Welcome to my savory chicken and leek pie recipe! This easy and delightful recipe is perfect for those who want to prepare a comforting homemade meal that the whole family will enjoy. Nothing beats the taste of a warm, freshly baked chicken and leek pie on a cold winter evening.
In this article, I will share with you an easy-to-follow recipe that requires simple and readily available ingredients. Whether you are a beginner or a seasoned cook, this recipe is perfect for anyone looking for a classic and hearty dish. Let’s get started and create a delicious chicken and leek pie that will impress your family and friends.
Tasty Chicken and Leek Pie Recipe
Ingredients for Chicken and Leek Pie Recipe
For the Filling:
- 500g chicken breast or thigh fillets, cut into bite-sized pieces
- 2 large leeks, washed and sliced
- 150g smoked bacon, diced (optional)
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 50g butter
- 2 tablespoons plain flour
- 400ml chicken stock
- 150ml double cream
- 1 teaspoon Dijon mustard
- 1 teaspoon dried thyme (or fresh thyme, if available)
- Salt and pepper, to taste
For the Pastry:
- 320g ready-rolled puff pastry (or shortcrust pastry if preferred)
- 1 egg, beaten (for egg wash)
Instructions for Chicken and Leek Pie Recipe
1. Prepare the Filling:
Cook the Chicken: Heat the olive oil in a large pan over medium heat. Add the chicken pieces and cook until browned all over. Remove from the pan and set aside.
Sauté the Leeks and Bacon: In the same pan, add the butter and allow it to melt. Toss in the leeks, garlic, and diced bacon (if using). Cook until the leeks are softened and the bacon is crisp.
Make the Sauce: Sprinkle the flour over the leek mixture, stirring well to combine. Gradually add the chicken stock, stirring continuously to avoid lumps. Let the mixture simmer for a few minutes until it thickens.
Add Cream and Seasoning: Stir in the double cream, Dijon mustard, and thyme. Season with salt and pepper to taste. Add the cooked chicken back into the pan, mixing everything well. Let the filling cool slightly.
2. Assemble the Pie:
Preheat your oven to 200°C (180°C fan) or 400°F.
Roll Out the Pastry: If using ready-rolled puff pastry, roll it out slightly on a floured surface to fit your pie dish. If using shortcrust pastry, ensure it’s rolled out evenly.
Fill the Pie Dish: Spoon the chicken and leek filling into your pie dish. Cover with the pastry, pressing the edges down to seal. Trim any excess pastry.
Decorate and Glaze: Use a fork to crimp the edges of the pastry. If you like, you can use the pastry trimmings to create decorative shapes on top. Brush the entire pastry with beaten egg for a golden finish.
3. Bake:
Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and puffed up.
Remove from the oven and let it sit for a few minutes before serving.
Serving and Enjoying the Pie
After your comforting chicken and leek pie is baked to perfection, it is time to serve and enjoy it with loved ones. This classic and hearty dish is perfect for colder evenings, offering the ultimate comfort food experience. Here are some suggestions for serving and enjoying your pie:
1. Add a side salad: A refreshing salad will balance the richness of the pie and provide some added nutrition. Try a simple green salad with a tangy dressing.
2. Pair with a glass of wine: A fruity red wine or a crisp white wine would complement the flavors of the pie perfectly.
3. Serve with mashed potatoes: Classic mashed potatoes are the perfect accompaniment to this comforting dish. They also absorb the delicious flavors of the chicken and leek filling.
4. Top with crispy bacon bits: For an added touch of indulgence, sprinkle some crispy bacon bits over the top of the pie before serving.
Whatever your serving preferences may be, make sure to dish up your comforting chicken and leek pie to create a cozy and heartwarming atmosphere for you and your loved ones.
Variations and Additions
Don’t be afraid to experiment with your flavorful chicken and leek pie! Here are some additions and variations that you can try:
| Additions | Variations |
|---|---|
| Bacon: Add crispy bacon bits to the chicken and leek mixture before baking for an extra savory flavor. | Mushrooms: Saute mushrooms with the leeks for a earthy twist. |
| Sweet Potato: Add chunks of roasted sweet potato to the pie filling for a sweet and savory combination. | Potato Topping: Instead of making a standard pie crust, use sliced potatoes to top the pie, it’s crispy and delicious. |
| Spinach: Add wilted spinach to the filling mixture for an extra nutrient boost. | Cheesy Chicken and Leek Pie: Add grated cheese to the chicken and leek mixture and top it all off with more cheese for a melty, cozy take on this dish. |
Remember, the beauty of homemade cooking is that you can tailor dishes specifically to your liking. Don’t be afraid to get creative with your flavorful chicken and leek pie!
Famous Chef’s Variation
Mary Berry Chicken and Leek Pie
Instructions:
- Cook the Chicken and Leeks: In a large pan, heat some butter and sauté 2 chopped leeks until softened. Add 2 diced chicken breasts and cook until browned.
- Make the Sauce: Stir in 2 tablespoons of flour and cook for 1 minute. Gradually add 300ml of chicken stock and 150ml of double cream, stirring until thickened.
- Assemble the Pie: Pour the chicken and leek mixture into a pie dish. Cover with ready-rolled puff pastry, trim the edges, and brush with beaten egg.
- Bake: Preheat the oven to 200°C (180°C fan) or 400°F. Bake for 25-30 minutes until the pastry is golden brown.
- Serve: Serve hot with steamed vegetables or mashed potatoes.
Difference: Mary Berry’s recipe is straightforward with a rich cream and chicken stock sauce, topped with puff pastry for a classic finish.
Hairy Bikers Chicken and Leek Pie
Instructions:
- Cook the Chicken and Leeks: In a large pan, melt some butter and fry 2 chopped leeks and 1 diced onion until softened. Add 2 diced chicken breasts and cook until browned.
- Make the Sauce: Stir in 2 tablespoons of flour and cook for 1 minute. Gradually add 300ml of chicken stock, 100ml of white wine, and 150ml of cream, stirring until thickened.
- Assemble the Pie: Pour the chicken and leek mixture into a pie dish. Top with shortcrust pastry, crimp the edges, and brush with beaten egg.
- Bake: Preheat the oven to 200°C (180°C fan) or 400°F. Bake for 30-35 minutes until the pastry is golden.
- Serve: Serve with green beans or peas.
Difference: The Hairy Bikers’ recipe includes white wine in the sauce for added depth of flavor and uses shortcrust pastry instead of puff pastry.
Jamie Oliver Chicken and Leek Pie
Instructions:
- Cook the Chicken and Leeks: In a large pan, heat some olive oil and sauté 2 chopped leeks, 2 chopped carrots, and 1 diced onion until softened. Add 2 diced chicken breasts and cook until browned.
- Make the Sauce: Stir in 2 tablespoons of flour and cook for 1 minute. Gradually add 300ml of chicken stock and 150ml of crème fraîche, stirring until thickened. Add fresh thyme.
- Assemble the Pie: Pour the mixture into a pie dish. Top with puff pastry, trim, and brush with beaten egg.
- Bake: Preheat the oven to 200°C (180°C fan) or 400°F. Bake for 25-30 minutes until the pastry is golden brown.
- Serve: Serve with a side of salad or roasted vegetables.
Difference: Jamie Oliver’s recipe includes carrots and crème fraîche, giving the sauce a tangy twist and added vegetables.
Joe Wicks Chicken and Leek Pie
Instructions:
- Cook the Chicken and Leeks: In a large pan, heat some coconut oil and sauté 2 chopped leeks until softened. Add 2 diced chicken breasts and cook until browned.
- Make the Sauce: Stir in 1 tablespoon of flour and cook for 1 minute. Gradually add 300ml of chicken stock and 100ml of Greek yogurt, stirring until thickened.
- Assemble the Pie: Pour the chicken and leek mixture into a pie dish. Top with mashed sweet potato instead of pastry.
- Bake: Preheat the oven to 200°C (180°C fan) or 400°F. Bake for 20-25 minutes until the top is golden.
- Serve: Serve with a side of greens.
Difference: Joe Wicks’ recipe is lighter and healthier, using Greek yogurt for the sauce and mashed sweet potato as a topping instead of pastry.
James Martin Chicken and Leek Pie
Instructions:
- Cook the Chicken and Leeks: In a large pan, melt some butter and sauté 2 chopped leeks until softened. Add 2 diced chicken breasts and cook until browned.
- Make the Sauce: Stir in 2 tablespoons of flour and cook for 1 minute. Gradually add 300ml of chicken stock and 200ml of double cream, stirring until thickened. Add a handful of fresh tarragon.
- Assemble the Pie: Pour the mixture into a pie dish. Cover with puff pastry, trim, and brush with beaten egg.
- Bake: Preheat the oven to 200°C (180°C fan) or 400°F. Bake for 25-30 minutes until golden brown.
- Serve: Serve with buttered peas or green beans.
Difference: James Martin’s recipe includes double cream for an extra-rich sauce and fresh tarragon for a distinctive flavor.
Nigel Slater Chicken and Leek Pie
Instructions:
- Cook the Chicken and Leeks: In a large pan, melt some butter and gently fry 2 sliced leeks until softened. Add 2 diced chicken breasts and cook until browned.
- Make the Sauce: Stir in 1 tablespoon of flour and cook for 1 minute. Gradually add 300ml of chicken stock and 150ml of crème fraîche, stirring until thickened. Add fresh tarragon.
- Assemble the Pie: Pour the mixture into a pie dish. Cover with shortcrust pastry, trim, and brush with beaten egg.
- Bake: Preheat the oven to 200°C (180°C fan) or 400°F. Bake for 25-30 minutes until golden brown.
- Serve: Serve with steamed greens.
Difference: Nigel Slater’s recipe uses crème fraîche and fresh tarragon, with a preference for shortcrust pastry and a more subtle, creamy sauce.
M&S Chicken and Leek Pie
Instructions:
- Cook the Chicken and Leeks: In a large pan, heat some butter and sauté 2 chopped leeks until softened. Add 2 diced chicken breasts and cook until browned.
- Make the Sauce: Stir in 2 tablespoons of flour and cook for 1 minute. Gradually add 300ml of chicken stock and 150ml of single cream, stirring until thickened.
- Assemble the Pie: Pour the mixture into a pie dish. Cover with puff pastry, trim, and brush with beaten egg.
- Bake: Preheat the oven to 200°C (180°C fan) or 400°F. Bake for 30 minutes until the pastry is golden.
- Serve: Serve with buttery mashed potatoes or seasonal vegetables.
Difference: M&S’s recipe uses single cream for a lighter sauce and puff pastry for a crisp topping, maintaining a balance between richness and lightness.
Waitrose Chicken and Leek Pie
Instructions:
- Cook the Chicken and Leeks: In a large pan, heat some butter and sauté 2 chopped leeks and 1 diced onion until softened. Add 2 diced chicken breasts and cook until browned.
- Make the Sauce: Stir in 2 tablespoons of flour and cook for 1 minute. Gradually add 300ml of chicken stock and 150ml of crème fraîche, stirring until thickened. Add a handful of fresh thyme leaves.
- Assemble the Pie: Pour the mixture into a pie dish. Cover with puff pastry, trim, and brush with beaten egg.
- Bake: Preheat the oven to 200°C (180°C fan) or 400°F. Bake for 30-35 minutes until golden brown.
- Serve: Serve with roasted potatoes or steamed greens.
Difference: Waitrose’s recipe includes onion and fresh thyme, with crème fraîche adding a creamy, tangy flavor to the sauce.
Nigella Lawson Chicken and Leek Pie
Instructions:
- Cook the Chicken and Leeks: In a large pan, heat some butter and sauté 2 chopped leeks until softened. Add 2 diced chicken breasts and cook until browned.
- Make the Sauce: Stir in 2 tablespoons of flour and cook for 1 minute. Gradually add 300ml of chicken stock and 100ml of double cream, stirring until thickened. Add a splash of white wine.
- Assemble the Pie: Pour the mixture into a pie dish. Cover with puff pastry, trim, and brush with beaten egg.
- Bake: Preheat the oven to 200°C (180°C fan) or 400°F. Bake for 25-30 minutes until golden brown.
- Serve: Serve with a simple green salad.
Difference: Nigella’s recipe includes a splash of white wine for a richer sauce and a mix of double cream and chicken stock for a luxurious finish.
Conclusion
In conclusion, a traditional chicken and leek pie is a perfect choice for a hearty and comforting meal. This recipe is easy to make with simple ingredients that you can easily find in your local grocery store. Follow my step-by-step guide and you will have a mouthwatering pie with a golden crust and delicious chicken and leek filling. This dish is a classic favourite for good reason – it’s delicious!
So next time you’re in the mood for a comforting meal, try making a homemade chicken and leek pie. Trust me, the aroma of this pie baking in the oven will make your home feel even more inviting. Enjoy this hearty chicken and leek pie with your loved ones and create cherished memories around the dinner table.
Don’t be afraid to experiment with different variations and additions to add your own twist to this classic dish. Whatever your preference, a chicken pie is a meal that will never disappoint.
I hope you’ve enjoyed this recipe and found it helpful. Happy cooking!
Chicken and Leek Pie Recipe
Ingredients
- 500 g chicken breast or thigh fillets cut into bite-sized pieces
- 2 large leeks washed and sliced
- 150 g smoked bacon diced (optional)
- 2 garlic cloves minced
- 1 tablespoon olive oil
- 50 g butter
- 2 tablespoons plain flour
- 400 ml chicken stock
- 150 ml double cream
- 1 teaspoon Dijon mustard
- 1 teaspoon dried thyme or fresh thyme, if available
- Salt and pepper to taste
- 320 g ready-rolled puff pastry or shortcrust pastry if preferred
- 1 egg beaten (for egg wash)
- Instructions for Chicken and Leek Pie Recipe
Instructions
- Heat the olive oil in a large pan over medium heat. Add the chicken pieces and cook until browned all over. Remove from the pan and set aside.
- In the same pan, add the butter and allow it to melt. Toss in the leeks, garlic, and diced bacon (if using). Cook until the leeks are softened and the bacon is crisp.
- Sprinkle the flour over the leek mixture, stirring well to combine. Gradually add the chicken stock, stirring continuously to avoid lumps. Let the mixture simmer for a few minutes until it thickens.
- Stir in the double cream, Dijon mustard, and thyme. Season with salt and pepper to taste. Add the cooked chicken back into the pan, mixing everything well. Let the filling cool slightly.
- Preheat your oven to 200°C (180°C fan) or 400°F.
- If using ready-rolled puff pastry, roll it out slightly on a floured surface to fit your pie dish. If using shortcrust pastry, ensure it’s rolled out evenly.
- Spoon the chicken and leek filling into your pie dish. Cover with the pastry, pressing the edges down to seal. Trim any excess pastry.
- Use a fork to crimp the edges of the pastry. If you like, you can use the pastry trimmings to create decorative shapes on top. Brush the entire pastry with beaten egg for a golden finish.
- Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and puffed up.
- Remove from the oven and let it sit for a few minutes before serving.
FAQ
Can I make the chicken and leek pie in advance?
Yes, you can prepare the chicken and leek filling and the pie crust ahead of time and assemble the homemade pie just before baking. This allows for convenient meal planning and time-saving.
Can I freeze the chicken and leek pie?
Absolutely! Once the pie is fully baked, allow it to cool completely before wrapping it tightly in plastic wrap and aluminum foil. It can be stored in the freezer for up to 3 months. To reheat, simply thaw in the refrigerator overnight and bake in a preheated oven until warmed through.
Can I use pre-made pie crust for this recipe?
Yes, you can use store-bought pie crust if you prefer a quicker and easier option. However, making the pie crust from scratch will yield a more flavorful and flaky crust.
Can I substitute the chicken with another protein?
While chicken is the traditional choice for this pie, you can certainly experiment with other proteins such as turkey, ham, or even tofu for a vegetarian version. Adjust the cooking times accordingly based on the protein used.
Can I add other vegetables to the pie?
Of course! You can add other vegetables like carrots, peas, mushrooms, or sweetcorn to the chicken and leek filling for added texture and flavor. Just make sure to adjust the cooking times accordingly to ensure all the vegetables are cooked through.
Can I make a gluten-free version of this pie?
Yes, you can make a gluten-free version by using gluten-free flour for the pie crust and thickening the filling with a gluten-free alternative such as cornstarch. Check the labels of your ingredients to ensure they are gluten-free.
How can I make the pie filling more flavorful?
To enhance the flavor of the filling, you can add herbs such as thyme or rosemary. Additionally, you can incorporate a splash of white wine or chicken stock to further enhance the savory taste of the chicken and leek combination.
Can I make mini chicken and leek pies?
Absolutely! You can use smaller pie dishes or ramekins to create individual-sized chicken and leek pies. Just adjust the baking time accordingly, as the smaller pies may cook faster than a full-sized pie.
Can I reheat leftover chicken and leek pie?
Yes, you can easily reheat leftover chicken and leek pie by placing individual portions in a preheated oven until heated through. Alternatively, you can reheat in the microwave for a quick meal.
Can I serve the chicken and leek pie with a side dish?
Absolutely! The chicken and leek pie pairs well with a variety of side dishes such as mashed potatoes, steamed vegetables, or a fresh green salad. It’s all down to personal preference and what complements your meal best!
