The chicken and leek pie epitomizes comforting, home-cooked meals. This dish is a comforting meal that will warm your belly and soul. It contains tender chicken pieces, leeks gently cooked, and a creamy, rich sauce. This pie can be served as an elegant and hearty mid-week meal for the family or as a centrepiece at weekends.
This recipe will guide you through the entire process, from preparing the filling to baking and assembling your pie. There are also tips, variations and storage suggestions to make it a success.
Why Chicken and Leek Work So Well Together.
Leeks are a part of the onion clan, but they have a milder flavour and softer texture. They pair beautifully with chicken. Leeks are silky soft when cooked and add depth and lightness in the creamy sauce. The combination of chicken and leek has become a classic in Australia and beyond.
Ingredients (Serves 4-6)
Filling:
- 500g diced skinless and boneless chicken breast or thighs
- Olive oil or butter, 1 tablespoon
- 2 medium leeks, cut in half lengthways, and thinly sliced
- 2 cloves garlic, minced
- 2 Tablespoons of plain flour
- Buy or make a good quality chicken stock
- 1 cup of cream (or 1/2 cup milk for a lighter option)
- 1 teaspoon Dijon mustard (optional)
- Taste salt and pepper
- Use fresh parsley or thyme (optional)
Pastry:
- Short crust pastry sheet (for the base)
- 1 sheet of puff pastry (for top)
- 1 egg, beaten (for brushing)
Tip: For a lighter, quicker version of the pie, you can skip the bottom crust
Step-by-Step Instructions
Step 1: Prepare Chicken and Leeks
In a large skillet, heat olive oil or butter over medium-high heat. Cook the chicken until it is browned all over (they do not need to be fully cooked at this stage). Remove the chicken from the pan and set it aside.
Add a little extra oil to the pan if necessary and cook leeks on low-medium heat for 6-8 minutes or until they are softened and translucent. Stir in the minced garlic and continue to cook for a minute.
Step 2: Prepare the Sauce
Mix the flour with the leeks. This will thicken the sauce. To eliminate the raw taste of flour, cook for 1-2 minutes.
Pour the chicken stock in slowly while stirring. Add the mustard and cream once it has simmered.
Then, return the chicken back to the pan. Continue simmering the mixture until it thickens a little and the chicken has cooked through. Add salt, pepper and herbs.
Let the filling cool down for 15 to 20 minutes before you assemble the pie. This prevents the pastry from getting soggy.
Step 3: Assemble your Pie
Pre-heat your oven to 200degC (180degC with fan).
Line a pie dish greased with short crust pastry if you are using a base. Blind bake the bottom for 10 minutes and prick it with a fork.
Pour the cool filling into your pie dish.
Trim any excess puff pastry. With a fork, or with your fingers, seal the edges and crimp them. Make a small hole in the middle of the bag to let steam escape.
To create a glossy, golden finish, brush the top of the pastry with beaten eggs.
Step 4: Bake
Bake the pie in the oven at 25 to 35 minutes or until golden brown.
Let the cake rest in the oven for 5-10 mins before cutting and serving.
Serving Suggestions
The chicken and leek pie can be enjoyed as a meal, but it also pairs well with many different sides.
- Buttery Baby Potatoes or Mashed Potatoes
- Green beans (or broccoli)
- Garden Salad with Vinaigrette
- Roasted root vegetables or carrots with a glaze
Serve with gravy, chutney or both.
Tips to the Best Chicken and Leek Pie
- Allow the filling to cool prior to assembling the pie in order not have soggy pastry.
- For more flavour and tenderness use chicken thighs, although breasts also work.
- If using, blind-bake your base to keep it crisp.
- Do not overfill your pie. This will prevent the filling bubbling up.
- Use a light crisscross pattern to score the pastry top for a stunning finish.
Variations
This pie can be easily customized.
Mushroom Addition
When cooking leeks, add sliced mushrooms to the mix (buttons or Swiss brown). This will give them a more earthy flavor.
Bacon Boost
Sauté diced bacon along with the chicken to add extra flavour.
Cheesy Version
Add 1/2 cup of grated parmesan or cheddar to the sauce prior to assembling the pie.
Gluten-Free
Use gluten-free spelt flour to thicken your filling. You can also buy a gluten free pastry at the supermarket.
No Pastry Option
For a gluten-free meal, top the pie with mashed potatoes (like in a shepherd’s dish).
Storage and Make-Ahead
This chicken and leek pie can be prepared in advance.
To make a head:
- Unbaked Pie: Assemble the pie and refrigerate it for up to 24 hours.
- Filling Only: Prepare filling up 2 days in advance and store it in the refrigerator.
Storage:
- Refrigerator: Store leftovers for up to three days in an airtight container.
- Freezer: You can freeze cooked pie (whole, or in slices), for up to two months. For best results, reheat in the oven.
Nutritional Notes
Leeks are rich in fibre, folate and vitamin C. Chicken and leek pies can be made lighter by using:
- Use milk instead
- Reduced pastry (top only).
- Add more vegetables such as peas and spinach
Conclusion
Homemade chicken and leek pies are the ultimate in comfort and elegance. This dish is both timeless and nostalgic, with its rich flavours, flaky pastry and warmth. You can make a pie with simple ingredients that will be loved by the entire family.
This recipe will be one that you return to time and time again, whether you prepare it for Sunday dinner or as a hearty meal on a weeknight. Do not be surprised if this recipe becomes a staple in your weekly menu, or even your signature dish.
