Traditional Chicken and Leek Pie
A comforting British classic: tender shredded chicken, soft leeks and a glossy creamy gravy baked under golden pastry. Perfect for using leftover roast chicken.
Ingredients
- 700g cooked chicken, shredded (leftover roast or cooked thighs)
- 3 large leeks, white and light green parts only, sliced and rinsed
- 60g unsalted butter
- 60g plain (all-purpose) flour
- 500ml chicken stock
- 100-150ml double cream or milk for a lighter pie
- 2 tsp fresh thyme leaves (or 1 tsp dried)
- 2 tbsp chopped fresh parsley
- Salt and freshly ground black pepper
- 1 egg, beaten (for egg wash)
- Shortcrust or puff pastry to line and top (approx 500g total)
Equipment
- Large frying pan or sauté pan
- Saucepan
- Rolling pin
- 20-23cm (8-9 inch) pie dish
- Wooden spoon and whisk
- Baking tray and brush
Instructions
- Prepare the leeks: slice the leeks and rinse thoroughly to remove grit. Dry them well. Sweat the leeks in 30g butter over medium heat until soft and slightly translucent, about 6–8 minutes. Set aside.
- Shred or chop the cooked chicken into bite-sized pieces. If using raw thighs, poach gently until cooked through, then shred (see tips).
- Make the roux: melt the remaining 30g butter in a saucepan, add the plain flour and cook for 1–2 minutes to remove the raw flour taste.
- Gradually whisk in the chicken stock until smooth, then stir in the cream or milk. Cook until the sauce becomes glossy and thick enough to coat the back of a spoon.
- Fold in the shredded chicken, sweated leeks, thyme and parsley. Season generously with salt and pepper. The filling should be thick — reduce for a few minutes if too thin.
- Cool the filling slightly (10–15 minutes) so it doesn’t make the pastry soggy.
- Preheat the oven to 200°C / 400°F (180°C fan). Line your pie dish with shortcrust pastry, trim the edges. Fill with the chicken and leek filling.
- Top with a pastry lid or puff pastry sheet, seal the edges and trim. Brush with beaten egg for a glossy finish and cut a couple of vents in the top.
- For a crisper base, blind-bake the lined base for 10 minutes before adding filling. Bake the assembled pie on a tray for 30–35 minutes until golden and bubbling.
- Rest for 10 minutes before serving. Serve with mashed potatoes, peas or roasted vegetables.
Note: this chicken and leek pie keeps well and is perfect for using leftover roast chicken.
Nutrition (estimate per serving)
Calories: 520 kcal | Fat: 28g | Carbs: 38g | Protein: 28g
- Use leftover roast chicken for more flavour or poach thighs and reserve the poaching liquid for the stock.
- Dry leeks thoroughly after washing to avoid a soggy filling.
- Blind-bake the base for a crisper bottom.
- Thicken the filling well — it should be glossy and not runny before baking.
- Brush with egg wash for a golden, glossy finish.
Serving ideas
- Mashed potatoes and minted peas
- Roasted root vegetables
- Simple green salad and extra gravy
Frequently asked questions
Q: How do I store and reheat leftovers?
A: Refrigerate in an airtight container for up to 3 days. Reheat portions in a 180°C oven for 15–20 minutes until piping hot; cover with foil if the pastry is browning too fast.
Q: Can I freeze the pie?
A: Yes. Freeze raw assembled pie (well wrapped) for up to 2 months — bake from frozen adding extra time. Fully baked pies also freeze well; thaw overnight and reheat in the oven.
Q: Which pastry is best: puff or shortcrust?
A: Shortcrust gives a sturdier base while puff pastry provides a flakier, lighter top. A combination (shortcrust base + puff top) is ideal.
Q: How can I make the pie lighter?
A: Swap double cream for milk or a light single cream and use less butter in the roux. Poaching chicken rather than roasting also reduces fat.
More recipes: See our collection of recipes
Reference: BBC Good Food — Chicken & Leek Pie