There’s something timeless about a homemade chicken pie—especially one made from scratch with rich stock, tender chicken, and a golden, flaky puff pastry crust. This Creamy Chicken and Leek Pie is cozy, indulgent, and deeply satisfying, the kind of meal that brings people to the table without having to say a word.

With a melt-in-your-mouth filling of slow-cooked chicken, sweet leeks, parmesan, and Dijon cream sauce, this is a comforting dish that’s simple enough for a weeknight but worthy of a Sunday dinner.

Creamy Chicken and Leek Pie

Why You’ll Love This Recipe

Rich, slow-simmered chicken flavor from scratch
Creamy and herby filling with layers of flavor
Golden puff pastry crust—flaky and buttery every time
Perfect make-ahead dish for entertaining or meal prep
Elegant enough for guests, cozy enough for family dinners

Tip: You can find a full list of ingredients and measurements in the recipe card below.

Ingredients

For the Chicken Stock & Meat:

1 whole chicken (about 1.2–1.5kg)
1 brown onion, roughly chopped
2 bay leaves
3 sprigs fresh thyme
1 carrot, peeled and chopped
4 whole cloves
Sea salt and ground pepper, to taste

For the Filling:

50g butter
1 brown onion, finely chopped
3 sprigs fresh thyme
2 small-medium leeks, sliced into 1cm rounds
1 carrot, peeled and chopped
2 tbsp white wine
2 tbsp plain flour
¼ cup cream
1–2 tsp Dijon mustard, to taste
¼ cup grated parmesan
⅓ cup finely chopped parsley

For the Pastry & Finish:

500g butter puff pastry
1 egg, whisked (for egg wash)
Cooking spray, for greasing the pie dish

Instructions

Cook the Chicken & Make the Stock
Place the chicken in a large pot with onion, bay leaves, thyme, carrot, cloves, salt and pepper. Cover with water and bring to a boil. Reduce the heat and simmer for about 1 hour, until the chicken starts to fall apart.
Remove the chicken and shred the meat. Return the carcass to the pot and simmer the stock for another hour. Strain the stock through a sieve and chill it for at least 3 hours or overnight. Skim off any fat before using.
Prepare the Filling
In a large pot, melt the butter over medium heat. Add onion, thyme, leeks, and carrot. Season well and cook gently for 20 minutes until softened.
In a small bowl, whisk together white wine, flour, and cream. Add to the pot with 1 cup of the reserved chicken stock. Bring to a boil, then reduce heat to a simmer. Stir in Dijon mustard and parmesan.
Fold in the shredded chicken. Chill the mixture for at least 30 minutes.
Assemble the Pie
Spray a 25cm pie dish with oil and brush the sides. Roll out the pastry and cut two circles—one for the base and sides, and one for the top.
Line the pie dish with the larger pastry round. Stir parsley into the cooled chicken filling and spoon it into the pie shell.
Brush the exposed pastry edge with egg wash. Place the second round of pastry over the filling. Seal the edges with a fork or your fingers, trim any excess pastry, and decorate as desired. Brush with egg and cut a few slits in the top to vent.
Chill for 30 minutes, or up to 6 hours.
Bake
Preheat oven to 180°C (350°F). Bake the pie for 55–60 minutes, or until golden and puffed. Let rest for 5 minutes before slicing.

Variations

Use shredded rotisserie chicken for a faster option
Swap white wine for lemon juice or omit entirely for alcohol-free
Add mushrooms, peas, or spinach for extra veg
Use shortcrust pastry on the bottom for a sturdier base
Make it gluten-free with GF flour and pastry

Storage & Reheating

Refrigerator:
Store leftovers in an airtight container for up to 3 days.

Freezer:
Freeze whole or sliced portions before baking. Thaw in the fridge overnight and bake as directed, adding 5–10 minutes if needed.

Reheating:
Reheat slices in a 180°C (350°F) oven for 10–15 minutes or until hot and crisp. Avoid microwaving to preserve the pastry texture.

Frequently Asked Questions

Can I make the filling ahead of time?

Yes, it actually improves the flavor. Make it up to a day ahead and store it in the fridge.

Can I use store-bought chicken?

Definitely. Rotisserie or pre-cooked chicken works well if you’re short on time.

How do I keep the pastry from getting soggy?

Make sure the filling is fully chilled before adding to the pastry, and bake until golden and crisp.

Can I use milk instead of cream?

You can, but the filling will be a little less rich. Half-and-half also works.

What’s the best pastry for this pie?

Butter puff pastry gives the flakiest, most indulgent result. Avoid reduced-fat versions.

Do I have to use white wine?

No, it’s optional. You can leave it out or substitute with a splash of lemon juice or chicken stock.

Can I make this vegetarian?

Yes! Replace the chicken with mushrooms, white beans, or tofu and use veggie stock.

Is it okay to freeze this pie before baking?

Yes, assemble the pie and freeze it unbaked. Bake from frozen at 180°C for about 75–80 minutes.

Can I use a different cheese?

Sure! Gruyère, cheddar, or a creamy blue cheese work beautifully.

Can I bake this in a different size dish?

Yes, just adjust the baking time slightly for deeper or more shallow dishes.

Conclusion

This Creamy Chicken and Leek Pie is the ultimate comfort food—rich, savory, and made with real homemade stock that adds unbeatable flavor depth. Whether it’s a chilly evening or a special Sunday meal, this pie is guaranteed to impress with its flaky crust and luscious filling. Serve it with a crisp green salad or roasted vegetables for a meal that hits every note.