Homemade Chicken Leek Pies with a golden crust and creamy filling

Chicken and Leek Pies

ByCasey Monroe

Why Make This Recipe

Chicken and Leek Pies are a classic comfort food that is both hearty and delicious. They are perfect for cozy dinners or family gatherings. The combination of tender chicken, flavorful leeks, and a creamy sauce all wrapped in flaky pastry makes for a satisfying meal. Plus, they are easy to make, which means you can enjoy homemade goodness without spending all day in the kitchen.

How to Make Chicken and Leek Pies

Ingredients

  • 1 tbsp olive oil
  • 20g Devondale Unsalted Butter
  • 750g Coles RSPCA Approved Chicken Thigh Fillets, trimmed and chopped
  • 2 slices prosciutto, chopped
  • 2 medium leeks, trimmed, halved, washed, and sliced
  • 2 tbsp marsala (optional)
  • 2 tbsp plain flour
  • 1/2 cup Chicken stock
  • 1/2 cup pure cream
  • 1 tbsp finely chopped fresh chives
  • 2 sheets frozen ready-rolled shortcrust pastry, partially thawed
  • 1 egg, lightly beaten
  • 1 sheet frozen ready-rolled puff pastry, partially thawed

Directions

  1. Preheat your oven to 200C/180C fan forced.
  2. Heat the olive oil and butter in a deep frying pan over medium-high heat.
  3. Add the chopped chicken and cook for 5 to 7 minutes until browned.
  4. Add the chopped prosciutto and sliced leeks, cooking for another 5 minutes until the leek softens.
  5. If using, add marsala and bring to a boil.
  6. Stir in the plain flour for 1 minute.
  7. Gradually add the chicken stock and cream, bringing to a boil again.
  8. Remove from heat and stir in the chopped chives; season with pepper.
  9. Line four 7.5cm base pie tins with half of the shortcrust pastry, trimming off the excess.
  10. Fill the lined tins with the chicken mixture.
  11. Brush the edges of the pastry with the beaten egg, and top with puff pastry.
  12. Trim any excess pastry, press down the edges with a fork to seal, and brush with egg.
  13. Bake for 25 to 30 minutes or until golden.
  14. Serve hot.

How to Serve Chicken and Leek Pies

Serve Chicken and Leek Pies warm, straight from the oven. They are great on their own but can also be paired with a simple salad or some steamed vegetables for a complete meal. A light gravy or extra cream can be drizzled on top for those who enjoy a bit more richness.

How to Store Chicken and Leek Pies

If you have leftovers, allow the pies to cool completely. Then, cover them tightly with plastic wrap or place them in an airtight container. Store them in the fridge for up to 3 days. If you want to keep them longer, you can freeze them before baking. Just be sure to wrap them well and use them within 3 months. To reheat, bake them in a preheated oven until heated through.

Tips to Make Chicken and Leek Pies

  • Make sure to season your chicken mixture generously for the best flavor.
  • Don’t be afraid to experiment with different herbs or add vegetables like carrots or peas for extra nutrition.
  • If you prefer a thicker filling, you can add more flour or let it simmer longer on the stove.

Variation

For a twist on the classic recipe, you can add cheese to the filling. A good melting cheese like cheddar or Gruyère works well. You can also substitute the chicken for cooked shredded beef or mushrooms for a vegetarian option.

FAQs

Can I use chicken breast instead of thighs?
Yes, chicken breast works well, but thighs tend to be juicier and more flavorful in this recipe.

Can I make these pies ahead of time?
Absolutely! You can prepare the filling a day in advance and assemble the pies before baking.

Can I use store-bought pastry?
Yes, using store-bought pastry is convenient and saves time. Just follow package instructions for thawing.