Chicken and Leek Pot Pie

Name: Chicken and Leek Pot Pie
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: British
Ingredients: olive oil; 2 knobs (3 tablespoons) unsalted butter; 2 pounds boneless, skinless chicken thighs (cut into pieces); 2 medium leeks (trimmed, washed and sliced into 1/2 inch (12 mm) pieces); 2 carrots (peeled and roughly chopped); 3 celery stalks (finely sliced); small handful thyme sprigs (leaves picked); 2 tablespoons all-purpose flour; 6 ounces white wine (a wineglass full); 6 ounces homemade chicken stock or low-sodium canned chicken broth (a wineglass full); 1 1/4 cups milk; salt and freshly ground black pepper to taste; 9 ounces pork sausage (removed from the casing and roll into 3/4-inch balls); one (16-ounce) package all-butter puff pastry (I prefer Dufour); 1 large egg (lightly beaten with a pinch of salt)

Instructions

Prep:20minCook:1h 30min

To call this the best chicken and leek pot pie is only a little bit hyperbolic. It's from Jamie Oliver, who reverse-engineered it from a version he was served. It has a crispy puff pastry lid sitting on a creamy filling of chicken, sausage meatballs, and veggies. I clarified and quantified some ingredients, added a few visual cues, and included U.S. shopping tips.

Updated at: Thu, 29 Jan 2026 20:39:34 GMT