Savory Chicken Leek Pie

There's something about the smell of leeks softening in butter that immediately transports me back to my mum's kitchen on a rainy Sunday afternoon. She'd make this pie without measuring anything, just tossing in what felt right, and somehow it always turned out golden and perfect. The first time I tried to replicate it, I was determined to get it exactly as I remembered—but I've learned that the real magic is in the moment: the sizzle of the pan, the cream swirling into the sauce, and that anticipatory peek through the oven window as the pastry puffs up.

I made this for my neighbor on a particularly rough Tuesday when her family was adjusting to a new city, and watching her face light up as she lifted that golden crust said everything. She came back three days later asking for the recipe, and we've been swapping variations ever since.

Ingredients

• Chicken thighs (600 g): Don't skip these in favor of breast meat—the thighs stay incredibly moist and tender, and they're forgiving if you're not watching the clock.
• Leeks (2 large): Clean them thoroughly by slicing lengthwise and rinsing between the layers; they hide dirt like nobody's business, but once cleaned, they're the soul of this pie.
• Carrot and onion: These build the flavor base quietly while the leeks take the spotlight—they're the unsung heroes.
• Butter (40 g) and flour (2 tbsp): This ratio creates a roux that thickens the sauce without making it heavy or pasty.
• Chicken stock (300 ml) and double cream (100 ml): The stock needs to be warm or room temperature so it doesn't shock the roux; add it gradually while stirring to avoid lumps that will ruin your silky sauce.
• Dijon mustard (1 tsp): Just enough to add a subtle sharpness that makes people wonder what your secret ingredient is.
• Fresh thyme (1 tbsp): If you only have dried, use half the amount—fresh thyme is more delicate and forgiving, while dried packs a punch.
• Puff pastry (1 sheet): Ready-rolled pastry is a gift; there's no shame in using it, and it rises beautifully when you brush it with egg.
• Egg (1, beaten): This glaze is what transforms the pastry from pale to that glossy, golden-brown finish that makes it worth baking.

Instructions

Set your oven to work:

Preheat to 200°C (180°C fan) / 400°F / Gas Mark 6 while you prep everything else; a hot oven is the secret to pastry that rises tall and crispy.

Soften the aromatics:

Melt the butter over medium heat and add the onion, leeks, carrot, and garlic, sautéing for 5–7 minutes until they're soft and fragrant. You'll know they're ready when the leeks have lost their raw crunch and the kitchen smells almost too good.

Brown the chicken gently:

Add the chicken pieces and cook for 5–6 minutes until they're no longer pink on the outside; this isn't about getting color here, just making sure they're partially cooked before the sauce comes together.

Make your roux:

Sprinkle the flour over everything and stir for about 1 minute to coat it all—this is the moment the mixture should smell a bit toasted, not raw.

Build the sauce slowly:

Add the warm chicken stock a little at a time while stirring constantly; the flour will grab the liquid and thicken it into something silky. This patience is what keeps lumps away.

Finish with cream and seasonings:

Lower the heat to a gentle simmer, then stir in the cream, mustard, and thyme. Let it bubble softly for 3–4 minutes, then taste and season with salt and pepper until it's exactly where you want it.

Cool the filling:

Let everything come off the heat and cool slightly before transferring to the pie dish; warm filling won't shatter the cold pastry on top.

Build the pie:

Spoon the filling into your pie dish and then unroll the pastry over the top, trimming any ragged edges and pressing the sides to seal. Cut a small slit in the center to let steam escape, or it'll burst.

Egg wash and shine:

Brush that beaten egg all over the pastry top—this is what gives you that bakery-worthy golden color.

Bake until golden:

Slide it into the oven for 30–35 minutes until the pastry is puffed and deep golden brown; start checking around the 25-minute mark so you know when it's heading toward done.

Rest before cutting:

Let it sit for 5 minutes before serving; this allows the filling to set just enough so it doesn't spill everywhere when you cut into it.

Save

There's a moment right before I slice into a freshly baked pie when I pause and just breathe it in—that golden pastry, the hint of thyme underneath, the quiet promise of something warm and comforting. That's when I know I've got it right.

Variations Worth Trying

Once you've made this a few times, small changes open up new doors. I've added a splash of white wine to the vegetable base for extra depth, swapped in mushrooms alongside the leeks for earthiness, and even thrown in a handful of frozen peas at the very end for color and brightness. The skeleton of the recipe is so solid that it welcomes improvisation—think of it as a starting point rather than a rulebook.

What to Serve Alongside

The pie is rich and satisfying on its own, but mashed potatoes are a classic pairing that somehow makes sense every single time. A simple green salad with lemon vinaigrette cuts through the cream beautifully, or if you're feeling less formal, just some crusty bread to soak up every last bit of sauce is absolutely fine.

Storage and Reheating

Leftovers keep beautifully for up to three days in an airtight container in the fridge, and the filling actually deepens in flavor as it sits. Reheat in a 180°C oven for about 15 minutes, covered with foil so the pastry doesn't burn, and it'll taste almost as good as fresh, minus that initial steam-from-the-oven magic. You can also freeze the whole assembled pie before baking for up to a month—just add 10 extra minutes to the baking time and don't thaw it first.

• Cool the pie completely before storing it, or condensation will make the pastry soggy.
• If you're reheating a single slice, the microwave will turn the pastry to rubber, so don't bother.
• This pie is perfect for making ahead when you know you'll have guests—one less thing to worry about on the day.

Save

This pie has a way of becoming a comfort you reach for without thinking—the kind of thing that tastes like home, no matter where you're eating it. Make it once, and it won't be long before someone asks you for the recipe.