If you’re craving a meal that feels like a warm hug from the inside, you’ve got to try this Easy Chicken and Leek Pie Recipe. It’s a delightful blend of tender chicken and sweet, mellow leeks all wrapped up in golden, flaky puff pastry. This dish manages to be both comforting and elegant, offering rich, creamy flavors without any fuss. Whether it’s a weeknight dinner or a special weekend treat, this pie delivers heartwarming satisfaction every time.
Ingredients You’ll Need
Preparing this pie is wonderfully straightforward because the ingredients are simple yet pack a serious punch in flavor and texture. Each element plays a crucial role in making the dish delicious and balanced, from the juicy chicken to the creamy cheese and crisp pastry topping.
- Olive oil: A dash to help brown the chicken and add subtle richness.
- Chicken breasts (3, roughly chopped): The star protein, tender and juicy when cooked just right.
- Leek (1, sliced into rounds): Adds a mild onion-like sweetness and silky texture.
- Garlic cloves (3, finely chopped or crushed): For a punch of aromatic depth that wakes up the whole dish.
- Cream cheese or crème fraîche (250g/9oz): Creates a luxuriously creamy filling with a slight tang.
- Wholegrain mustard (1–2 heaped tsp): Gives a subtle heat and savory complexity.
- Vegetable stock cube (1): Infuses rich flavor into the sauce without overpowering the other ingredients.
- Ready-rolled puff pastry sheet (320g/11½ oz): The crisp, flaky cover that seals in all those delicious flavors.
- Milk: For brushing the pastry to achieve that irresistible golden crust.
- Salt and freshly ground black pepper: To season perfectly and enhance all the flavors.
How to Make Easy Chicken and Leek Pie Recipe
Step 1: Preheat and Prepare
Start by setting your oven to 190C/170C Fan/Gas 5. Getting the oven hot early ensures your pie cooks evenly and the puff pastry crisps up beautifully on top.
Step 2: Cook the Filling
Heat a dash of olive oil in a large frying pan over high heat. Toss in the chopped chicken pieces and cook for about 3 minutes, just enough to brown the outsides while keeping the inside tender. Then add the sliced leek, crushed garlic, cream cheese (or crème fraîche), wholegrain mustard, vegetable stock cube, and 200ml boiling water. This combination will meld into a rich, creamy sauce packed with flavor as it simmers gently.
Step 3: Assemble the Pie
Transfer the savory filling into a large ovenproof dish, spreading it out evenly. Carefully lay the puff pastry sheet over the top, covering the filling and tucking the edges down around the sides. Trim off any excess pastry with a sharp knife to keep everything neat and tidy.
Step 4: Final Touches and Baking
Brush the top of the pastry generously with milk. This extra step gives you that stunning golden-brown finish once the pie comes out of the oven. Bake in your preheated oven for around 35 minutes, or until the pastry is puffed up and crispy, and you can smell the deep, inviting aromas wafting out.
How to Serve Easy Chicken and Leek Pie Recipe
Garnishes
To finish off your pie with a fresh burst, sprinkle some finely chopped fresh parsley or chives on top right before serving. These bright green herbs add a lovely color contrast and a hint of vibrant flavor that cuts through the richness.
Side Dishes
This pie pairs beautifully with simple steamed greens like broccoli or green beans, and a tossed garden salad for a bit of crunch and lightness. For a heartier meal, creamy mashed potatoes or buttery roasted carrots make fantastic companions that soak up any leftover sauce.
Creative Ways to Present
If you want to impress, try serving the pie in individual ramekins lined with puff pastry for perfectly portioned mini pies. Another fun idea is to top the pie with some grated cheese halfway through baking for a golden cheesy crust that adds another layer of indulgence.
Make Ahead and Storage
Storing Leftovers
Leftover pie can be stored easily in an airtight container in the refrigerator for up to 3 days. Just be sure to cool it completely before sealing to keep textures fresh.
Freezing
This Easy Chicken and Leek Pie Recipe also freezes well. Wrap the pie tightly with cling film and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before reheating for best results.
Reheating
Reheat leftovers in the oven at 180C/160C Fan for about 20 minutes or until heated through, so the pastry stays crisp. Avoid microwaving if you want to maintain that beautiful flaky top.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add extra juiciness and a richer flavor; just make sure to adjust cooking times slightly as they may take a bit longer to cook through.
What can I substitute for cream cheese?
If you don’t have cream cheese or crème fraîche, sour cream, Greek yogurt, or even a smooth béchamel sauce can be great alternatives to keep the filling creamy.
Is it possible to make this pie vegetarian?
Yes! You can swap the chicken for hearty mushrooms and use vegetable stock for the filling to create a delicious vegetarian version of this pie.
Can I use homemade puff pastry?
Definitely! Homemade puff pastry adds a wonderful homemade touch, but the store-bought variety keeps this recipe quick and easy without sacrificing on taste or texture.
How do I prevent the pastry from getting soggy?
Make sure the filling isn’t overly wet before adding the pastry. Also, brushing the pastry with milk and baking in a well-preheated oven helps create a crisp barrier against sogginess.
Final Thoughts
This Easy Chicken and Leek Pie Recipe is a true winner for any occasion, combining simple ingredients into an unbelievably comforting and flavorful meal. I can’t wait for you to try it and see how effortlessly it brings a bit of cozy luxury to your table. Trust me, once you make this pie, it will quickly become one of your favorite go-to recipes!
Print
Easy Chicken and Leek Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: British
Description
This easy chicken and leek pie combines tender, browned chicken pieces with creamy leek and garlic in a savory sauce, all encased under a golden puff pastry crust. It’s a simple yet satisfying homemade comfort food perfect for family dinners, ready in just 1 hour and 30 minutes.
Ingredients
Filling
- Dash olive oil
- 3 chicken breasts, roughly chopped
- 1 leek, washed and sliced into rounds
- 3 garlic cloves, finely chopped or crushed
- 250g (9oz) cream cheese or crème fraîche
- 1–2 heaped tsp wholegrain mustard
- 1 vegetable stock cube
- 200ml (7fl oz) boiling water
- Salt and freshly ground black pepper, to taste
Topping
- 1 sheet ready-rolled puff pastry (320g/11½ oz)
- Milk, for brushing
Instructions
- Preheat oven: Preheat your oven to 190°C (170°C fan) or Gas Mark 5 to prepare for baking the pie.
- Cook chicken and make filling: Heat a dash of olive oil in a large frying pan over high heat. Add the roughly chopped chicken breasts and cook for 3 minutes, allowing them to brown slightly. Add the sliced leek, crushed garlic cloves, cream cheese or crème fraîche, wholegrain mustard, vegetable stock cube, and 200ml boiling water. Stir well to combine and season with salt and freshly ground black pepper.
- Assemble the pie: Pour the chicken and leek mixture into a large ovenproof dish, spreading it out evenly. Lay the sheet of ready-rolled puff pastry over the top of the filling to cover it completely.
- Trim and brush pastry: Use a sharp knife to trim any excess pastry around the edges of the dish. Brush the top of the pastry with milk to help it turn a beautiful golden brown when baked.
- Bake the pie: Place the pie in the preheated oven and bake for 35 minutes, or until the pastry is golden-brown and the filling is cooked through and bubbling. Remove from oven and serve warm.
Notes
- You can substitute cream cheese with crème fraîche for a slightly tangier flavor.
- Use fresh herbs like thyme or parsley for added flavor, if desired.
- Ensure the puff pastry is sealed well at the edges to prevent leakage during baking.
- Leftovers can be refrigerated and reheated within 2 days.
- This recipe can be doubled to serve more people using a larger dish and extra pastry.
