Description
This Chicken and Leek Pie is the ultimate comfort food—tender chicken thighs simmered with leeks, garlic, rosemary, and white wine in a creamy sauce, all topped with golden, flaky puff pastry. Perfect for cozy weeknights, Sunday dinners, or anytime you need a hearty, crowd-pleasing meal that feels special without being complicated.
Ingredients
Scale
- 1 tbsp olive oil
- 1kg / 2 lbs skinless, boneless chicken thighs, cut into bite-sized pieces
- 2–3 rosemary sprigs, stems removed and chopped
- Salt and pepper, to taste
- 3 leeks, sliced (white and pale green parts only)
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 80ml / 1/3 cup white wine
- 500ml / 2 cups chicken stock
- 100g / ½ cup full-fat crème fraîche or sour cream
- 320g / 12 oz puff pastry, pre-rolled
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the chicken and leeks:
Season the chicken pieces with salt and pepper. Slice the leeks and rinse thoroughly under running water to remove grit. Pat dry. - Brown the chicken:
Heat olive oil in a large pan over medium heat. Add the chicken and chopped rosemary. Cook for 7–10 minutes until lightly browned. Remove chicken to a plate. - Cook the leeks and garlic:
In the same pan, cook the sliced leeks over low heat for 5 minutes until softened. Add the garlic and cook for 30 seconds. - Build the filling:
Return the chicken to the pan. Sprinkle flour over the mixture and stir well. Pour in the white wine, scraping up any browned bits, and let it reduce for about 1 minute. - Simmer:
Add the chicken stock and bring to a gentle simmer. Cook over low heat for 20 minutes until thickened. Taste and adjust salt if needed. - Finish the sauce:
Remove from heat and cool to room temperature. Stir in the crème fraîche or sour cream. - Assemble the pie:
Preheat oven to 400°F (200°C). Transfer filling to a 9×13-inch ovenproof dish. Lay puff pastry over the top. Brush edges of the dish with egg wash, seal pastry, then brush the top. Cut small slits in the pastry. - Bake:
Bake for 40–45 minutes until puffed and golden brown. - Rest:
Let sit for 20 minutes before serving.
Notes
- Rinse leeks thoroughly—dirt often hides between layers.
- Cool the filling before adding dairy to prevent splitting.
- If pastry browns too quickly, loosely cover with foil.
- Filling can be made 1–2 days ahead and refrigerated before baking.
- Freeze filling (without pastry) up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: British-inspired
Nutrition
- Serving Size: 1 serving (1/6 of pie)
- Calories: 620 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 38 g
- Saturated Fat: 16 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 165 mg