I reworked a classic from Leek Pie Recipes into a Chicken and Leek Pie that hides a simple secret ingredient you won’t expect.

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I always get a little secret thrill when I pull this Chicken And Leek Pie from the oven. Using boneless skinless chicken thighs with tender leeks gives the filling a depth that feels fancy but is oddly simple, like a trick you want to keep.

If you like Leek Dinner Recipes this one sneaks in a twist that makes Leek Chicken feel new again, trust me. I won’t lay out the whole plan here, but expect contrasts of soft and slightly crisp, and small techniques that change everything.

You’ll want to know the trick, and you will try to guess it.

Ingredients

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Chicken thighs: rich in protein, moist dark meat, adds savory depth and hearty texture
Leeks: mild oniony flavor, provide fiber and subtle sweetness, they soften beautifully
Butter: gives silkiness and richness, high in fat so use sparingly if watching calories
Plain flour: thickens the sauce, adds carbs and structure, makes the filling cling together
Double cream: makes the gravy luxuriously creamy, very caloric but oh so satisfying
Puff pastry: buttery, flaky crust gives crunch and richness, its not light but delicious
Thyme: herbal, earthy aroma, small amount lifts flavor without overpowering, good with chicken

Ingredient Quantities

600 g boneless skinless chicken thighs

3 medium leeks, white and pale green parts only

1 medium onion

2 cloves garlic

50 g unsalted butter

2 tbsp olive oil

50 g plain flour all purpose

300 ml chicken stock

150 ml double cream

1 tsp fresh thyme leaves or 1/2 tsp dried thyme

2 tbsp fresh parsley

375 g ready rolled puff pastry

1 large egg

1 tbsp Dijon mustard (optional)

salt and black pepper to taste

How to Make this

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1. Preheat the oven to 200°C (400°F, 180°C fan) and grease a 20-23 cm pie dish or line a baking sheet if you plan to bake the pie free standing.

2. Trim and slice the leeks white and pale green parts only, finely chop the onion and garlic. Cut the chicken thighs into bite sized pieces and pat dry, season with salt and pepper.

3. Heat the butter and olive oil in a large skillet over medium high heat. Brown the chicken in batches until golden on the outside but not necessarily cooked through, remove to a plate and set aside.

4. Lower the heat to medium, add the onion, leeks and garlic to the same pan and cook until soft and slightly sweet, about 6 to 8 minutes. Stir in the thyme.

5. Sprinkle the flour over the soft vegetables and stir for 1 to 2 minutes to cook the raw taste out, then slowly pour in the chicken stock while whisking or stirring constantly so you get a smooth sauce.

6. Add the double cream and the optional Dijon mustard, return the browned chicken and any juices to the pan, simmer gently until the sauce thickens and the chicken is cooked through, 5 to 8 minutes. Taste and season with salt and black pepper, then stir in the chopped parsley.

7. Let the filling cool for 10 to 15 minutes so it’s not piping hot, this helps stop the pastry going soggy. If you have time chill it briefly in the fridge until it’s lukewarm.

8. Spoon the filling into your pie dish, roll out the ready rolled puff pastry to fit with a little overhang, top the pie and trim/press the edges to seal. Beat the egg and brush the pastry all over, cut a few vents in the top to let steam escape and use scraps to decorate if you like.

9. Bake on a preheated baking sheet for 25 to 35 minutes until the pastry is puffed and deep golden and the filling is bubbling. Let the pie rest 10 minutes before serving so the sauce sets a bit.

Equipment Needed

1. 20 to 23 cm pie dish or a rimmed baking sheet, greased or lined with parchment
2. Large skillet, cast iron or non stick, big enough to brown the chicken in batches
3. Sharp chef knife and a cutting board for the leeks, onion, garlic and chicken
4. Wooden spoon or heatproof spatula for stirring the filling
5. Whisk for smoothing the sauce while you add the stock
6. Measuring jug and kitchen scale or measuring cups and spoons for accuracy
7. Rolling pin and a small bowl to beat the egg in
8. Pastry brush and a sharp knife or pastry cutter to trim vents and decorate
9. Oven gloves and a baking tray to transfer the pie and catch any drips

FAQ

Can I use chicken breasts instead of thighs?

Yes, you can, but breasts dry out faster. Cut them into even chunks and watch the cooking time. Cook until the meat reaches 75C (165F) or juices run clear, then make the sauce so the chicken wont overcook.

How do I stop the pastry from getting soggy?

Don't pile on watery filling. Reduce the sauce on the stove until it's thick, or let the filling cool a bit before topping with pastry. You can also brush a little beaten egg on the pie base or blind-bake the bottom for a crispier result.

Can I make the pie ahead or freeze it?

Yes. Make the filling and cool, then refrigerate up to 24 hours before assembling and baking. For freezing, assemble the unbaked pie, wrap tightly and freeze up to 2 months. Bake from frozen but add 15-25 minutes to the baking time, cover if the pastry browns too fast.

My sauce is too thin, how do I thicken it?

Simmer it longer to reduce. Or whisk 1 tbsp plain flour into the melted butter at the start to make a roux, or mix 1 tbsp cornstarch with cold water and stir into the hot sauce until it thickens. Heat gently and stir till you get the right consistency.

Can I use shortcrust pastry or only a top crust?

Both work. Shortcrust gives a sturdier base and less flakiness than puff. If you only want a top crust, blind-bake or egg-wash the exposed filling edge to help keep the bottom from going soggy.

How do I know the chicken is fully cooked without a thermometer?

Cut a chunk from the thickest bit: it should be opaque and the juices run clear, no pink. The meat should flake easily with a fork. If in doubt, cook a bit longer, sauce will protect it from drying out.

Chicken And Leek Pie Recipe Substitutions and Variations

Chicken thighs: swap for boneless chicken breasts (cook a bit less so they don’t dry out), or turkey breast, or for a vegetarian pie use chopped cremini or portobello mushrooms with an extra 15 ml butter to brown them.
Leeks: use 2 large onions or 6 spring onions if you cant get leeks, or thinly sliced shallots for a sweeter, more delicate taste — cook a little longer if using onions.
Double cream: replace with heavy whipping cream or crème fraîche 1:1, or make a lighter version with 150 ml whole milk plus 25 g melted butter and thicken with a bit more flour.
Ready rolled puff pastry: use shortcrust pastry for a sturdier top, or layer 6 sheets of filo brushed with butter for a flakier, lighter finish; adjust baking time and watch the edges.

Pro Tips

1. Brown the chicken properly in batches so you get a good sear and lots of fond on the pan, but don’t cook it all the way through. Pat the pieces dry first, and scrape those browned bits into the sauce when you add the stock for much more flavor.

2. Make the filling noticeably thicker than you think you need before you fill the pastry. Cook the flour long enough and reduce the sauce until it coats the back of a spoon, then cool it down so the pastry does not go soggy.

3. Keep the pastry cold and work fast. Chill the filled dish for 10 to 20 minutes if you can, brush with egg, then bake on a hot baking sheet so the base gets a head start and the pastry puffs up nicely.

4. Season in stages and taste as you go. Salt early when cooking the veg and chicken, then taste after the cream is in and adjust with pepper and a little extra Dijon if you want more tang.

Chicken And Leek Pie Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I reworked a classic from Leek Pie Recipes into a Chicken and Leek Pie that hides a simple secret ingredient you won't expect.

Servings

servings

Calories

860

kcal

Equipment: 1. 20 to 23 cm pie dish or a rimmed baking sheet, greased or lined with parchment
2. Large skillet, cast iron or non stick, big enough to brown the chicken in batches
3. Sharp chef knife and a cutting board for the leeks, onion, garlic and chicken
4. Wooden spoon or heatproof spatula for stirring the filling
5. Whisk for smoothing the sauce while you add the stock
6. Measuring jug and kitchen scale or measuring cups and spoons for accuracy
7. Rolling pin and a small bowl to beat the egg in
8. Pastry brush and a sharp knife or pastry cutter to trim vents and decorate
9. Oven gloves and a baking tray to transfer the pie and catch any drips

Ingredients

600 g boneless skinless chicken thighs
3 medium leeks, white and pale green parts only
1 medium onion
2 cloves garlic
50 g unsalted butter
2 tbsp olive oil
50 g plain flour all purpose
300 ml chicken stock
150 ml double cream
1 tsp fresh thyme leaves or 1/2 tsp dried thyme
2 tbsp fresh parsley
375 g ready rolled puff pastry
1 large egg
1 tbsp Dijon mustard (optional)
salt and black pepper to taste

Directions

Preheat the oven to 200°C (400°F, 180°C fan) and grease a 20-23 cm pie dish or line a baking sheet if you plan to bake the pie free standing.
Trim and slice the leeks white and pale green parts only, finely chop the onion and garlic. Cut the chicken thighs into bite sized pieces and pat dry, season with salt and pepper.
Heat the butter and olive oil in a large skillet over medium high heat. Brown the chicken in batches until golden on the outside but not necessarily cooked through, remove to a plate and set aside.
Lower the heat to medium, add the onion, leeks and garlic to the same pan and cook until soft and slightly sweet, about 6 to 8 minutes. Stir in the thyme.
Sprinkle the flour over the soft vegetables and stir for 1 to 2 minutes to cook the raw taste out, then slowly pour in the chicken stock while whisking or stirring constantly so you get a smooth sauce.
Add the double cream and the optional Dijon mustard, return the browned chicken and any juices to the pan, simmer gently until the sauce thickens and the chicken is cooked through, 5 to 8 minutes. Taste and season with salt and black pepper, then stir in the chopped parsley.
Let the filling cool for 10 to 15 minutes so it's not piping hot, this helps stop the pastry going soggy. If you have time chill it briefly in the fridge until it's lukewarm.
Spoon the filling into your pie dish, roll out the ready rolled puff pastry to fit with a little overhang, top the pie and trim/press the edges to seal. Beat the egg and brush the pastry all over, cut a few vents in the top to let steam escape and use scraps to decorate if you like.
Bake on a preheated baking sheet for 25 to 35 minutes until the pastry is puffed and deep golden and the filling is bubbling. Let the pie rest 10 minutes before serving so the sauce sets a bit.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.