Amelia Grace There’s a particular sort of comfort in cutting into a pie and finding a rich, creamy filling underneath crisp, buttery pastry, and this chicken and leek version is one I make regularly through the colder months.
The sweetness of slowly cooked leeks against tender chicken in a creamy sauce is a wonderful pairing, and topping it all with puff pastry rather than shortcrust gives you that satisfying contrast between crisp, flaky pastry and the soft filling underneath.
Why the Filling Needs to Cool Before Topping with Pastry
It’s tempting to assemble a pie straight away once the filling is cooked, but letting it cool first makes a genuine difference to the finished result.
Hot filling placed under raw pastry starts to melt the butter within the pastry immediately, before it ever gets near the oven, which means the pastry loses some of its ability to puff up into distinct, flaky layers.
Letting the filling cool to room temperature, or even chilling it briefly, before adding the pastry topping means the butter in the pastry stays properly cold and solid right up until it hits the oven’s heat, giving you a noticeably better rise and flakier finish.
Ingredients for Delia Smith Chicken and Leek Pie
Filling:
- 25g unsalted butter
- 600g boneless, skinless chicken thighs, cut into chunks
- 3 leeks, sliced
- 2 tbsp plain flour
- 300ml chicken stock
- 150ml double cream
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper
- Fresh parsley, chopped
Pastry Topping:
- 320g ready-rolled puff pastry
- 1 egg, beaten, for glazing
How to Make Delia Smith Chicken and Leek Pie — Step by Step
Step 1 — Brown the Chicken
Melt the butter in a large pan over medium heat. Add the chicken and cook for 5–6 minutes, until lightly browned on all sides. Remove and set aside.
Step 2 — Cook the Leeks
In the same pan, add the sliced leeks and cook gently for 8–10 minutes, until soft but not browned.
Step 3 — Add the Flour
Stir in the flour and cook for 1 minute, coating the leeks evenly.
Step 4 — Add the Stock Gradually
Gradually whisk in the chicken stock, a little at a time, until smooth.
Step 5 — Return the Chicken
Return the browned chicken to the pan and bring to a gentle simmer. Cover and cook for 15–20 minutes, until the chicken is cooked through.
Step 6 — Finish the Sauce
Stir in the double cream and Dijon mustard, and season with salt and pepper. Simmer for a further 2–3 minutes to thicken slightly.
Step 7 — Cool the Filling
Stir in the chopped parsley, then leave the filling to cool to room temperature.
Step 8 — Top with Pastry
Preheat your oven to 200°C (180°C fan / Gas 6). Transfer the cooled filling to a pie dish and top with the puff pastry, trimming and crimping the edges. Cut a small slit in the top for steam to escape.
Step 9 — Bake
Brush the pastry with beaten egg and bake for 25–30 minutes, until deep golden and well risen.
My Top Tips for the Best Delia Smith Chicken and Leek Pie
Let the filling cool before adding the pastry. This is the single biggest factor in getting a well-risen, flaky pastry top, so don’t skip this step, however tempting it is to assemble everything straight away.
Cook the leeks gently, without browning. This keeps their natural sweetness intact, which is really at the heart of this pie’s flavour.
Add the stock gradually at first. This helps prevent lumps forming in the sauce, giving you a smooth, glossy filling.
Don’t overfill the pie dish. Leave a little space at the top so the filling doesn’t bubble up and spill over the pastry edges during baking.
Cut a proper steam vent in the pastry. This lets steam escape as the pie bakes, helping to keep the pastry crisp rather than soggy.
Serving Suggestions
Serve with creamy mashed potatoes or simple buttered new potatoes, alongside a pile of steamed greens or buttered peas. This pie is substantial enough that it really doesn’t need much alongside it.
How to Store Delia Smith Chicken and Leek Pie
In the fridge: Store in an airtight container for up to 3 days. Reheat in the oven rather than the microwave to keep the pastry crisp.
At room temperature: Not suitable — cool and refrigerate promptly after cooking.
In the freezer: Freeze the assembled, unbaked pie for up to 2 months. Bake from frozen, adding extra time, or defrost fully in the fridge first before baking as normal.
Delia Smith Chicken and Leek Pie Recipe
Ingredients
Method
- Brown the chicken, then set aside.
- Cook the leeks gently for 8–10 minutes.
- Stir in flour and cook for 1 minute.
- Gradually whisk in the stock until smooth.
- Return the chicken, cover and simmer 15–20 minutes.
- Stir in cream and mustard, season, and simmer to thicken.
- Stir in parsley, then cool the filling to room temperature.
- Transfer to a pie dish, top with pastry, and glaze.
- Bake at 200°C (180°C fan) for 25–30 minutes until golden.
Notes
Frequently Asked Questions About Delia Smith Chicken and Leek Pie
Why is my pastry not rising properly?
This is almost always down to hot filling being placed under the pastry, which melts the butter within it before baking even starts. Always let the filling cool to room temperature first.
Can I use chicken breast instead of thighs?
Yes, though thighs stay slightly more tender and moist, particularly if there’s any risk of the filling being reheated later.
Can I make this pie ahead of time?
Yes, you can prepare the filling up to 2 days ahead and keep it covered in the fridge, then top with pastry and bake fresh when you’re ready.
Why did my filling turn out too thin?
This usually means the flour wasn’t cooked into the leeks properly at the start, or not enough time was given for the sauce to thicken during simmering. Make sure to cook the flour for the full minute and simmer as directed.
