Eat Recipes

Individual Chicken And Leek Pies Recipe

These delicious Individual Chicken and Leek Pies are so easy to make! Tender pieces of chicken and flavorful leeks are cooked in a creamy sauce with a hint of thyme, then baked to perfection under a golden puff pastry crust. This classic comfort food dish is easy to make and perfect for a cozy night in or a special dinner with family and friends. We love to bake them on the weekend and make up extra for the week ahead.

Recipe Substitutions

  • Leeks – If you don’t have leeks, you can substitute onions or shallots.
  • Broth – If you don’t have chicken broth, you can substitute vegetable broth or water with a bouillon cube.
  • Heavy cream – you can substitute half-and-half or milk (note that the sauce will be less rich).
  • Thyme – you can substitute other dried herbs like rosemary or sage.


  • 2 tablespoons butter
  • 2 leeks, white and light green parts only, sliced thinly
  • 1 carrot, peeled and finely diced
  • 2 cloves garlic, minced
  • 2 boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1/4 cup all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 sheet frozen puff pastry, thawed
  • 1 egg, beaten
  • Optional – blanched green peas


  1. Preheat the oven to 400°F/200°C.
  2. Melt the butter in a large skillet over medium heat. Add the leeks, carrot and garlic and sauté until softened, about 5 minutes.
  3. Add the chicken to the skillet and cook until browned on all sides, about 5 minutes.
  4. Sprinkle the flour over the chicken and vegetables, stirring to coat everything evenly.
  5. Slowly add the chicken broth and cream to the skillet, stirring constantly to prevent lumps from forming.
  6. Stir in the thyme, blanched peas (if using) and season with salt and pepper to taste. Simmer for 10-15 minutes until the sauce has thickened.
  7. Roll out the puff pastry on a floured surface and cut it in quarters to fit 4 ramekins.
  8. Pour the chicken and leek mixture into the pie dishes.
  9. Place the puff pastry on top of each of the pie dishes and allowing some to fall over the edges.
  10. Brush the beaten egg over the top of the pastry.
  11. Bake the pies for 20-25 minutes or until the pastry is golden brown and the filling is heated through. Serve and enjoy!

ele Tip – you can also make one large pie by putting the chicken mix into 1 large pie dish and covering with a single sheet or puff pastry, note the baking time will be 5-7 minutes longer.

Want more? Click here for How To Make The Perfect Roast Chicken.