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.
If we have a roast chicken, then this chicken pie is first on Mr Jones’s wish list for the leftover chicken.
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.
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:
Or these other family friendly weeknight meals:
Creamy Chicken Pie
- 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
- 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.