Look, I’m not saying this pie will fix your entire week… but it’s certainly helped mine. A few times. Cold rainy evenings, guests coming over when I’ve done zero prep, or just one of those “what do I do with these three leftover chicken thighs?” nights. This pie has your back.
It’s cozy. It’s creamy. It smells like the kind of kitchen you want to curl up in. And the leeks? Honestly, I could just eat them straight from the pan before they even make it into the dish (and sometimes I do — whoops).
Why You’ll Love It
- That puff pastry top — golden, flaky, and totally indulgent.
- The filling’s a dream — think Sunday dinner in a pie.
- Great way to use leftover roast chicken (or that rotisserie you impulse-bought).
- Creamy without being heavy — mustard gives it a little bite.
- Freezes well for future lazy-day rescue meals.
- Tastes even better the next day, if you’ve got leftovers (big if).
Ingredients
- 1 lb boneless chicken (breasts, thighs, whatever you’ve got)
- Salt + black pepper
- 1 tbsp butter
- 2 leeks, trimmed, halved lengthwise, and sliced
- ¼ tsp dried thyme
- 3 tbsp plain flour
- 1½ cups chicken broth
- ¼ cup cream (or half-and-half — it’s fine)
- 1 tbsp whole grain or Dijon mustard
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for brushing)
How to Make It
Roast the chicken (or cheat and buy cooked):
Preheat oven to 200°C/400°F. Pop chicken on a baking tray, season well, and roast for 20-ish mins until cooked through. Let it cool, then shred or chop into bite-sized bits. If using cooked chicken, skip the oven bit and save yourself the washing up.
Cook down the leeks:
Melt the butter in a medium pan. Add the sliced leeks, thyme, salt, and pepper. Stir and cook gently for about 10 minutes — don’t rush. They should go soft, not brown. Smells incredible at this point.
Make the sauce:
Sprinkle the flour over the leeks and stir for a minute or so. Slowly pour in the broth, cream, and mustard — stirring as you go. The sauce should get thick and silky. If it looks lumpy at first, keep whisking. You’ll get there.
Stir in the chicken and chill it down:
Add your shredded chicken to the sauce and give it a good stir. Let it cool to room temp — trust me, hot filling + pastry = sad soggy bottom.
Assemble the pie:
Spoon the cooled filling into a buttered pie dish. Roll out the puff pastry if needed to fit. Drape it over the top, press to seal, and crimp the edges with a fork (or fingers — no judgment). Brush the top with beaten egg and slice a few little steam holes.
Bake until it smells like actual heaven:
Pop the pie into the oven at 200°C/400°F and bake for 50–60 mins. It should be deep golden, puffed, and bubbling around the edges. Let it sit for 5 minutes before serving — if you can wait.
Common Mistakes and How to Dodge Them
“My crust was soggy.”
Let the filling cool first. Warm fillings steam the pastry from underneath. Ain’t nobody got time for that.
“The sauce was too thin.”
Give the flour enough time to do its thing. Stir until thick enough to coat a spoon before you stop.
“My puff pastry didn’t puff!”
Keep it cold! Straight from the fridge and into a hot oven — that’s the trick.
“It tasted bland.”
Season in layers — chicken, leeks, sauce. And don’t skip the mustard — it adds depth, not heat.
Storage and Reheating
Fridge:
Leftovers? Cool, cover, and stash in the fridge. Keeps for 3–4 days.
Freezer:
Cool completely, wrap tightly, and freeze for up to 3 months. Defrost overnight in the fridge before reheating.
To Reheat:
- Oven: Best option — 175°C (350°F) for 20–25 mins, covered loosely with foil.
- Microwave: Handy for slices. Medium power, 2–3 mins.
- Air fryer: Honestly fab. 180°C for 5–6 mins = crispy top, hot middle.
Frequently Asked Questions
Can I use leftover chicken?
Yes! Roast chicken, rotisserie, even turkey works. Just shred it and skip the roasting step.
What if I hate mustard?
You won’t taste it directly — it just balances the richness. But skip it if you really must.
Can I add ham or bacon?
Please do. A handful of chopped ham or crispy bacon takes it up a notch.
Is it okay to prep ahead?
Absolutely. Make the filling the day before and assemble when you’re ready to bake.
Nutrition Facts (Per Serving):
Calories: 356
Fat: 20g
Carbs: 25g
Protein: 18g
Sodium: 950mg
Sugar: ~2g
More Hairy Bikers Recipe:
Hairy Bikers Chicken Ham Leek Pie
Description
Golden puff pastry, creamy chicken and leek filling, a hint of mustard — this rustic pie is everything cozy in one bite.
Ingredients
Instructions
- Roast and shred chicken.
- Sauté leeks in butter with thyme.
- Add flour, then broth, cream, mustard — stir until thick.
- Stir in chicken, let cool.
- Fill a greased dish, top with pastry, crimp edges.
- Brush with egg, bake at 200°C for 50–60 mins.
Notes
- Always let the filling cool before topping with pastry.
- Cold pastry + hot oven = crispy perfection.
- You can totally add cooked ham, bacon, or even peas.
- Leftovers reheat beautifully in the oven or air fryer.