy filling with tender chicken and buttery leeks
- Crust so flaky and golden it deserves applause
- Family-friendly and picky-eater approved
- Perfect for making ahead or freezing leftovers
- Easily adaptable with pantry and freezer staples
Ingredients Breakdown
Essentials
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 large leeks, cleaned and sliced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- 3 cups cooked chicken, shredded or diced (rotisserie works great!)
- 1 teaspoon Dijon mustard
- Salt & pepper to taste
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Pro Tips
- If you’ve got a rotisserie chicken, use it! It saves time and adds rich flavor.
- No puff pastry? A homemade or store-bought pie crust works beautifully too.
- Add a handful of frozen peas or sautéed mushrooms to stretch the filling.
- For a lighter version, swap heavy cream for half-and-half.
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C).
- In a large skillet, melt butter and olive oil over medium heat. Add the sliced leeks and sauté for 5–7 minutes until soft and fragrant.
- Add the garlic and cook for another minute.
- Sprinkle in the flour and stir to coat the leeks, cooking for about 1 minute to remove the raw flour taste.
- Gradually pour in the chicken broth, whisking until the mixture thickens slightly. Stir in the cream, Dijon mustard, and season with salt and pepper.
- Add the cooked chicken and stir everything together until heated through. Remove from heat and let cool slightly.
- Spoon the mixture into a 9-inch pie dish or baking dish.
- Roll the puff pastry over the top, sealing the edges. Trim any excess and crimp the edges with a fork.
- Cut a small X in the center for steam to escape and brush the top with beaten egg.
- Bake for 25–30 minutes or until the crust is puffed and deeply golden brown.
- Let rest for 5–10 minutes before serving (it’s molten hot!).
Chef’s Tips and Tricks
- Leeks can hold dirt in their layers—slice them, then rinse thoroughly in a bowl of water to get them squeaky clean.
- Let the filling cool slightly before adding the pastry—this prevents a soggy bottom.
- Make the filling the day before to save time; just store it in the fridge and top with pastry when you’re ready to bake.
- To reheat leftovers, cover with foil and warm in the oven so the crust stays crisp.
Recipe Variations and Serving Suggestions
- Swap chicken for turkey—perfect for using up holiday leftovers.
- Add herbs like tarragon, thyme, or parsley for extra flavor.
- Serve with simple steamed greens or a crisp salad with vinaigrette.
- For mini versions, use ramekins and cut the puff pastry into rounds—adorable for individual servings!
- Add crumbled cooked bacon or pancetta for a smoky edge.
FAQs
Can I make this ahead of time?
Yes! You can prepare the filling and refrigerate it for up to 2 days. Just top with pastry and bake when ready to serve.
Can I freeze Chicken and Leek Pie?
Absolutely. Let the baked pie cool completely, then wrap and freeze. Reheat from frozen at 350°F until heated through, about 30–40 minutes.
Do I have to use puff pastry?
Nope. You can use a classic pie crust or even mashed potato topping for a twist that’s more like a shepherd’s pie.
Recipe Card
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 large leeks, sliced
- 3 cloves garlic, minced
- 3 tablespoons flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- 3 cups cooked chicken
- 1 teaspoon Dijon mustard
- Salt & pepper
- 1 sheet puff pastry, thawed
- 1 egg, beaten
Instructions:
- Sauté leeks and garlic in butter and oil until soft.
- Stir in flour, cook 1 minute, then add broth and cream.
- Add mustard, seasonings, and shredded chicken.
- Spoon into dish, top with puff pastry, and brush with egg wash.
- Bake at 400°F for 25–30 minutes or until golden.
Nutrition: ~450 calories per serving
Did you make this cozy Chicken and Leek Pie? I’d LOVE to hear how it turned out! Leave a comment below, tag me on Instagram @thekitchensaid, or share it with a friend who could use a warm dinner hug tonight. 💛