Chicken and Leek Pie Recipe (2024)

Published: Jun 10, 2022 by Emma Fajcz · As an Amazon Influencer, we earn from qualifying purchases.

Have you ever tried chicken and leek pie? It's a delightful flavor combination you won't want to miss. This classic British pie is worth making for your next family dinner!

Looking for other savory pies? You definitely won't want to miss these recipes for chicken and mushroom pie and chicken, bacon, and apricot pies.

Why This Recipe Works

• It's made with chicken thighs. Compared to white meat, dark meat has a lot more flavor and moisture, which makes the pie filling even tastier.
• The sauce has lots of flavor. The addition of white wine, garlic, and fresh tarragon to the sauce adds an amazing flavor to the simple cream sauce.
• It's made with homemade pastry. Using flaky shortcrust pastry for the crust adds so much more flavor and a better texture than if you use store bought pastry.

Ingredients

Curious what you need to make our chicken and leek pie recipe? Let's talk about the most important ingredients for this delicious savory dish.

• Chicken: We used all dark meat (chicken thighs) in this recipe, but feel free to use a mixture of white and dark or all white if you prefer.
• Leeks: This aromatic vegetable is the key ingredient in the filling. Choose leeks with firm, white necks and rich green tops. Avoid cracked or wilting leeks.
• Aromatics: There isn't any onion in this recipe since it tastes similar to the leeks, but we did add some minced garlic for extra flavor.
• Herbs: Chopped fresh tarragon adds a delightful flavor to this filling.

See recipe card for full information on ingredients and quantities.

Variations

• Use chicken thighs instead of breast for more flavor and moisture.
• Want additional meat? Add cooked ham or bacon for more protein and flavor.
• Love mushrooms? Sauté 8 ounces (226g) of sliced mushrooms in 2 tablespoons (30g) of butter until brown, then stir into the filling.
• Want an extra-creamy sauce? Use half cream and half milk for a richer sauce. Add a dollop of crème fraîche for a tangy twist.
• Add other herbs like sage, thyme, parsley, or dill to change up the flavor.

How to Make

Gather the ingredients for the filling of the chicken and leek pie.

1. Brown the meat in 3 tablespoons of olive oil until the meat reaches 165°F in the thickest part of the thigh, about 7 ½ minutes on each side.
2. Remove the meat from the pan and fry the leeks and garlic in the rendered fat until soft. Deglaze the pan with ⅓ cup of white wine.

3. Melt the butter in the same skillet, then add the flour to make a roux and whisk for 2 minutes to cook the flour. (Your roux should be lighter than this; the roux was cooked too long in this photo.)

4. Add the white wine and milk, whisking continuously until smooth. Bring to a boil and whisk until thick.

5. Add the cooked veggies and spices and cook for 2-3 minutes to bring out the flavors.

6. Chop the chicken into bite-sized pieces and stir most of it into the sauce. Reserve any leftover meat for another use.

7. Let the filling cool, then cover with pastry and brush with beaten egg. Bake at 400°F for 35-40 minutes until it's a deep golden brown.

8. Let the chicken and leek pie cool for at least 15 minutes before serving. Enjoy!

Recipe FAQs

Serve

Looking for side dishes to serve along with this chicken and leek pie? Make sure to try British favorites, like sautéed beet greens, mushy peas, and broccoli and Stilton soup.

Round out your meal with a refreshing glass of raspberry cordial or a soothing mug of hot wassail, then finish the meal with a sampling of traditional British sweets. Vegan sticky toffee pudding, treacle sponge pudding, or cinnamon raisin rolls (Chelsea buns) are great cozy desserts to serve with this hearty meat pie.

Store

Make Ahead: You can make the filling or the whole pie the night before you plan on serving it.

Leftovers: Any leftovers will keep in the fridge for up to 4 days, as long as they are sealed in an air tight container.

Freezing: You can freeze our chicken and leek pie recipe before or after it has baked. It is preferable to freeze it before it's baked.

• Let the filling cool completely.
• Place it in a freezer-to-oven safe dish, such as an aluminum or enamel pie dish.
• Cover with pastry, then a layer of aluminum foil.
• Seal tightly in a zip-top freezer bag and freeze for up to 3 months.
• Bake from frozen--just increase the baking time.

Reheating: Bake at 350°F for 20-30 minutes, until warmed to your liking. Alternatively, microwave individual slices until hot. (Remember, don't put metal dishes in the microwave.)

Expert Tips

• Speed up the cooking time by using boneless skinless thighs.
• Save time by using roasted or rotisserie chicken.
• Is the sauce too thick? Add additional wine or milk to thin it.
• Season the sauce generously. The seasonings will be less potent once the meat and veggies are added.

Other Savory Pies You'll Enjoy

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