Creamy Chicken & Leek Pie
This Creamy Chicken & Leek Pie is the ultimate cosy comfort meal, combining tender roasted chicken with a rich, savoury sauce made from sautéed leeks, garlic, white wine, and hearty vegetables. Encased in a golden puff pastry lid and sprinkled with sesame seeds for extra crunch, this pie is deeply satisfying and bursting with layers of flavour.
It’s the perfect way to transform leftover roast chicken into something new and impressive. Mushrooms add an earthy depth, while sweet carrots and peas bring freshness and colour. The sauce is made silky with a touch of flour, stock, and white wine that delivers a creamy, velvety texture without the need for cream.
This recipe is great for weeknights or weekends, and flexible enough for entertaining or meal prep. Whether served solo or alongside salad or mash, it’s a crowd pleaser the whole family will enjoy. Plus, with one-pan cooking, minimal fuss, and freezer-friendly steps, this pie is as practical as it is delicious.
Creamy Chicken & Leek Pie
Rate this RecipeEquipment
- Oven-safe frying pan
- Sharp knife & chopping board
- Measuring Cups & Spoons
- Wooden spoon or spatula
- Pastry brush
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 leek washed & finely sliced or chopped
- 2 cloves garlic finely chopped
- 3 tablespoons plain flour
- 1.5 cups chicken stock split in the recipe
- 1/2 cup white wine
- 2 cups button mushrooms sliced
- 1 carrot large, diced into small cubes
- 1 teaspoon cracked black pepper
- 2 chicken roasted, meat shredded
- 1 cup frozen peas thawed
- 1 puff pastry sheet
- 2 eggs whisked
- 1 tablespoon sesame seeds
Instructions
- Heat the extra virgin olive oil and butter in a large oven-safe frying pan over medium heat. Add the sliced leek and garlic, cooking until soft and fragrant, about 3–4 minutes.
- Stir in the flour and cook for 1–2 minutes, stirring continuously to remove the raw flour taste. Gradually add 1 cup of chicken stock. Combine to create a smooth mixture.
- Pour in the white wine and continue stirring. Add the mushrooms, diced carrot, the remaining 1/2 cup chicken stock, and black pepper. Simmer for 5 minutes until the vegetables soften.
- Stir in the shredded roasted chicken, frozen peas then let the mixture simmer for another 5 minutes until slightly thickened. Remove from heat and allow to cool slightly.
- Preheat the oven to 200°C. Lay the puff pastry sheet over the top of the mixture in the pan, trimming any excess if needed. Press the edges down gently against the pan to seal and make a few small slits in the pastry to allow steam to escape.
- Brush the pastry with the whisked eggs and sprinkle sesame seeds over the top for extra crunch.
- Place the entire pan in the preheated oven and bake for 20–25 minutes, or until the pastry is golden brown and crisp.
Notes
Cooking Tips for Beginners
- Use pre-roasted chicken to save time.
- Stir flour well to prevent lumps in the sauce.
- Make sure filling isn’t too hot before adding pastry.
- Brush egg over edges for a golden crust.
- Use an oven-safe frying pan to cook and bake in one dish.
Serving Suggestions
- Serve with a simple green salad.
- Add roasted baby potatoes or mashed potato on the side.
- Pair with a glass of dry white wine.
- Add extra peas or spinach to the filling for more greens.
Freezer-Friendly
- Assemble the pie and freeze before baking.
- Wrap well with cling film and foil.
- Defrost overnight and bake fresh until golden.
- You can also freeze leftovers in portions.
Storage Advice
- Fridge: Store covered in fridge for up to 3 days.
- Freezer: Freeze in airtight container or whole pie wrapped well.
- Reheat: Warm in oven at 180°C until piping hot.
Meal Prep Instructions
- Shred chicken and store in fridge (up to 3 days).
- Chop all vegetables ahead.
- Prepare sauce base and refrigerate until ready.
- Assemble with pastry and bake fresh.
Substitutions
- Leek: Use finely chopped onion or spring onion.
- Wine: Replace with extra chicken stock.
- Mushrooms: Swap for zucchini or omit.
- Pastry: Use shortcrust pastry or mashed potato topping.
FAQs
1. Can I use raw chicken?It’s best to use pre-cooked or roasted chicken for this recipe. You can also use leftover rotisserie chicken. 2. What if I don’t have puff pastry?
Use mashed potato, filo pastry, or a cheesy breadcrumb topping instead. 3. Can I make this dairy-free?
Use olive oil instead of butter and skip the egg wash or use plant-based alternatives. 4. Can I use frozen vegetables?
Yes, just ensure they’re thawed before adding to the pan. 5. What size pan should I use?
Use a large oven-safe frying pan or transfer the filling into a medium pie dish before topping with pastry.
Helpful Hints
- Cool filling before topping to prevent soggy pastry.
- Use egg wash for golden, glossy crust.
- To get crispier pastry, place pie dish on a hot tray.
- Serve with extra greens or pickled onions for contrast.
- Double the filling for a larger crowd and use two pastry sheets.
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