Chicken and leek pie is a classic British comfort dish with tender chicken, softly cooked leeks, and a creamy, savoury sauce wrapped in golden pastry. The filling is rich but not heavy, with gentle onion sweetness from the leeks and a smooth, velvety texture. This is a straightforward, homely recipe that suits confident beginners and experienced cooks alike. From start to finish, allow around 1 hour and 30 minutes, including baking time.
Ingredients
For the Filling
- 500 g skinless chicken breast or thigh, cut into bite sized pieces
- 2 large leeks, trimmed, washed, and thinly sliced
- 40 g unsalted butter
- 2 tbsp olive oil
- 40 g plain flour
- 350 ml hot chicken stock
- 150 ml double cream
- 1 tsp Dijon mustard
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tbsp fresh thyme or parsley, finely chopped
For the Pie
- 1 sheet ready rolled puff pastry
- 1 egg, beaten
- Plain flour, for dusting
How to Make Chicken And Leek Pie
- Prepare the Oven and Dish:Preheat the oven to 200°C, or 180°C fan. Lightly grease a medium pie dish and set it aside.
- Cook the Chicken:Heat the olive oil and half of the butter in a large frying pan over medium heat. Add the chicken pieces, season lightly with salt and pepper, and cook for 4 to 5 minutes until sealed and lightly golden. Remove the chicken from the pan and set aside.
- Soften the Leeks:Add the remaining butter to the same pan. Tip in the sliced leeks and cook gently for about 8 minutes, stirring often, until soft but not browned.
- Make the Sauce:Sprinkle the flour over the leeks and stir well. Cook for 1 minute to remove the raw flour taste. Gradually pour in the hot chicken stock, stirring constantly until smooth and thickened. Stir in the cream and Dijon mustard.
- Combine the Filling:Return the chicken to the pan and add the chopped herbs. Simmer gently for 5 minutes until the chicken is cooked through and the sauce is rich and creamy. Taste and adjust seasoning. Spoon the filling into the prepared pie dish and allow it to cool slightly.
- Assemble the Pie:Roll the puff pastry out on a lightly floured surface if needed. Lay it over the pie dish, trim the edges, and crimp to seal. Brush the top with beaten egg and make a small slit in the centre to allow steam to escape.
- Bake and Cool:Bake for 30 to 35 minutes until the pastry is puffed and deep golden. Remove from the oven and rest for 10 minutes before serving to allow the filling to settle.
Tips
How do I stop the pastry going soggy?
Let the filling cool slightly before topping with pastry and make sure the oven is fully preheated.
Can I make the filling ahead of time?
Yes. The filling can be made up to 24 hours in advance and kept chilled until ready to assemble and bake.
What cut of chicken works best?
Chicken thighs stay particularly juicy, but breast works well if not overcooked.
Can I add extra vegetables?
Mushrooms or a small handful of peas work beautifully without overpowering the leeks.
Serving Suggestions
- Serve with buttery mashed potatoes
- Pair with steamed green beans or tenderstem broccoli
- Add a simple green salad for balance
Storage
Room Temperature
Once baked, the pie can stand at room temperature for up to 2 hours.
Refrigerator
Store covered in the fridge for up to 3 days. Reheat in the oven until piping hot.
Freezing
Freeze the fully cooked and cooled pie for up to 3 months. Thaw overnight in the fridge before reheating.
Nutrition
- Calories: 520 kcal
- Carbohydrates: 32 g
- Protein: 28 g
- Fat: 34 g
- Saturated Fat: 17 g
- Sodium: 620 mg
Nutritional values are estimates and may vary depending on ingredients used.
FAQs
Can I use shortcrust pastry instead of puff pastry?
Yes. Shortcrust gives a firmer, more traditional base and works well if you prefer a less flaky topping.
Is this pie suitable for freezing before baking?
It is best frozen after baking, as raw puff pastry can lose its rise when frozen unbaked.
Can I make this pie gluten free?
Use gluten free plain flour for the sauce and a gluten free pastry alternative.
How do I know when the pie is fully cooked?
The pastry should be deep golden and crisp, and the filling should be bubbling gently around the edges.
Mary Berry 3-Layer Victoria Sponge Recipe
Course: DessertCuisine: BritishDifficulty: Easy12
slices25
minutes25
minutes90
minutes410
kcal50
minutesLight, fluffy Mary Berry 3-Layer Victoria Sponge filled with strawberry jam and freshly whipped cream. A classic British cake perfect for any occasion.
Ingredients
225g unsalted butter, softened
225g caster sugar
4 large eggs
225g self-raising flour
1 tsp baking powder
2 tbsp milk
150ml double cream
2 tbsp icing sugar
4–5 tbsp strawberry jam
Fresh strawberries, sliced
Icing sugar, for dusting
Butter, for greasing tins
Baking parchment
Directions
- Preheat oven to 180°C (160°C Fan). Grease and line three 8-inch round cake tins.
- Place butter, caster sugar, eggs, flour, baking powder and milk into a large bowl.
- Beat with an electric mixer for about 2 minutes until pale, smooth and fully combined.
- Divide evenly between tins and level the tops.
- Bake for 20–25 minutes until golden, springy and cooked through.
- Cool in tins for 5 minutes, then turn out onto a wire rack to cool completely.
- Whip double cream with icing sugar until soft peaks form.
- Sandwich the sponges with strawberry jam and whipped cream.
- Dust with icing sugar and decorate with fresh strawberries before serving.
Notes
- Ensure butter is fully softened for best rise.
- Do not open the oven door early to prevent sinking.
- Sponge layers can be frozen unfilled for up to 3 months.
