Easy Chicken and Leek Pie Recipe

If you’re looking for a warm, comforting dish that feels like a big hug on a plate, let me introduce you to this Easy Chicken and Leek Pie. It’s a delightful combination of tender roasted chicken and soft, sweet leeks, all wrapped up in flaky, golden puff pastry. This pie strikes the perfect balance between cozy and elegant, making it a true weeknight winner or a charming centerpiece for casual entertaining.

Ingredients You’ll Need

These ingredients are wonderfully simple but each plays a crucial role. From the tender chicken that provides the hearty protein to the creamy leeks that add subtle sweetness, and the flaky puff pastry that gives the perfect crispy finish—every element comes together to create that irresistible Easy Chicken and Leek Pie.

• 1 pound boneless skinless chicken breasts, tenders, or thighs: Choose your favorite cut for juicy, tender meat that shreds beautifully.
• Kosher salt and freshly ground black pepper: Simple seasonings that bring out the natural flavors of the chicken and leeks.
• 1 tablespoon unsalted butter: Adds a rich silkiness and a gentle sauté base for the leeks.
• 2 large leeks (white and pale green parts only): Their mild onion flavor is the star that elevates this classic pie filling.
• ¼ teaspoon dried thyme: A herbal touch that complements the creamy filling perfectly.
• 3 tablespoons all-purpose flour: The thickening agent that turns broth and cream into a luscious sauce.
• 1 ½ cups chicken broth or stock: Builds deep savory notes and moisture for the filling.
• ¼ cup heavy cream, light cream, or half-and-half: Adds luscious creaminess to meld the filling together.
• 1 tablespoon whole-grain or Dijon mustard: Gives the filling a subtle tang to brighten each bite.
• 1 sheet puff pastry, thawed if frozen: The crispy, buttery crust that makes this pie truly special.
• 1 egg (beaten): Used to brush the pastry so it bakes up with a gorgeous golden sheen.

How to Make Easy Chicken and Leek Pie

Step 1: Roast the Chicken

Start by preheating your oven to 400°F (200°C). Place the chicken pieces on a rimmed baking sheet, seasoning them generously with salt and pepper. Roast the chicken for about 15 to 25 minutes until it’s cooked through and juicy. Let it cool just enough to handle, then shred it into bite-sized pieces. This roasting step infuses the meat with a lovely depth of flavor that forms the heart of your pie filling.

Step 2: Cook the Leeks and Make the Sauce

While the chicken roasts, melt butter in a medium pot over medium heat. Add the sliced leeks along with thyme and a pinch of salt, cooking gently for about 10 minutes until tender and fragrant. Stir in the flour and cook for a minute to remove that raw flour taste. Gradually pour in the chicken broth, cream, and mustard, whisking constantly until smooth. Let it simmer until thickened, about 5 minutes, then season to taste with salt and pepper. Finish by folding in the shredded chicken and allow the mixture to cool at room temperature—this step is key to keeping your pastry crisp.

Step 3: Assemble the Pie

Grease a baking dish roughly 10 ½-by-7 inches or an 8-inch square. Pour the cooled chicken and leek filling evenly into the dish. Roll out your thawed puff pastry to slightly larger than your dish, and drape it over the top. Wet the edges of the dish with water to help the pastry stick, then press and crimp the edges neatly with a fork. Fold any excess pastry over to create a thick border that will bake up golden and flaky.

Step 4: Bake to Perfection

Brush the entire pastry surface with the beaten egg, which will give it that irresistible golden gleam. Use a sharp knife to cut three slits in the top to vent steam while baking. Place the baking dish on a rimmed sheet to catch drips, then bake at 400°F (200°C) for 50 to 60 minutes until the pastry is beautifully puffed and golden, and the filling bubbles through the vents. If the edges brown too fast, tent foil over them halfway through. The result is a spectacular, bubbling pie packed full with luscious Easy Chicken and Leek Pie goodness.

How to Serve Easy Chicken and Leek Pie

Garnishes

To enhance your pie, scatter some fresh thyme leaves or chopped parsley on top just before serving for a bright pop of color and herbal freshness. A sprinkle of cracked black pepper adds a bit of boldness that pairs beautifully with the creamy filling.

Side Dishes

This pie is perfectly satisfying on its own but pairs wonderfully with crisp green salad or buttery steamed green beans. For a heartier meal, creamy mashed potatoes or roasted root vegetables add additional comfort and color to your plate.

Creative Ways to Present

If you want to impress guests, serve individual portions by assembling the filling in ramekins topped with puff pastry. Alternatively, add a sprinkle of grated cheese under the pastry before baking for a golden, cheesy crust that’s totally irresistible. Either way, your Easy Chicken and Leek Pie will steal the show!

Make Ahead and Storage

Storing Leftovers

Once cooled completely, cover your pie tightly with foil or plastic wrap and store it in the refrigerator for up to 3 days. The flavors meld even more overnight, making leftovers delicious the next day.

Freezing

If you want to save some for later, freeze the unbaked assembled pie wrapped in plastic wrap and foil for up to 2 months. Thaw in the fridge overnight before baking, then bake as directed for fresh-baked goodness anytime.

Reheating

To reheat, place a slice in a preheated oven at 350°F (175°C) for about 15 to 20 minutes until warmed through and the pastry regains some crispness. Avoid microwaving if you want to keep that flaky texture intact.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs add extra juiciness and flavor, and they shred wonderfully for this pie. Just make sure they are cooked through before shredding.

Do I have to use puff pastry?

Puff pastry is ideal for its buttery, flaky texture, but if you prefer, you could swap in shortcrust pastry for a more crumbly, buttery crust. Either way, this pie will be delicious!

Can I make this pie vegetarian?

To make a vegetarian version, replace the chicken with hearty mushrooms or cooked lentils and use vegetable broth instead of chicken stock. The leeks and creamy sauce will still make a rich and satisfying filling.

How long does it take to prepare this pie?

From start to finish, including roasting the chicken and baking the pie, expect about 1 hour 30 minutes. Most of that time is hands-off while roasting or baking, making it manageable for a busy day.

What can I do if my puff pastry is browning too fast?

Simply cover the edges of the pie loosely with foil halfway through baking to prevent them from burning while the rest of the pastry catches up to a gorgeous golden brown.

Final Thoughts

Trust me, once you try this Easy Chicken and Leek Pie, it will quickly become a favorite in your recipe rotation. The combination of tender chicken, sweet leeks, and flaky pastry is pure comfort food magic. So roll up your sleeves, gather your ingredients, and get ready to bake your way to a truly scrumptious meal that feels like home on a plate.

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