This easy Chicken and Leek Pie is set to become a family favourite. Packed with chicken and vegetables, this hearty pie is both tasty and satisfying. Ready in around 45 minutes, it’s simple enough for weeknights and loved by kids and adults alike.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Chicken and Leek Pie
- Substitutions
- Variations
- How to make Chicken and Leek Pie
- Leftovers
- What to serve with Chicken and Leek Pie
- Recipe FAQs
- More Savoury Pie Recipes
- You might also like
- Rate it…
- Chicken and Leek Pie Recipe
Why this recipe works
This creamy chicken and leek pie is ideal for colder evenings. Tender chicken, soft leeks and mushrooms combine in a rich, comforting sauce beneath a golden pastry top. The flavours are mild, comforting and easy to adapt to your taste.
It’s also flexible: you can add extra vegetables, swap cuts of meat, or tweak seasonings to make it meatier, lighter or more vegetable-forward.
Ingredients to make Chicken and Leek Pie
- Chicken – Chicken breasts work well, or use boneless thighs for juicier results.
- Leeks – Use the white and light green parts for a gentle onion-like flavour.
- White mushrooms – Also called button mushrooms, they add umami and texture.
- Garlic cloves – Adds depth to the filling.
- Italian herbs – A mix of thyme, basil, oregano and rosemary gives a classic savoury note.
- Whole-grain mustard – Gives a mild bite; Dijon is a fine substitute.
- Cooking cream or soya/oat cream – Creates the creamy sauce; use your preferred dairy or plant-based cream.
- Butter – Unsalted allows you to control seasoning.
- Salt and black pepper – To taste.
- Puff pastry – One sheet; gluten-free or regular pastry both work. Mashed potato can be used as an alternative topping.
See recipe card below for exact quantities and full details.
Substitutions
- Protein: Use ham, beef, or tofu instead of chicken.
- Vegetables: Add or swap in onions, peas, celery or carrots.
- Herbs & spices: Try tarragon, thyme, oregano, parsley or basil to change the flavour profile.
- Mustard: Dijon works well in place of whole-grain mustard.
- Pastry: Replace puff pastry with mashed potato topping for a cottage-pie style finish.
Variations
- Spicy: Add a pinch of chilli powder or chopped fresh chilli for heat.
- Deluxe: Stir in chopped bacon before baking and brush the pastry with butter once out of the oven.
- Kid-friendly: Include your child’s preferred vegetables and keep seasoning mild.
How to make Chicken and Leek Pie
Step 1: Preheat the oven to 200°C (405°F). Slice the white and pale green parts of the leeks, chop the mushrooms and cut the chicken into bite-sized pieces.
Step 2: Melt butter in a frying pan and cook the leeks, mushrooms, garlic and Italian herbs for 2–3 minutes until slightly softened.
Step 3: Add the chicken and cook for 5–6 minutes until it’s no longer pink on the outside.
Step 4: Stir in whole-grain mustard and cooking cream, then season with salt and pepper to taste. Simmer briefly until the sauce begins to thicken.
Step 5: Transfer the chicken and leek mixture into a pie dish, spreading it evenly.
Step 6: Roll out the puff pastry and place it over the filling. Trim any excess pastry, press the edges to seal and make a few slits on top to let steam escape. Bake for about 30 minutes until the pastry is golden and crisp.
Hint: For extra colour and shine, brush the pastry with an egg wash before baking.
Leftovers
Store leftover pie in an airtight container in the fridge for 2–3 days. Reheat portions in the microwave or oven until heated through.
To freeze: It freezes best before baking. Wrap the assembled pie in cling film and freeze for up to two months. Cook from frozen or thaw before baking.
What to serve with Chicken and Leek Pie
- Roasted or steamed seasonal vegetables
- Mashed or buttered peas
- A crisp green salad or rocket salad
- Crispy air-fryer chips or corn on the cob
- Steamed tenderstem broccoli
Recipe FAQs
If the sauce seems thin, mix a small amount of cornflour (cornstarch) with cold water to make a slurry and stir it into the sauce, cooking briefly until it thickens.
Leeks are mild members of the onion family with a gentle, sweet onion flavour that works well in creamy dishes.
Yes. Assemble the filled pie without baking, wrap it tightly and freeze for up to two months. Bake from frozen or thaw before baking according to preference.
More Savoury Pie Recipes
- Butterbean and Leek Pie
- Chicken and Mushroom Pie
- Dairy Free Fish Pie
- Gluten Free Mushroom Stroganoff Pie
- Lentil Cottage Pie
- Salmon Pie
- Vegan Mushroom Pie
- Vegan Shepherd’s Pie
You might also like
Air Fryer Recipes
Air Fryer Chicken Fajitas
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Chicken Satay Salad
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Chicken Pasta Bake
Healthy Soups
Leek and Potato Soup
Rate it…
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Chicken and Leek Pie
Ingredients
- 2 chicken breasts
- 2 medium leeks
- 220 g white mushrooms
- 3 cloves garlic
- 1 tbsp Italian herbs
- ¾ tbsp whole-grain mustard
- 250 ml cooking cream or soya/oat cream
- 1 tbsp butter
- Salt and pepper to taste
- 1 sheet puff pastry (gluten-free optional)
Instructions
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Preheat the oven to 200°C (405°F). Slice the leeks (white and light green only), chop the mushrooms, and cut the chicken into bite-sized pieces.
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Melt butter in a skillet and sauté the leeks, mushrooms, garlic and Italian herbs for 2–3 minutes.
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Add the chicken and cook for 5–6 minutes until it’s no longer pink on the outside.
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Stir in whole-grain mustard and cooking cream. Season with salt and pepper and simmer briefly to thicken slightly.
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Transfer the filling to a pie dish, cover with rolled-out puff pastry, trim the edges, and cut a few slits on top. Bake for about 30 minutes until the pastry is golden.
Notes
Substitutions & Variations: See the sections above for ideas.
To store: Keep in an airtight container in the fridge for 2–3 days and reheat before serving.
To freeze: Best frozen before baking. Wrap well and freeze up to two months.
Tip 1: The chicken will finish cooking in the oven, so it doesn’t need to be fully cooked in the pan.
Tip 2: If you prefer a thinner sauce, stir in a little chicken stock or broth.
Tip 3: Make individual pies by dividing the filling among small ovenproof dishes and topping each with pastry.