This easy chicken and leek pie is warm, creamy, and full of flavor. It’s made with tender chicken, soft leeks, and a rich, creamy sauce—all wrapped in golden puff pastry. Perfect for a cozy dinner or family meal.

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Ingredients Needed:

2 cups (500ml) chicken stock
750g chicken breast fillets
60g butter
1 (500g) leek, thinly sliced
2 (300g) stalks celery, trimmed, finely chopped
2 tablespoons plain flour
2 teaspoons fresh thyme leaves (plus extra to serve)
1/2 cup (125ml) milk
1 cup (250ml) pouring cream
2 teaspoons wholegrain mustard
2 sheets puff pastry, partially thawed
1 egg yolk, beaten lightly

How To Make Chicken And Leek Pie Recipe?

Boil the Chicken: Bring stock to a boil in a saucepan over high heat, add chicken, bring it back to a boil, then reduce heat, cover, and simmer for about 10 minutes until the chicken is cooked through, then take it out, chop it, and keep 1 cup of the stock.
Cook the Veggies: Melt butter in another pan, add leek and celery, and cook while stirring until the leek softens.
Make the Sauce: Add flour and thyme, stir for 1 minute, then slowly add the reserved stock, milk, and cream, stirring until it thickens and starts to boil.
Add Chicken & Mustard: Stir in the chopped chicken and mustard, season with salt and pepper, and let the filling cool before using it.
Prepare the Base: Preheat oven to 220°C, grease a 1-litre pie dish, cut 4 strips from one puff pastry sheet, and press them along the rim of the dish, brushing with egg yolk.
Assemble the Pie: Spoon the cooled filling into the pie dish, roll out the second pastry sheet slightly, place it on top, press edges to seal, trim extra pastry, brush the top with egg yolk, and cut two small slits in the center.
Bake the Pie: Bake the pie for 25 minutes or until the pastry is puffed and golden, then sprinkle with extra thyme and serve hot.

James Martin Chicken And Leek Pie Recipe

Recipe Tips:

Cool the filling before adding pastry: If the filling is still hot, it can melt the pastry and make it soggy. Let it cool fully so the top bakes up golden and crisp.
Use fresh leeks and slice them thin: Leeks need to be soft and gentle in this pie, so slicing them thin helps them cook evenly and blend into the creamy sauce.
Don’t skip the mustard: Even if you’re not a mustard fan, a little bit brings out the flavor of the chicken and adds depth to the creamy filling.
Seal the edges well: Press the top pastry down firmly onto the rim strips. This keeps the sauce from bubbling out and helps the pie puff up nicely.
Cut steam holes in the top: Two small slits in the pastry let steam escape while baking. This keeps the crust from going soggy or puffing unevenly.

How To Store & Reheat Leftovers?

Refrigerate: First, let the leftover chicken and leek pie cool until it reaches room temperature. Then, cover it or place it in an airtight container and store it in the fridge for up to 3 days.
Freeze: Let the pie cool fully, then wrap it tightly or place it in a freezer-safe container. Freeze for up to 2 months.
Reheat: Set the air fryer to 160°C. Place a slice inside and heat for 5–8 minutes until warmed through and the crust is crisp.

Nutrition Facts:

Calories: 490 kcal
Total Fat: 28g
Saturated Fat: 14g
Cholesterol: 130mg
Sodium: 560mg
Potassium: 520mg
Total Carbohydrate: 28g
Dietary Fiber: 2g
Sugars: 4g
Protein: 36g

Try More James Martin Recipes:

James Martin Chicken And Leek Pie Recipe

Course: DinnerCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

490

kcal

Ingredients

2 cups (500ml) chicken stock
750g chicken breast fillets
60g butter
1 (500g) leek, thinly sliced
2 (300g) stalks celery, trimmed, finely chopped
2 tablespoons plain flour
2 teaspoons fresh thyme leaves (plus extra to serve)
1/2 cup (125ml) milk
1 cup (250ml) pouring cream
2 teaspoons wholegrain mustard
2 sheets puff pastry, partially thawed
1 egg yolk, beaten lightly

Directions

Boil the Chicken: Bring stock to a boil in a saucepan over high heat, add chicken, bring it back to a boil, then reduce heat, cover, and simmer for about 10 minutes until the chicken is cooked through, then take it out, chop it, and keep 1 cup of the stock.
Cook the Veggies: Melt butter in another pan, add leek and celery, and cook while stirring until the leek softens.
Make the Sauce: Add flour and thyme, stir for 1 minute, then slowly add the reserved stock, milk, and cream, stirring until it thickens and starts to boil.
Add Chicken & Mustard: Stir in the chopped chicken and mustard, season with salt and pepper, and let the filling cool before using it.
Prepare the Base: Preheat oven to 220°C, grease a 1-litre pie dish, cut 4 strips from one puff pastry sheet, and press them along the rim of the dish, brushing with egg yolk.
Assemble the Pie: Spoon the cooled filling into the pie dish, roll out the second pastry sheet slightly, place it on top, press edges to seal, trim extra pastry, brush the top with egg yolk, and cut two small slits in the center.
Bake the Pie: Bake the pie for 25 minutes or until the pastry is puffed and golden, then sprinkle with extra thyme and serve hot.

Notes

Cool the filling before adding pastry: If the filling is still hot, it can melt the pastry and make it soggy. Let it cool fully so the top bakes up golden and crisp.
Use fresh leeks and slice them thin: Leeks need to be soft and gentle in this pie, so slicing them thin helps them cook evenly and blend into the creamy sauce.
Don’t skip the mustard: Even if you’re not a mustard fan, a little bit brings out the flavor of the chicken and adds depth to the creamy filling.
Seal the edges well: Press the top pastry down firmly onto the rim strips. This keeps the sauce from bubbling out and helps the pie puff up nicely.
Cut steam holes in the top: Two small slits in the pastry let steam escape while baking. This keeps the crust from going soggy or puffing unevenly.