Chicken and Leek Pie
About this recipe
Listen, I have to be honest—British food has never really been my thing. I’ll take a plate of spicy suya or a rich, syrupy tres leches cake over a full English any day. But every so often, I stumble upon a classic that makes me stop, grab a fork, and think, Okay, this is actually good. Chicken pot pie is one of those dishes.
There’s just something about it—the golden, buttery pastry cracking apart to reveal that creamy, herb-infused chicken filling. It’s warm, it’s cozy, and it has just the right balance of richness and simplicity. And when you serve it up with a big scoop of mashed potatoes and a pile of tender broccoli? Absolute perfection.
My version of this pot pie sticks to the classics but with a method that guarantees maximum flavor in every bite. The chicken is seasoned first, browned in a little oil, then kissed with butter before getting a coating of flour. This step is key—it creates that thick, velvety sauce we all love. Then in go the onions and leeks, softening under a lid for five minutes until they turn sweet and buttery. After that, it’s just a matter of pouring in the double cream, adding a generous mix of thyme, black pepper, Italian seasoning, and paprika, and stirring in a crumbled stock cube with hot water to bring it all together.
By the time you spoon the filling into a baking dish and drape over that flaky, golden puff pastry, your kitchen will smell absolutely incredible. Bake until puffed and golden, then serve it up with all the good stuff—fluffy mash, steamed greens, and a hefty drizzle of gravy if you’re feeling extra.
It’s one of those meals that just makes sense. Simple, hearty, and completely satisfying. A true British classic that I’m more than happy to have on my plate.
Chicken And Leek Pie FAQ
Can I use chicken thighs instead of chicken breast?
Absolutely! Thighs will give you even more flavor and tenderness. Just dice them the same way and follow the recipe as normal.
Can I make this ahead of time?
Yes! You can prepare the filling a day in advance and store it in the fridge. When you’re ready to bake, just add the pastry on top and pop it in the oven.
Can I use shortcrust pastry instead of puff pastry?
Definitely. If you prefer a sturdier, more traditional pie crust, shortcrust works beautifully. Just make sure to bake until golden and crisp!
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days. Reheat in the oven at 180°C until warmed through.
Ingredients
- 400g diced chicken breast
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 25g salted butter
- 2 tbsp plain flour
- 1 small white onion, diced
- 1 small leek , sliced
- 150ml double cream
- 1 chicken stock cube
- 200ml water
- 1 tsp thyme
- 1 tsp Italian seasoning
- 1 tsp black pepper
- 1 tsp paprika
- 1 roll puff pastry
Ingredients
Instructions
- Start by seasoning the diced chicken with salt, black pepper, and dried thyme, making sure every piece is coated in flavor. Heat a tablespoon of oil in a large pan over medium heat, then add the seasoned chicken. Let it sizzle and develop a light golden color—about 4–5 minutes should do the trick. Once the edges start to caramelize, add in the butter and let it melt into all that chicken goodness.
- Now, sprinkle over the flour and stir quickly to coat everything. It might look a little clumpy, but trust the process—this is going to help thicken up that luscious sauce later. Add the diced onions next, stirring them into the mixture, followed by the sliced leeks. Give everything a good toss, then pop the lid on and let it cook for 5 minutes, allowing the leeks to soften and release their sweet, buttery aroma.
- Once the veggies have softened, pour in the double cream, stirring as it weaves its magic into the sauce. Now comes the seasoning—sprinkle in the extra thyme, Italian seasoning, black pepper, and paprika for that depth of flavor. Crumble in the chicken stock cube, then pour in 200ml of boiling water, stirring continuously to create a smooth, creamy filling. Let it bubble gently for a few minutes, just enough for the flavors to meld together beautifully.
- Transfer the creamy chicken filling into an ovenproof dish and let it cool slightly—this helps the pastry sit nicely on top. Roll out the puff pastry and drape it over the filling, pressing down gently around the edges. If you’re feeling fancy, crimp the edges or score a few lines for extra crispness. Brush the top with milk or beaten egg for that irresistible golden shine.
- Bake in a preheated oven at 200°C for 25–30 minutes, until the pastry is puffed up and gloriously golden. Let it sit for a few minutes before digging in—then, spoon into that buttery, creamy goodness and enjoy every bite.
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