Creamy Chicken and Leek Pot Pie

Name: Creamy Chicken and Leek Pot Pie
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Australian
Ingredients: 1 tbsp neutral oil of choice (I used light olive oil); 1 brown onion, finely chopped; 2 leeks, finely sliced (white and light green parts only, see note 1); 1 tbsp freshly minced garlic; 800 g boneless, skinless chicken thighs, cut into bite-sized pieces (see note 2 about chicken breast); 1 tsp sea salt flakes, plus extra to taste (see note 3); ½ tsp freshly cracked black pepper; 60 g unsalted butter; 50 g plain (all-purpose) flour; 310 ml chicken stock; 250 ml cream (thickened/whipping/heavy or thick/double); 1 tsp dijon mustard; 4 thyme sprigs, or 1 tsp dried thyme; 155 g frozen peas (optional); 50 g freshly grated parmesan; 2 sheets frozen puff pastry, thawed (you may only need 1½ depending on your dish size); 1 egg yolk, lightly whisked; Sea salt flakes, for topping; Extra fresh thyme sprigs, for garnish after baking; Mashed potatoes; Steamed greens

Instructions

Prep:20minCook:30min

A dreamy pot pie with a properly thick, creamy filling, tender chicken and that classic chicken-and-leek flavour everyone loves. No pastry base to fuss with – just top with puff pastry and bake. This Creamy Chicken and Leek Pot Pie recipe is make-ahead friendly and perfect for busy nights when you still want something special.

Updated at: Tue, 12 May 2026 00:10:35 GMT