Print

Creamy Chicken and Leek Pot Pie Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Creamy Chicken and Leek Pot Pie is a comforting and flavorful dish featuring tender chicken thighs simmered in a rich, creamy sauce with leeks, garlic, and thyme, topped with golden puff pastry. Perfectly baked until puffed and golden, it pairs wonderfully with mashed potatoes and steamed greens for a hearty family meal.

Ingredients

Filling

  • 1 tbsp neutral oil of choice (I used light olive oil)
  • 1 brown onion, finely chopped
  • 2 leeks, finely sliced (white and light green parts only)
  • 1 tbsp freshly minced garlic
  • 800 g boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tsp sea salt flakes, plus extra to taste
  • ½ tsp freshly cracked black pepper
  • 60 g unsalted butter
  • 50 g plain (all-purpose) flour
  • 310 ml chicken stock
  • 250 ml cream (thickened/whipping/heavy or thick/double)
  • 1 tsp Dijon mustard
  • 4 thyme sprigs, or 1 tsp dried thyme
  • 155 g frozen peas (optional)
  • 50 g freshly grated parmesan

Pastry Topping

  • 2 sheets frozen puff pastry, thawed (you may only need 1½ depending on your dish size)
  • 1 egg yolk, lightly whisked
  • Sea salt flakes, for topping
  • Extra fresh thyme sprigs, for garnish after baking

To Serve

  • Mashed potatoes
  • Steamed greens

Instructions

  1. Cook the onion and leek base: Heat the oil in a large, deep, heavy-based pan over medium heat. Add the onion and leeks and cook for 5–6 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
  2. Add the chicken: Increase the heat to medium–high and add the chicken, sea salt, and pepper. Cook for 4–5 minutes, stirring occasionally, until the chicken is sealed—it won’t brown or be fully cooked yet.
  3. Build the sauce: Add the butter and let it melt for 30 seconds. Stir in the flour and cook for 1 minute, coating the chicken and vegetables to form a paste. Gradually pour in half the chicken stock, whisking well, then add the remaining stock and whisk until smooth.
  4. Simmer until glossy: Stir in the cream, Dijon mustard, and thyme. Reduce the heat slightly and simmer for 5–6 minutes, stirring often, until the sauce thickens to a glossy, silky consistency. Adjust thickness as needed.
  5. Finish the filling then cool: Add peas (if using) and parmesan, stirring until the cheese melts through. Taste and adjust seasoning with additional salt and pepper. Cool the filling in the fridge for 1 hour.
  6. Assemble the pie: Preheat oven to 200°C (400°F) (180°C/350°F fan-forced). Remove and discard thyme sprigs. Spoon the cold filling into a large oven-safe dish (approx. 20 x 30 cm). Cut puff pastry into small rectangles (5 x 2 cm) and layer slightly overlapping over filling, pressing and crimping edges to seal.
  7. Bake: Brush pastry generously with egg yolk to ensure a deep golden crust. Sprinkle with sea salt flakes. Bake for 30 minutes or until pastry is puffed and deeply golden.
  8. Rest and serve: Let the pie rest for 10 minutes. Scatter with fresh thyme leaves and serve warm with mashed potatoes and steamed greens.

Notes

  • Use only the white and light green parts of the leeks for best texture and flavor.
  • Chicken thighs are preferred for juiciness; chicken breast can be used but may be drier.
  • Adjust salt seasoning carefully, as parmesan and stock also add saltiness.
  • If the sauce is too thick after simmering, add extra chicken stock to loosen; if too thin, simmer longer to reduce.
  • Puff pastry pieces should not be stacked too thickly over filling to ensure even cooking and puffing.

Find it online: https://recipefeastful.com/creamy-chicken-and-leek-pot-pie-recipe/