Chicken and Leek Pie

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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.

Rectangular casserole dish with a golden, flaky puff pastry topping over a creamy vegetable filling; a portion has been served. A sticker reads $20 Dinners.

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:

Ingredients for a meal are arranged on a wooden surface with labeled prices, including chicken, leek, carrot, puff pastry, soup mix, sour cream, and pantry staples.

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.

A serving of creamy chicken and vegetable pot pie filling topped with flaky puff pastry in a light green bowl.

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.

Chopped carrots, onions, and celery are sautéing in a large pot.

Sliced leeks, carrots, and onions cooking in a large pot.

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.

Chopped carrots, leeks, and celery are being sautéed in a large pot.

Chunks of chicken seasoned with herbs and garlic are being sautéed in a nonstick skillet.

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.

A pot filled with chopped chicken, carrots, leeks, and onions in a creamy white sauce.

Chopped vegetables and pieces of chicken are being cooked in a pot, topped with a layer of flour.

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.

Chopped chicken, carrots, and leeks are being cooked in a pot with a large dollop of cream or mayonnaise added on top.

A baking dish, strips of pastry dough, and a pot filled with a creamy chicken and vegetable mixture are arranged on a countertop.

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.

A rectangular baking dish lined with pastry strips and circular pastry cutouts, ready for baking.

Golden-brown rectangular puff pastry pie in a white baking dish, with decorative pastry strips and circles on top, on a wooden surface.

Bake for 30 to 35 minutes until the pastry is golden and cooked through. Serve on its own or with greens or mashed potato.

Rectangular baking dish with a partially eaten puff pastry-topped casserole, showing filling with vegetables; a serving spoon with residue is on the side.

Recipe FAQs:

Can I use chicken breast instead of chicken thighs?

Yes, chicken breast works well in this recipe. Just be careful not to overcook it as it can dry out more easily than thighs.

Can I make this into individual pies?

Absolutely. Divide the filling between ramekins or small pie dishes and top each one with pastry before baking.

How do I prevent the pastry from going soggy?

Cool the filling slightly before adding the pastry to help keep it crisp.

A woman smiles while holding a rectangular baked pastry in a ceramic dish lined with an orange-patterned cloth.

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

Yield: Serves 4

Prep Time: 35 minutes

Cook Time: 35 minutes

Total Time: 1 hour 10 minutes

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: 1
Amount 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