Nothing says comfort like a warm, hearty pot pie. This creamy chicken and leek pie looks impressive but is easy to make any night of the week. Skip making pastry from scratch and use frozen puff pastry for a quick, satisfying dinner.
If you enjoy the chicken-and-leek pairing, try my creamy Chicken and Leek Risotto for another weeknight favourite.
Creamy dinners are my go-to. Here are a few more comforting recipes:
- Creamy Mushroom Sauce — a versatile sauce that pairs beautifully with steaks and pasta.
- Lasagna — layers of rich béchamel and plenty of parmesan for a truly indulgent bake.
- Chicken and Chorizo Pasta Bake — a creamy tomato-based sauce with pockets of ricotta and melted mozzarella.
Ingredients
- Flour thickens the sauce. To make this recipe gluten-free, use a cornstarch slurry (cornstarch mixed with a bit of cold water). Many supermarkets now carry frozen gluten-free puff pastry.
- Dijon mustard adds a bright, tangy note—use just a little to lift the flavour.
- Chicken thighs are recommended because they stay moist during the simmering step. Chicken breasts can dry out with this method.
- Sesame seeds add a nutty crunch on top—optional but nice.
Step by step instructions
How to prepare and wash leeks
If you haven’t cooked with leeks before, they’re easy to clean. Quarter each leek lengthways from the root end but keep the root attached. Rinse under running water with the root tilted upward so dirt rinses away from the white layers instead of into them. Slice thickly for this recipe.
Making the pie filling and baking
Start by preheating your oven to 210°C / 410°F. On high heat, brown the diced chicken in a tablespoon of olive oil, then remove it from the pan. Browning builds flavour by developing a golden crust.
In the same pan, soften the leeks and garlic over medium-low heat until tender. Add the diced potatoes and the flour, stirring to coat. Pour in the chicken stock in roughly three batches, stirring well after each addition to create a smooth, thick sauce—similar to making béchamel.
Return the browned chicken to the pan, add dijon mustard and dried thyme, then reduce the heat. Simmer for 10 minutes total: the first 5 minutes with the lid on, then 5 minutes lid off to allow excess liquid to evaporate and the potatoes to soften.
After simmering, stir in the heavy cream, taste, and adjust seasoning. Transfer the filling to a pie dish or small oven-proof pan. Drape just-thawed puff pastry over the top (trim edges if needed), brush with beaten egg, and sprinkle with sesame seeds. Make a small slit in the centre to allow steam to escape.
Bake on the middle shelf for about 25 minutes, or until the pastry is deep golden and flaky. Let the pie rest briefly before serving so the filling sets a little.
Tips for making this chicken and leek pie perfect every time
- Sear chicken on high heat until golden for better flavour. Avoid moving pieces too much—let them develop colour before turning.
- Use just-thawed puff pastry. Fully softened pastry is harder to handle and may tear; remove from the freezer shortly before you need it.
- Add cream last. Stir in heavy cream just before baking to reduce cooking time and the risk of splitting.
- Bring cream closer to room temperature before adding it to the hot pot to avoid curdling.
- Cut potatoes evenly into ~2.5 cm / 1 inch cubes so they cook through at the same rate as the chicken.
- Wash leeks thoroughly to avoid grit in the pie.
This pot pie is creamy, filling, and perfect for colder evenings. The flaky puff pastry top adds a wonderful contrast in texture.
For more puff pastry ideas, try a quick Puff Pastry (cheat) Pizza or Spinach and Ricotta Rolls for parties.
Good to know (FAQs)
Yes. Prepare the filling in advance and store it in an airtight container in the fridge. When you’re ready to bake, assemble and finish the recipe as instructed.
Cooked leftovers keep for up to 4 days in the fridge.
Video
Made this recipe? Share your thoughts or questions in the comments — I’d love to hear how it turned out!
Happy cooking! – Gen
📖 Recipe
Chicken and Leek Pie
Ingredients
- 1 sheet frozen puff pastry, just thawed
- ½ tbsp sesame seeds
- 1 egg, whisked (for egg wash)
Chicken and leek pie filling
- 700 g / 1.5 lbs chicken thighs, boneless skinless, diced (about 4 large)
- 500 g / 1 lb potatoes, peeled and diced (about 3)
- 1 leek, quartered lengthways then thickly sliced
- 2 cups chicken stock
- ½ cup thickened cream or heavy cream
- 1 tsp dijon mustard
- 2 tbsp plain flour
- ¼ tsp dried thyme (or 2 sprigs fresh thyme)
- 3 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 210°C / 410°F.
- Brown the diced chicken in a large pan over high heat with 1 tablespoon olive oil. Season, then remove and set aside.
- In the same pan, cook the leeks and garlic over medium-low heat until soft, about 5 minutes.
- Add the potatoes and flour, mixing to coat. Keep heat at medium-low.
- Pour in chicken stock in three additions, stirring well after each pour to thicken the sauce smoothly.
- Add dijon mustard, thyme, and the browned chicken. Reduce heat to low and simmer for 5 minutes with the lid on, then 5 minutes with the lid off to reduce excess liquid.
- As you finish simmering, remove puff pastry from the freezer to thaw just enough for assembly.
- Stir in the heavy cream, taste and adjust seasoning.
- Transfer filling to a pie dish, brush the rim with a little oil, cover with puff pastry, trim and brush with egg wash, then sprinkle sesame seeds. Cut a small ‘X’ in the centre for steam to escape.
- Bake on the middle shelf for 25 minutes or until the pastry is golden and flaky. Let rest briefly before serving.
Notes
Let the cream warm slightly: take it out of the fridge about 20 minutes before adding to avoid splitting.
Sear the chicken for flavour: don’t move pieces around too much—allow them to brown before turning.
How to clean leeks: quarter lengthways from the root, rinse with the root tilted up so grit washes away from the white parts.
Make ahead: Prepare the filling up to the point of step 8 and store in an airtight container in the fridge. Assemble and bake when ready.
Leftovers: Keep refrigerated for up to 4 days.
Nutrition
| Carbohydrates: 34.5 g
| Protein: 36.8 g
| Fat: 22 g
More comfort food recipes
Lasagna-
Chicken and Leek Risotto
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Creamy Mushroom Sauce
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Duck Fat Potatoes
