Chicken Leek Pie Recipe
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Chicken Leek Pie Recipe
Chicken Leek Pie is the ultimate comforting dinner that brings global flavor to your table with zero fuss. This recipe delivers a savory filling wrapped in a flaky crust, perfect for a cozy family meal. It’s easier than you think and packed with wholesome ingredients.
Flavor-Packed & Surprisingly Simple
- Quick Prep Shortcuts – Using a simple pie crust and pre-cut chicken gets this meal together fast.
- Global Flavor Profile – The combination of leeks and thyme gives this Chicken Pie Recipe a touch of European elegance.
- One-Dish Wonder – From skillet to pie dish, cleanup is minimal so you can enjoy your evening.
- Meal Prep Friendly – Make the filling ahead for an even quicker assembly on a busy night.
What You’ll Need for Your Chicken Leek Pie
For the Flaky Pie Crust
- All-purpose flour – Creates the foundation for a tender, flaky crust.
- Cold unsalted butter – The key to achieving those perfect, buttery layers.
- Ice water – Keeps the dough cool for optimal texture.
For the Savory Filling
- Boneless chicken thighs – Stay juicy and flavorful during baking.
- Fresh leeks – Offer a mild, sweet onion flavor that defines this Leek Pie.
- Heavy cream & chicken broth – Combine for a luxuriously creamy sauce.
- Fresh thyme – Adds an aromatic, earthy note that complements the Chicken and Leek perfectly.
Your Cozy Cooking Timeline
I love that this recipe feels like a weekend project but is totally manageable for a weeknight. The total time is about 1 hour and 50 minutes, but a lot of that is hands-off. You’ll spend about 40 minutes on prep, which includes making the Pie Crust Recipe and browning the chicken.
The actual baking time is 45-50 minutes, giving you a perfect window to tidy up or relax. Compared to a traditional chicken pot pie, this version streamlines the process without sacrificing any of the comforting results. The aroma filling your kitchen is pure coziness.
Thoughtful Tips for Special Diets
I always aim to make recipes accessible. For a lower glycemic impact, you can easily adapt this Chicken Leek Pie. Consider using a whole-wheat crust or a nut-based flour alternative for the Pie Crust Recipe. The filling is naturally quite balanced, but you can reduce the heavy cream and use a lower-fat broth.
Portion control is another great strategy for sugar-conscious eating. This pie is satisfying, so a smaller slice alongside a big green salad makes a complete meal. For a dairy-free version, coconut cream works wonderfully in place of heavy cream.
My Go-To Pro Tips for the Best Pie
After making this countless times, I’ve picked up a few tricks that make a world of difference. Here are my essential tips for a perfect Chicken Leek Pie every single time.
- Flavor Swap: For a deeper flavor, try using a combination of mushrooms along with the leeks. It adds an earthy, umami richness that’s incredible.
- Diet Tweak: To lighten it up, substitute half the heavy cream with whole milk. The filling will still be creamy but a bit lighter. This is a great tip if you’re also making my smothered chicken.
- Texture Fix: Make sure your filling has thickened properly on the stove before adding it to the crust. This prevents a soggy bottom, which is the key to a great cottage pie recipe as well.
- Storage Tip: Leftovers reheat beautifully. Cover individual slices with foil and warm in a 350°F oven for about 15 minutes to restore the crisp crust.
Chicken Leek Pie
Learn how to make a delicious Chicken Leek Pie with flaky homemade crust, tender chicken, and savory leek filling. Perfect comfort food for dinner.
Equipment
- mixing bowl
- pastry cutter
- measuring cups
- measuring spoons
- plastic wrap
- large skillet
- slotted spoon
- cutting board
- knife
- oven
- baking sheet
- 9-inch pie dish
- Rolling Pin
- pastry brush
- wire rack
Ingredients
Pie Crust
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter cold and cut into small cubes
- 6 to 8 tbsp ice water
Filling
- 2 tbsp olive oil
- 1 1/2 pounds boneless, skinless chicken thighs cut into 1-inch pieces
- 2 large leeks white and light green parts only, halved lengthwise and thinly sliced
- 2 cloves garlic minced
- 3 tbsp all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1 tsp fresh thyme leaves
- 1/2 tsp black pepper
- 1 large egg beaten with 1 tablespoon water for egg wash
Instructions
- Make the pie crust by combining 2 1/2 cups flour and 1 teaspoon salt in a large bowl. Use a pastry cutter or your fingers to work the cold, cubed butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Drizzle 6 tablespoons of ice water over the flour mixture, stirring with a fork until the dough just begins to clump together. If the dough is too dry, add the remaining water 1 tablespoon at a time. Gather the dough into a ball, divide it in half, flatten each half into a 1-inch thick disk, wrap in plastic, and refrigerate for at least 1 hour.
- While the dough chills, prepare the filling. Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 5 to 7 minutes, stirring occasionally, until browned and cooked through. Use a slotted spoon to transfer the cooked chicken to a clean bowl.
- Add the sliced leeks to the same skillet and cook for 5 minutes over medium heat until softened. Add the minced garlic and cook for 1 more minute until fragrant. Sprinkle 3 tablespoons of flour over the leeks and stir constantly for 1 minute to cook the flour.
- Slowly pour in the chicken broth and heavy cream, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook for 3 to 4 minutes until it thickens to a gravy-like consistency. Stir in the cooked chicken, thyme, and black pepper. Remove the skillet from the heat and let the filling cool slightly.
- Preheat your oven to 375°F. On a lightly floured surface, roll out one disk of dough into a 12-inch circle and carefully transfer it to a 9-inch pie dish. Gently press the dough into the bottom and sides of the dish. Pour the slightly cooled chicken and leek filling into the crust.
- Roll out the second disk of dough into an 11-inch circle. Carefully place it over the filling. Trim any excess dough, then crimp the edges together with your fingers or a fork to seal. Cut 4 small slits in the top crust to allow steam to escape. Brush the entire top crust lightly with the egg wash.
- Bake the pie on a baking sheet for 45 to 50 minutes, or until the crust is deep golden brown and the filling is bubbling. Let the pie rest on a wire rack for at least 15 minutes before slicing and serving.
Notes
Let the pie rest before slicing for cleaner cuts.
Nutrition and Health Benefits
This Chicken Leek Pie isn’t just comforting; it’s nourishing. Chicken thighs provide a good source of protein and essential B vitamins. Leeks are a fantastic source of prebiotic fiber, which supports gut health, and they’re rich in vitamin K.
When you compare it to other comfort foods, this recipe offers a better balance. Using a from-scratch crust allows you to control the ingredients, unlike many frozen options. For another protein-packed meal, check out my crispy garlic chicken. You can learn more about the health benefits of alliums like leeks from resources like the Harvard T.H. Chan School of Public Health.
A Lighter Version for Everyday
If you’re looking for a leaner take, this recipe is very adaptable. For a lower-carb version, you can skip the bottom crust and simply top the filling with the pastry, creating a delicious pot pie style dish. Using chicken breast instead of thighs will also reduce the fat content slightly.
Another great idea is to add more vegetables. Diced carrots or celery increase the fiber and nutrients without adding many calories. For a completely different but equally delicious chicken dish, my chicken shawarma is a fantastic low-carb option.
How to Serve Your Perfect Pie
I love serving this pie straight from the oven on a large wooden board. It creates such a warm, inviting centerpiece for the table. The golden-brown crust, glistening with egg wash, is a true sight to behold.
A simple arugula salad with a lemon vinaigrette cuts through the richness beautifully. For a heartier meal, buttery mashed potatoes or roasted carrots are classic pairings. It also pairs wonderfully with a hearty chicken stew for a full comfort food menu.
Common Mistakes (So You Don’t Make Them)
Even the best recipes can have pitfalls. Here are the most common mistakes I see with this Chicken Leek Pie and how to avoid them effortlessly.
- Soggy Bottom Crust: This happens if the filling is too wet. Ensure your filling has thickened to a gravy consistency on the stovetop before adding it to the crust. Letting it cool slightly also helps.
- Tough Pastry: Overworking the dough is the main culprit. Mix the dough just until it comes together, and keep all ingredients cold. This is the same principle for a great chicken parmesan breading.
- Bland Filling: Don’t be shy with seasoning! Taste the filling before it goes into the pie and adjust the salt and pepper. Properly browning the chicken also builds a ton of flavor.
I remember the first time I made a pie like this; I was so nervous about the crust. But with these simple tips, you’ll get it right every time. For more guidance on building flavor, the Serious Eats food science team has excellent resources.
Keeping Your Pie Fresh and Tasty
This pie stores wonderfully, making it a fantastic make-ahead meal. Once cooled completely, cover the pie tightly with plastic wrap or aluminum foil and refrigerate for up to 3 days. I find the flavors meld even more beautifully the next day.
For longer storage, you can freeze the baked pie. Wrap it securely in a few layers of plastic wrap and then foil. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating. For another great freezer-friendly option, my vegan mini pot pies are a hit.
Ready to Make This Chicken Leek Pie?
I hope this recipe brings as much warmth to your table as it has to mine. It’s the kind of meal that turns an ordinary Tuesday into something special. The process is therapeutic, and the result is deeply satisfying.
If you love this combination of flavors, you might also enjoy my creamy garlic chicken meatballs or the elegant marry me chicken. For a quicker chicken dinner, sheet pan chicken is always a winner. This Chicken Leek Pie is a classic for a reason, and I know you’re going to love it.
More Cozy Chicken Dinners You’ll Adore
If the comforting vibe of this pie is your style, you’ll want to add these other hearty recipes to your rotation. They’re all about big flavor with practical, efficient methods.
- Spinach Artichoke Chicken – All the flavors of your favorite dip in a simple, elegant skillet meal.
- Chicken Divan – A retro casserole updated with fresh ingredients for a creamy, satisfying bake.
- Chicken Fajitas – A sizzling, colorful dish that’s perfect for a fun and interactive dinner night.
- Chicken Lo Mein – Your favorite takeout flavor made faster and healthier at home.
Frequently Asked Questions
Can I use a store-bought pie crust for Chicken Leek Pie?
Absolutely. Using a quality store-bought crust is a great time-saver for this Chicken Leek Pie. You’ll need one package containing two crusts. Just be sure to thaw it according to the package directions before assembling your pie.
How do I prevent the leeks from being gritty?
Leeks can trap soil between their layers. To clean them, slice them first, then submerge the slices in a large bowl of cold water. Swirl them around to loosen the grit, then let the dirt settle before scooping the clean leeks out with a slotted spoon.
Can I make Chicken Leek Pie ahead of time?
Yes, it’s an excellent make-ahead meal. You can prepare the filling and crust up to two days in advance. Store them separately in the refrigerator. Assemble and bake the pie the day you plan to serve it for the freshest, crispiest crust.
What can I use instead of heavy cream?
For a lighter sauce, you can use whole milk or half-and-half, though the filling will be slightly less rich. For a dairy-free version, full-fat coconut cream is a wonderful substitute that adds a subtle, pleasant sweetness to the Chicken and Leek filling.
