Jump to recipeMain Course · British Pies

Chicken and Leek Pie

A proper chicken and leek pie pairs a thick, savory cream filling with a high, flaky lid of puff pastry.

Golden puff pastry tops a creamy chicken and leek pie in a skillet with bright green peas alongside.

This version keeps the filling concentrated enough to support the pastry rather than soaking it from below. Chicken thighs stay tender, while slowly softened leeks bring their gentle sweetness to the mustard-and-thyme sauce.

Brown for flavor

Give the chicken a quick, spacious browning pass before it meets the sauce. It does not need to be cooked through at this point; the later simmer brings it safely to temperature without making the pieces dry.

Let leeks soften slowly

Leeks carry a lot of moisture, so washing them well and cooking them gently is worth the small bit of patience. Once their raw edge is gone, they make the cream sauce taste rounded and savory instead of merely rich.

Browned chicken and softened leeks sit in a thick creamy sauce in a large skillet before pastry is added. — Soft leeks and browned chicken come together in a thick, creamy skillet filling.

Make a sauce that holds

The flour is cooked briefly with the vegetables before stock goes in, creating a sauce that coats a spoon rather than pooling under the lid. The short cooling time after simmering also keeps the pastry from meeting a rush of steam.

Keep the lid crisp

Lay the pastry over the rim instead of tucking it into the filling, and cut vents before baking. If using a Dutch oven rather than an oven-safe skillet, transfer the thick filling to a baking dish before adding the pastry.

Flaky deep-golden pastry and thick creamy chicken-and-leek filling show the pie's finished texture. — The finished pie has a deeply golden pastry lid and a thick filling at the edge.

Chicken and Leek Pie

4 servings

70 minutes total

Ingredients

• 1 1/2 lb boneless skinless chicken thighs, cut into bite-size pieces
• 2 tbsp unsalted butter, divided
• 2 large leeks, white and pale green parts, thinly sliced and washed
• 2 garlic cloves, minced
• 2 tbsp all-purpose flour
• 1 1/2 cups chicken stock
•
•
• 1 tsp Dijon mustard
• 1 tsp fresh thyme leaves
• 1 sheet puff pastry, thawed
• 1 egg, beaten
• flaky salt

Method

Heat the oven
Set an oven rack in the upper third and heat the oven to 400 F while you prepare the chicken and leek filling. Use heavy cream with milk by default; use double cream as the complete alternative.
Look for: The oven indicator shows it is fully preheated.
Brown the chicken
Melt 1 tbsp butter in a large oven-safe skillet over medium-high heat, season the bite-size chicken pieces lightly, and brown them in an even layer for 5 minutes without cooking them through.
Look for: The chicken has golden edges and releases from the skillet.
Soften the leeks
Transfer the chicken to a plate, then melt the remaining butter and cook the washed, sliced leeks with the minced garlic over medium-low heat for 8 minutes until soft and sweet, scraping up browned bits.
Look for: The leeks are tender and glossy with no harsh raw onion smell.
Make the roux
Sprinkle the flour over the softened leeks and stir constantly over medium heat for 1 minute so the flour coats the vegetables and loses its raw taste.
Look for: No dry flour remains and the skillet smells lightly nutty.
Build the sauce
Gradually stir in the chicken stock, then add the heavy cream and milk or double cream, Dijon mustard, and thyme; simmer for 5 minutes until the sauce thickly coats a spoon.
Look for: A spoon leaves a clear trail across the sauce before it slowly closes.
Finish the filling
Return the browned chicken and any juices to the skillet, simmer for 4 minutes until the chicken reaches 165 F and the filling is thick enough to mound rather than run.
Look for: The chicken is opaque throughout and the sauce clings to each piece.
Cool and cover
Take the skillet off the heat and let the filling cool for 10 minutes, then drape the puff pastry over the rim and press it to the edges without pushing it into the sauce.
Look for: The filling no longer steams vigorously and the pastry stays lifted above the sauce.
Egg wash the pastry
Cut two small vents in the puff pastry, brush it with the beaten egg, and sprinkle with flaky salt so steam can escape and the lid browns evenly.
Look for: The pastry has a thin, even sheen and the vents are open.
Bake and serve
Bake at 400 F for 22 minutes until the puff pastry is deeply golden and crisp, then rest the pie for 5 minutes before serving with peas or roasted potatoes.
Look for: The pastry is puffed and deeply golden and the filling bubbles only at the edges.