Chicken and Leek Pies

A deliciously crispy pie and creamy chicken filling – without the wait!

I used to think making a homemade pie on a weeknight was a pipe dream. The cooking, cooling, assembling and baking? Not happening. But this recipe? Game. Changer.

These individual Chicken and Leek Pies with a puff pastry lid are comfort food made easy. Instead of waiting for one big pie to bake, the golden, flaky pastry lids cook separately in just 15 minutes while you whip up a creamy, cheesy filling on the stove. The result? Perfectly crispy pastry. No soggy bottoms. No waiting. Just an amazingly delicious and comforting pie.

These pies are rich, cosy and packed with flavour, with tender chicken, leeks, mushrooms, cream and gruyere cheese (because pie without cheese is just wrong). And if you’re feeding kids who are anti-mushroom, just swap them out for peas, zucchini (courgette) or spinach – easy. This is my secret to weeknight pies – fast, satisfying and way too good not to make on repeat!

Can I use chicken breast instead of thigh?

Yes! Boneless, skinless chicken breast works well, but it cooks faster. Cook for 3–4 minutes (just until it changes colour) before adding the mushrooms.

Can I swap the mushrooms for something else?

Of course! Zucchini (courgette), spinach or peas work brilliantly for extra texture and colour.

Can I make one large pie instead of individual servings?

Yes! Use a single ovenproof dish, top with a whole sheet of puff pastry, and bake at 200°C (400°F) (180°C/350°F fan-forced) for 20–25 minutes, until golden and puffed.

Watch how to make Chicken and Leek Pies

Are there any other delicious homestyle pie recipes?

If you loved Chicken and Leek Pies, I think you’ll enjoy:

Butter Chicken Pot Pie
Family Beef and Potato Pie
Shepherd’s Pie
Crispy Potato Topped Beef “Pie”

Chicken and Leek Pies

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These Chicken and Leek Pies with a puff pastry lid are creamy, cheesy and comforting – without the wait! The flaky, golden pastry bakes in 15 minutes while you prepare the rich filling, making this a fast, fuss-free family favourite.

• Total Time: 30 minutes
• Yield: 4 individual pies 1x

Ingredients

Scale 1x2x3x

PASTRY LIDS 

• 1 sheet puff pastry, partially thawed
• 1 egg, whisked
• ½ tsp sea salt flakes 
• 1 tsp sesame seeds

PIE FILLING

• 2 tbsp extra-virgin olive oil
• 1 leek, white and pale green part, thinly sliced
• 1 tsp freshly minced garlic
• 500 g (1 lb 2 oz) boneless, skinless chicken thighs, cut into bite-sized pieces (see note 1 if you’d prefer to use breast)
• 200 g (7 oz) mushrooms, sliced (any type – I used Swiss brown)
• 300 ml (10½ fl oz) thickened (heavy) cream
• 1 tsp dijon mustard
• 1 tsp chicken stock powder (bouillon)
• 6 sprigs thyme
• 1 cup (130 g) freshly grated gruyere cheese (can be substituted with sharp cheddar)
• Sea salt flakes, to taste
• Cracked black pepper, to taste 
• 1 tsp sesame seeds

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Instructions

1. Cook the pastry lids – Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced). Cut the puff pastry into four even squares and arrange them on a baking tray lined with baking (parchment) paper. Score the puff pastry squares diagonally with a butter knife, every 1.5 cm (1/2 inch). Using a pastry brush, brush the pastry with the whisked egg. Sprinkle it with salt and sesame seeds. Bake for 15 minutes, or until golden and crispy. Remove from the oven and set aside. 
2. Cook the filling – Meanwhile, heat the olive oil in a large pan over medium heat. Add the leek and cook for 2–4 minutes until softened. Add the garlic and cook, stirring, for a further 30 seconds. Add the chicken and cook for 5–6 minutes, until browned.
3. Add the mushrooms and cook, stirring, for 3–4 minutes, until softened.
4. Add the thickened cream, dijon mustard, chicken stock powder and thyme. Cook for 5 minutes or until the sauce has thickened. 
5. Remove from the heat, stir the cheese through and season with salt and pepper to taste. 
6. Allow the pie filling to stand, uncovered, for 5 minutes (it will thicken as it cools).
7. Assemble and serve – Remove the thyme sprigs and ladle the filling into four individual small bowls. Top with the puff pastry “lids” and serve immediately.

Equipment

Large Wooden Spoon

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Tongs

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Notes

Note 1 –  Boneless, skinless chicken breast works too, but it cooks faster. Cook for 3–4 minutes (just until it changes colour) before adding the mushrooms.

 

Make Ahead

Pastry – Bake the pastry lids up to 1 day in advance and store them in an airtight container at room temperature.

Filling – Prepare the filling up to 2 days ahead. Store in the fridge in an airtight container, then reheat gently on the stove before serving.

Leftovers

Store any leftover filling and pastry separately in airtight containers in the fridge for up to 2 days. Reheat the filling on the stove and re-crisp the pastry in the oven at 200°C (400°F) (180°C/350°F fan-forced) for a few minutes before serving. Not suitable to freeze.

• Author: Nicole
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Chicken, Family Favourites
• Method: Baking, Stove-Top
• Cuisine: Modern Comfort Food