Elevate your family dinner with this Classic Chicken and Leek Pie, featuring tender chicken and silky leeks tucked inside a flaky, golden crust. A quick sauté and rich creamy sauce come together seamlessly, and chilling the homemade dough ensures a perfect texture. This hearty main dish fills the kitchen with savory aromas as it bakes into a deeply comforting weekend meal sure to be requested again.
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Ingredients for Chicken Leek Pie
For the crust
- All-purpose flour – The base of your buttery, flaky crust.
- Salt – Just a pinch to balance the flavors.
- Unsalted butter – Keep it cold and cubed for the perfect texture.
- Ice water – Add it gradually to bring the dough together.
For the filling
- Olive oil – A good quality one for sautéing the chicken and leeks.
- Boneless, skinless chicken thighs – They stay juicy and flavorful, perfect for this pie.
- Leeks – Use only the white and light green parts for a mild, sweet onion flavor.
- Garlic – Freshly minced for that aromatic depth.
- All-purpose flour – Helps thicken the creamy filling.
- Chicken broth – Use a good quality one for the best flavor.
- Heavy cream – Adds richness and a velvety texture.
- Fresh thyme leaves – They bring a subtle earthiness to the dish.
- Black pepper – A little goes a long way for a hint of warmth.
For the egg wash
- Egg – Whisk it with a splash of water for that beautiful golden crust.
Cook Time for Easy Chicken Leek Pie
Now, let’s talk timing for this Chicken Leek Pie! I know how precious time is, so I always appreciate a good schedule.
This particular recipe is a labor of love, but it’s broken down so beautifully. The prep is about 40 minutes of hands-on work.
That includes getting your dough ready and letting it chill, which is a step you’ll thank yourself for later. The bake time is about 50 minutes.
So from start to finish, you’re looking at just under two hours. And trust me, the wait is absolutely worth it for that creamy thyme chicken in flaky crust. For another fantastic family meal that’s a bit quicker on a weeknight, you might love this chicken casserole.
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 40 minutes | 70 minutes | 110 minutes |
How to Make Homemade Chicken Leek Pie
Alright, let’s get our hands a little dusty with flour and make some magic. This savory baked chicken and leek pastry is a true joy to create.
I love how the process of making the dough connects me to my grandmother’s kitchen. It’s a simple act that yields something so special.
Step 1: Make the Pie Crust
Combine 2 1/2 cups of all-purpose flour and 1 teaspoon of salt in a large bowl. Use a pastry cutter or your fingers to blend the cold, cubed butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
Step 2: Form the Dough
Drizzle 6 tablespoons of ice water over the flour mixture, stirring with a fork until the dough just begins to clump together. If the dough is too dry, add the remaining water 1 tablespoon at a time. Gather the dough into a ball, divide it in half, and flatten each half into a 1-inch thick disk. Wrap each disk in plastic wrap and refrigerate for at least 1 hour.
Step 3: Cook the Chicken
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 5 to 7 minutes, stirring occasionally, until browned and cooked through. Use a slotted spoon to transfer the cooked chicken to a clean bowl and set aside.
Step 4: Sauté the Aromatics
Add the sliced leeks to the same skillet and cook over medium heat for 5 minutes until softened. Stir in the minced garlic and cook for 1 more minute until fragrant. Sprinkle 3 tablespoons of flour over the leeks and stir constantly for 1 minute to cook the flour.
Step 5: Create the Creamy Sauce
Slowly pour in 1 1/2 cups of chicken broth and 1/2 cup of heavy cream, stirring constantly to prevent lumps. Bring the mixture to a simmer and cook for 3 to 4 minutes until it thickens to a gravy-like consistency. Stir in the cooked chicken, thyme, and black pepper. Remove the skillet from the heat and let the filling cool slightly.
Step 6: Assemble the Pie
Preheat the oven to 375°F. On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, gently pressing the dough into the bottom and sides. Pour the slightly cooled chicken and leek filling into the crust.
Step 7: Top and Seal
Roll out the second disk of dough into an 11-inch circle and place it over the filling. Trim any excess dough and crimp the edges together with your fingers or a fork to seal. Cut 4 small slits in the top crust to allow steam to escape. Brush the entire top crust lightly with the egg wash.
Step 8: Bake to Perfection
Bake the pie on a baking sheet for 45 to 50 minutes, or until the crust is deep golden brown and the filling is bubbling. Let the pie rest on a wire rack for at least 15 minutes before slicing and serving.
Pro Tips & Tasty Tweaks
Over the years, I’ve picked up a few tricks that make this Chicken Leek Pie even more special. Every kitchen has its rhythms, and these are mine.
I want you to feel confident making this your own. Don’t be afraid to play with the flavors a little bit!
- Flavor Swap: For a lovely twist, swap half the leeks for sliced mushrooms to create a rich chicken, leek and mushroom pie. The earthiness is just divine with the creamy sauce.
- Diet Tweak: If you’re looking for a lighter version, you can substitute the heavy cream with half-and-half or even whole milk, though the sauce will be a touch less rich. For more lean protein ideas, check out these chicken burgers.
- Prep Fix: To ensure your bottom crust doesn’t get soggy, you can blind bake it for about 10 minutes before adding the filling. It’s a simple step for that perfect flaky texture.
- Storage Tip: This baked savory pie with thyme reheats beautifully! Cover slices with foil and warm in a 325°F oven for about 15-20 minutes. It also freezes well for up to 3 months. For another great make-ahead dish, try this slow cooker chicken stew.
Chicken Leek Pie
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter cold and cut into small cubes
- 6 to 8 tablespoons ice water
- 2 tablespoons olive oil
- 1 1/2 pounds boneless, skinless chicken thighs cut into 1-inch pieces
- 2 large leeks white and light green parts only, halved lengthwise and thinly sliced
- 2 cloves garlic minced
- 3 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1 tsp fresh thyme leaves
- 1/2 tsp black pepper
- 1 large egg beaten with 1 tablespoon water for egg wash
Equipment
- Pastry Cutter
- skillet
- oven
- pie dish
Method
- Make the pie crust by combining 2 1/2 cups flour and 1 teaspoon salt in a large bowl.
- Use a pastry cutter or your fingers to work the cold, cubed butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Drizzle 6 tablespoons of ice water over the flour mixture, stirring with a fork until the dough just begins to clump together. If the dough is too dry, add the remaining water 1 tablespoon at a time. Gather the dough into a ball, divide it in half, flatten each half into a 1-inch thick disk, wrap in plastic, and refrigerate for at least 1 hour.
- While the dough chills, prepare the filling. Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 5 to 7 minutes, stirring occasionally, until browned and cooked through. Use a slotted spoon to transfer the cooked chicken to a clean bowl.
- Add the sliced leeks to the same skillet and cook for 5 minutes over medium heat until softened. Add the minced garlic and cook for 1 more minute until fragrant.
- Sprinkle 3 tablespoons of flour over the leeks and stir constantly for 1 minute to cook the flour. Slowly pour in the chicken broth and heavy cream, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook for 3 to 4 minutes until it thickens to a gravy-like consistency.
- Stir in the cooked chicken, thyme, and black pepper. Remove the skillet from the heat and let the filling cool slightly.
- Preheat your oven to 375°F. On a lightly floured surface, roll out one disk of dough into a 12-inch circle and carefully transfer it to a 9-inch pie dish. Gently press the dough into the bottom and sides of the dish. Pour the slightly cooled chicken and leek filling into the crust.
- Roll out the second disk of dough into an 11-inch circle. Carefully place it over the filling. Trim any excess dough, then crimp the edges together with your fingers or a fork to seal. Cut 4 small slits in the top crust to allow steam to escape. Brush the entire top crust lightly with the egg wash.
- Bake the pie on a baking sheet for 45 to 50 minutes, or until the crust is deep golden brown and the filling is bubbling. Let the pie rest on a wire rack for at least 15 minutes before slicing and serving.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
While this Chicken Leek Pie is pure comfort food, it also brings some wonderful nourishing qualities to your table. I always feel good serving dishes that balance indulgence with real, wholesome ingredients.
Leeks, part of the allium family, provide prebiotic fibers that support gut health. They’re also rich in vitamins A, C, and K. Using chicken thighs gives you more flavor while providing quality protein to keep you satisfied longer.
For those watching their nutrition, this homemade approach lets you control exactly what goes into your meal. You can find more nutritious chicken inspiration in my hearty chicken soup recipe or explore these lean chicken burger options. According to BBC Good Food recipe variations, balancing rich and lean elements creates the most satisfying comfort dishes.
| Nutrient | Benefit |
|---|---|
| Protein from chicken | Supports muscle maintenance and keeps you full |
| Fiber from leeks | Aids digestion and gut health |
| Vitamins A, C, K | Supports immunity and bone health |
A Lighter Version of Chicken Leek Pie
Sometimes you want all the comfort of this tender chicken pie with leeks with a little less indulgence. I’ve perfected a lighter approach that still delivers on flavor without weighing you down.
Instead of the traditional butter crust, try using phyllo dough brushed lightly with olive oil. It creates beautiful, flaky layers with significantly less fat. For the filling, replace the heavy cream with evaporated milk or Greek yogurt thinned with a little broth.
You can also increase the vegetable content by adding mushrooms or carrots to stretch the protein further. These small changes create a wonderful easy Chicken Leek Pie that feels both comforting and nourishing. For more lightened-up ideas, try this bright lemon chicken or these fresh chicken souvlaki skewers.
Thoughtful Tips for Special Diets
I believe everyone should be able to enjoy comforting meals like this Chicken Leek Pie, regardless of dietary needs. In our family, we’ve learned to adapt recipes with thoughtful substitutions that keep the soul of the dish intact.
For those watching their sugar intake or managing diabetes, this recipe already works well as it contains no added sugars. The natural sweetness comes from the leeks themselves. If you’re particularly sugar conscious, you can make the crust with whole wheat flour for better glycemic control.
For a completely diabetic-friendly version, consider using a almond flour crust and increasing the thyme and garlic for flavor depth without adding sodium. Portion control is also key – serving smaller slices with extra steamed vegetables makes a balanced plate. Remember, the joy of sharing good food nourishes us in ways beyond just the nutritional content.
How to Serve Chicken Leek Pie
I’ll never forget the first time I served this Chicken Leek Pie to my extended family during a chilly autumn gathering. The way the golden crust cracked open to reveal that steaming creamy filling, the aromas of thyme and leeks filling our dining room – it became an instant tradition that we revisit every year when the leaves begin to turn.
This baked savory pie with thyme pairs beautifully with simple, fresh sides that contrast its richness. A crisp green salad with a tangy vinaigrette cuts through the creaminess perfectly. For heartier appetites, roasted root vegetables or garlic mashed potatoes make wonderful companions.
When it comes to drinks, a crisp white wine like Sauvignon Blanc complements the leeks beautifully, while a light beer works equally well. For non-alcoholic options, sparkling water with lemon or herbal tea both make refreshing matches. For other perfect pairing ideas, check out this family-friendly chicken pasta bake or these perfectly grilled BBQ chicken breasts for your next gathering.
Mistakes to Avoid
Over the years, I’ve learned that even the most comforting dishes like this Chicken Leek Pie can have their pitfalls. Let me share the common mistakes I’ve either made myself or seen in friends’ kitchens, so your pie turns out perfectly every time.
First, don’t rush cooking your leeks. If they aren’t properly softened and sweetened before going into the filling, you’ll end up with tough, stringy bits in your finished pie. Take the time to cook them slowly until they’re meltingly tender.
Another mistake is using cold filling in your pastry. When you add chilled chicken mixture to room temperature dough, it creates uneven baking and can lead to a soggy bottom crust. Always let your filling cool just to warm before assembling.
Finally, avoid overworking your pastry. Handle it as little as possible – too much kneading develops gluten and makes the crust tough instead of wonderfully flaky. For more technique guidance, the BBC Food cooking guidelines offer excellent tips for perfect pastry every time.
I learned about soggy bottoms the hard way when I served a pie that practically cried when cut into. Now I always par-bake my bottom crust for that perfect crispness. For other common cooking fixes, check out my troubleshooting guide for chicken casseroles or these slow cooker tips for stews.
How to Store Chicken Leek Pie
I’ll never forget the time I made three of these Chicken Leek Pies for my sister’s freezer when she welcomed her new baby. The gratitude in her voice when she called weeks later, saying how those ready-made meals got her through those exhausted early days, still warms my heart.
For storing your homemade Chicken Leek Pie, let it cool completely before wrapping tightly in foil or transferring to an airtight container. It will keep in the refrigerator for up to 3 days. The flavors actually improve overnight as everything marries together beautifully.
To freeze, wrap individual portions or the whole pie in two layers of plastic wrap followed by foil. Frozen, your comfort food pie will maintain quality for up to 3 months. Thaw overnight in the refrigerator before reheating.
When reheating, place individual slices on a baking sheet at 350°F for about 20 minutes until heated through. For whole pies, cover with foil and reheat at 350°F for 30-40 minutes. For more make-ahead inspiration, try this freezer-friendly chicken taco soup or these easy cilantro lime chicken meal prep bowls.
Try This Chicken Leek Pie Yourself
There’s something magical about pulling a golden, steaming Chicken Leek Pie from the oven and watching your family gather around the table in anticipation. I still get that warm feeling every time I make this recipe, remembering all the conversations and connections that have happened over slices of this comforting creation.
This tender chicken pie with leeks has become more than just a recipe in our home – it’s a tradition that marks changing seasons, celebrates gatherings, and comforts us on ordinary weeknights. The combination of flaky pastry, creamy filling, and sweet leeks never fails to nourish both body and spirit.
I hope this easy Chicken Leek Pie becomes a cherished part of your kitchen story too. Share it with loved ones, adapt it to your tastes, and make it your own. For more family-friendly comfort dishes, try this cheesy chicken pasta bake, these bright lemon chicken tray bake, or this umami-rich Japanese chicken recipe. For grilling season, don’t miss these sticky barbecue chicken thighs or this perfectly grilled chicken breast.
Frequently Asked Questions
Chicken and leek pie Jamie Oliver?
While Jamie Oliver has his own take on this classic, my version uses a simpler approach with accessible ingredients. The key difference is in the herb profile – I emphasize thyme rather than parsley, which gives it that Provençal touch I love.
Mary Berry chicken and leek pie?
Mary Berry’s versions are famously elegant, often featuring puff pastry and a white wine sauce. My homestyle approach uses a buttery shortcrust pastry and cream-based filling for that extra comfort food factor we Southerners cherish.
Best chicken and leek pie recipe?
I may be biased, but I believe the best recipe balances flaky crust, creamy filling, and perfectly cooked leeks. The secret is cooking the leeks slowly until they’re sweet and tender, which makes all the difference in this savory baked chicken and leek pastry.
Chicken, leek and mushroom pie?
Mushrooms make a wonderful addition! Simply sauté 8 ounces of sliced cremini mushrooms with the leeks until they release their liquid and become golden. They add an earthy depth that complements the sweet leeks and tender chicken beautifully.
Jamie Oliver chicken and leek pie with puff pastry?
Puff pastry creates a lighter, flakier top crust that’s absolutely delicious. If you prefer that style, simply substitute thawed puff pastry for the shortcrust in my recipe, brush with egg wash, and bake until puffed and golden brown.
Creamy chicken and leek pie?
The creaminess comes from that beautiful combination of butter, flour, and broth creating a velvety sauce that coats the chicken and leeks. For an extra rich version, I sometimes add a splash of cream at the end, but the evaporated milk option keeps it lighter.
Easy creamy chicken and leek pie?
This recipe is designed to be approachable for weeknight cooking. Using store-bought pastry makes it especially easy, and the filling comes together in one pan. The key is taking your time with the leeks – that’s where the magic happens!
What to serve with chicken and leek pie?
I love serving it with something fresh and crisp to balance the richness. A simple green salad with vinaigrette, steamed green beans, or roasted carrots all work beautifully. For heartier appetites, garlic mashed potatoes make it a truly comforting meal.
More Comforting Chicken Dinners
If you loved this cozy pie, here are more family-approved recipes that warm you from the inside out.
Hearty Chicken Soup – Soothing broth with tender chicken and vegetables that feels like a warm hug in a bowl.
Juicy Chicken Burgers – Lean patties with Mediterranean herbs served on toasted buns with all the fixings.
Bright Lemon Chicken – Tangy citrus glaze over pan-seared chicken that brings sunshine to your dinner table.
Greek Chicken Souvlaki – Marinated skewers with tzatziki that transport you to a Mediterranean taverna.
