chicken and leek pie

Here’s a classic, comforting Chicken and Leek Pie with a creamy filling and flaky pastry. This is a reliable home-style version, easy to adapt.

Chicken and Leek Pie

Ingredients

Filling

• 600 g chicken breast or thigh, diced

• 2 large leeks, sliced (white & pale green parts)

• 2 tbsp butter

• 1 tbsp olive oil

• 2 cloves garlic, minced

• 2 tbsp plain flour

• 1½ cups chicken stock

• ½ cup cream (or milk for lighter version)

• 1 tsp Dijon mustard

• 1 tsp fresh thyme (or ½ tsp dried)

• Salt and black pepper, to taste

Pastry

• 1 sheet shortcrust pastry (base)

• 1 sheet puff pastry (top)

• 1 egg, beaten (for brushing)

Instructions

1. Preheat oven
   200°C (390°F).

2. Cook chicken
   Heat oil and butter in a pan over medium heat.
   Add chicken, season with salt and pepper, and cook until just golden. Remove and set aside.

3. Cook leeks
   In the same pan, add leeks and cook gently for 5–7 minutes until soft (don’t brown).
   Add garlic and cook 30 seconds.

4. Make sauce
   Stir in flour and cook for 1 minute.
   Gradually add stock, stirring constantly until thick.
   Add cream, mustard, and thyme.

5. Combine
   Return chicken to pan. Simmer 2–3 minutes until creamy and well coated.
   Taste and adjust seasoning. Cool slightly (important for pastry).

6. Assemble pie
   Line a pie dish with shortcrust pastry.
   Fill with chicken and leek mixture.
   Top with puff pastry, seal edges, trim excess, and cut small steam holes.

7. Bake
   Brush with egg wash.
   Bake for 30–35 minutes until golden and puffed.

8. Rest & serve
   Let stand 10 minutes before serving.

Tips for Best Results

• Chicken thighs give extra juiciness

• Cool filling prevents soggy pastry

• Add mushrooms or peas for variation

• Serve with mash or green beans