This easy Puff Pastry Chicken and Leek Pie is creamy, comforting, and perfect for a quick family meal. Made with tender chicken, soft leeks, and a rich mustard sauce, it’s wrapped in golden, flaky pastry. You can swap cream cheese for crème fraîche or add extra veggies for a twist. A simple, hearty dish everyone will love!
Ingredients Needed
- 1 tbsp olive oil
- 3 chicken breasts, roughly chopped
- 1 leek, washed and sliced into rounds
- 3 garlic cloves, finely chopped or crushed
- 250g / 9oz cream cheese or crème fraîche
- 1–2 heaped tsp wholegrain mustard
- 1 vegetable stock cube
- 200ml / 7 fl oz boiling water
- 1 sheet ready-rolled puff pastry (320g / 11½ oz)
- 2 tbsp milk, for brushing
- Salt and freshly ground black pepper, to taste
How To Make Puff Pastry Chicken And Leek Pie
- Preheat the oven: Preheat your oven to 190°C (170°C Fan) / 375°F.
- Cook the chicken: Heat the olive oil in a large frying pan over high heat. Add the chopped chicken breasts and cook for 3 minutes until lightly browned.
- Add the leeks and sauce ingredients: Stir in the sliced leek, garlic, cream cheese (or crème fraîche), mustard, and the crumbled stock cube. Pour in the boiling water and mix well. Let it simmer for 2 minutes. Season with salt and black pepper.
- Assemble the pie: Pour the chicken mixture into a large ovenproof dish. Lay the puff pastry sheet over the top, pressing down the edges slightly. Brush the top with milk.
- Bake: Place in the oven and bake for 35 minutes or until the pastry is golden brown and crisp.
- Serve: Let it cool slightly, then serve warm and enjoy!
Recipe Tips
- Don’t overcook the chicken: Cook it just until lightly browned. It will finish cooking in the oven, keeping it juicy and tender.
- Use cold pastry for best results: Keep the puff pastry chilled until ready to use. Warm pastry can become sticky and won’t puff up properly.
- Seal the edges for a crispy crust: Lightly press the pastry around the dish to prevent the sauce from bubbling out and making the crust soggy.
- Brush with milk for a golden top: A light milk wash gives the pastry a beautiful golden color. For extra shine, use an egg wash instead.
- Let the pie rest before serving: Letting it cool for 5–10 minutes helps the filling set, making it easier to slice and serve.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover pie cool to room temperature. Then, cover it tightly or store it in an airtight container in the fridge for up to 3 days.
- Reheat: Preheat the oven to 180°C (160°C Fan) / 350°F. Place the pie on a baking tray and cover it loosely with foil to prevent burning. Bake for 15–20 minutes until heated through.
Nutrition Facts
Serving Size: 1 slice (based on 4 servings)
- Calories: 480
- Total Fat: 30g
- Saturated Fat: 13g
- Cholesterol: 85mg
- Sodium: 370mg
- Potassium: 350mg
- Total Carbohydrate: 40g
- Dietary Fiber: 3g
- Sugars: 3g
- Protein: 26g
Try More Puff Pastry Dinners:
Puff Pastry Chicken And Leek Pie
Description
This easy Puff Pastry Chicken and Leek Pie is creamy, comforting, and perfect for a quick family meal. Made with tender chicken, soft leeks, and a rich mustard sauce, it’s wrapped in golden, flaky pastry. You can swap cream cheese for crème fraîche or add extra veggies for a twist. A simple, hearty dish everyone will love!
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 190°C (170°C Fan) / 375°F.
- Cook the chicken: Heat the olive oil in a large frying pan over high heat. Add the chopped chicken breasts and cook for 3 minutes until lightly browned.
- Add the leeks and sauce ingredients: Stir in the sliced leek, garlic, cream cheese (or crème fraîche), mustard, and the crumbled stock cube. Pour in the boiling water and mix well. Let it simmer for 2 minutes. Season with salt and black pepper.
- Assemble the pie: Pour the chicken mixture into a large ovenproof dish. Lay the puff pastry sheet over the top, pressing down the edges slightly. Brush the top with milk.
- Bake: Place in the oven and bake for 35 minutes or until the pastry is golden brown and crisp.
- Serve: Let it cool slightly, then serve warm and enjoy!
Notes
- Don’t overcook the chicken: Cook it just until lightly browned. It will finish cooking in the oven, keeping it juicy and tender.
- Use cold pastry for best results: Keep the puff pastry chilled until ready to use. Warm pastry can become sticky and won’t puff up properly.
- Seal the edges for a crispy crust: Lightly press the pastry around the dish to prevent the sauce from bubbling out and making the crust soggy.
- Brush with milk for a golden top: A light milk wash gives the pastry a beautiful golden color. For extra shine, use an egg wash instead.
- Let the pie rest before serving: Letting it cool for 5–10 minutes helps the filling set, making it easier to slice and serve.
Puff Pastry Chicken And Leek Pie