Chicken and Leek Pie
A classic British pie with tender chicken and leeks in a creamy sauce, topped with buttery puff pastry. Ready in under an hour, it's comfort food at its finest.
- Total time
- 50 min
- Servings
- 4
- Calories
- 480
- Protein
- 28g
Ingredients
- 3 tbsp butter
- 4 medium leeks, white and light green parts, sliced into 1/2-inch rounds
- 2 cups cooked chicken, shredded or cubed
- 1 cup heavy cream
- 1 puff pastry sheet, thawed
- 1 pinch salt and black pepper to taste
Instructions
- 1
Preheat oven to 400°F. Melt butter in a large skillet over medium heat.
- 2
Add leeks and cook, stirring occasionally, until soft and translucent, 6-8 minutes.
- 3
Stir in cooked chicken and cream. Simmer gently for 3 minutes until warmed through.
- 4
Season with salt and pepper to taste. Pour filling into a 9-inch pie dish.
- 5
Lay puff pastry over the filling, tucking edges down into the dish. Prick top with a fork.
- 6
Bake for 20-25 minutes until pastry is golden brown and puffed.
- 7
Let cool for 5 minutes before serving.
Tools you’ll need
- large skillet
- 9-inch pie dish
- wooden spoon
- oven
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