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This easy Chicken and Leek Pie is about to become your new favourite dinner! Filled with veg and chicken, this hearty leek and chicken pie is healthy and delicious. It is ready in around 45 minutes and perfect for the whole family – kids and adults alike!
Recipe Difficulty – Very Easy
Table of Contents
Why this recipe works
This creamy chicken and leek pie hits the spot on those colder evenings! The tender chicken breast along with the delicious vegetables and perfectly make for such a comforting dinner.
Another great thing about this chicken leek and mushroom pie is that it is easily adjustable. Adjust the ingredients to fit your preferences. Want it meatier? Go for it! Prefer some additional vegetables? Just add them in!
Ingredients to make Chicken and Leek Pie
- Chicken – I use breasts, but you could also use boneless chicken thighs.
- Leeks – have a light oniony flavour that works perfectly in this chicken leek pie.
- White Mushrooms – are also known as button mushrooms and have a great umami flavour.
- Garlic Cloves – are the perfect addition to almost any savoury dish.
- Italian Herbs – are generally made up of a mixture of thyme, basil, rosemary, oregano, and other common herbs.
- Whole-Grain Mustard – has a great bite to it with a little bit of heat.
- Cooking Cream or Soya/Oat Cream – is known as heavy cream in the US. It lends to the deliciously creamy texture of the chicken mushroom and leek pie.
- Butter – I usually use unsalted butter so I can adjust the salt profile on my own.
- Salt and Black Pepper – helps all of the other flavours to stand out.
- Puff Pastry – I used a gluten free pastry, but any puff pastry sheet will do. Or if you want to make your own Gluten-Free Shortcrust Pastry then check out Sarahs.
See recipe card for full information on ingredients and quantities.
Substitutions
- Chicken – You could use ham, beef, or even tofu in place of chicken.
- Vegetables – Some other delicious vegetables you could substitute or add are onion, peas, celery, or carrots.
- Seasonings – You can use your favourite flavours for this dish! Try tarragon, oregano, thyme, parsley, or basil.
- Whole-Grain Mustard – can be replaced with Dijon mustard. It’s a different flavour, but still delicious taste.
- Puff Pastry – You could always use mash potato as your pie topper instead.
Variations
- Spicy – add some chilli powder into the mix for spicier pies.
- Deluxe – add in some chopped bacon to the mix and brush the top with butter after cooking to bring this dish up a notch.
- Kid friendly – make sure your child’s favourite vegetables are represented in the pie!
How to make Chicken and Leek Pie
Step 1: Pre-heat your oven to 200C (405F). Slice the white and light green parts of the leeks. Chop the mushrooms. Cut the chicken into bite-size pieces.
Step 2: Heat butter in a frying pan and add leeks, mushrooms, garlic, and Italian herbs. Stir and cook for 2-3 minutes.
Step 3: Add the chicken and cook until it is no longer pink (5-6 minutes).
Step 4: Add whole-grain mustard and cooking cream. Season to taste with salt and pepper.
Step 5: Pour the chicken and leek mixture into the pie dish.
Step 6: Top with the rolled out puff pastry. Trim the excess pastry at the edge of the dish. Make a few slits on the surface of the pastry with a sharp knife to allow the steam to escape. Bake for 30 minutes. The top should be golden brown.
Hint: For a little extra flavour and texture, brush the top of the pastry with an egg wash.
Leftovers
Leftover Chicken and Leek Pie will keep in the fridge for 2-3 days in an airtight container. Reheat in the microwave.
To Freeze: This is best frozen before cooking. Cover in cling film and freeze for up to two months. Cook from frozen or thaw first.
What to serve with Chicken and Leek Pie
Recipe FAQs
You can always mix in some cornflour if you feel the sauce needs to be thicker.
Leeks might appear a bit intimidating at first, but they belong to the allium family, just like shallots, onions, and spring onion. These vegetables all have a subtly similar taste, characterised by their pleasantly pungent flavour.
Yes! Follow all of the directions up until baking. Wrap in plastic wrap and freeze for up to 2 months. You can cook from frozen or thaw first.
More Savoury Pie Recipes
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Chicken and Leek Pie
Ingredients
- 2 chicken breasts
- 2 medium leeks
- 220 g white mushrooms
- 3 cloves garlic
- 1 tbsp Italian herbs
- ¾ tbsp whole-grain mustard
- 250 ml cooking cream, or soya/oat cream
- 1 tbsp butter
- Salt and pepper, to taste
- 1 sheet puff pastry, I used gluten-free
Instructions
- Pre-heat your oven to 200C (405F). Slice the leeks, white and light green parts only. Chop the mushrooms and cut the chicken into bite-size pieces.
- Heat butter in a skillet and add leeks, mushrooms, garlic, and Italian herbs. Cook them for 2-3 minutes.
- Add the chicken and cook until it is no longer pink, for 5-6 minutes.
- Now add whole-grain mustard and cooking cream. Season to taste with salt and pepper.
- Transfer the leek filling into the pie dish.
- Top with the rolled out puff pastry. Trim the excess pastry and make a few slits on the surface of the pastry. This will allow the steam to escape. Bake the pie for 30 minutes.
The first pie I’ve made since school (many decades ago!) and we loved it. I need simple and quick and it was both. Thanks James.
I substituted crème fraiche for cooking cream and it worked beautifully. Added an extra chicken fillet.
Yay 🙂 so pleased to hear you loved it Emma!
Easiest chicken pie you’ll ever make! Loved it 🙂
Thanks so much Juliette!