Savory Chicken Leek Pie

There's something about the smell of leeks hitting hot butter that makes a kitchen feel instantly welcoming. I discovered this pie on a gray afternoon when I had chicken thighs in the fridge and a wilting bunch of leeks that seemed too good to waste. What started as improvisation became the dish I now make whenever someone needs comfort on a plate—golden pastry, creamy filling, and that gentle sweetness of caramelized leeks folding into every bite.

I made this for my neighbor after she'd been through a rough week, and watching her face light up when she cut into that steaming slice told me everything. Her kids came running when they smelled it baking, and suddenly my kitchen became the place where everyone wanted to be.

Ingredients

• Chicken thighs: The dark meat keeps everything moist and flavorful, so don't skip this for breast meat unless you have to.
• Leeks: Slice them generously and use only the white and pale green parts—the darker green bits can overpower the delicate sauce.
• Double cream: Full-fat is non-negotiable here; it's what makes the sauce silky.
• Puff pastry: Buy it ready-rolled and keep it cold until the last moment.
• Fresh thyme: If you're using dried, use about one-third the amount since it's more concentrated.

Instructions

Get everything ready:

Preheat your oven to 200°C (180°C fan / 400°F) and make sure your pie dish is clean and ready. Slice your leeks into half-moons by cutting them lengthwise first, then crosswise, and rinse between the layers where soil hides.

Start the foundation:

Melt your butter in a large skillet over medium heat—you want it foaming gently, not crackling. Toss in the onion, leeks, carrot, and garlic, stirring every minute or so until they're soft and the leeks have begun to turn golden at the edges, about 5–7 minutes.

Cook the chicken:

Push the vegetables to the side and add your chicken pieces to the pan. Let them sit for a minute before stirring so they develop a light color. Cook for 5–6 minutes, stirring occasionally, until the pink disappears and the meat feels firm to the touch.

Build the sauce:

Sprinkle the flour over everything and stir constantly for about a minute to cook out the raw flour taste. Then slowly pour in your chicken stock while stirring—this is the secret to a smooth, lump-free sauce.

Finish with cream and herbs:

Once the sauce thickens slightly, lower the heat and stir in the cream, mustard, and thyme. Let it bubble gently for 3–4 minutes—you're not looking for a boil, just a gentle simmer where small bubbles occasionally break the surface. Taste and season with salt and pepper until it tastes exactly how you want it.

Cool and fill:

Let the filling cool for a few minutes—this prevents the pastry from getting soggy on the bottom. Spoon it into your pie dish, leaving a small border at the edges.

Top with pastry:

Unroll your puff pastry and drape it over the filling. Press the edges gently to seal them to the rim of the dish, then trim away any overhang with a sharp knife. Cut a small X in the center to let steam escape as it bakes.

Golden finish:

Brush the pastry all over with beaten egg—this is what gives you that gorgeous, glossy brown color. Bake for 30–35 minutes until the pastry is puffed, golden, and crisp.

Rest before serving:

Let the pie sit for 5 minutes after it comes out of the oven. This gives the filling time to settle so it won't collapse when you cut into it.

Save

The moment you pull this from the oven and the kitchen fills with that golden, buttery aroma, you understand why this pie has been made in British kitchens for generations. It's the kind of dish that brings people together without fuss.

Making It Your Own

I've experimented with this recipe more times than I can count, and the beauty is how forgiving it is. A splash of dry white wine stirred in with the vegetables adds a subtle richness that elevates the whole dish, especially if your leeks are particularly sweet. Some versions I've seen add mushrooms—cremini or button mushrooms sliced thin and cooked until golden alongside the vegetables—which adds an earthy depth that feels luxurious.

Serving Suggestions

This pie doesn't need much alongside it, but I always have something on the side to soak up the creamy filling. Buttery mashed potatoes are classic, though a simple green salad with a sharp vinaigrette cuts through the richness beautifully. Sometimes I serve it with sautéed spinach or roasted broccoli if I want to feel less indulgent, though honestly, I rarely do.

Storage and Make-Ahead Tips

You can assemble this pie completely the night before—just cover it and refrigerate, then add 5–10 minutes to the baking time since it'll go straight from cold to the oven. The filling also freezes beautifully for up to three months; thaw it overnight in the fridge before assembling and baking.

• Leftovers keep for three days in the fridge and taste wonderful cold or gently reheated at 180°C until warmed through.
• If you're doubling the recipe, use a larger dish or two smaller ones and adjust baking time slightly.
• Always let the filling cool completely before topping with pastry to avoid a soggy bottom crust.

Save

This is the pie I return to when I want to feel like I've made something special without the stress. Serve it warm with someone you care about, and watch how it becomes the memory they talk about long after the last crumb is gone.

Recipe FAQ

→ What cut of chicken is best for this dish?

Boneless, skinless chicken thighs are preferred for their tenderness and flavor, but chicken breast can be used for a leaner option.

→ Can I substitute the leeks with another vegetable?

Leeks provide a gentle sweetness and texture; however, mild onions or scallions can be used if leeks are unavailable.

→ How do I achieve a golden, crispy pastry crust?

Brushing the puff pastry with beaten egg before baking helps develop a shiny, golden-brown, and crispy crust.

→ What herbs complement the creamy sauce?

Fresh thyme leaves add a fragrant, herbal note that balances the creamy sauce and chicken filling nicely.

→ Can I prepare the filling in advance?

Yes, the filling can be prepared and cooled ahead of time, then assembled and baked when ready to serve.