The Coziest Chicken and Leek Pie Recipe for Family Dinners

My savory chicken and leek pie brings comfort straight to your dinner table with minimal fuss.

Hearty ingredients mingle beautifully beneath a golden, flaky crust that promises pure satisfaction.

Kitchen magic happens when tender chicken chunks nestle among soft, sweet leeks in a creamy sauce.

Generations of home cooks have perfected this classic dish, each adding their unique twist.

Seasonal vegetables and rich, velvety filling make this pie a true crowd-pleaser for any occasion.

Warming aromas will drift through your kitchen, beckoning everyone to gather around.

Peek into your oven and let the anticipation build for a meal that celebrates simple, delicious ingredients.

Why Nigella Chicken And Leek Pie Is So Comforting

• Simplify Cooking Complexity: Broken down into clear, manageable steps that guide even novice cooks through creating a delicious chicken and leek pie without overwhelming techniques.
• Maximize Flavor Depth: Poaching chicken with herbs and reducing liquid concentrates incredible taste profiles, ensuring every bite bursts with rich, savory goodness.
• Perfect Family Comfort Meal: Hearty pie combines tender chicken, soft leeks, and flaky pastry that appeals to all ages, making it an ideal centerpiece for family dinners or casual gatherings.
• Flexible Ingredient Adaptation: Recipe allows easy substitutions or additions like different herbs or vegetables, giving home cooks creative freedom to personalize their pie while maintaining core deliciousness.

Everything You’ll Need For Nigella Chicken And Leek Pie

• Chicken: A succulent protein that forms the heart of this comforting pie.
• Leeks: A mild, sweet onion-like vegetable that adds depth and flavor to the filling.
• Pastry: A buttery, flaky covering that encases the delicious chicken and leek mixture.

• Chicken Broth: A flavorful liquid that helps create a rich, creamy sauce.
• Heavy Cream: Adds a luxurious smoothness and richness to the pie filling.

• Onion, Parsley, Sage, Thyme: Herbs and aromatics that infuse the chicken with a delicate, complex flavor profile.
• Mustard: Provides a subtle tangy kick to the sauce.
• Butter: Adds richness and helps create a smooth, velvety texture.

• Flour: Helps thicken the sauce and create a smooth consistency.
• Egg: Used for egg wash to give the pastry a golden, glossy finish.

Step By Step For Nigella Chicken And Leek Pie

Step 1: Poach The Chicken With Aromatic Herbs

• Onion
• Parsley
• Sage leaves
• Thyme

Cook for one hour until the chicken is tender and infused with herbal flavors.

Remove the chicken from the liquid and let it cool slightly.

Strain the cooking liquid and reduce it to concentrate the flavors.

Discard the skin and bones, then shred the chicken meat into bite-sized pieces.

Sauté The Leeks With Fragrant Herbs

• Remaining sage
• Remaining thyme
• Leeks

Cook for 4 minutes until the leeks are soft and golden.

Mix the sautéed leeks with the shredded chicken.

Create A Creamy Sauce Base

In a separate pan, melt butter and stir in flour.

Cook the mixture for 2 minutes to create a roux.

Gradually pour in the reserved broth and mustard.

Simmer the sauce until it thickens and becomes smooth.

Remove from heat and stir in cream.

Season with salt and pepper to taste.

Let the sauce cool completely.

Step 2: Assemble The Pie

Preheat the oven to 400°F (200°C).

Roll out the pastry into two sheets.

Place one sheet on a baking tray.

Spread the chicken and leek filling evenly over the pastry.

Brush the edges with beaten egg.

Cover with the second pastry sheet.

Seal the edges and cut a few vents on top.

Brush the entire top with egg wash.

Step 3: Bake The Golden Pie

Bake for 20-25 minutes until the pastry turns golden brown.

Remove from the oven and let rest for 10 minutes before serving.

Tips To Make Nigella Chicken And Leek Pie Better

• Poach with Precision: Gently simmer chicken in aromatic herbs to infuse deep, subtle flavors that elevate the entire pie's taste profile.
• Reduce for Richness: Concentrate the poaching liquid to create a more intense, flavorful base for the creamy sauce.
• Leek Sauté Secret: Brown leeks briefly to develop a sweet, caramelized undertone that adds complexity to the filling.
• Pastry Perfection: Ensure crisp, golden crust by brushing with egg wash and creating small vents for steam escape.
• Cool Before Cutting: Allow pie to rest for 10 minutes after baking to help filling set and prevent runny texture.

Tasty Twists On Nigella Chicken And Leek Pie

• Seafood Swap: Replace chicken with white fish or shrimp for a maritime-inspired pie that brings ocean flavors to your table.
• Vegetarian Version: Substitute chicken with firm tofu, mushrooms, or roasted root vegetables for a hearty plant-based alternative that maintains the pie's rich, creamy texture.
• Gluten-Free Option: Use almond flour or gluten-free pastry blend for the crust and cornstarch instead of wheat flour to thicken the sauce, ensuring those with gluten sensitivities can enjoy this comforting dish.
• Low-Carb Adaptation: Swap traditional pastry with a cauliflower or zucchini-based crust, using thinly sliced vegetables as a lighter, nutrient-dense wrapper for the savory filling.

What Goes Well With Nigella Chicken And Leek Pie

• Crisp White Wine Companion: Select a buttery chardonnay or crisp sauvignon blanc to complement the creamy pie filling and cut through its richness.
• Fresh Herbal Side Salad: Prepare a light green salad with fresh parsley, dill, and a lemon vinaigrette to provide a zesty contrast to the pie's warm, comforting flavors.
• Roasted Root Vegetable Medley: Create a side of caramelized carrots, parsnips, and golden beets to add earthy sweetness and textural diversity to the meal.
• Tangy Pickle Accent: Serve quick-pickled cucumber or cornichons alongside the pie to introduce a bright, acidic element that balances the pie's creamy and savory profile.

How To Store Nigella Chicken And Leek Pie Properly

• Store leftover pie in an airtight container for up to 3-4 days. Cool completely before placing in the fridge to maintain texture and prevent bacterial growth.
• Wrap individual pie slices or whole pie tightly in plastic wrap and aluminum foil. Freeze for up to 2-3 months. Label with date for easy tracking.
• Preheat oven to 350F. Place pie slice on baking sheet, cover loosely with foil to prevent burning. Warm for 15-20 minutes until heated through. Remove foil last 5 minutes for crispy crust.
• Heat individual slice on microwave-safe plate for 1-2 minutes. Let stand 30 seconds between heating to distribute warmth evenly.

FAQs On Nigella Chicken And Leek Pie

• Can I use store-bought chicken broth instead of poaching my own chicken?

Yes, you can substitute store-bought low-sodium chicken broth and pre-cooked chicken to save time. Just ensure the chicken is shredded and the broth is flavorful.

• What type of mustard works best in this recipe?

Dijon mustard is ideal for this chicken and leek pie. It provides a tangy, sharp flavor that complements the creamy sauce and enhances the overall taste of the dish.

• How do I know when the pie is perfectly baked?

Look for a golden-brown, crispy pastry top. When the crust is evenly colored and looks flaky, it’s ready. The edges should be slightly darker and crisp to indicate proper baking.

Chicken And Leek Pie Recipe

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4.8 from 37 reviews

• Total Time: 1 hour 40-45 mins
• Yield: 6 1x

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Description

Comforting classic chicken and leek pie brings British culinary warmth to dinner tables with its golden pastry and creamy filling. Hearty ingredients merge into a delightful meal you’ll savor down to the last delicious bite.

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Ingredients

Scale 1x2x3x

Protein:

• 2 pounds bone-in, skin-on chicken leg pieces (thighs and drumsticks)
• 1 egg

Vegetables and Aromatics:

• 1 medium onion, quartered
• 2 leeks, thinly sliced (about 1 cup)
• 3 sprigs parsley
• 1 small bunch thyme
• 6 sage leaves

Dairy, Flour, and Seasonings:

• 3 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1/4 cup cream
• 1/2 teaspoon dijon mustard
• Kosher salt
• Freshly ground black pepper

Pastry:

• 1 pound frozen puff pastry, thawed

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Instructions

1. Gently poach chicken with aromatics in simmering liquid for approximately 1 hour, creating a flavorful broth.
2. Extract chicken from poaching liquid, then strain and reduce broth to concentrate flavors.
3. Carefully shred chicken meat, discarding skin and bones.
4. Sauté leeks with remaining herbs in butter over medium heat for 4 minutes until softened.
5. Combine sautéed leeks with shredded chicken in a mixing bowl.
6. Create a roux by melting butter and incorporating flour, cooking for 2 minutes to eliminate raw flour taste.
7. Slowly whisk broth and mustard into roux, simmering until sauce thickens and becomes smooth.
8. Remove sauce from heat, fold in cream, and season with salt and pepper. Allow mixture to cool completely.
9. Heat oven to 400F (200C) for optimal pastry baking.
10. Roll out pastry sheets, placing one sheet on baking tray as a base.
11. Spread cooled filling evenly over bottom pastry layer.
12. Brush pastry edges with egg wash, cover with second pastry sheet.
13. Crimp and seal edges, cut decorative vents to release steam.
14. Generously brush top with egg wash for golden finish.
15. Bake for 20-25 minutes until pastry turns crisp and golden brown.
16. Allow pie to rest for 10 minutes before serving to set filling.

Notes

• Ensure chicken is fully submerged during poaching for maximum flavor infusion and tender meat.
• Control liquid reduction carefully to maintain rich, concentrated chicken broth without burning.
• Shred chicken while still warm for easier and more even texture throughout the pie filling.
• Sauté leeks gently to preserve their delicate sweetness and prevent burning or becoming bitter.
• Create smooth sauce by whisking flour and butter mixture continuously to avoid lumps.
• Balance mustard quantity to enhance flavor without overwhelming the chicken and leek profile.
• Allow filling to cool completely before assembling pie to prevent soggy pastry bottom.
• Create decorative venting pattern on top crust for attractive presentation and steam release.
• Check pastry golden-brown color during baking to prevent over or undercooking.
• Use fresh herbs when possible for more vibrant and aromatic filling.

• Prep Time: 9 mins
• Cook Time: 1 hour 31-36 mins
• Category: Lunch, Dinner
• Method: Poaching
• Cuisine: British

Nutrition

• Serving Size: 6
• Calories: 580 kcal
• Sugar: 2 g
• Sodium: 350 mg
• Fat: 35 g
• Saturated Fat: 15 g
• Unsaturated Fat: 18 g
• Trans Fat: 0.5 g
• Carbohydrates: 30 g
• Fiber: 2 g
• Protein: 38 g
• Cholesterol: 135 mg