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This Chicken and Leek Pie has layers of creamy, thyme-infused chicken and vegetable filling beneath a light, crispy puff pastry top. Quick to prepare and utterly delicious, this pie will have everyone at the table asking for seconds.
The Ultimate Chicken And Leek Pie
Here’s my Chicken and Leek Pie recipe that’s bound to be a hit at your dinner table. This pie brings together tender, shredded chicken and sweet leeks with carrots in a creamy sauce, all tucked under a flaky puff pastry that bakes to golden perfection. It’s an easy, comforting meal that practically shouts home-cooked love from the first bite, perfect for those busy nights when you still want something special.
Pro Tip
Make sure your puff pastry is thoroughly thawed before rolling it out. This makes it easier to work with, ensuring it doesn’t tear or crack, which is key for that beautifully golden, puffed top.
Ingredients You’ll Need
- Butter: You’re going to need a couple tablespoons of unsalted butter to sauté the vegetables to bring out their flavors. If you need a dairy-free option, you can use olive oil or a plant-based butter substitute.
- Leeks: They add a mild, onion-like flavor. Make sure they are well-cleaned. If you can’t find leeks, a combination of green onions and a small amount of white onion works as a substitute.
- Carrots: You’ll need a couple medium carrots, peeled and chopped.
- Garlic: Use as much or as little as you like and as I always say, fresh is best. However, if you don’t have any, you can use a half teaspoon of garlic powder as a replacement.
- Cooked chicken: You’ll need some shredded chicken, so a rotisserie chicken is perfect here.
- All-purpose flour: We need a bit of flour to thicken our filling. For a gluten-free alternative, you can use cornstarch or a gluten-free flour blend.
- Chicken broth: I always opt for a low sodium or no sodium added broth, this way I can control the sodium in my dishes.
- Heavy cream: We need a bit of heavy cream to give our filling its creamy texture. For a dairy free version, you can use a full-fat coconut milk.
- Fresh thyme: For a light, aromatic touch. You can use dried thyme, but reduce the amount since it’s more concentrated.
- Salt and pepper: Season to your taste.
- Puff pastry: Make sure it’s completely thawed out. If you can’t find any puff pastry, you can use store-bought or homemade pie crust.
- Egg: We need a beaten egg for brushing on the pastry to get a golden color when baked.
This chicken and leek pie is really easy to make, the hardest part is making the filling and then all you have to do is assemble it and bake it. Let’s get started.
Cook the Vegetables
Start by heating your oven to 400°F (200°C). In a large skillet over medium heat, melt the butter. Add the cleaned and sliced leeks along with the diced carrots. Sauté these until they are softened, which should take about 5 minutes. Then, add the minced garlic and cook it for another minute just to let the flavors meld.
Add Chicken and Flour
To the skillet, toss in the shredded cooked chicken. Sprinkle the all-purpose flour over the chicken and veggies, stirring well to combine everything. This is what will thicken our filling.
Pour in Liquids and Season
Gradually add the chicken broth and heavy cream to the skillet, stirring continuously to keep the mixture smooth. Throw in the fresh thyme, and season with salt and pepper. Allow the mixture to simmer for a few minutes until it thickens slightly.
Assemble the Pie
On a lightly floured surface, roll out the puff pastry. You want it big enough to comfortably cover the top of a 9-inch pie plate. Transfer the chicken and leek filling into the pie plate.
Carefully lay the rolled-out puff pastry over the top of the filling, pressing down at the edges to seal it all in. Trim any excess pastry from around the edges, then make a few small slits in the top to allow steam to escape during baking.
Apply the Egg Wash and Bake
Brush the beaten egg over the top of the pastry. This will give the pie a beautiful golden color as it bakes. Pop the pie into the preheated oven and bake for about 30-35 minutes, or until the pastry is puffed and golden. Once baked, let the pie cool for a few minutes before slicing.
How To Serve
While this chicken and leek pie is amazing on its own, you can definitely serve it along some wonderful sides to turn into a feast. Here are some great options to consider:
Expert Tips
- Sauté vegetables until golden: Cook the leeks and carrots until they start to caramelize. This brings out their natural sweetness and deepens the overall flavor of the pie.
- Shred chicken finely: Make sure your chicken is finely shredded to ensure it distributes evenly throughout the pie, creating a consistent texture in every bite.
- Thicken the sauce properly: Let the sauce simmer until it’s just thick enough to coat the back of a spoon before adding it to the pie. This prevents the filling from becoming too runny.
- Chill the pastry before baking: If time allows, chill the assembled pie in the fridge for about 20 minutes before baking. This helps the pastry puff up better.
Storing Instructions
To store the Chicken and Leek Pie, let it cool completely, then cover it tightly with plastic wrap or aluminum foil and keep it in the refrigerator for up to 3 days. If you want to freeze it, wrap the cooled pie securely with an additional layer of foil and it can be stored in the freezer for up to 3 months. To reheat, thaw overnight in the fridge if frozen, then bake in the oven at 350°F (175°C) until thoroughly warmed through.
More Delicious Pies
Chicken And Leek Pie
Video
Ingredients
- 2 tablespoons butter
- 2 large leeks cleaned and sliced
- 2 medium carrots diced
- 3 cloves garlic minced
- 2 cups cooked chicken shredded
- ¼ cup all-purpose flour
- 2 cups chicken broth low sodium
- ½ cup heavy cream
- 1 teaspoon fresh thyme
- salt and pepper to taste
- 1 sheet puff pastry thawed
- 1 large egg beaten
Instructions
- Preheat your oven to 400°F (200°C).
- In a large skillet, melt the butter over medium heat. Add the sliced leeks and carrots, cooking until softened, about 5 minutes.Add the minced garlic and cook for an additional minute.
- Stir in the cooked chicken. Sprinkle the flour over the mixture and stir to combine. Slowly pour in the chicken broth and heavy cream, stirring continuously. Add the thyme, salt, and pepper. Let the mixture simmer for a few minutes until it thickens slightly.
- Roll out the puff pastry on a floured surface until it's large enough to cover a 9-inch pie plate. Place the pie plate nearby.
- Pour the chicken and leek mixture into the pie plate. Gently place the puff pastry or pie crust over the top of the filling, pressing down at the edges to seal. Trim any excess dough. Make a few slits in the top of the pastry to allow steam to escape.Brush the top of the pie with the beaten egg.
- Bake in the preheated oven for about 30-35 minutes, or until the pastry is golden and puffed. Let it cool for a few minutes before serving.
- Cut the Chicken and Leek Pie into slices and serve warm.
Tips & Notes:
- Ensure leeks are cleaned thoroughly to remove any dirt and sand trapped between the layers.
- Use low-sodium chicken broth to control the saltiness of the dish, adjusting seasoning to taste.
- For a golden crust, ensure the puff pastry is completely thawed before using it, and brush with beaten egg for that perfect shine and color.
- Let the pie rest for a few minutes after baking to help the filling set, making it easier to slice and serve.
