Learn how to make this delicious Chicken and Leek Pie that is sure to become a family favorite! Sweet caramelized leeks with juicy chunks of chicken in a white wine sauce topped with a light crispy pastry and gooey Brie cheese, yum!
I love eating pie.
Sweet or savory it doesn’t matter as long as it comes piping hot and full of flavor I am willing to burn the inside of my mouth off for one.
The only problem with making pies though is that they have a fiddley and difficult process that involves different types of pastries and complicated steps that I just don’t have time for most days.
But then I realized that there was an easier way, which I’m going to show you today so that you can enjoy the pleasure of eating pie whenever you want, without it taking up your whole day.
Leeks cooked to a sweet caramelized state are mixed with chunks of juicy chicken pieces, swimming in a pool of white wine and salty stock.
Topped with slices of creamy centered Brie cheese that melts into a gooey mess.
This is what makes the glorious filling for this tasty pie.
The filling is then encased in a couple of sheets of puff pastry and then popped in the oven.
I love watching puff pastry transform into its risen form of light crispy layers and its pale complexion tan up to a golden brown glow.
And the best bit about this pie is the slits on the top layer that give you a sneaky peak of the glossy filling waiting to ooze out with the first bite.
To make my pie life easier I opt to use pre-rolled frozen puff pastry sheets.
Without these, I would not be able to eat pies as often as I like, but of course, if you have the time you can make your own pastry.
Serve with a simple side salad and enjoy for either lunch or dinner. Enjoy.
Ingredients
- 2 large square sheets puff pastry
- 1 oz 25g butter
- 1 leek thinly sliced
- 3 cloves garlic crushed
- 14 oz 400g skinless chicken breast diced into 1 inch cubes
- ½ cup white wine
- ½ cup chicken stock
- 2 tablespoons cornflour
- ¼ cup cold water
- 3.5 oz 100g brie thinly sliced
- ¼ cup parsley chopped
- 1 free-range egg lightly beaten
- salt and pepper
Instructions
- Thaw pastry on bench and heat oven to 390 (200C) and line a cookie tray with parchment paper.
- In a medium sized saucepan over a medium heat, melt the butter and cook down the garlic and leek for around 8 minutes until soft. Add chicken and cook through.
- Add the wine and stock to the saucepan and continue to cook for 5 minutes. Season with salty and pepper.
- In a small bowl mix together the cornflour and water to create a paste. Add this to the chicken mixture along with the chopped parsley. Mix through and remove from heat.
- Take the first sheet of the puff pastry and place on a cutting board. Leaving a 1 ½ inch border around all sides make about 8 evenly spaced slits along the width of the pastry sheet.
- Place the second sheet on the cookie tray and spoon the chicken mixture into the center. Spread the mixture out, leaving a 1 ½ inch border. Place the slices of brie on top. With a pastry brush (or your finger), brush some of the beaten egg around this border. Place the first sheet on top of the second, press down the border with your fingers and brush the egg over the top of the pie.
- Cook for around 20 minutes until the pastry is golden brown. Let stand for 5 minutes before cutting.
Laura says
This looks delicious!! I love leeks and do not use them enough. Sounds like I have my next Sunday's dinner planned 🙂
Jason says
Thanks Laura let us know how you like it 🙂
Anonymous says
How do I add the brie?
Jason Tsang says
Hi, so sorry, the recipe has been updated. Thanks so much for pointing out the mistake.
Meg says
I may be missing something, but where does the brie come in? Don't see it in the step by step. Thanks!
Jason Tsang says
Hi Meg, whoops.. I left that step out. I have updated the recipe, thanks so much for letting me know!
George says
Can you freeze the pie? If so should you cook it first ?
Jason says
Hi George, to be honest I haven't tried freezing this one. However if I was too I probably wouldn't cook it first. Let us know how you get on.
Mandy Ashcraft says
I made this last night for myself and my husband, and it was so delicious that I made one for my parents and another one for my in-laws today! Highly recommend!
Jason says
Thanks Mandy, hope that your family enjoyed the pie!
L.C. says
What can I use instead of corn flour? Recipe looks great and I can't wait to try it!
Jason says
If you don't have any cornflour or cornstarch in your pantry you can just substitute some plain flour in it's place. Hope you enjoy the pie and thanks for checking out our recipe!
Anonymous says
What size is your cookie sheet?
Jason says
The one I used is 10"x15" but basically any tray that will comfortably fit your pastry sheet will be fine 🙂
Debbie says
I'm making this for dinner tonight , the only addition is sliced mushrooms
Kylie says
Sliced mushrooms would be an amazing addition Debbie, I hope you love it!!
Mary Etherington says
Made this pie a couple of months ago and we loved it, so it's very stormy here in the northeast of England so I am making this ton for me and the hubby, thanks Jason gorgeous recipe.
Jason says
Thanks Mary I'm glad you enjoyed it. If you liked this maybe you'll also like our chicken, cranberry and brie pie which is also delicious. Thanks for checking out the recipes, Jason.
Susan Morton says
Made this last week - absolutely delicious.
Again today substituting asparagus and mushrooms for the leeks - equally good.
My husband is most impressed.
Kylie says
Awesome! I'm so glad that you and your husband enjoyed the pie Susan. And I love the idea of asparagus and mushrooms, I will have to give that combo a try next time I make it 🙂
Maureen says
This leek and Brie pie was delicious. Will definitely make it again for us and also nice dinner for guests with a salad. I followed the recipe to the letter, but also added some fried mushrooms to the leek mixture. It added to the flavour.
BarbaraJones says
Sounds delicious! I will definitely have this receipt! How long does it take to cook? Can’t wait to try it! I will let you know how it went! Thank you so much!
Vicky says
OH MY GOODNESS YUMMMMMMM.
I have made this several times. Always amazing. EVERYONE that has tried it has LOVED it.
Kay Lyn Euckert says
Very good! Next time I'll make it with gruyere instead of brie.
V says
Lovely easy to make I made then froze the filling then assembled the pie later turned out great family loved it so is a keeper thanks
Dominique says
Great recipe! So full of flavour.
Dani Wortman says
Can this pie be frozen to bake later?
Linda says
This pie was lovely. Had though to cook it for 30 mins (UK).
debbie says
can I use butter puff pastry
Stevy says
Sounds delicious, going to try this recipe over the weekend , thanks :))
Anne says
Do you take the outside skin of the Brie first before putting top of the chicken mixture.
Anonymous says
Can I make this ahead of time?
Susan says
I doubled the garlic and used two leeks.
I added 1/2 lb of sliced, sautéed mushrooms
And a splash of heavy cream.
Robin Shriver says
I loved this idea and I made it according to directions, while adding mushrooms to the leeks. Unfortunately, I found it lacking flavor. I would definitely try this combination again, but not cooking the leeks so long, seasoning the chicken mixture with more salt and pepper and adding herbs, like thyme. There are many possibilities using puff pastry as a pie crust, from chicken pot pie to something more exotic, like salmon. I will have fun experimenting.
JANE K says
Have cooked this 6-7 times so you can see that we love it. I use thigh fillets as they have more flavour and stay softer than breast fillets. Have added chopped fresh spinach and toasted pine nuts to tonight’s pie—delish. Another night I added small cubes roasted pumpkin with pine nuts too. Thanks for the basis of some scrumptious ideas.
Heatherly Valdez says
100% LEGIT! No modifications needed, and it turned out perfect! MMMMM... so tasty 🙂
Theresa says
I added a diced potato with the leeks & garlic Let’s hope the family likes it
Gwynn Atkinson says
When do you make the slits in the top? Before baking or after?
Helen says
I made this today, I’ve been looking forward to making this all week, I can tell u I was not disappointed, it was worth the wait, absolutely delicious. Will be a regular in our house. I did take a photo but can’t fathom how to put it on here
Anonymous says
Has anyone tried freezing it yet? If so how did it work? Did you cook it first? Thanks
aris Harrison-Price says
We're veggies,
but.....substitute Quorn chicken pieces and veggie stock, cook as instructed, remembering that as Quorn is very bland it will absorb flavours far more if the filling is pre made, cooled and frozen before making up the pie after thawing. ( very useful as an emergency meal for unexpected guests if you make double amount, too)
It is........ SUPER delicious! I have served it as a Christmas/ NewYear dinner to both carnivores and veggies having added pre fried mushrooms and chopped chestnuts to the filling and serving with a homemade marsala wine and mushroom sauce. It has been an OUTSTANDING success with both!
Thank you, Jason.
Robyn says
This recipe has become a family favourite and I have made it many times. I usually use half of a cooked chicken and the combination of thigh and breast meat works well.
When I came to make the recipe recently, I discovered that I had no dry white wine so substituted sweet white wine. Turns out the sweet wine made the pie just a smidgen sweet and greatly enhanced the dish. Recommended if you have an unwanted gift of sweet white wine in your cupboard.
Steve Bellmoff says
Easy to make and tastes great.
Anonymous says
My ma makes this often.
The brie is a genius touch.
It makes for the most delicious chicken pie ever.
Anonymous says
Uh, I still don't see where to add the brie. Help, please. Thanks so much.
Sara says
Made the pie for dinner It was very tasty
Carl says
Great looking recipe, is there another cheese besides Brie that you would recommend? Thanks
Almond to Zest says
Camembert and other soft cheese will work well!
Carl says
Can you use cornstarch instead of cornflour, is this a European recipe which would make sense? Thanks
Almond to Zest says
Yes, you can use cornstarch instead of cornflour at a 1:1 ratio.