Nothing screams comfort food more than a hearty pot pie! Make this impressive-looking creamy chicken and leek pie any day of the week because it's super simple! Skip making the pie crust, just use the frozen puff pastries for an easy dinner fix.
Love the classic chicken and leek combo? Also check out my creamy Chicken and Leek Risotto (stirred to creamy perfection, no butter).
Creamy dinners are your jam? Say no more. Here are some more:
- Creamy Mushroom Sauce - a versatile sauce that goes with anything you want! Particularly steaks!
- Lasagna - creamy bechamel sauce in each layer and a thick one on top, finished off with lots of parmesan cheese!
- Chicken and Chorizo Pasta Bake - creamy tomato-based sauce with pockets of soft ricotta cheese, finished off with mozzarella cheese.
- Flour is used to help thicken the sauce. To make this recipe gluten-free, use cornstarch mixture (just cornstarch with a little cold water) instead. Whilst we're here, you can find frozen gluten-free puff pastries at major supermarkets (Coles and Woolies)!
- Dijon mustard is a fantastic condiment that adds a zing to the pie filling! Just a little bit is enough to uplift the sauce, as I've raved about in this Creamy Mushroom Sauce.
- Chicken thighs are the ideal cut of meat for this pie as the filling will need 10 minutes of simmer time before it hits the oven (to soften the potatoes). Thus, chicken breasts are not recommended (it'll go dry).
- Sesame seeds add pops of nutty aroma to the pie. No deal breaker if omitted.
Step by step instructions
How to prepare and wash leeks
If you've never cooked with leeks before, here are some tips around how to easily wash and cut them.
To begin, starting from the root end, quarter the leek lengthways (half and half again), leaving the root part attached. Now wash the leek under a tap, root side up, slightly tilted. All the dirt is hiding in the layers (green parts). So by holding the leek root side up we're not washing the dirt into the clean, white parts!
Now you're ready to rock and roll.
Slice thickly for this recipe like image #1 below.
Making the pie filling and bake
On high heat, brown the chicken pieces then remove. This step will help develop more flavour as the chicken get some golden colour on them.
Now, soften the leeks and garlic, stir through potato cubes and flour. Add chicken stock ⅓ at a time, mixing well after each time with a spatula. This will help thicken the sauce smoothly (kind of like making bechamel sauce). Finally, mix chicken back into the pan, add dried thyme and dijon mustard.
Simmer for 10 minutes with the lid on for the first 5 minutes then lid off for the remaining 5 to evaporate excess liquids.
This simmering time gives the ingredients a chance to come together as well as softening the potatoes.
When ready to bake, stir in heavy cream (thickened cream), taste and adjust for seasoning. Transfer the pie filling into a pie dish. I just used a small oven-proof pan like the pictures here.
Cover with just thawed puff pastry (trimming is optional), brush with whisked egg and sprinkle sesame seeds all over.
Bake at 210°C/410°F for 25 minutes or until puff pastry is golden and glorious.
Tips for making this chicken and leek pie perfect every time
- Pan sear the chicken on high heat till golden for extra flavour. The best practice for golden seared chicken is not moving it much. Lay it out in a single layer onto a hot pan then only turn once the pan side has turned lightly golden. Otherwise, the chicken will release too many juices and we end up boiling it.
- Use just thawed puff pastry. If it's been thawed for 20 minutes on the kitchen bench, the puff pastry will become quite soft and hard to handle. Handling semi-thawed will risk puff pastry cracking. Best take it out of the freezer just when you're about to use it.
- Add heavy cream last, just before baking. By reducing cream cooking time will minimise the risk of it splitting.
- Let the cream come closer to room temperature before pouring it into the hot pot. Sudden temperature change can split the cream so take it out of the fridge during the preparation phase. This will give it at least 20 minutes at room temperature.
- Cut the potatoes evenly, into small cubes, about 2.5cm/1inch cubes. Similar in size to the chicken thigh pieces. This will ensure even cooking of the potatoes so that they're lovely soft upon serving.
- Wash the leeks well (instructions above). Last thing we want is a gritty pie!
Look how creamy and hearty this chicken pot pie is!
Don't you just love the magical layers of flaky goodness puff pastries bring? For more puff pastry recipes, you might be interested in my quick and easy Puff Pastry (cheat) Pizza and party favourite Spinach and Ricotta Rolls.
Good to know (FAQs)
Yes! You can prepare and make the filling in advance, store it in an airtight container in the fridge. When ready to bake, continue where you've left off in the recipe card.
Lasts up to 4 days in the fridge.
Made this recipe? Let me know your thoughts or questions by dropping a note in the comments section below! I'd love to hear from you 🙂
Happy cooking! - Gen
Chicken and Leek Pie
- 1 sheet frozen puff pastry just thawed
- ½ tablespoon sesame seeds
- 1 egg whisked
Chicken and leek pie filling
- 700 g /1.5 lbs chicken thighs boneless, skinless, diced, about 4 large
- 500 g /1 lb potatoes peeled, diced, about 3
- 1 leek quartered lengthways then thickly sliced
- 2 cups chicken stock
- ½ cup thickened cream or heavy cream (note 1)
- 1 teaspoon dijon mustard
- 2 tablespoon plain flour
- ¼ teaspoon dried thyme or 2 sprigs of fresh thyme
- 3 cloves garlic minced
- 1 tablespoon olive oil
- salt and pepper
- Preheat oven to 210°C/410°F.
- In a large pan, brown chicken on high heat with 1 tablespoon of olive oil, season with salt and pepper. Remove and set aside. (note 2)
- In the same pan, add leeks and garlic. Cook on medium-low heat until soft. About 5 minutes.
- Keeping the heat at medium-low, add potatoes and flour. Mix well.
- Pour chicken stock into the pan, roughly ⅓ at a time, mixing well with a spatula after each pour. This will help the sauce thicken smoothly without lumps.
- Add dijon mustard, thyme and browned chicken, mix and reduce the heat down to low. Simmer for 5 minutes with the lid on then further 5 minutes with the lid off to evaporate excess liquids. Stir occasionally.
- Meanwhile, take the puff pastry out of the freezer to thaw just in time for pie assembly.
- After 10 minutes of simmering, pour heavy cream into the pan and mix well. Taste and adjust for salt and pepper.
- Transfer chicken pie filling into a pie dish (or a small oven-proof pan like the pictures in this post). Brush the rims of the pie dish with a little oil.
- Lay puff pastry over the pie dish, trim edges, brush with egg wash and generously season with sesame seeds. Make a little 'X' incision with a sharp knife in the middle of the pie to allow steam to escape whilst baking.
- Bake on the middle shelf of the oven for 25 minutes or until puff pastry is flaky and deep golden.
Leave a Reply