Creamy Chicken and Leek Pot Pie
Oct 25, 2025 01:36 AM
If you love cozy comfort food with a touch of French flair, this is the one. This Creamy Chicken and Leek Pot Pie features a combination of creamy leeks, tender chicken, a creamy Dijon-spiked sauce and flaky puff pastry: pure heaven in a dish!
The recipe is simple, practical, and can easily be made ahead — perfect for family dinners, Sunday suppers, or using up leftover roast chicken.
Savory pot pies—or tourtes, as ерун call them in France—are the ultimate comfort food, not just across the UK and North America, but right there in France! From the regional Paté Lorrain made with ground pork and veal, to the classic Chicken and Mushroom Pie, there’s a version for every craving. I also have a soft spot for the Québécois Tourtière, made using ground beef, which I fell in love with during my visit to Canada.
This Chicken and Leek Pot Pie is another personal favorite – and it just so happens to be my husband’s absolute favorite as well! It isn’t traditionally French (British-inspired in fact), but it has all the flavors I love – smoky bacon, tender chicken and sweet leeks, all in a creamy sauce brightened with a touch of Dijon mustard for that unmistakable French flair. Each bite delivers delicious textures and flavors: creamy filling, flaky puff pastry, sweetness from the leeks and savory richness from the chicken.
It’s also a wonderfully versatile recipe: use leftover chicken or turkey, swap bacon for pancetta, or make it with a double crust if you’re feeling extra indulgent.
I love making this pot pie on a relaxed weekend, when I can take my time in the kitchen. It’s perfect for Sunday suppers. And if there are any leftovers? They’re a dream for lunch the next day—just a quick 10-minute reheat in the oven, and you have a comforting, satisfying meal all over again.
Ingredients:
- 600g chicken meat (21 ounces), cooked, shredded or chopped
- 200g bacon (4 strips/7 ounces), cut into ¼-inch-thick slices
- 2 leeks (whites only), cleaned and sliced thinly in half-rounds
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- ¼ cup (30g) all-purpose flour
- 2 tbsp butter
- 1 cup (250ml) chicken stock, ideally low-sodium
- 1 tsp dried thyme
- 1 bay leaf
- 1 tbsp Dijon mustard
- ½ cup (120ml) heavy cream
- 1 ½ cup (375ml) milk (whole or 2 %)
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- ¼ tsp grated nutmeg
- 1 (13-oz [370-g]) packet ready-rolled puff pastry
- 1 egg
Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
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