Chicken-and-Leek Pie Recipe

Name: Chicken-and-Leek Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 whole chicken legs; Kosher salt and freshly ground black pepper; 1 teaspoon extra-virgin olive oil; 2 tablespoons unsalted butter; 1 onion, cut into 1/4-inch dice; 1 large leek, white and pale green parts only, halved lengthwise and cut crosswise into 1/2-inch pieces; 1 tablespoon grainy mustard; 1/4 cup all-purpose flour; 1 cup low-sodium chicken broth; 3/4 cup plus 1 tablespoon whole milk; 1/4 cup heavy cream; 2 tablespoons coarsely chopped tarragon; One 14-ounce package all-butter puff pastry; 1 large egg, lightly beaten; 1 tablespoon sesame seeds

Servings: persons

3 whole chicken legs
Kosher salt and freshly ground black pepper
1 teaspoon extra-virgin olive oil
2 tablespoons unsalted butter
1 onion, cut into 1/4-inch dice
1 large leek, white and pale green parts only, halved lengthwise and cut crosswise into 1/2-inch pieces
1 tablespoon grainy mustard
1/4 cup all-purpose flour
1 cup low-sodium chicken broth
3/4 cup plus 1 tablespoon whole milk
1/4 cup heavy cream
2 tablespoons coarsely chopped tarragon
One 14-ounce package all-butter puff pastry
1 large egg, lightly beaten
1 tablespoon sesame seeds

1
Preheat the oven to 400.
2
On a rimmed baking sheet, season the chicken legs with salt and pepper and drizzle with the olive oil.
3
Roast the chicken for about 30 minutes, until browned and cooked through.
4
Let stand until cool enough to handle.
5
Shred the chicken, discarding the skin and bones.
6
Reserve the pan drippings.
7
Reduce the oven temperature to 375.
8
In a large saucepan, melt the butter.
9
Add the onion and leek and cook over moderate heat until tender, about 5 minutes.
10
Stir in the mustard and the flour and cook until pasty, about 1 minute.
11
Whisk in the chicken broth, 3/4 cup of the milk, the heavy cream and the chicken pan drippings and bring to a simmer.
12
Cook over moderate heat, stirring frequently, until thick, about 5 minutes.
13
Stir in the shredded chicken and the tarragon and season with salt and pepper.
14
Let stand until cool, about 30 minutes.
15
Spread the chicken filling in an 8-by-11 1/2-inch baking dish.
16
On a lightly floured work surface, roll out the puff pastry to a 9-by-13-inch rectangle.
17
Lay the pastry over the baking dish and gently tuck in the overhanging pastry.
18
Using a sharp knife, cut 3 slits in the top of the pastry.
19
In a small bowl, beat the egg with the remaining 1 tablespoon of milk.
20
Brush the egg wash over the pastry and sprinkle with the sesame seeds.
21
Set the pie on a rimmed baking sheet and bake for about 1 hour, until the puff pastry is golden brown and the filling is bubbly.
22
Let stand for 30 minutes before serving.

460

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 whole chicken legs, Kosher salt and freshly ground black pepper, 1 teaspoon extra-virgin olive oil, 2 tablespoons unsalted butter, and more.

Yes, Chicken-and-Leek Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chicken-and-Leek Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions