Holly's Homestead — Recipe
Chicken and Leek Pie
A creamy chicken and leek filling under golden pastry
DIFFICULTY Medium
COURSE Main
CUISINE British
COURSE Main
CUISINE British
Estimated nutrition per serve: 490 kcal · 24g protein · 29g carbohydrate · 31g fat. Calculated from standard USDA reference values for the ingredients listed; an approximate guide, not a lab analysis.
A batch this size may need an extra 5-10 minutes of simmering to thicken properly - there's more liquid to reduce relative to the pot's surface area.
01Ingredients
02Method
- Preheat the oven to 200C. Melt the butter in a large pan and cook the leeks over medium heat for 5 minutes until soft. Remove and set aside.
- Brown the chicken in the same pan in batches for 5 minutes, then return the leeks.
- Sprinkle over the flour and stir for 1 minute. Gradually add the stock, cream, thyme, mustard and salt. Simmer for 10 minutes until thick.
- Cool the filling for 10 minutes, then spoon into a 1.5 litre pie dish.
- Cover with pastry, press the edges onto the rim and trim. Brush with egg and cut a slit in the centre.
- Bake for 25-30 minutes until the pastry is deep golden and the filling is bubbling.
03Notes & substitutions
- Use leftover roast chicken instead of raw: skip the browning and add it with the stock.
- Add bacon, peas or mushrooms for variety.
- Replace the cream with milk for a lighter filling.
- Make individual pies in ramekins and reduce the bake time to 20 minutes.
- Wash the leeks thoroughly - soil collects between the layers.
04Common mistakes
- Putting pastry on a hot filling — the steam makes the base soggy and the pastry slumps; let it cool slightly.
- Under-cooking the sauce — it must be thick before it goes in the pie or it will run.
- Not washing the leeks — grit hides between the layers; slice them and rinse in a bowl of water.
- Skipping the slit in the lid — steam needs somewhere to go.
05Storage & leftovers
Fridge
Up to 3 days; reheat slices in a 180C oven for 15 minutes.
Freezer
Freezes well, baked or unbaked, for up to 3 months. Bake from frozen, adding 20 minutes.
Filling only
The filling alone freezes for 3 months; thaw before topping with pastry.
More About This Recipe
07Troubleshooting
- Filling is runny. Simmer it longer before filling, or add a spoonful of cornflour mixed with water.
- Pastry is pale. Brush with egg and bake on a lower shelf for a little longer.
- Base is soggy. Cool the filling first, and use a metal or ceramic dish.
- Chicken is dry. Do not overcook while browning; it finishes cooking in the pie.
Frequently Asked Questions
Can I make it ahead?
Yes - assemble, refrigerate for up to 24 hours and bake just before serving.
Do I need a bottom crust?
No - a top-crust pie is quicker and ideal with a creamy filling.
Can I use frozen leeks?
Yes, though fresh ones give a better texture.
What do I serve with it?
Steamed greens, peas or a green salad.