Creamy chicken, buttery leeks and golden puff pastry come together in this cosy, easy-to-make family pot pie – satisfying comfort food with very little fuss.
This Creamy Chicken and Leek Pot Pie came about after a reader told me how much they adored the country-style chicken pie from my first book, The Simple Dinner Edit. They mentioned that chicken and leek was their all-time favourite combination – and honestly, same. It’s one of those classic pairings that instantly feels like home. So I set out to create my dream version: creamy, comforting, full of flavour and still simple enough to pull together on a weeknight.
What makes this pie really special is the filling. I tested it more times than I’ll ever admit because I wanted that perfect balance of deep flavour and a properly thick, creamy sauce – the kind that doesn’t turn watery or runny after baking. This one holds up beautifully: glossy, velvety, rich (but not heavy), and exactly what you want under a golden puff pastry lid.
And because it’s a pot pie, there’s no pastry base to fuss with. You just make the filling, let it cool completely, then top it with puff pastry and let the oven work its magic. The filling is wonderfully make-ahead friendly too – you can prepare it earlier in the day, keep it chilled for an hour, then finish assembling when you’re ready to bake. I’ve included my new favourite puff pastry trick for an ultra-crispy, golden lid with minimal effort.
Serve it with creamy mashed potatoes and steamed greens, and watch everyone go quiet for a moment. This is simple food that feels genuinely special – comforting, reliable and absolutely something you’ll want to add straight into your weekly meal plan.
Why do I need to cool the filling before adding the pastry?
Warm filling melts the pastry butter and stops the puff pastry from … well, puffing. For the best texture, let the filling cool for at least 1 hour in the fridge. Cool filling = crisp pastry = perfect pie.
Can I use leftover roast chicken instead of raw chicken?
Absolutely. Skip the browning step and stir the cooked chicken through just before cooling the filling. It’s a great way to use up leftovers and gets the pie into the oven faster.
Can I add other vegetables?
Yes! Mushrooms, corn kernels or baby spinach work well. Saute mushrooms after the leeks, so they release their moisture and become golden (otherwise they water down the sauce). Corn can go in with the peas at the end, and baby spinach can be stirred through right at the end – it wilts instantly into the creamy sauce.
What should I serve with the pie?
Mashed potatoes and steamed greens are perfection here – they soak up the creamy sauce and balance the richness. I’ve linked my mash recipe and Quick Broccolini Side recipe method, but honestly, anything simple works: roasted veggies, a crisp salad, even buttery bread if you want to go all in.
If you enjoyed Creamy Chicken and Leek Pot Pie, I think you’ll love:
Chicken and Leek Pies Recipe
Chicken Mushroom Pie Recipe
Butter Chicken Pot Pie Recipe
Family Beef and Potato Pie Recipe
Spanakopita “Greens” Pie Recipe
Creamy Chicken and Leek Pot Pie
A dreamy pot pie with a properly thick, creamy filling, tender chicken and that classic chicken-and-leek flavour everyone loves. No pastry base to fuss with – just top with puff pastry and bake. This Creamy Chicken and Leek Pot Pie recipe is make-ahead friendly and perfect for busy nights when you still want something special.
- Total Time: 1 hour 50 minutes
- Yield: Serves 6
Ingredients
PIE 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, see note 1)
- 1 tbsp freshly minced garlic
- 800 g (13/4 lb) boneless, skinless chicken thighs, cut into bite-sized pieces (see note 2 about chicken breast)
- 1 tsp sea salt flakes, plus extra to taste (see note 3)
- ½ tsp freshly cracked black pepper
- 60 g (2 oz) unsalted butter
- ⅓ cup (50 g) plain (all-purpose) flour
- 1¼ cups (310 ml) chicken stock
- 1 cup (250 ml) cream (thickened, pouring or heavy)
- 1 tsp dijon mustard
- 4 thyme sprigs (or 1 tsp dried thyme)
- 1 cup (155 g) frozen peas (optional)
- ½ cup (50 g) freshly grated parmesan
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
Instructions
- Cook the onion and leek base – Heat the oil in a large, deep, heavy-based pan over medium heat. Add the onion and leek and cook for 5–6 minutes until softened.
Stir in the garlic and cook for 30 seconds until fragrant. - Add the chicken – Increase the heat to medium–high and add the chicken, salt and pepper. Cook for 4–5 minutes, stirring occasionally, until the chicken is sealed (it won’t brown, which is fine, and won’t be cooked through yet).
- 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.
- Simmer until glossy – Stir in the cream, mustard and thyme. Reduce the heat slightly and simmer for 5–6 minutes, stirring often, until the sauce becomes thick, glossy and silky. If too thick or thin, see note 3.
- Finish the filling and cool – Add the peas (if using) and parmesan and stir until the cheese has melted through. Taste and adjust the seasoning (see note 2). Cool the filling for 1 hour in the fridge.
- Assemble the pie – Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced). Remove and discard the thyme sprigs. Spoon the cold filling into a large oven-safe dish (approx. 20 x 30 cm/8 x 12 inches).
- Cut the puff pastry into small 5 x 2 cm (2 x ¾ inch) rectangles. Lay them over the top of the filling, slightly overlapping but not stacked too thickly – just enough to cover the pie. Press the pastry down gently around the edge of the dish and crimp/squeeze the pastry against the rim to seal.
- Bake – Brush the pastry generously with the egg yolk, ensuring full coverage – this will ensure that deep golden colour. Sprinkle with a few sea salt flakes. Bake for 30 minutes or until the pastry is puffed and deeply golden.
- Rest and serve – Rest for 10 minutes before serving. Scatter with fresh thyme leaves and serve with mashed potatoes and steamed greens.
Notes
Note 1 – Cleaning the leeks Leeks love hiding dirt between their layers, so it’s worth giving them a proper clean. Slice them lengthways (not all the way through), fan out the layers and rinse under running water to remove any grit. Stick to the pale white and light green parts for this recipe – they’re sweeter and softer. Freeze the dark green tops for your next batch of homemade stock.
Note 2 – I recommend using chicken thighs for this recipe. You can use boneless, chicken breast if you like, but it is more likely to dry out.
Note 3 – Seasoning Always taste the filling after adding the parmesan. Depending on your stock and cheese, you may need extra salt to balance the flavours. I usually add another ½ teaspoon of sea salt flakes at this point. Remember: the pastry will also add richness, so this is your moment to get the filling perfectly seasoned.
Note 4 – Sauce thickness You want the sauce thick, glossy and able to hold up under the puff pastry without becoming watery in the oven.
- If too thick – Add ¼ cup (60 ml) water or chicken stock to loosen slightly.
- If too thin – Simmer for a few extra minutes until it thickens; it will continue to thicken as it cools. The goal is a velvety, spoon-coating consistency.
Make Ahead
Make the filling ahead – You can make the filling up to 3 days in advance. Prepare the filling as per the recipe, then let it cool completely and refrigerate for at least 1 hour (this helps the pastry stay crisp). When you’re ready to bake, spoon the cold filling into your pie dish, top with the puff pastry rectangles and bake as directed. You may need to add 10–15 minutes to the overall cooking time. Keep an eye on the pastry.
Freezing the filling (recommended) – For longer storage, freeze the filling only (without pastry) in an airtight container for up to 2 months. Thaw in the fridge overnight and give it a good stir before assembling the pie. Adding fresh pastry on the day you bake ensures the best golden, crisp finish.
Assembling ahead – If you prefer to assemble the whole pie earlier in the day, make sure the filling is cold before adding the pastry. Keep the uncooked pie in the fridge for up to 6 hours, then bake just before serving.
Leftovers
Leftovers keep really well and make the dreamiest next-day lunch.
Fridge – Store leftover pie (fully baked) in an airtight container in the fridge for up to 3 days.
Reheating – Reheat in a 180°C (350°F) (160°C/325°F fan-forced) oven for 20–25 minutes, or until the filling is hot and the pastry is crisp again. Avoid the microwave if you can as it softens the pastry and loses that beautiful flake.
Freezing leftovers – For the best result, freeze the filling only rather than the finished pie. Scoop the cooled filling into an airtight container and freeze for up to 2 months. Thaw overnight in the fridge, top with fresh puff pastry and bake as directed. (Already-baked pastry can be frozen, but the texture is never quite the same once thawed.)
- Prep Time: 20 minutes (plus 1 hour cooling time)
- Cook Time: 30 minutes
- Category: Chicken
- Method: Baked
- Cuisine: Australian
