Our chicken pie recipe is extremely simple, extremely delicious, and it makes use of shortcut ingredients to allow you to make the pie quickly. Ideal for a dinner with the family.
A good chicken pie recipe is something that every family should have.
It’s easy to make, it’s comforting and it’s a simple way to get dinner on the table with minimal effort.
Our chicken and leek pie recipe is made with shortcut ingredients – store-bought puff pastry, frozen leeks and carrots. So you can just put everything in one dish and bake.
The result will be a delicious and hearty meal that will satisfy your whole family!
Chicken Pie Ingredients
Our easy chicken pie with puff pastry lid requires only a handful of readily available ingredients to create a mouthwatering dish.
For the chicken pie filling
- 1 tbs olive oil
- 650g chicken breast – diced
- 1 tsp dried Italian mixed herbs
- 350g leeks – we used frozen sliced leeks
- 300g Chantenay carrots – we used frozen carrots
- 1 chicken stock pot – we use Knorr Chicken Stock Pots
- 250ml boiling water
- 250ml double cream
- Salt and black pepper to season
For the pie crust
- 1 x 320g puff pastry sheet – we use Jus-Rol
- 1 egg – beaten
Get our best chicken recipes here – perfect for weeknight dinner
Equipment Needed To Make A Chicken Pie
- Large saucepan
- Tablespoon
- Teaspoon
- Measuring jug
- Cooking spoon
- Pie dish
- Pastry brush
- Fork
How To Make A Chicken Pie
For those who are looking for an easy recipe to make a chicken and leek pie, this is the right place. The method you will need is as follows
Cooks Note – be sure to get your puff pastry sheet out of the fridge at least 20 minutes before you want to use it
Love chicken? Cook up our BEST chicken breast recipes here
Step One – make the chicken and vegetable pie filling
- Add a splash of olive oil to a large saucepan over a medium heat and let it sizzle for a minute.
- Then add the diced chicken breast, teaspoon of Italian mixed herbs and fry for a few minutes until the chicken seals and turns a white colour.
- Next, tip in the frozen leeks and frozen carrots. Give everything a quick mix together. Then add the chicken stock pot.
- And pour over just enough boiling water to cover the chicken and vegetable filling.
- Bring the chicken and vegetable pie filling to the boil, then pop a lid on the saucepan, turn down the heat to low and simmer for 25 minutes.
- Preheat the oven to 200C / 400F / Gas Mark 6
- After 25 minutes – stir in the cream, and if the filling needs thickening, do so with a couple of teaspoons of cornflour mixed into a paste with cold water, stirred through the filling and cooked for a few minutes to thicken.
Step Two – assemble the pie
- Tip the creamy chicken pie filing into the pie dish.
Cooks Note! You could eat this as a creamy chicken stew at this stage if you liked – if you choose to do so just make sure to check the core temperature of the chicken is a minimum of 75C.
- Then top the chicken and leek pie recipe filling with a puff pastry sheet, crimp the edges with a fork and brush the top with beaten egg.
- Bake in the oven for 30 minutes until the pastry is puffed up and golden brown.
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What To Serve With Chicken Pie
This is a question that many people ask themselves. There are so many different options to choose from and it can be hard to know which side dishes to serve with chicken pie. Some popular options include:-
- Chunky chips – because they are easy to make and can for ease be cooked from the freezer – you can get great frozen chips now – we like the chunky chip shop style with this chicken and veg pie. Or the McCains Triple Cooked Gastro Chips.
- Vegetables – because they are healthy and add a fresh vibe to the meal. Kids seem to love frozen peas, sweetcorn or some steamed broccoli with a homemade pie.
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Chicken Pie Recipe Variations
This simple family recipe could be given a flavour makeover by omitting or substituting certain ingredients to suit yourself.
Make it with ham or bacon – fancy some ham or bacon with your chicken? Then add some in – you could used snipped up bacon or shredded ham in this meal for a yummy chicken and ham pie recipe.
Add some more vegetables – feel free to add more vegetables into your pie. Try sliced mushrooms, thinly sliced celery, broccoli or tinned sweetcorn.
What pastry for chicken pie? – you can use whichever pastry you prefer – top your pie with puff pastry, a sheet of shortcrust pastry or even scrunch up some filo pastry sheets for a crunchy topping. This creamy chicken pie filling is also delicious topped with mashed or sliced potatoes and finished off in the oven.
Love pie? Get our BEST pie recipes here!
More Easy Chicken Breast Recipes To Try!
Are you a fan of chicken dinner recipes? Try one of these delicious chicken meal ideas that the entire family will enjoy.
- Fajita baked chicken – delicious, spiced chicken breast baked in foil for a tender, juicy finish. Great with salad, fajitas or on sandwiches
- Chicken hotpot – for a warming family dinner try this tasty healthy twist on a traditional lamb hot pot – perfect served with green beans and some crusty bread.
- Cajun chicken pasta bake – total family favourite this one! Everyone loves this creamy Cajun chicken pasta recipe – easy to make, perfect with a few side dishes for an easy family dinner.
Chicken Pie
A total comfort food dish - tender chicken, creamy sauce, extra vegetables and a super simple recipe - perfect for family dinner.
Ingredients
- 1 tbsp olive oil
- 650g chicken breast - diced
- 1 tsp dried Italian mixed herbs
- 350g shredded leeks - we use frozen
- 300g Chantenay carrots - we use frozen
- 1 chicken stock cube - we use chicken stock pots
- 250ml boiling water
- 250ml double cream
- pinch salt
- pinch black pepper
- 320g puff pastry sheet
- 1 egg beaten
Instructions
- Add a splash of olive oil to a large saucepan over a medium heat and let it sizzle for a minute.
- Then add the diced chicken breast, teaspoon of Italian mixed herbs and fry for a few minutes until the chicken seals and turns a white colour.
- Next, tip in the frozen leeks and frozen carrots. Give everything a quick mix together. Then add the chicken stock pot.
- And pour over just enough boiling water to cover the chicken and vegetable filling.
- Bring the chicken and vegetable pie filling to the boil, then pop a lid on the saucepan, turn down the heat to low and simmer for 25 minutes.
- Preheat the oven to 200C / 400F / Gas Mark 6
- After 25 minutes – stir in the cream, and if the filling needs thickening, do so with a couple of teaspoons of cornflour mixed into a paste with cold water, stirred through the filling and cooked for a few minutes to thicken.
- Assemble the pie - add the creamy chicken pie filing into the pie dish.
- Then top the chicken and leek pie recipe filling with a puff pastry sheet, crimp the edges with a fork and brush the top with beaten egg.
- Bake in the oven for 30 minutes until the pastry is puffed up and golden brown and the chicken cooked through properly.
Notes
Make sure you take the puff pastry sheet out of the fridge at least 20 minutes before you want to use it.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 1074Total Fat: 66gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 39gCholesterol: 259mgSodium: 617mgCarbohydrates: 56gFiber: 4gSugar: 9gProtein: 64g
Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.
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