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Four creamy chicken and leek pies on a baking sheet with one pie broken open.

Creamy chicken and leek pies

Looking for comfort food that's both easy to make and irresistibly delicious? Enter creamy chicken and leek pies! What makes these pies truly special is a little sprinkle of magic - parmesan cheese. The parmesan adds richness and so much depth of flavour to the filling.
We also use shop bought roast chicken thighs and puff pastry, making these pies a doddle to make. This makes this recipe perfect for a quick and easy weeknight dinner, or a cozy weekend meal. They're also great for lunch boxes, picnics or just as a snack on the go.
5 from 96 votes
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Course: Main Course, Snack
Cuisine: International
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 pies
Calories: 759kcal
Author: Maretha Corbett

Ingredients

For the creamy chicken and leek filling

  • 4 roasted chicken thighs - Or 300g of chicken once bones have been removed
  • 120 grams leeks - finely sliced
  • knob of butter
  • ½ teaspoon garlic - minced
  • 150 millilitre double cream
  • ½ teaspoon thyme - finely chopped
  • ½ teaspoon salt
  • few good grinds of black pepper
  • 2 tablespoons grated parmesan

For the pastry

  • 1 sheet puff pastry - circa 375g
  • 1 egg - beaten

Instructions

Make the filling

  • Debone and chop the chicken thighs into small chunks, leaving the skin on.
    Ensure you have at least 300g of meat after deboning. Set aside.
  • Slice the leek thinly into coins of about 5mm/0.2" thickness.
  • Heat the knob of butter in a frying pan over medium heat.
    Add the leeks and garlic and fry for 2-2½ minutes. Keep the heat medium, you don't want to brown the leeks, just soften them.
  • Add the double cream, thyme, salt and pepper.
    Mix through and cook for 2 minutes until the leeks are soft and the cream has slightly reduced.
  • Add the chopped up roast chicken and the parmesan. Heat through for 1-2 minutes.
  • Set the filling aside to cool down whilst you prepare the pastry.
  • Preheat the oven to 190℃/374℉/gas mark 5 and line a baking sheet with baking paper.

Prepare the pastry

  • Unroll the sheet of puff pastry on the countertop. Keep the pastry on the paper sheet it was rolled in to save having to flour the surface.
    Seal any cracks that might have appeared in the pastry during unrolling.
    Top tip - Remove the pastry from the fridge 30 minutes before unrolling to bring it up to room temperature. The pastry is less likely to crack in the small inside curl when unrolling.
  • Using a rolling pin, roll the pastry sheet out until it's slightly larger, about 40cm x 40cm/16" x 16".
  • Use a side plate of circa 18cm in diameter as a template. With a sharp knife, cut out four circles from the pastry, tracing around the plate.
    Discard the unused pastry so you're only left with the four circles.

Assemble the pies

  • Divide the chicken and leek filling into four.
    Scoop ¼ of the filling onto one half of each circle. Spread it out in a rough half moon shape, leaving a gap of about 1.5cm/0.6" around the edge.
    See blog post for photos.
  • Using the beaten egg and a pastry brush, brush a strip of roughly 1.5cm/0.6" egg wash around the edge of the clean half of the pastry.
  • Fold the clean half of the pastry over the filled half and join the edges.
  • Use a fork to crimp the edges shut. Be careful not to press the fork's tines into the filled part of the pie.
  • Brush the top and sides of each pie with egg wash.
  • Stab two small holes in the top of each pie with the tip of a knife. This allows steam to escape during baking.
  • Sprinkle with sesame or poppy seeds if you like. Transfer the completed pies to the prepared baking sheet.
  • Bake for 20 minutes until the pastry is puffed up and a light golden brown. Enjoy warm straight from the oven.

**Nutritional data disclaimer**

Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.

Nutrition

Calories: 759kcal | Carbohydrates: 34g | Protein: 27g | Fat: 58g | Saturated Fat: 20g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 25g | Trans Fat: 0.1g | Cholesterol: 196mg | Sodium: 611mg | Potassium: 382mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1237IU | Vitamin C: 4mg | Calcium: 88mg | Iron: 3mg