When the weather cools down and you're craving something hearty, there's nothing quite like a homemade chicken and leek pie. It's one of those comforting, old-school meals that wraps you up like a warm blanket — creamy filling, buttery pastry, and rich flavour in every bite. Whether it's for a lazy Sunday dinner or meal prep for the week, this classic Aussie favourite hits the spot every time.
| Servings | 4 |
| Preparation time | 30 mins |
| Cooking time | 4 hours |
Why You'll Love This Pie
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Creamy and savoury: The combination of tender chicken, soft leeks, and a velvety sauce is pure comfort food.
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Easy to prepare: No fancy equipment, no complicated steps — just straightforward ingredients and lots of flavour.
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Customisable: Add mushrooms, frozen peas, bacon bits, or even a shortcrust base if you're feeling extra fancy
Ingredients
For the filling:
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2 tablespoons olive oil or butter
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500g chicken thigh fillets, chopped
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2 leeks, sliced (white/light green only)
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2 garlic cloves, minced
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1 tablespoon plain flour
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1 cup chicken stock
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1/2 cup thickened cream
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1 teaspoon Dijon mustard (optional)
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1 tablespoon fresh thyme or 1 teaspoon dried
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Salt and pepper to taste
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Optional: 1/2 cup frozen peas or chopped mushrooms
For the pie:
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1 sheet puff pastry, thawed
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1 egg, beaten (for brushing)
Method
1. Preheat the oven
Preheat to 200°C (180°C fan-forced). Grease a pie dish or small baking dish.
2. Cook the chicken
Heat 1 tbsp oil in a pan. Add chicken, season well, and cook until lightly golden and just cooked through. Set aside.
3. Sauté the leeks
Add a little more oil if needed. Cook leeks over medium heat for 5–7 minutes until soft. Add garlic and cook for another minute.
4. Make the creamy sauce
Sprinkle over the flour, stir well, and cook for a minute. Gradually add chicken stock, stirring to avoid lumps. Add cream, mustard (if using), thyme, and season with salt and pepper. Simmer until thickened.
5. Combine & cool
Return the cooked chicken to the pan, add peas or extras if desired, and stir through. Let the mixture cool slightly.
6. Assemble the pie
Pour the filling into your prepared dish. Lay the puff pastry over the top, trimming and pressing the edges down. Cut a small slit in the middle to release steam. Brush with egg wash.
7. Bake
Bake for 25–30 minutes, or until the pastry is golden, puffed, and flaky.
8. Serve
Let it rest for a few minutes before serving with a fresh garden salad or steamed green beans.
