A hearty and comforting pie made with a filling of carrot, onion, leek, garlic, mixed herbs, onion soup mix and chicken thighs, topped with puff pastry.
This Chicken and Leek Pie is the ultimate comfort food on a budget. Tender chicken, soft vegetables and a creamy savoury sauce are topped with golden puff pastry for an easy family dinner everyone will love. Part of my $20 dinner series, this recipe makes four generous serves and is perfect for cooler nights.
Ingredient notes:
- Chicken Thighs: Chicken thighs stay juicy and tender during cooking, making them ideal for pies and casseroles. They also add plenty of flavour while keeping this recipe budget-friendly.
- Leek: Leeks bring a mild onion flavour and soften beautifully into the creamy filling. Make sure to wash them well, as dirt can hide between the layers.
- Puff pastry: Store-bought puff pastry makes this pie quick and easy while giving you that flaky golden topping everyone loves.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Heat the oil in a large frying pan over a medium heat. Add the onion and carrot and sauté for 5 minutes. Add the leek and cook for a further 5 minutes until softened.
Push the vegetables to the edges of the pan if there's room. Add the chicken and cook for 5 minutes until browned on all sides. If your pan isn't big enough, remove the vegetables to a plate and cook the chicken separately.
Add the garlic and dried herbs. Stir and cook for a few minutes until fragrant. Return the vegetables to the pan if removed. Sprinkle over the onion soup mix.
Dissolve the stock cube in the boiling water, then pour into the pan, scraping the bottom to deglaze. Stir everything together, then add the sour cream and mix until combined. Season well with salt and pepper.
Preheat the oven to 190°C fan bake. Transfer the filling to a large baking dish and spread out evenly. Lay the puff pastry over the top, trimming if needed. Brush with milk or an egg wash if you like.
Bake for 30 to 35 minutes until the pastry is golden and cooked through. Serve on its own or with greens or mashed potato.
Recipe FAQs:
Yes, chicken breast works well in this recipe. Just be careful not to overcook it as it can dry out more easily than thighs.
Absolutely. Divide the filling between ramekins or small pie dishes and top each one with pastry before baking.
Cool the filling slightly before adding the pastry to help keep it crisp.
Storage:
Store any leftover chicken and leek pie in an airtight container in the fridge for up to 3 days. Reheat in the oven at 180°C until hot throughout to help crisp the pastry again.
The filling can also be frozen for up to 3 months.
Top tips:
- If your puff pastry is frozen, thaw it completely before using to prevent cracking.
- Add frozen peas, corn or spinach for extra vegetables.
- Use leftover roast chicken to save time. Simply stir it through with the sour cream.
- Cut a few small slits in the pastry before baking to allow steam to escape.
- This recipe can be made ahead and refrigerated before baking.
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Chicken and Leek Pie
A hearty pie made with a filling of carrot, onion, leek, garlic, mixed herbs, onion soup mix and chicken thighs, topped with puff pastry.
Ingredients
- 1 tsp oil
- 1 onion, diced
- 1 carrot, diced
- 1 leek, sliced and washed
- 750g chicken thighs, diced
- 2 tsp crushed garlic
- 1 tsp dried mixed herbs
- 1 packet onion soup mix
- 1 chicken stock cube
- 1 cup boiling water
- 125g sour cream
- 350g puff pastry sheet
Instructions
- Heat the oil in a large frying pan over a medium heat. Add the onion and carrot and sauté for 5 minutes.
- Add the leek and cook for a further 5 minutes until softened.
- Push the vegetables to the edges of the pan if there’s room. Add the chicken and cook for 5 minutes until browned on all sides. If your pan isn’t big enough, remove the vegetables to a plate and cook the chicken separately.
- Add the garlic and dried herbs. Stir and cook for a few minutes until fragrant.
- Return the vegetables to the pan if removed. Sprinkle over the onion soup mix.
- Dissolve the stock cube in the boiling water, then pour into the pan, scraping the bottom to deglaze.
- Stir everything together, then add the sour cream and mix until combined. Season well with salt and pepper.
- Preheat the oven to 190°C fan bake.
- Transfer the filling to a large baking dish and spread out evenly.
- Lay the puff pastry over the top, trimming if needed. Brush with milk or an egg wash if you like.
- Bake for 30 to 35 minutes until the pastry is golden and cooked through. Serve on its own or with greens or mashed potato.
Notes
- You can swap chicken thighs for chicken breast.
- This would work well as individual pies.
- If using an ovenproof pan or casserole dish, you can add the pastry directly on top and bake in the same dish.
- Add a can of corn kernels for extra flavour and veg.
- Swap the onion soup mix for chicken soup mix if you prefer.
- Swap the sour cream for cream, or leave it out for a dairy-free option.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 1004Total Fat: 68gSaturated Fat: 16gUnsaturated Fat: 52gCholesterol: 261mgSodium: 798mgCarbohydrates: 51gFiber: 3gSugar: 5gProtein: 54g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Shannon says
So so good and so easy! Was a hit with the whole house (one year old included!) 🙂
VJ cooks says
Oh I love that so much. Thanks for the feedback, Shannon.
Cherie Brown says
This was so good, since I am time poor, I cooked the filling in the slow cooker on low for 6hours and reduced the water to 1/2 cup, added sour cream at the end and some cornflour to thicken. Then tranferred to pie dish, covered in pastry and cooked in oven.
VJ cooks says
That sounds delicious. Great work around!