This creamy chicken and leek pie with a crispy flaky puff pastry top is an easy dinner that is a true family favourite. Made with leftover cooked chicken, it is on the table in just under an hour. This chicken pie is comfort food at its best, you will be asked to make it time and time again!
If my family could eat the same meal every night, it would be this creamy chicken pie with leeks. There is something about a homemade chicken pie that is guaranteed to be greeted with big smiles from young and old alike; whether this chicken leek pie made with leftover cooked chicken, or this chicken and ham pie.
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Why We Love This Chicken Pie
- The chicken pie filling is made with the stock from cooking the leeks, which adds a richness and extra leek flavour.
- The crisp and golden puff pastry top goes so well with the soft chicken pie filling.
- It is a great recipe for leeks. In fact my son made sure we grew double the amount of leeks in the vegetable patch this year, purely with this pie in mind! The way they are growing I am thinking I will have to make some batches of leek and ricotta rolls too!
Ingredients Notes And Substitutions
(For the full list of ingredients and weights, please see the recipe card at the end of the post.)
- Chicken – leftover roast chicken or poached chicken. I often make it with cooked chicken marylands that I roast in the oven with the previous nights dinner.
- Puff Pastry – store bought puff pastry. In Australia I use a 24cm x 24cm frozen puff pastry sheet, weighing about 160g, but if you are in the UK you can use half a block of puff pastry, or half a sheet of ready rolled puff pastry. You can make your own shortcrust pastry if you prefer.
- Butter – I prefer to use unsalted butter and then add a pinch of salt to the sauce so I can easily control the salt levels.
- Flour – plain flour or all-purpose flour. I have also made this pie using wholemeal flour, which is still tasty but the sauce isn’t as smooth as when made with plain flour.
- Leeks – a fresh leek is boiled in salted water, and then some of this leek stock is used to make the sauce, adding extra leek flavour.
- Milk – whole milk / full cream milk creates a richer sauce which I prefer, however use semi skimmed / skim milk instead if you prefer.
- Thyme – fresh thyme is such a classic herb to use with chicken, and is delicious with leeks too.
- Worcestershire sauce – this adds a sweet, salty, unami flavour to the sauce.
- Mustard – mustard adds to the background flavour of the sauce. I love wholegrain mustard, I think it goes particularly well with the leeks; however you can substitute with Dijon mustard if you prefer.
How To Make This Chicken Leek Pie
(For the full detailed recipe, please see the recipe card at the end of the post.)
- Prepare and cook the leeks: slice the leek into approx 1 cm thick slices. Place into a colander and run under water, separating the rings to make sure any grit is washed away.
- Boil until tender, then drain – keep the cooking liquid!!!
- Make the bechamel: melt the butter then add the flour and cook for a minute to remove the raw flour taste, then add the milk slowly before adding the leek stock.
- Add the fresh thyme, salt and black pepper, mustard and Worcestershire sauce, and heat to thicken.
- Add the cooked chicken and leeks to the sauce, heat for 5 minutes. Pour into a baking dish and leave to cool slightly (if you place the puff pastry over the hot filling it will start to melt and be difficult to work with – I speak from experience!).
- Bake: Cover the pie filling with a sheet of puff pastry, brush with beaten egg and then, using a sharp knife, cut a couple of small holes into the top of the pastry to let out the steam and help prevent the pastry from becoming soggy. Bake until the pastry is golden.
FAQ
Can puff pastry go on the bottom of a pie?
If you are wanting to make a chicken and leek pie with pastry on the top and bottom, I recomemnd using shortcrust pastry for the bottom of the pie and save the puff pastry for the top. Shortcrust pastry is sturdier and less likely to become soggy.
Why brush egg on the puff pastry?
Brushing the puff pastry with beaten egg creates a wonderful shiny and golden finish when baked.
My Recipe Tips
- Wash the leeks well to make sure there is no grit in them.
- For a lump free sauce:
- Add the milk to the flour and butter paste a little at a time, whisking well inbetween each addition.
- Use a balloon whisk to whisk the sauce.
- No egg – brush the top of the puff pastry with a little milk. It won’t be quite as shiny or golden, but still gives a nice finish to the pie.
Serving Ideas
On those weeknights when time and energy is poor, I often don’t serve anything with this chicken pie, however to make more of a filling meal it is delicious served with:
Potatoes – mashed potatoes or roast potatoes.
Vegetables – boiled or air fried carrots, roast parsnips, broccoli, peas or green beans.
Storage
- 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.
Variations
- Using fresh chicken – if you want to make this chicken and leek pie with raw chicken rather than leftover cooked chicken – use 4 chicken thighs, cut into bitesize pieces, season with salt and pepper and fry in a tablespoon of olive oil for 5-10 minutes, until golden (it will still be raw on the inside). Make the sauce, then add the chicken with the mustard, and cook for 10 minutes. Make the pie as per the recipe, cooking until the chicken is cooked through and the puff pastry golden.
- Turkey and leek pie – swap the chicken for leftover 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.
- Bacon – add 150g cooked bacon or prosciutto to the sauce with the chicken and leeks.
- Pastry – top with homemade shortcrust pastry rather than puff pastry.
More Leftover Chicken Recipes
Chicken and Leek Pie
Author: Robyn
A rich and flavourful chicken and leek filling is topped with flaky puff pastry to create an easy family dinner ready in under an hour, that kids love!
Equipment
- 1 medium saucepan
- 1 25 x 16 cm (10 x 6") oven proof dish
Ingredients
- 1 leek washed and thinly sliced
- 625 ml water
- 40 g butter
- 45 g plain flour or all purpose flour
- 250 ml milk
- 250 ml leek stock from cooking the leek above
- 1 teaspoon wholegrain mustard
- couple sprigs fresh thyme
- splash Worcestershire sauce optional
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 200-300 g leftover cooked chicken cut into bitesize pieces * see note below
- 1 sheet puff pastry approx 160g pastry
- milk or a beaten egg for glazing the pie, optional
Instructions
- Preheat the oven to 200˚C/180˚C fan/ 392˚F
Prepare And Cook The Leeks
- 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, add a pinch of salt, 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.
- Save 250ml / 1 c of the stock for the sauce for the pie.
Make The Sauce
- Melt the butter over a medium heat and then add the flour and stir to combine. Cook for 2 minutes.
- 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, fresh thyme, salt and black pepper, and Worcester sauce, if using, and simmer for 5 minutes until thickened slightly.
- Stir in the cooked chicken and leeks. Heat gently for 5 minutes.
Assemble The Pie
- 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. Trim any excess pastry with a sharp knife and use it to decorate the pie.
- 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.
- Using a small sharp knife, cut 2-3 holes in the top of the pastry to let out steam.
- 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. Leftover roast chicken or poached chicken. I often make it with cooked chicken marylands that I roast in the oven with the previous nights dinner.
Leek – weighing approx 150g / 5 oz
Puff Pastry – store bought puff pastry. In Australia I use a 24cm x 24cm frozen puff pastry sheet, weighing about 160g, but if you are in the UK you can use half a block of puff pastry, or half a sheet of ready rolled puff pastry. You can make your own shortcrust pastry if you prefer.
Butter – I prefer to use unsalted butter and then add a pinch of salt to the sauce so I can easily control the salt levels.
Flour – plain flour or all-purpose flour. I have also made this pie using whole meal flour, which is still tasty but the sauce isn’t as smooth as when made with plain flour.
Milk – whole milk / full cream milk creates a richer sauce which I prefer, however use semi skimmed / skim milk instead if you prefer.
Thyme – fresh thyme is such a classic herb to use with chicken, and is delicious with leeks too.
Worcestershire sauce – this adds a sweet, salty, unami flavour to the sauce.
Mustard – mustard adds to the background flavour of the sauce. I love wholegrain mustard, I think it goes particularly well with the leeks; however you can substitute with Dijon mustard if you prefer.
Nutrition
Calories: 586kcalCarbohydrates: 42gProtein: 21gFat: 37gSaturated Fat: 13gCholesterol: 65mgSodium: 315mgPotassium: 286mgFiber: 2gSugar: 5gVitamin A: 743IUVitamin C: 3mgCalcium: 101mgIron: 3mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Ingredients
- 1 leek washed and thinly sliced
- 2½ c water
- ¼ c butter
- ⅓ c plain flour or all purpose flour
- 1 c milk
- 1 c leek stock from cooking the leek above
- 1 teaspoon wholegrain mustard
- couple sprigs fresh thyme
- splash Worcestershire sauce optional
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 200-300 g leftover cooked chicken cut into bitesize pieces * see note below
- 1 sheet puff pastry approx 160g pastry
- milk or a beaten egg for glazing the pie, optional
Instructions
- Preheat the oven to 200˚C/180˚C fan/ 392˚F
Prepare And Cook The Leeks
- 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, add a pinch of salt, 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.
- Save 250ml / 1 c of the stock for the sauce for the pie.
Make The Sauce
- Melt the butter over a medium heat and then add the flour and stir to combine. Cook for 2 minutes.
- 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, fresh thyme, salt and black pepper, and Worcester sauce, if using, and simmer for 5 minutes until thickened slightly.
- Stir in the cooked chicken and leeks. Heat gently for 5 minutes.
Assemble The Pie
- 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. Trim any excess pastry with a sharp knife and use it to decorate the pie.
- 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.
- Using a small sharp knife, cut 2-3 holes in the top of the pastry to let out steam.
- 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. Leftover roast chicken or poached chicken. I often make it with cooked chicken marylands that I roast in the oven with the previous nights dinner.
Leek – weighing approx 150g / 5 oz
Puff Pastry – store bought puff pastry. In Australia I use a 24cm x 24cm frozen puff pastry sheet, weighing about 160g, but if you are in the UK you can use half a block of puff pastry, or half a sheet of ready rolled puff pastry. You can make your own shortcrust pastry if you prefer.
Butter – I prefer to use unsalted butter and then add a pinch of salt to the sauce so I can easily control the salt levels.
Flour – plain flour or all-purpose flour. I have also made this pie using whole meal flour, which is still tasty but the sauce isn’t as smooth as when made with plain flour.
Milk – whole milk / full cream milk creates a richer sauce which I prefer, however use semi skimmed / skim milk instead if you prefer.
Thyme – fresh thyme is such a classic herb to use with chicken, and is delicious with leeks too.
Worcestershire sauce – this adds a sweet, salty, unami flavour to the sauce.
Mustard – mustard adds to the background flavour of the sauce. I love wholegrain mustard, I think it goes particularly well with the leeks; however you can substitute with Dijon mustard if you prefer.
Nutrition
Calories: 586kcalCarbohydrates: 42gProtein: 21gFat: 37gSaturated Fat: 13gCholesterol: 65mgSodium: 315mgPotassium: 286mgFiber: 2gSugar: 5gVitamin A: 743IUVitamin C: 3mgCalcium: 101mgIron: 3mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Ingredients
- 1 leek washed and thinly sliced
- 2½ c water
- ¼ c butter
- ⅓ c plain flour or all purpose flour
- 1 c milk
- 1 c leek stock from cooking the leek above
- 1 teaspoon wholegrain mustard
- couple sprigs fresh thyme
- splash Worcestershire sauce optional
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 7-10 oz leftover cooked chicken cut into bitesize pieces * see note below
- 1 sheet puff pastry approx 6 oz pastry
- milk or a beaten egg for glazing the pie, optional
Instructions
- Preheat the oven to 200˚C/180˚C fan/ 392˚F
Prepare And Cook The Leeks
- 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, add a pinch of salt, 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.
- Save 250ml / 1 c of the stock for the sauce for the pie.
Make The Sauce
- Melt the butter over a medium heat and then add the flour and stir to combine. Cook for 2 minutes.
- 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, fresh thyme, salt and black pepper, and Worcester sauce, if using, and simmer for 5 minutes until thickened slightly.
- Stir in the cooked chicken and leeks. Heat gently for 5 minutes.
Assemble The Pie
- 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. Trim any excess pastry with a sharp knife and use it to decorate the pie.
- 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.
- Using a small sharp knife, cut 2-3 holes in the top of the pastry to let out steam.
- 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. Leftover roast chicken or poached chicken. I often make it with cooked chicken marylands that I roast in the oven with the previous nights dinner.
Leek – weighing approx 150g / 5 oz
Puff Pastry – store bought puff pastry. In Australia I use a 24cm x 24cm frozen puff pastry sheet, weighing about 160g, but if you are in the UK you can use half a block of puff pastry, or half a sheet of ready rolled puff pastry. You can make your own shortcrust pastry if you prefer.
Butter – I prefer to use unsalted butter and then add a pinch of salt to the sauce so I can easily control the salt levels.
Flour – plain flour or all-purpose flour. I have also made this pie using whole meal flour, which is still tasty but the sauce isn’t as smooth as when made with plain flour.
Milk – whole milk / full cream milk creates a richer sauce which I prefer, however use semi skimmed / skim milk instead if you prefer.
Thyme – fresh thyme is such a classic herb to use with chicken, and is delicious with leeks too.
Worcestershire sauce – this adds a sweet, salty, unami flavour to the sauce.
Mustard – mustard adds to the background flavour of the sauce. I love wholegrain mustard, I think it goes particularly well with the leeks; however you can substitute with Dijon mustard if you prefer.
Nutrition
Calories: 586kcalCarbohydrates: 42gProtein: 21gFat: 37gSaturated Fat: 13gCholesterol: 65mgSodium: 315mgPotassium: 286mgFiber: 2gSugar: 5gVitamin A: 743IUVitamin C: 3mgCalcium: 101mgIron: 3mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Susan says
Love this recipe. Have made it twice now. It’s a keeper!
Robyn says
Thanks Susan, so happy to hear you enjoy this pie recipe! 🙂 Robyn
Alex says
The ultimate comfort food! And our new family favourite 🙂
Robyn says
Thanks Alex, it is such a great – and easy! – comfort food!
Sarah says
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 🙂
Robyn says
Yes! That would work so well if you didn’t have leftover chicken 🙂
Rachi says
Such a great way to incorporate left overs. I have many left overs after the weekend. Thanks for the idea
Robyn says
Glad I could help with your leftovers Rachi 😉
Janelle says
What a lovely comfort food. Anything with pastry is amazing, the home always smells delish when baking.
Robyn says
Thankyou Janelle, yes this pie fills the kitchen with wonderful smells!
Sylvie says
What a delicious looking comforting meal. It would be absolutely perfect for an easy Sunday night dinner with the whole family!
Robyn says
Definitely an easy family friendly meal Sylvie, thankyou!