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Chicken and Leek Pies

Chicken and Leek Pies Recipe

These delicious pot pies celebrate the classic flavour combination of chicken and leeks in a creamy sauce encased in a buttery pastry crust. While making your own pies may seem daunting, this recipe makes use of store-bought puff pastry, making it surprisingly easy to follow while delivering impressive results. The best part? You can make the filling ahead of time, so all you have to do when you want them is assemble the pies and bake them in the oven. Perfect for entertaining or a cozy night in, these Chicken and Leek Pies are sure to be a hit! 

Can you make Chicken and Leek Pies ahead of time?

Yes, the Chicken and Leek pie filling can be made up to 48 hours before use. Follow the recipe from step 8. There is no need to reheat the pie filling before cooking.

Are Chicken and Leek Pies suitable for leftovers?

Yes, Chicken and Leek Pies can be refrigerated for up to 2 days. Reheat in the microwave or oven. The puff pastry will soften. Not suitable to freeze.

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Chicken and Leek Pies Recipe

Chicken and Leek Pies

  • Total Time: 55 mins
  • Yield: 4 1x


Units Scale
  • 2 tbsp olive oil
  • 1 leek, thinly sliced (use the white section only and discard the dark green tops)
  • 2 garlic cloves, finely chopped
  • 500 g chicken thigh fillets, cut into bite-sized pieces
  • 200 g mushrooms, sliced
  • 300 ml thickened/heavy cream
  • 1 tsp Dijon mustard
  • 1 tsp chicken stock powder
  • 6 sprigs thyme
  • 1 cup freshly grated tasty cheese/cheddar
  • Salt, to taste
  • 1 sheet puff pastry, partially thawed
  • 1 egg, whisked
  • 1 tsp sesame seeds
  • Steamed green vegetables, to serve


  1. Preheat the oven to 220°C/425°F (200°C fan).
  2. Heat the olive oil in a large skillet on medium heat. Add the leek and cook for 2-4 minutes until softened. Add the garlic and cook for 1 minute.
  3. Add the chicken and cook for 5-6 minutes, until browned.
  4. Add the mushrooms and cook for 4-5 minutes, until they soften.
  5. Add the thickened cream, Dijon mustard, chicken stock powder and thyme. Cook for 5 minutes or until the sauce has thickened.
  6. Remove from the heat and stir through the cheese. Season to taste with salt.
  7. Allow the pie filling to cool slightly, remove the thyme stalks and fill four individual pie dishes.
  8. Cut the pastry into four squares.
  9. Lay a square of pastry on top of each pie dish and using your fingers, pinch and tuck the pastry around the edge of the dish to seal.
  10. Brush the egg over the top of the pies and season the pastry with sesame seeds and salt.
  11. Bake for 20 minutes or until the tops are golden and crunchy.
  12. Serve with a side of steamed green vegetables.



Prepare the pie filling up to 48 hours before use and store in the refrigerator. Follow the recipe from step 8. There is no need to reheat the pie filling before cooking.


Refrigerate for up to 2 days. Reheat in the microwave or oven. The puff pastry will soften. Not suitable to freeze.

  • Author: Nicole
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Category: pie, chicken, chicken and leek, chicken pie
  • Method: bake
  • Cuisine: British

Keywords: Chicken and Leek Pie, Chicken and Leek Pie recipe

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  1. We made this for dinner tonight and it was delicious! We loved the chicken-leek-mushroom filling so much that we talked about having it over rice or noodles for more of a stroganoff type flair on another day. Definitely adding this one to the repeat rotation!

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