Chicken and leek pie is true British comfort food. Hearty and warming, it's the perfect dinner on a cold winter's evening, and it also makes an excellent lunch on the go. Making your own chicken pie may feel like a bit of a faff, but it's easier than you think and will result in something far nicer than those you can buy in a shop. Here's what you need to know to get started.
What is chicken and leek pie and where is it from?
Chicken and leek pie is a rich, creamy dish filled with tender chicken and savoury leeks. It's one of the most popular meat recipes in the UK and has been beloved for centuries. It's mentioned in recipe books that date back to the 18th century.
Traditionally, chicken and leek pie would have been made in winter, when British leeks are in season, and the warming mix of pastry and creamy filling is particularly welcome. Nowadays, however, it's enjoyed at all times of year. A classic chicken and leek pie is completely encased in pastry, but pies with floating pastry lids are also popular and are often easier for first-timers who are still learning how to cook.
What goes into a creamy chicken and leek pie
As well as chicken and leeks, this type of pie has a thick, creamy filling. That's often achieved through making a white sauce: butter, flour and milk mixed together and cooked until the texture is smooth and velvety. Additional ingredients such as tarragon, mustard or diced chunks of ham add extra flavour, while more complex recipes like this bacon, chicken breast, leek and mushroom pie show the versatility of the basic formula.
When it comes to the pastry, puff pastry is the most popular choice, as its light, airy texture contrasts well with the rich, creamy filling.
Popular chicken pie variations
Mushrooms are often added to chicken pie, either as well as leeks or instead of them. Check out these mushroom recipes for more inspiration. Other popular veggies to use include peas, carrots and finely chopped celery. You may want to add some ham or bacon for extra flavour. A dollop of wholegrain mustard in the sauce is another common touch. Tarragon is probably the most traditional herb to use, but sage and thyme also work well.
If you're following a pescatarian meal plan, try replacing the chicken with chunks of salmon. You could even add some prawns if you're feeling particularly decadent.
What to serve with chicken and leek pie
Chicken and leek pie is really a meal on its own, providing protein, carbs and fat. If you really must have some extra carbs on the side, serve it with mashed potato for a warming winter dinner. Otherwise, just serve it with some extra veggies, either a fresh green salad if you want to keep things light, or roasted winter veg like carrots, swedes and turnips.
How to make a chicken and leek pie
There are two elements to making a chicken and leek pie: the filling and the pastry. To be honest, even many professional chefs now freely admit that shop-bought pastry is perfectly fine to use, and that makes the preparation much easier. Most recipes for chicken and leek pie use a packet of ready-made pastry, giving you more time to focus on the filling.
If you're making a white sauce, you'll usually start by sautéing the chopped leeks in butter, adding the chicken, then stirring in flour and milk. Recipes often use leftover chicken, making this a great recipe for the day after a roast. At Christmastime, you can replace the chicken with leftover turkey, folding in whatever remains of the Christmas ham, too.
For a similar dish that doesn't involve rolling out pastry, try a creamy leek and pulled chicken potato-topped pie, a simpler choice for nervous cooks.
Best chicken and leek pie recipes
Chicken and leek pie makes a great base for experimenting. You could try using different veggies or adding extra flavour to the sauce with mustard and herbs. It's also worth trying different types of pastry. Puff is the classic choice, but shortcrust pastry, which has a richer, buttery texture, turns a chicken pie into a special occasion dish.
For a special Middle Eastern-inspired twist, try topping a chicken and leek pie with filo pastry. It's a bit more fiddly, as you'll have lots of layers of the paper-thin pastry to work with, but its ultra-light texture and unbeatable crunch are worth trying.
Chicken and leek pie FAQs
What pastry is best for chicken and leek pie?
Puff pastry is most commonly used for chicken and leek pie, as it's light and airy, and makes a great textural contrast. Shortcrust pastry is richer and will turn a pie into a special occasion, while filo pastry gives a Middle Eastern twist with its delicate layers and crisp texture.
Can you freeze chicken and leek pie?
Yes. Chicken and leek pie freezes well for up to three months, either baked or unbaked. Cook it straight from the freezer until piping hot, making sure the filling is heated through before serving.
What's the difference between chicken pie and chicken and leek pie?
Put simply, chicken and leek pie contains leeks, while chicken pie does not. Other veggies that are common in chicken pies include mushrooms, peas and carrots, while some recipes also add herbs or a creamy sauce.
Can you use leftover chicken for chicken and leek pie?
Yes. Chicken and leek pie is an ideal recipe for using up leftover chicken. If you're picking bits off a roast, use meat from the thighs and legs, as the breast can dry out while the pie cooks. It's a great way to reduce food waste after a Sunday roast.
What herbs go well with chicken and leek pie?
Tarragon is the classic choice, but it can be hard to get hold of sometimes. Thyme and sage are other good options, while parsley gives a lighter, brighter feel and works well with creamy sauces.