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Creamy Chicken and Leek Pie recipe

Creamy Chicken and Leek Pie recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken pie
  • Chicken and vegetable pie
  • Chicken and leek pie

Chicken and leek pie that is creamy, flaky and filling all in one! Shop-bought puff pastry makes this super easy. This pie freezes really well, too.

67 people made this

IngredientsServes: 6

  • 1 whole chicken, deboned and cut into bite size pieces
  • 4 slices cooked ham
  • 4 leeks, chopped
  • 1 medium onion, chopped
  • salt and freshly ground black pepper to taste
  • 1 pinch ground mace or ground nutmeg
  • 275ml chicken stock
  • 1 packet puff pastry
  • 1 tablespoon milk
  • 125ml double cream

MethodPrep:20min ›Cook:35min ›Ready in:55min

  1. Preheat the oven to 180 C / Gas mark 4.
  2. In a 1.5 litre baking dish, layer the chicken, ham, leeks and onion a couple of times each until the dish is full. Season each layer with a little salt, pepper and mace. Pour the chicken stock over the layers, and dampen the edges of the dish.
  3. Roll the pastry out large enough to cover the top of the dish, and place over the top. Crimp the sides down with a fork, and trim the excess from the edges. Cut a round hole in the centre of the pastry. Roll dough scraps out and cut into strips. Use the strips to form a design, and place lightly over the hole. Brush the entire top with milk.
  4. Bake for 35 to 45 minutes in the preheated oven, until chicken is cooked through. If the top crust is getting too brown, loosely cover it with baking parchment or aluminium foil. While the pie is baking, heat the cream over low heat. When the pie is cooked, remove from the oven, and carefully remove the design from the hole. Pour the cream into the hole, and replace the design. Let stand for a few minutes before serving.

Make ahead...

This pie freezes well - simply assemble the pie and freeze before baking. Once you're ready to bake, simply throw it in the oven straight from the freezer.

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Reviews & ratingsAverage global rating:(29)

Reviews in English (27)

Perfect recipe, I done one big pie and used shop bought pastry, the pie came out fantastic,But I bought a whole cooked chicken instead and cut that with the ham a threw it in, added the double cream etc with it and stirred in a little cornflour to thicken it and cooked it for about 25 minutes , made this recipe super quick and easy! it was delicious served with my creamy mash, and carrots and peas... Loving the nutmeg also!-17 Mar 2014

Made as suggested and was enjoyed by all-22 Sep 2017

by sweetiesmj

I made this for my family and, surprisingly, they all enjoyed it. I made a few changes though...I sauteed the leeks and onions in 1/2 a stick of butter. In a separate pot, I added an egg with the chicken stock and heated until thickened. Then I added the leeks & onions to it. I cut up the ham slices and layered it along with the cubed chicken and the leek mixture. Instead of using pie crust, I used puff pastry and just laid it across the top of the casserole. I turned the heat up to 375 degrees F. Next time I think I'll try making this in a 9x13 and covering the entire top with puff pastry so that each serving has its own little piece of puff!-22 Apr 2008

Creamy Chicken and Leek Pie

If you’re running out of ideas for dinner, this creamy chicken and leek pie should be the answer to all your prayers. Inside a warm, homemade dough you find a delicious and creamy filling made of chicken, leek, butter, and spices. It may take a bit to cook it, but in the end, it’s totally worth it!

1. Season the chicken thighs and brown, skin-side down, in a little oil in a large pan over medium heat — about 8 minutes. Flip over and add the hot stock. Simmer gently for 25 minutes or until the thighs are cooked.

2. Remove the cooked chicken and strain the stock. Skim off most of the fat from the stock (you can cool it first, if you like, making it easier to lift the fat from the top). Return the stock to the stove and reduce to about 400 millilitres.

3. For the filling, add about 50 millilitres of oil to a frying pan and cook the onion, garlic and leeks for about 10 minutes over a slow heat to caramelise and soften.

4. Add 25 grams of the butter, the mushrooms and the thyme and cook for a further 5 minutes. Season with salt and pepper.

5. Preheat the oven to 190 degrees fan-forced or 210 degrees conventional.

6. In a medium pot, melt 40 grams of butter over a medium heat until starting to sizzle, add the flour and stir to make a roux. Cook for 1 minute, stirring all the time, then add the strained stock. Cook for 2 to 3 minutes at a simmer, whisking constantly — it should be smooth and thick.

7. Take the sauce off the heat and leave to cool a little. Whisk in the cream and mustard, and add the mushroom mix, parsley and peas. Tear or chop the chicken and add to the mix. Combine thoroughly, and check and adjust the seasoning — the mix will be quite thick but luscious.

8. Cut the pastry sheet three centimetres larger than your pie dish to make a pastry pie lid. Brush the edge of the dish with the egg, tip the filling in and drop the lid on, crimping to seal. Decorate with the pastry scraps. Make an incision in the top to release steam and brush with egg. Bake for 30-35 minutes or until golden and puffed.

  • 1 tbs olive oil
  • 500g Coles RSPCA Approved Australian Chicken Thigh Fillets, cut into 3cm pieces
  • 2 leeks, pale section only, thickly sliced
  • 200g brown mushrooms, thickly sliced
  • 100g button or cup mushrooms, thickly sliced
  • 1/4 cup (35g) plain flour
  • 1 tbs Dijon mustard
  • 1 tbs miso paste
  • 1 1/2 cups (375ml) salt-reduced chicken stock
  • 1/2 cup (125ml) thickened cream
  • 2 tbs chopped tarragon
  • 2 sheets frozen puff pastry, just thawed
  • 1 Coles Australian Free Range Egg, lightly whisked
  • 1 tsp sesame seeds


Preheat oven to 200°C. Heat 1 tsp of oil in a large deep frying pan over high heat. Add half the chicken and cook, stirring occasionally, for 5 mins or until golden brown. Transfer to a heatproof bowl. Repeat with the remaining chicken.


Heat 2 tsp of oil in the pan. Add the leek and cook, stirring, for 2 mins or until the leek softens. Add to the chicken in the bowl. Heat the remaining oil in the pan. Add the combined mushroom and cook, stirring, for 2-3 mins or until tender. Return the chicken and leek to the pan. Sprinkle with the flour and cook, stirring, for 2 mins or until well combined. Add the mustard, miso paste and stock and bring to a simmer. Cook, stirring, for 5 mins or until the sauce boils and thickens. Set aside to cool slightly.


Add the cream and tarragon to the chicken mixture in the pan. Stir to combine. Season. Transfer the mixture to a 12-cup (3L) pie dish.


Use a small sharp knife to cut the pastry sheets into 3cm strips. Arrange the pastry strips, overlapping slightly, over the chicken mixture. Use a knife to trim the excess pastry. Lightly brush the pastry with the egg and sprinkle with sesame seeds. Bake the pie for 25-30 mins or until the pastry is puffed and golden.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet.

Leek and Mushroom Chicken Pot Pie

Melt butter in a large pot and cook leeks and mushrooms over a gentle heat for about 10 minutes, until softened but not brown. Add herbs and stock and bring to a simmer. Mix cornflour to a smooth paste with a little of the milk. Add to pan with remaining milk and stir over heat until lightly thickened. Season generously. Sauce can be prepared ahead to this point and chilled. About an hour before serving mix chicken through sauce and place in a pie dish.

To make the topping, mix flour, baking powder, salt and pepper and optional rosemary or parmesan. Make a well in the centre and pour in milk and oil. Use a knife to mix to a soft dough. Roll out on a lightly floured board to fit pie case.

Cover pie with rolled out topping, pressing firmly to seal edges. Cut a couple of notches in the top to allow steam to escape. Bake at 200°C for 20 minutes, then reduce heat to 180ºC and cook 20-25 minutes until golden.

Cook's note: If preferred, individual pastry cut-outs can be cooked on top of the pie. This dough can also be used as a base for crusty savoury pies baked on an oven tray &ndash topped with onions, bacon and cheese, or other pizza toppings of your choice. Bake at 200°C for about 30 minutes until golden.

Recipe Summary

  • 3 whole chicken legs
  • Kosher salt and freshly ground black pepper
  • 1 teaspoon extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 1 onion, cut into 1/4-inch dice
  • 1 large leek, white and pale green parts only, halved lengthwise and cut crosswise into 1/2-inch pieces
  • 1 tablespoon grainy mustard
  • 1/4 cup all-purpose flour
  • 1 cup low-sodium chicken broth
  • 3/4 cup plus 1 tablespoon whole milk
  • 1/4 cup heavy cream
  • 2 tablespoons coarsely chopped tarragon
  • One 14-ounce package all-butter puff pastry
  • 1 large egg, lightly beaten
  • 1 tablespoon sesame seeds

Preheat the oven to 400°. On a rimmed baking sheet, season the chicken legs with salt and pepper and drizzle with the olive oil. Roast the chicken for about 30 minutes, until browned and cooked through. Let stand until cool enough to handle. Shred the chicken, discarding the skin and bones. Reserve the pan drippings. Reduce the oven temperature to 375°.

In a large saucepan, melt the butter. Add the onion and leek and cook over moderate heat until tender, about 5 minutes. Stir in the mustard and the flour and cook until pasty, about 1 minute. Whisk in the chicken broth, 3/4 cup of the milk, the heavy cream and the chicken pan drippings and bring to a simmer. Cook over moderate heat, stirring frequently, until thick, about 5 minutes. Stir in the shredded chicken and the tarragon and season with salt and pepper. Let stand until cool, about 30 minutes.

Spread the chicken filling in an 8-by-11 1/2-inch baking dish. On a lightly floured work surface, roll out the puff pastry to a 9-by-13-inch rectangle. Lay the pastry over the baking dish and gently tuck in the overhanging pastry. Using a sharp knife, cut 3 slits in the top of the pastry. In a small bowl, beat the egg with the remaining 1 tablespoon of milk. Brush the egg wash over the pastry and sprinkle with the sesame seeds. Set the pie on a rimmed baking sheet and bake for about 1 hour, until the puff pastry is golden brown and the filling is bubbly. Let stand for 30 minutes before serving.

Extra tips

  • You could use a traditional cheese sauce if you wanted.
  • Feel free to swap the mashed potato topping for a short crust pastry or even puff or filo.
  • Give the dish a green boost with some spinach, kale or broccoli.
  • Reduce the calories by using less cheese in the sauce.
  • You could swap half the chicken for mushrooms to cut down on the meat. If you do this, try using different mushrooms to change up the texture. Chestnut and shiitake work well.

Creamy Chicken and Leek Pie recipe - Recipes

Here it is. I make it a lot, does us for two nights, one of my favs.
800g boneless, skinless chicken thighs (1.75 pounds)
2Tbsp olive oil
Salt and freshly ground black pepper
3/4 cup chopped bacon
5 cloves garlic, finely chopped
1 leek, white part only, sliced
2 carrots, chopped into 1cm cubes (1/4 inch)
1tsp fresh thyme leaves
250g brown button mushrooms, slice (1/2 pound)
1.5 cups chopped spinach, washed and squeezed
75g butter (2.5oz)
1/2 cup plain flour
1.5 cups milk
1/3rd cup cream
1/3rd cup grated Parmesan
2tsp whole grain mustard
2-3 sheets flaky pastry
1/4 cup milk and 1egg, beaten together, for pastry wash.

Preheat oven to fan bake 180C (350F)
Take pastry sheets out to thaw.
Coat chicken with half of oil and salt and pepper.
Place in an oven for 15-20mins until golden and cooked through. Cool and shred into bite size pieces.
While chicken is cooking, fry bacon until crispy and drain on paper towels.
Wipe out pan and add remaining oil over medium heat. Add garlic, leek, carrots and thyme, cook for 5mins until excess moisture has evaporated.
Return chicken and bacon to pan, mix to combine and turn off the heat.
To make the sauce: Heat butter over medium heat, stir in flour and cook for 4 mins. Remove from heat and slowly pour in milk, whisking continuously to avoid lumps. Whisk in cream and Parmesan and return pan to the heat. Cook, stirring, for about 5mins until thick, stir in mustard. Taste and season. Add sauce to chicken mixture and mix gently to combine.
Line large pie dish with pastry. Spoon in filling and top with a lid of pastry. Seal edges with a little milk and crimp edges with your fingers. Brush pie with beaten egg and milk. Cut a couple of air holes. Bake for 40mins or until pie is cooked and golden. This is a large pie! Serves 4-6.

I notice that she forgot to include the mushrooms and spinach in the method.

I would add the mushrooms and saute with the garlic, leek, carrots and thyme and then add the spinach at the very end of the saute time.

Creamy chicken and vegetable pie from At My Table by Chelsea Winter

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Notes (0)
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Parmesan cheese
chicken thighs
wholegrain mustard
puff pastry
baby brown button mushrooms

Sorry I can't help with Chelsea Winter's recipe - but I got this recipe from a the Countdown food magazine "you asked for it" column years ago - and it is absolutely delicious. I add other veggies that I fancy too, like mushrooms, celery, courgettes, leeks etc (fried with the onions).
Have also just re-read the recipe before posting and realised that I never blind bake the pastry either, but it still turns out perfect. It's also great with either mashed Kumara or mashed potato as a topping, rather than pastry as well.

Tuscany cafe's wholegrain mustard, chicken pie.
2 tablespoons oil
2 sheets savoury pastry,
1 medium chopped onion
350 grams sour cream
1 egg
1 cup grated cheese
2 tablespoons wholegrain mustard
2 cloves garlic chopped
1/4 cup finely chopped parsley
salt and pepper
500 grams chicken breast, cooked and shredded
2 sheets flaky pastry
1 tablespoon sesame seeds

Preheat oven to 180.
prepare 22cm pie dish by brushing with oil - then lining with savoury pastry and blind bake for 10 minutes.
Sauté onion until transparent.
Combine the sour cream, egg, cheese, mustard, garlic parsley and seasonings in a bowl - then mix in the chicken and onion.
pour mixture into the semi baked pastry shell - top with the puff pastry and seal edges of pie, brush the top with milk or egg wash and then sprinkle with sesame seeds - then bake for 40 minutes or until golden brown.

On Chelsea Web site she has wrote this about the recipe. So she doesn't mind people sharing it.

Why isn’t it online?
People often request that I post the recipe online – and while I’m tempted, it’s a tricky one for me. On one hand, I believe recipes are made to be shared (you’ll see I have a number of recipes from my books available on this website). However, I do think some recipes kept within the pages of the books are what makes them special. A great number of people have bought At My Table especially for this one recipe, so out of respect for them, I haven’t posted it online.

That’s not to say you have to miss out, though. If you know someone with At My Table, please go ahead and ask them to share the recipe with you (tell them I said you could). I’m sure they would be more than happy to. You can also look for the book in your local library. Or…

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