Creamy Chicken and Leek Pie Recipe

If you’re craving a dish that feels like a warm hug from the inside, then this Creamy Chicken and Leek Pie Recipe is exactly what you need. I absolutely love how this pie combines tender chicken, silky leeks, and a luxuriously creamy filling, all tucked under a perfectly flaky puff pastry crust. Whether it’s a cozy weeknight dinner or a special weekend treat, once you try this recipe, it’ll quickly become a family favorite you turn to again and again.

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Ingredients You’ll Need

These ingredients work so well together—the sweetness of the leeks, the savoriness of the chicken, and the creamy mustard sauce harmonize beautifully. When you shop, choose fresh leeks and good-quality chicken for the best results.

• Chicken breasts, tenders, or thighs: I like thighs for extra juiciness, but breast works great too.
• Unsalted butter: Gives the filling a silky richness without overpowering flavors.
• Leeks: Use just the white and pale green parts for a mild, sweet taste.
• Dried thyme: A little herbaceous warmth that elevates the filling.
• All-purpose flour: Helps thicken the sauce nicely.
• Chicken broth or stock: Adds depth and moisture to the filling.
• Heavy cream, light cream, or half-and-half: I usually choose heavy cream for extra creaminess.
• Whole-grain or Dijon mustard: A small punch of tangy flavor that brightens the dish.
• Puff pastry sheet: Thawed but cold, it forms the irresistibly flaky crust.
• Egg: For that shiny golden glaze on the pastry.

Variations

I love that this Creamy Chicken and Leek Pie Recipe is so adaptable—you can easily tweak it depending on what you have on hand or your personal preferences. Feel free to get creative!

• Using different proteins: I’ve swapped chicken for turkey leftovers and it turned out fabulous—same comforting vibe with a twist.
• Adding vegetables: Sometimes I toss in mushrooms or peas for extra texture and flavor without complicating things.
• Dairy-free option: Replace cream with coconut cream and use a dairy-free puff pastry to keep it creamy but allergy-friendly.
• Herb swap: Fresh rosemary or sage can replace thyme to introduce new layers of aroma.

How to Make Creamy Chicken and Leek Pie Recipe

Step 1: Roast the Chicken to Perfection

Start by preheating your oven to 400°F (200°C). Spread the chicken pieces on a rimmed baking sheet and season generously with kosher salt and freshly ground black pepper. Roasting at this temperature keeps the chicken juicy and develops beautiful flavor—you’ll want to roast about 15 to 25 minutes depending on size. I always use an instant-read thermometer to ensure it hits 165°F (75°C) internally. Once done, let it cool a bit before shredding. This step is key to tender, bite-sized chicken perfect for the filling.

Step 2: Sauté Leeks and Build Your Sauce

In a medium pot over medium heat, melt the butter and add those lovely sliced leeks, dried thyme, and a good pinch of salt. You’ll cook them until tender, which usually takes about 10 minutes—don’t rush this, as the gentle sweetness of softened leeks is a vital flavor layer. Then, sprinkle the flour over the leeks and stir it in, cooking for about a minute to get rid of that raw flour taste.

Gradually whisk in the chicken broth, heavy cream, and a spoonful of whole-grain or Dijon mustard. Bring the mixture to a simmer and keep stirring until it thickens pleasantly, around 5 minutes. Season with salt and pepper to taste, then fold in your shredded chicken. I let this cool to room temperature—it helps the filling thicken a bit and avoid sogging your pastry.

Step 3: Assemble the Pie with Care

Choose a greased baking dish roughly 10 ½-by-7-inches or similar size. Spoon in your cooled chicken and leek filling, smoothing it evenly. Unroll your thawed puff pastry onto a lightly floured surface and gently roll it out if it needs to stretch just over the edges of your dish. Brush water along the rim of your dish to help the pastry stick, then lay it over the top, pressing edges down and folding any extra dough into a pretty border. I always use a fork’s tines to crimp the edges—it’s soothing and seals the pie nicely.

Brush the top with beaten egg for that golden shine, then pierce three slits to let steam escape during baking. It’s these little details that make all the difference in your pie’s final look and texture.

Step 4: Bake Until Golden and Bubbling

Place your pie on a rimmed baking sheet to catch any drips, then slide it into your 400°F (200°C) oven. Bake for 50 to 60 minutes until the pastry is a deep golden brown and the filling bubbles eagerly beneath. If the crust edges start browning too fast, gently tent with foil to prevent burning—but trust me, that gorgeous flaky finish is worth waiting for!

How to Serve Creamy Chicken and Leek Pie Recipe

Garnishes

I like to sprinkle a handful of chopped fresh parsley right before serving—its bright green color makes the pie pop, and its fresh flavor complements the creamy filling beautifully. Sometimes, a few red pepper flakes add a subtle kick if we’re craving a little heat.

Side Dishes

This pie pairs wonderfully with simply steamed green beans or a crisp garden salad for freshness. Roasted root vegetables also bring a nice earthy balance. When I want to keep it cozy, mashed potatoes or buttered peas have become our go-to comfort sides.

Creative Ways to Present

For special occasions, I’ve made mini versions in ramekins using biscuit or puff pastry lids for personal pies—these always impress guests and are so fun to eat. You can even experiment with shaping the puff pastry top into little leaf decorations or lattice work for a stunning, homemade touch.

Make Ahead and Storage

Storing Leftovers

Once cooled, I tightly cover leftovers with foil or transfer to airtight containers and store in the fridge. This pie keeps well for up to 3 days, making it perfect for busy weeknights when you want a quick reheat.

Freezing

I’ve frozen both the cooked filling and assembled pie (unbaked) with great success. Just wrap tightly in plastic wrap and foil to protect from freezer burn. When ready, thaw overnight in the fridge, then bake as usual—this is a lifesaver for prepping meals in advance.

Reheating

Reheat slices in a preheated oven at 350°F (175°C) for 15-20 minutes to keep the crust crisp and the filling piping hot. Microwaving can make the crust soggy, so oven heating is my preferred method to maintain that flaky texture.

FAQs

Final Thoughts

When I first tried this Creamy Chicken and Leek Pie Recipe, I was amazed at how easy it was to create something that felt so indulgent and comforting at home. It’s a recipe that turns simple ingredients into pure joy, and the flaky puff pastry top just takes it over the edge. I hope you’ll enjoy making and sharing this pie as much as my family and I do—it’s truly a dish that fills your home with warmth and brings everyone to the table. Give it a whirl, and I guarantee it’ll become a favorite in your recipe rotation!

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