Chicken & Leek Pie with Golden Puff Pastry Lid

Creamy chicken and sweet leeks in a velvety mustard-kissed sauce, tucked under a shatteringly crisp puff pastry lid.

Ingredients

• 2 large cooked chicken breasts, diced (about 3 cups / ~450g)
• 2 large leeks, sliced into 1 cm rounds, well washed (white + light green parts)
• 2 tbsp butter
• 2 tbsp plain flour
• 1 1/2 cups chicken stock
• 1/2 cup milk or cream (cream for richer; milk for lighter)
• 1 tsp Dijon mustard (optional)
• 1 sheet puff pastry, thawed (about 250g)
• 1 egg, beaten (for egg wash)
• 1 tbsp olive oil (or any neutral oil)
• 1 clove garlic, finely minced (pantry staple, optional but recommended)
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper, plus more to taste

Method

• 1

  Step 1: Preheat & prep

  Preheat oven to **200°C / 390°F (180°C fan)**. Place a baking tray in the oven to preheat (this helps crisp the pastry base area under the dish). Lightly grease a **1.5–2 L pie dish** (or similar baking dish).

• 2

  Step 2: Soften the leeks

  Heat **1 tbsp olive oil + 2 tbsp butter** in a large pan over medium heat. Add leeks and **1/2 tsp salt**. Cook, stirring often, until softened and sweet (not browned), **8–10 minutes**. If they start to colour, lower heat; if they look dry, add a small splash of water.

• 3

  Step 3: Build the roux

  Add garlic (if using) and cook until fragrant, **30 seconds**. Sprinkle over **2 tbsp flour** and stir constantly for **1 minute** to cook out the raw flour taste. The leeks will look a bit pasty—perfect.

• 4

  Step 4: Make the creamy sauce

  While stirring, slowly pour in **chicken stock**. Keep stirring until smooth and thickened, **2–3 minutes**. Stir in **milk/cream** and **Dijon** (if using). Simmer gently until the sauce coats the back of a spoon, **2 minutes**. Taste and adjust salt and pepper.

• 5

  Step 5: Add chicken & cool slightly

  Stir in diced cooked chicken and warm through, **1–2 minutes**. Tip filling into the pie dish and let it cool **10 minutes** (hot filling can make pastry slump and go soggy).

• 6

  Step 6: Top with puff pastry

  Lay puff pastry over the dish, trim to a **2 cm overhang**, then tuck the edge just inside the rim (or crimp onto the rim if your dish has a lip). Cut **2–3 small slits** in the centre for steam. Brush generously with **beaten egg**.

• 7

  Step 7: Bake until deeply golden

  Place pie dish on the **hot preheated tray** and bake for **25–30 minutes**, until the pastry is puffed and a deep golden brown. Rest **5–10 minutes** before serving so the filling settles.

Tips

• **Pastry choice:** Puff pastry on top stays crisp and dramatic. If you prefer shortcrust, use it as a lid the same way; bake until golden (timing similar), but puff gives the best flaky finish.
• **Creaminess control:** Use **milk** for a lighter pie, **cream** for a richer, more restaurant-style filling. If the sauce gets too thick, loosen with a splash of stock.
• **Avoid soggy pastry:** Cool the filling for 10 minutes and bake on a **preheated tray**—this makes a big difference.
• **Mustard is optional but excellent:** It won’t taste “mustardy”—it just adds savoury depth.
• **Storage & reheating:** Refrigerate up to **3 days**. Reheat in the oven at **180°C / 350°F** for **15–20 minutes** to re-crisp the pastry (microwave softens it).
• **Serve with:** Steamed green veg, peas, or a simple salad—anything fresh to balance the richness.

Nutrition (per serving, estimate)