Homemade Chicken Pie
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Homemade Chicken Pie
When you need a Chicken Leek Pie that feels like a warm hug but fits into a packed schedule, this savory chicken pie delivers. I promise, from one busy parent to another, this homemade comfort food is your secret weapon against dinner chaos.
Your New Favorite Weeknight Hero
- 5-Ingredient Magic – With a short, simple ingredients list, you can whip this up without a complicated grocery run.
- One-Pan Wonder – The filling comes together in a single skillet, meaning less cleanup and more family time.
- Freezer-Friendly Lifesaver – Make a double batch and freeze one for those nights when even 15 minutes feels too long.
- Kid-Approved Flavor – The creamy chicken filling is mild, savory, and a guaranteed hit with even the pickiest eaters.
What You’ll Need for Your Chicken Leek Pie
For the Flaky Pie Crust
- All-purpose flour – The base for our tender, golden crust.
- Salt – Enhances all the flavors in the dough.
- Unsalted butter, cold and cubed – The secret to a rich, flaky texture.
- Ice water – Keeps the butter cold for maximum flakiness.
For the Creamy Chicken Filling
- Olive oil – For sautéing the chicken and leeks to perfection.
- Boneless, skinless chicken thighs – Stay juicier and more flavorful than breast meat.
- Leeks – Provide a mild, sweet onion flavor that’s the star of this leek pie recipe.
- Garlic – Adds a fragrant, aromatic base note.
- Chicken broth & heavy cream – Create the luxurious, savory sauce for the filling.
- Fresh thyme & black pepper – Simple seasonings that bring it all together.
- Egg – For a beautiful, glossy egg wash on the crust.
From Fridge to Table in Less Time Than You Think
I get it, the clock is always ticking. But this Chicken Leek Pie is totally doable. With about 40 minutes of prep and 50 minutes of baking, you’re looking at a total time of around 90 minutes.
Think of it as a weekend cooking ritual that pays off with leftovers. While the pie bakes, you can tackle that laundry pile or help with homework. For a comforting meal that feels special without being fussy, this homemade chicken pot pie variation is your answer.
Making Your Pie Work for Your Lifestyle
We all have different needs in the kitchen, and a great recipe should be adaptable. If you’re cooking for someone who is sugar-conscious or managing their glycemic intake, a few simple swaps can make this Chicken Leek Pie a great fit.
For a lower glycemic impact, you could use a whole wheat pastry flour for the crust. When it comes to the filling, it’s naturally low in sugar, focusing on savory, whole-food ingredients.
Chicken Leek Pie
Make this delicious Chicken Leek Pie with flaky crust and creamy filling. Perfect comfort food with tender chicken and savory leeks.
Equipment
- mixing bowl
- pastry cutter
- measuring cups
- measuring spoons
- plastic wrap
- large skillet
- slotted spoon
- cutting board
- knife
- Rolling Pin
- 9-inch pie dish
- baking sheet
- pastry brush
- wire rack
- oven
Ingredients
Pie Crust
- 2.5 cups all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter cold and cut into small cubes
- 6 tbsp ice water plus more if needed
Filling
- 2 tbsp olive oil
- 1.5 lbs 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
- 1.5 cups chicken broth
- 0.5 cup heavy cream
- 1 tsp fresh thyme leaves
- 0.5 tsp black pepper
Egg Wash
- 1 large egg beaten with 1 tablespoon water
- 1 tbsp water
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 on a wire rack for at least 15 minutes before slicing for cleaner cuts.
My Tried-and-True Tips for the Best Pie Ever
After making this Chicken Leek Pie more times than I can count, I’ve learned a few shortcuts that make it foolproof. These are my go-to secrets for a perfect result every single time.
For a Flavor Boost: Swap the fresh thyme for a teaspoon of dried tarragon. It adds a lovely, subtle anise-like flavor that pairs beautifully with the chicken and leeks. If you love exploring new flavors, you might enjoy the herbs in this Hungarian Goulash.
For a Lighter Pie: Feel free to use half-and-half instead of heavy cream. The filling will be slightly less rich but still wonderfully creamy and satisfying.
To Prevent a Soggy Bottom: Make sure your filling has cooled slightly before pouring it into the bottom crust. A hot filling can start cooking the dough prematurely, leading to sogginess.
For Easy Reheating: Leftover slices reheat beautifully in a toaster oven or a conventional oven at 350°F for about 15 minutes. This keeps the crust crisp, unlike the microwave. This method works great for other baked dishes, like my favorite meatloaf recipe.
More Than Just Comfort: The Good Stuff Inside
This cozy Chicken Leek Pie isn’t just about feeling good; it’s packed with nutrients that do your body good. It’s a balanced meal that delivers both satisfaction and substance.
Chicken thighs are an excellent source of protein, which is essential for keeping you full and energized. Leeks are part of the allium family, related to garlic and onions, and they provide prebiotic fiber that supports gut health. This dish is also a good source of Vitamin A from the leeks and healthy fats from the butter and olive oil. For another nutrient-packed, cozy meal, check out this hearty vegetable beef soup. You can learn more about the benefits of a balanced diet from resources like the MyPlate guidelines.
A Lighter Take on a Classic Comfort Food
If you’re looking to lighten things up a bit, you absolutely can. This recipe is wonderfully flexible. For a lower-carb version, you could simply bake the filling in a casserole dish with a crumb topping instead of a full pie crust.
Using a mix of milk and a little cornstarch instead of heavy cream can also reduce the fat content. For more ideas on creating satisfying, lighter meals, our creamy vegetable casserole has some great inspiration.
Making Dinner Feel Special: How We Serve It
I love how a simple Chicken Leek Pie can turn a regular Tuesday into a mini celebration. In our house, serving this pie with a crisp, simple green salad is non-negotiable. The freshness cuts through the richness perfectly.
For a heartier meal, especially on a chilly evening, a side of garlic mashed potatoes or buttery peas completes the plate. It reminds me of the comfort you get from a classic cottage pie. A glass of crisp white wine or sparkling water with lemon for the kids makes it feel even more festive.
Avoid These Common Hiccups for Pie Perfection
Even the best recipes can have tricky spots. Let’s tackle a few common questions so your Chicken Leek Pie turns out perfectly on the first try.
Why is my filling too runny? This usually happens if the flour isn’t cooked long enough with the leeks before adding the liquids. Make sure to stir the flour for a full minute to create a roux that will properly thicken your sauce.
How do I prevent a tough crust? The biggest secret is keeping everything cold. Use cold butter and ice water, and don’t overwork the dough. Over-mixing develops gluten, which leads to a tough crust instead of a flaky one.
Why did my bottom crust get soggy? As mentioned in the pro tips, letting the filling cool is key. A hot filling will steam the bottom crust. Also, placing your pie dish on a preheated baking sheet in the oven helps cook the bottom crust more effectively. For more tips on perfecting savory dishes, the techniques in this smothered chicken recipe can be helpful. You can find reliable culinary techniques on sites like King Arthur Baking’s blog.
Keeping the Comfort Going: Storage Tips
One of the best things about this Chicken Leek Pie is the leftovers. Once cooled completely, cover the pie tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to 3 days.
For longer storage, you can freeze the entire pie or individual slices. Wrap them well in plastic wrap and then foil to prevent freezer burn. It will keep for up to 3 months. This makes it a fantastic make-ahead option, much like preparing a hearty chuck roast for future meals.
Your Turn to Make This Cozy Classic
I truly hope this Chicken Leek Pie becomes a star in your dinner rotation just like it is in mine. It’s the kind of meal that fills your kitchen with an incredible aroma and brings everyone to the table.
If you love the combination of creamy sauces and comforting pastry, you might also want to try your hand at a classic Beef Stroganoff. For another family-friendly favorite that’s always a hit, my cheesy loaded meatloaf is a weeknight winner. And if you’re a fan of chicken dishes, this garlic parmesan chicken meatloaf offers a delicious twist. There’s nothing quite like the satisfaction of a homemade Chicken Leek Pie that everyone loves.
More Cozy Dinner Ideas for Busy Nights
If this pie hit the spot, you’ll love these other comforting recipes that are perfect for when you need something hearty without the hassle.
Hearty Chicken Stew – A one-pot wonder that’s even better the next day.
Creamy Mixed Vegetable Casserole – A veggie-packed side that can easily steal the show.
Simple Turkey Meatballs – A lighter option the whole family will adore.
Classic Chicken Parmesan – A crispy, cheesy favorite that always satisfies.
Frequently Asked Questions
Can I use chicken breast instead of thighs in Chicken Leek Pie?
Yes, you can use chicken breast, but thighs are recommended because they stay more moist and tender during the longer baking time. If using breast, cut it into slightly larger pieces and reduce the initial browning time by a minute or two to prevent drying out.
How do I clean leeks properly for the pie?
Leeks can trap dirt between their layers. After slicing them, place the slices in a large bowl of cold water. Swirl them around with your hand to loosen the grit, then let them sit for a minute so the dirt sinks to the bottom. Scoop the clean leeks from the top.
Can I make Chicken Leek Pie ahead of time?
Absolutely. You can assemble the entire pie, cover it tightly, and refrigerate it for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if it goes into the oven cold. You can also freeze the unbaked pie for up to 3 months.
What can I use if I don’t have fresh thyme?
You can substitute 1 teaspoon of dried thyme for the fresh thyme. Alternatively, other herbs like dried oregano or marjoram would work well. For a different flavor profile, a pinch of dried sage would also be delicious in this savory chicken pie.
