Introduction

This comforting chicken leek and thyme pie is a hearty meal perfect for cozy dinners. Tender shredded chicken combines with fragrant leeks and fresh thyme in a creamy filling, all encased in buttery puff pastry. It’s a classic dish that’s both simple and satisfying.

The image shows a round pie with a golden brown, shiny top crust decorated with small star shapes unevenly scattered across the surface. One large slice has been cut out, revealing a creamy filling inside with visible layers of white meat chunks, orange carrot pieces, and light yellow potatoes mixed with green herbs. The pie is placed in a metal pan, which sits on a rustic wooden board over a white marbled texture. Four silver forks are arranged behind the pie. The pie crust looks flaky with a well-baked edge. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 whole chicken (about 1.5–2 kg)
1 brown onion, roughly chopped
2 bay leaves
3 sprigs thyme
1 carrot, peeled, roughly chopped
4 whole cloves
Sea salt and ground black pepper
50 grams butter
1 brown onion, finely chopped
3 sprigs thyme
2 small-medium leeks, trimmed and sliced into 1 cm rounds
1 carrot, peeled, chopped
2 tablespoons white wine
2 tablespoons plain flour
1/4 cup cream
1–2 teaspoons Dijon mustard, to taste
1/4 cup grated Parmesan cheese
1/3 cup finely chopped parsley
500 grams butter puff pastry
1 egg, whisked

Instructions

Step 1: Lightly spray a 25 cm pie dish with cooking oil spray and gently brush the sides to coat.
Step 2: Place the whole chicken, roughly chopped onion, bay leaves, thyme, carrot, and cloves in a large pot. Season well with salt and pepper. Cover with water and bring to a boil.
Step 3: Reduce heat slightly and simmer for 1 hour, or until the chicken is just starting to fall apart when lifted with tongs. Drain the stock through a colander into a bowl, reserving it. Shred the chicken meat and set aside to chill. Return the carcass and stock to the pot, simmer for another hour, then strain the stock again, discard the carcass, and chill the stock in the refrigerator for at least 3 hours or overnight.
Step 4: In a large pot, heat butter over medium heat. Add finely chopped onion, thyme sprigs, sliced leeks, and chopped carrot. Season with salt and pepper and cook gently for about 20 minutes until soft.
Step 5: Whisk together white wine, flour, and cream in a small bowl. Add this mixture to the pot and stir to combine. Pour in 1 cup of the reserved chicken stock (skimming off any fat) and bring to a boil. Then reduce to a simmer.
Step 6: Stir in Dijon mustard and grated Parmesan. Add the shredded chicken and mix well. Remove from heat and chill the filling in the fridge for at least 30 minutes to firm up.
Step 7: Roll out the puff pastry and cut two circles: one large enough to line the base and sides of the pie dish, and a second to fit as the pie lid.
Step 8: Line the pie dish with the larger pastry circle. Stir the finely chopped parsley through the chilled filling and spoon it into the pastry shell.
Step 9: Brush the exposed pastry edges with whisked egg. Place the second pastry circle on top and seal the edges by pressing firmly. Trim any excess pastry and use a fork or your thumb to create a decorative pattern around the edge.
Step 10: Decorate the top if desired using pastry cut-outs from the trimmed edges. Brush the entire top surface with egg wash and cut a few small slits with a sharp knife to allow steam to escape.
Step 11: Bake the pie in a preheated oven at 200°C (390°F) for 30–35 minutes, or until golden and puffed. Let it rest for a few minutes before serving.

Tips & Variations

Use leftover roast chicken to save time—just skip the boiling step and add it directly to the filling.
If you prefer, substitute the white wine with chicken broth or dry sherry for a different flavor profile.
For added texture, stir in sautéed mushrooms or peas to the filling before baking.
Chill the assembled pie before baking to help the pastry hold its shape and prevent shrinking.

Storage

Store any leftover pie covered in the refrigerator for up to 3 days. Reheat individual slices in the oven at 180°C (350°F) for 10–15 minutes to maintain the crispness of the pastry. Avoid microwaving as it can make the crust soggy.

How to Serve

A golden brown pot pie sits on a black round tray on a wooden board, the crust decorated with small star shapes scattered across the top. The crust is flaky and shiny, with a quarter cut out to reveal the creamy filling inside. The filling has layers of light beige chicken chunks, soft diced orange carrots, and pale yellow potatoes mixed in a creamy white sauce, sprinkled with green herbs. Four forks lie in the background on a blue grey surface replaced with white marbled texture. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, you can prepare the filling and assemble the pie a day in advance. Keep it chilled in the refrigerator and bake just before serving.

Can I freeze chicken leek and thyme pie?

Absolutely. Assemble the pie but don’t bake it. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge and bake as usual.