Homemade Chicken Pie
This post may contain affiliate links.
Read our Disclaimer.
Leave a Comment ★★★★★
Homemade Chicken Pie
This comforting Chicken Leek Pie recipe brings generations of family tradition to your table with a creamy, savory chicken filling wrapped in a flaky, golden crust. It’s the perfect homemade chicken pot pie for a cozy weeknight dinner, filled with love and simple, wholesome ingredients.
A Pie Made with Love
- Generational Comfort Food – This savory chicken pie is a time-tested recipe, passed down to warm hearts and fill bellies.
- Organized & Systematic – My step-by-step technique makes this leek pie recipe approachable, even for new cooks.
- Wholesome & Satisfying – Packed with tender chicken and mild leeks, it’s a comfort food pie the whole family will adore.
- Perfect for Gatherings – This creamy chicken filling encased in a buttery crust is ideal for sharing at any family meal.
What You’ll Need for Your Chicken Leek Pie
For the Flaky Pie Crust
- All-purpose flour – The foundation for a tender, flaky crust.
- Salt – A pinch enhances all the beautiful flavors.
- Unsalted butter, cold – Creates rich layers; keep it cold for the best texture.
- Ice water – The secret to a crust that’s never tough.
For the Savory Filling
- Olive oil – For cooking our chicken and leeks to perfection.
- Chicken thighs – More flavorful and tender than breast meat, a family secret.
- Leeks – Mild and sweet, giving this pie its signature flavor.
- Garlic – For that aromatic base that makes a house smell like a home.
- Chicken broth – The savory liquid that builds our creamy sauce.
- Heavy cream – Makes the filling luxuriously rich and creamy.
- Fresh thyme – An herbaceous touch that sings of tradition.
- Black pepper – Just a hint of spice to balance the richness.
- Egg – For brushing the top to get that beautiful golden finish.
Timing Your Perfect Chicken Leek Pie
My dear, don’t let the timing intimidate you. This is a slow, cozy evening recipe, perfect for a weekend cooking ritual. With about 40 minutes of prep and 50 minutes of baking, the total time is just under two hours.
Much of that is hands-off, allowing the pie to bubble away while you relax. Compared to a rushed weeknight meal, this hearty chicken stew in a pie crust is worth every minute. You’ll find the process meditative, not stressful.
Thoughtful Tips for Special Diets
In my family, we believe everyone should enjoy a good meal. For those who are sugar-conscious or managing their glycemic intake, this recipe is wonderfully adaptable. The natural sweetness of the leeks means no added sugar is needed.
For a lower-carb version, you could use a almond flour crust. Portion control is also a simple, effective way to enjoy this comfort food pie while being mindful of your dietary goals.
My Nonna’s Pro Tips for Pie Perfection
After a lifetime of baking, I’ve learned a few secrets I’m happy to share. These small touches make a big difference in your final Chicken Leek Pie.
Flavor Swap: If you’re out of fresh thyme, a teaspoon of dried works beautifully. For a different twist, try my method for smothered chicken and incorporate those flavors.
Diet Tweak: To lighten it up, substitute half the heavy cream with whole milk. The filling will still be wonderfully creamy.
Texture Fix: Always let your filling cool slightly before adding it to the crust. This prevents a soggy bottom, a common pie mistake.
Storage Tip: Leftovers reheat beautifully. Cover with foil and warm in a 300°F oven until heated through, which keeps the crust from over-browning.
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
- large skillet
- slotted spoon
- knife
- cutting board
- Rolling Pin
- 9-inch pie dish
- baking sheet
- oven
- wire rack
Ingredients
Pie Crust
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter cold and cut into small cubes
- 6 tablespoons ice water
Filling
- 2 tablespoons 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 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon 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 on a wire rack for at least 15 minutes before slicing and serving.
Nutrition and Health Benefits
This homemade chicken pot pie is not just soul-warming; it’s nourishing. Chicken thighs provide a good source of protein, while leeks are rich in vitamins A and K. The dish offers a comforting balance, much like a traditional cottage pie recipe.
Compared to many frozen options, you control the ingredients, avoiding excess sodium. The fiber from the vegetables and the protein make it a satisfying meal. For another comforting, protein-rich dish, explore this classic beef stroganoff. You can learn more about the benefits of cooking from scratch from resources like the Academy of Nutrition and Dietetics.
A Lighter Version of This Chicken Leek Pie
If you’re looking for a slightly lighter take, I understand completely. You can create a delicious open-faced pie by using only the bottom crust. Simply roll out one disk of dough, add the filling, and bake.
It becomes more like a deep-dish pot pie, reducing the overall calories from the pastry. For another vegetable-forward comfort meal, my creamy vegetable casserole is a wonderful option.
How to Serve This Chicken Leek Pie with Love
I remember serving this pie on Sunday evenings, the whole family gathered around the table. The key is to let it rest for at least 15 minutes after baking; this allows the filling to set for clean slices. Serve it with a simple green salad with a sharp vinaigrette to cut through the richness.
For a true feast, pair it with buttery mashed potatoes or roasted carrots. It’s a meal that invites conversation and laughter. A robust Hungarian goulash offers a similarly communal dining experience.
Common Mistakes (And How to Avoid Them)
Even the best cooks can have a pie mishap. Let’s prevent a few common ones, so your Chicken Leek Pie turns out perfectly.
Soggy Bottom Crust: This happens if the filling is too hot when added. Always let it cool for 10-15 minutes first. The same principle applies to a good vegetable beef soup with dumplings—timing is everything.
Tough Pastry: Overworking the dough is the culprit. Mix it just until it comes together. Remember, a few lumps of butter are a good thing!
Watery Filling: Be sure to cook the flour with the leeks for a full minute to eliminate the raw taste and allow it to thicken properly. For more tips on creating perfect gravies, check out this guide from Bon Appétit.
I learned these lessons the hard way, so you don’t have to. Cooking is a journey of love and patience.
Preserving Your Leftover Chicken Leek Pie
This pie tastes just as wonderful the next day. Cool any leftovers completely, then store them covered in the refrigerator for up to 3 days. To freeze, wrap individual slices tightly in plastic wrap and foil; they will keep for up to 3 months.
Thaw in the refrigerator overnight before reheating. This method of preserving food is a tradition as old as time, ensuring nothing goes to waste. For another great make-ahead meal, consider a hearty chuck roast.
Why You Must Try This Chicken Leek Pie
This recipe is more than just instructions; it’s an invitation to create a moment of warmth and connection in your home. The combination of tender chicken, sweet leeks, and flaky pastry is pure comfort. I promise, the aroma filling your kitchen will be its own reward.
If you enjoy this, you might also love my classic meatloaf for another family favorite, or perhaps a cheesy loaded meatloaf for a fun twist. For a poultry-based option, this garlic parmesan chicken meatloaf is a hit. And for a quicker chicken dinner, nothing beats savory turkey meatballs or the timeless favorite, chicken parmesan. This Chicken Leek Pie is a tradition waiting to be started in your home.
More Cozy Dinner Recipes Your Family Will Adore
If the comfort of this pie spoke to you, here are a few more heartfelt recipes that bring everyone to the table. These are some of my most beloved dishes for sharing.
Classic Chicken Pot Pie – The ultimate comfort food, brimming with vegetables and a creamy sauce.
Creamy Mixed Vegetable Casserole – A vibrant and satisfying side dish that often steals the show.
Frequently Asked Questions
Can I use chicken breasts instead of thighs in Chicken Leek Pie?
You certainly can, but chicken thighs are my traditional choice for their superior flavor and moisture. Breast meat can dry out more easily if slightly overcooked. If using breasts, reduce the initial browning time by a minute or two to keep them tender.
How do I clean leeks properly for this recipe?
Leeks often have sand trapped between their layers. After slicing them, place the slices in a large bowl of cold water. Swirl them around with your hand, then let them sit for a minute so the sand sinks to the bottom. Scoop the clean leeks from the top.
Can I make the Chicken Leek Pie filling ahead of time?
Absolutely, and it’s a wonderful time-saver. Prepare the filling completely, let it cool, and store it in an airtight container in the refrigerator for up to two days. When you’re ready, assemble the pie with cold filling and crust, then bake.
Why is my pie crust not flaky?
The most common reason is the butter warmed up too much. Every ingredient, including the flour and water, should be cold. Work quickly, and don’t over-mix the dough. Those small, cold bits of butter create steam in the oven, which results in a beautifully flaky crust for your Chicken Leek Pie.
