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–+ servings

Chicken and Leek Pie

Anne Kjellgren @ Food Wine and Flavor
A creamy chicken and leek pie with a golden puff pastry top. Simple ingredients, weeknight-friendly, with a wine pairing note included.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine British
Servings 6

Ingredients
  

  • 2 tbsp butter
  • 3 large leeks white and light green parts, sliced into rounds and rinsed well
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chicken stock
  • 3/4 cup heavy cream
  • 3 cups cooked chicken shredded or cubed (rotisserie works well)
  • 1 tsp fresh thyme leaves or 1/2 tsp dried
  • Salt and pepper to taste
  • 1 sheet puff pastry or pie dough thawed
  • 1 egg beaten, for egg wash

Instructions
 

  • Heat oven to 400°F.
  • Melt the butter in a large oven-safe skillet or Dutch oven over medium heat. Add the leeks and onion; cook 8–10 minutes, stirring occasionally, until soft and just beginning to turn golden.
    All of the ingredients required for the recipe - Chicken and Leek Pie
  • Add the garlic and cook 1 minute more. Sprinkle the flour over the vegetables and stir to coat; cook 1 minute to remove the raw flour taste.
    Chopped leeks thinkly sliced - close up
  • Slowly whisk in the chicken stock, then the cream, stirring until the mixture thickens, about 3–4 minutes.
    All ingredients for Chicken and Leek pie have been combined and are reaching a simmer in the pan.
  • Stir in the chicken and thyme. Season with salt and pepper. Remove from heat.
  • Roll the pastry to fit the skillet and lay it over the filling, trimming any excess and crimping the edge. Cut a few small slits for steam. Brush with the egg wash.
  • Bake 25–30 minutes, until the crust is deep golden and the filling bubbles at the edges. Rest 10 minutes before serving.
    Chicken and Leek Pie after removing from the oven, showing off the toasted brown lattice crust.

Notes

Notes

Leftover roast or rotisserie chicken works well here and cuts the active cooking time significantly. The filling can be made a day ahead and refrigerated; top with pastry and bake just before serving.
 
 
Wine Pairing: This pie’s cream and butter call for a white with some texture behind it. A Weissburgunder (German Pinot Blanc), particularly one given time in oak, has the roundness to meet the dish evenly, while its moderate acidity keeps the plate from feeling heavy.
Keyword British-style chicken pie, chicken and leek pie recipe, creamy chicken pie, easy chicken pot pie, leek pie recipe, puff pastry chicken pie
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