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    Home » British

    Creamy Chicken Pie with Puff Pastry (Leftover Chicken Recipe)

    By Robyn | Published: Aug 18, 2020 | Modified: Aug 18, 2020

    TO THE RECIPE
    slice of chicken pie in foreground to show the layers of creamy chicken filling and pastry

    This creamy chicken pie made with a leek sauce and crisp puff pastry lid is a family friendly weeknight meal that makes the most of leftover roast chicken.

    wide over head shot of chicken pie with crisp pastry and portion taken out to see the creamy filling

    If we have a roast chicken, then this chicken pie or this chicken and sweetcorn pie is often – actual, always – requested by my family.

    The chicken pie filling is made with the stock from cooking the leeks, which not only adds a richness and extra touch of flavour, but cuts down on the amount of milk you need – whilst maintaining its creaminess.

    The crisp and golden puff pastry top goes so well with the soft chicken pie filling, and saves on making pastry from scratch.

    You can easily swap the chicken for leftover Christmas turkey. I always make this pie after Christmas, adding a spoonful of leftover bread sauce to the leek sauce, and any last spoonfuls of cooked parsnips or carrots get thrown in too.

    angled view of portion of chicken pie showing the layer of creamy chicken and leek filling and the crispy pastry lid

    FAQ

    What to serve with this chicken pie?

    Mashed potatoes, boiled carrots or broccoli, or a simple salad go well. To be honest, if time and energy is poor then I don’t serve anything with it.

    Can I make this chicken pie ahead?

    The pie is best eaten fresh, however you can cook the leek up to 3 days ahead and keep the cooked leek leek stock covered in the fridge. You can also make the sauce without the chicken up to 3 days ahead.

    Why not try…

    If you like this recipe, then you may also like these other recipes for leftovers:

    • Easy Chicken Naan
    • Crispy Asian Lamb Wraps
    • Leftover Lamb Pilaf

    Or these other family friendly weeknight meals:

    • Cauliflower Tuna Pasta Bake
    • Pasta al Pomodoro
    • Spinach And Chickpea Curry
    • Baked Macaroni Cheese With Sweetcorn
    portion of chicken pie on white plate, the rest of the pie just visible in top right corner

    Creamy Chicken Pie

    Author: Robyn

    A creamy chicken and leek sauce is topped with a crisp puff pastry lid to make a delicious midweek meal from leftover roast chicken
    4.75 from 12 votes
    Print Recipe Pin Recipe
    Prep Time 25 mins
    Cook Time 30 mins
    Course dinner
    Cuisine British
    Servings 4 people
    Calories 586 kcal

    Ingredients
      

    • 1 leek thinly sliced
    • 2½ c | 625 ml water
    • ¼ c | 40g butter
    • ⅓ c | 45g plain flour
    • 1 c | 250ml milk
    • 1 c | 250ml leek stock from cooking the leek above
    • 1 teaspoon wholegrain mustard
    • splash Worcestershire sauce optional
    • 200-300 g leftover cooked chicken cut into bitesize pieces * see note below
    • 1 sheet puff pastry approx 160g pastry
    • sesame seeds optional
    • milk or egg for glazing the pie optional

    Instructions
     

    • Preheat the oven to 200˚C/180˚C fan/ 392˚F
    • Clean the leeks by putting in a colander and putting under a cold tap, moving them around with your hand to seperate the layers and get all the grit out.
    • Tip them into a medium saucepan with the cold water, bring to a boil and boil gently for 5-7 minutes until just tender.
    • Set a colander or sieve over a heatproof bowl and pour the leeks into it, so the leek stock goes into the bowl.
    • Use 1 c/ 250ml for the sauce for the pie, and you can keep the rest in the fridge for a couple of days to add to soups/stews or freeze.
    • To make the sauce, melt the butter over a medium heat and then add the flour and stir to combine.
    • Add the milk a little at a time, stirring in between then add the stock. (If the sauce is lumpy then beat with a balloon whisk.)
    • Add the wholegrain mustard, Worcester sauce, if using, and simmer for 5 minutes until thickened slightly.
    • Stir in the cooked chicken and leeks. Heat gently for 5 minutes.
    • Pour the sauce into a 25 x 16 cm (10 x 6") oven proof dish and leave for 5 minutes to cool slightly.
    • Top the chicken and leek filling with the sheet of puff pastry, trimming off any excess and using to decorate.
    • If you want a shiny golden crust then mix some egg and brush over the top; otherwise use a little milk and then sprinkle over sesame seeds.
    • Place in the oven and bake for 25-30 minutes until golden brown.

    Notes

    Chicken – If you only have 200g chicken, or want to make your roast chicken go further then you won’t miss the extra chicken. 
    Chicken Pasta Bake – Use an extra ¼ c | 60ml milk in the sauce to make a thinner sauce. Make the sauce the same way but spoon over pasta and bake for 20-30 mins at 180˚C/ 356˚F

    Nutrition

    Calories: 586kcalCarbohydrates: 42gProtein: 21gFat: 37gSaturated Fat: 13gCholesterol: 65mgSodium: 315mgPotassium: 286mgFiber: 2gSugar: 5gVitamin A: 743IUVitamin C: 3mgCalcium: 101mgIron: 3mg
    Keyword creamy chicken, creamy chicken pie, leftove chicken pie, leftover roast chicken recipe

    HAVE YOU MADE THIS RECIPE?

    I’d love to see your creation!

    Tag me! #atmrsjoneskitchen
    Tag me! @atmrsjoneskitchen

    Or just leave a comment below!

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    Reader Interactions

    Comments

    1. Alex says

      September 01, 2020 at 2:57 pm

      5 stars
      The ultimate comfort food! And our new family favourite 🙂

      Reply
      • Robyn says

        September 02, 2020 at 5:38 pm

        Thanks Alex, it is such a great – and easy! – comfort food!

        Reply
    2. Sarah says

      August 27, 2020 at 8:51 pm

      5 stars
      Its definitely pie weather atm! This looks like a great way to use up left over chicken. I image it woukd work well with some chicken breast cut into bite sized pieces and pan fried to if you didn’t have any left overs 🙂

      Reply
      • Robyn says

        August 28, 2020 at 4:21 pm

        Yes! That would work so well if you didn’t have leftover chicken 🙂

        Reply
    3. Rachi says

      August 26, 2020 at 10:11 pm

      5 stars
      Such a great way to incorporate left overs. I have many left overs after the weekend. Thanks for the idea

      Reply
      • Robyn says

        August 27, 2020 at 6:16 pm

        Glad I could help with your leftovers Rachi 😉

        Reply
    4. Janelle says

      August 26, 2020 at 1:17 pm

      5 stars
      What a lovely comfort food. Anything with pastry is amazing, the home always smells delish when baking.

      Reply
      • Robyn says

        August 27, 2020 at 6:15 pm

        Thankyou Janelle, yes this pie fills the kitchen with wonderful smells!

        Reply
    5. Sylvie says

      August 25, 2020 at 10:09 am

      5 stars
      What a delicious looking comforting meal. It would be absolutely perfect for an easy Sunday night dinner with the whole family!

      Reply
      • Robyn says

        August 26, 2020 at 8:23 am

        Definitely an easy family friendly meal Sylvie, thankyou!

        Reply

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    Robyn Jones, Recipe Developer & Food Photographer

    Robyn Jones

    Recipe Developer | Food Photographer | Writer

    Hi! I'm Robyn, a toddler mum with a passion for all things food! Having moved internationally 7 times in the past 12 years I have developed a love of making international recipes into family friendly ones you can make in your own home, with local ingredients; wherever you live!

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