This chicken and leek pie is such a classic and a favourite dinner of mine! With a creamy sauce flavoured with white wine and thyme with a golden and crispy puff pastry crust, it’s the ultimate winter comfort food. It’s rich, hearty, and surprisingly simple to make. Oh, and it’s completely dairy free (though no one would ever guess!).
Just like my favourite dairy free chicken pie, this recipe is a pot pie style of recipe, where the filling is covered with a layer of flaky golden pastry. You serve it by cracking the top and then scooping out all the bubbly, creamy filling. I love this recipe as a large family style pie but you can definitely do them as individual pies using smaller ramekins.
As someone who is not a huge fan of onions, I am absolutely obsessed with leeks. They have a sweeter, milder flavour than onion and therefore they shine as the hero of this dish. It may seem like a lot of leek but it’s the perfect amount to ensure this is actually a chicken and leek pie!
Pies are always a little bit of a more complex recipe due to the double cooking as we do the filling first then cover it in pastry and bake until golden. But honestly, it’s actually a really simple and easy recipe and you can do it in stages if you’re short on time.
Maybe it’s just me, but if I bake a pie on a winter night you bet I’m feeling really good about myself living my cosiest and comfiest life. It’s like a little hug for your soul.
Why you’ll love this chicken and leek pie recipe:
- Surprisingly simple to make using store-bought puff pastry
- Creamy and comforting while being dairy free
- Can easily be made ahead
Key Ingredients
The ingredient list is quite reasonable for this pie. Once you have picked up the key components (because I’m guessing you probably don’t just always have leeks laying around), the rest is all pretty much pantry staples.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Chicken thighs – as this pie is cooked twice, I recommend using boneless skinless chicken thigh fillets as these are going to remain so much juicier and tender than if you were to use chicken breast which is prone to drying out.
- Leeks – the hero of this dish! They are a milder, sweeter version of an onion and add so much flavour to this pie.
- Garlic – go on, measure this with your heart.
- Thyme – While I prefer to use fresh for the flavour, for practical purposes dried works just fine.
- White wine – optional but I love the extra flavour the wine gives the sauce. Use a dry white like a sauvignon blanc or pinot grigio.
- Dairy free butter – cooking the leeks in butter instead of oil provides a base to build a creamy and flavourful sauce. Use a good quality dairy free butter like Nuttelex Buttery which is an Australian product. In the US, the closest alternative is Earth Balance which I understand to be very similar.
- Plain flour – also known as all purpose flour in the US, this is cooked into the filling and will create a thick and creamy sauce.
- Dairy free milk – I recommend using either oat milk or soy milk for the best results as these will create a creamy texture to the sauce just like a regular chicken and leek pie, without adding any unwanted extra flavours.
- Wholegrain mustard – adds extra depth to the sauce and a mild flavour that pairs so well with the flavours of the chicken and leek. You can also use Dijon mustard instead if you prefer.
- Puff pastry – regular puff pastry sheets at the supermarket are dairy free, but just make sure to check the label and avoid brands that are labelled as ‘butter puff pastry’ as these usually do contain actual butter. Depending on the pie dish you’re using you’ll need 1-2 sheets to cover the top.
Looking for a vegetarian option? I have a recipe for a vegan mushroom and leek pie that this recipe is adapted from in my eBook COMFORT!
Step-By-Step Instructions
To get started, you’ll want to chop your chicken into bite-sized pieces, discarding any extra layers of fat that can sometimes be present on chicken thighs.
You’ll also need to trim the leeks and give them a good wash to remove any dirt before slicing. You don’t need to be too perfect with the slicing as different thickness can add a nice texture to the pie filling.
Step 1: Heat the dairy free butter in a large pan over medium heat. You want to make sure the pan is big enough to fit your chopped leeks, but they will shrink as they cook. Cook the leeks with the garlic until softened.
Step 2: Add in the chicken and continue to cook until the chicken is cooked through. Add in the thyme and season with salt and pepper.
Step 3: Pour in the white wine and allow to cook for a few minutes to reduce slightly. There shouldn’t be too much liquid in the pan at this point.
Step 4: Sprinkle over the flour and cook it with the chicken for a couple of minutes until its mixed through. Slowly add in the dairy free milk, a little at a time siring really well between each addition, until you get a nice thick and creamy sauce. Stir through the mustard and give it a taste adjusting salt and pepper if needed.
Let the filling cool in the pan before moving on. Once the filling is cool, add it to your pie dish. I am using an oval one, but round or rectangular will all work – just use whatever dish you have!
Step 5: Place the thawed puff pastry sheet over the top. If you have a round or rectangular dish, you may need to join two sheets together using a little egg wash. Trim off any excess pastry and use a fork to crimp the edges so they seal. Cut a slit in the top to allow the steam to escape as it bakes and then brush the top with egg wash.
Step 6: Bake the pie for about 30 minutes or until golden and bubbling. Allow to cool for about 10 minutes before serving.
👉Tip! If you can see the filling bubbling as the pie gets to around the 30 minute mark, but the top hasn’t gone as golden as you would like, switch the oven to grill for the final 3-5 minutes to crisp up the pastry. Just be sure to watch it as it can burn very quickly!
Make Ahead and Storage Instructions
If you want to prep this pie in advance, you have two options. Firstly, make the filling ahead of time and store it in the fridge for up to 2 days. When ready, you can assemble the pie as instructed with the puff pastry and bake. This is what I recommend if you’re short on time or making this for a dinner party.
Otherwise you can fully assemble the pie including the pastry top and place in the fridge for up to 24 hours or even freeze it. Defrost it completely in the fridge before baking, then you can bake as directed. This is perfect for making a future dinner super easy.
You can store any leftovers in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or reheat the whole pie in the oven at 180°C (350°F) for 15–20 minutes until heated through.
Recipe FAQs
This pie pairs perfectly with dairy free mashed potatoes and peas, or a simple side salad for something lighter. Try it with oven-baked potato wedges and air fryer broccolini for a classic, comforting meal.
Yes, you can, and it adds loads of extra flavour! Dice and cook the bacon first until crispy, then set it aside. Add it back in when the chicken is nearly cooked or stir it through just before the sauce thickens.
Of course. You can divide the filling into small pie dishes or ramekins and cut the puff pastry to fit the tops. Bake for around 20–25 minutes or until golden and crisp.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More cosy pie recipes:
Vegetable Curry Pies
Cottage Pie
Mini Beef Pies (Party Pies)
Dairy Free Chicken Pot Pie
Creamy Chicken and Leek Pie
Equipment
Ingredients
For the filling:
- 1 tablespoon dairy free butter
- 2 medium leeks trimmed and thinly sliced
- 3 cloves garlic minced
- 500 grams chicken thigh fillets diced
- 1 teaspoon dried thyme or fresh
- ½ cup dry white wine
- 2 tablespoons plain flour/all purpose flour
- ¾ cup dairy free milk such as oat or soy
- 1 teaspoon wholegrain mustard
- Salt and pepper to taste
To assemble:
- 1-2 sheets puff pastry thawed
- 1 egg lightly beaten (for brushing)
Instructions
- To a large frying pan over medium heat, add the dairy free butter. Add the leeks and garlic and cook for 2 minutes until softened.
- Add the diced chicken and cook for 5-7 minutes or until cooked through and lightly golden. Season with thyme, salt, and pepper.
- Pour in the white wine and simmer for 2-3 minutes, allowing it to reduce slightly.
- Sprinkle over the flour and stir for 2 minutes to coat the chicken. Slowly add the dairy free milk, stirring well to avoid lumps. Cook for around 3 minutes or until the sauce has thickened. Stir through the wholegrain mustard, adjust seasoning to taste, and set the filling aside to cool completely.
- Preheat the oven to 200°C (400°F).
- Spoon the chicken and leek mixture into a pie dish and top with the puff pastry, trimming off any excess around the edges.
- Use a fork to crimp the edges to seal the pie. Cut a slit in the top of the pastry with a knife to allow the steam to escape, then brush all over with the beaten egg.
- Bake for 25-30 minutes or until the pastry is golden brown. Serve hot.
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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