These irresistible chicken and leek pies are classic family comfort food! Encased in flaky puff pastry and packed with a creamy chicken, leek and bacon filling; they make a simple and comforting dinner that everyone will love. And they couldn’t be easier to make!
Nothing says comfort food more than a hearty, crispy, and tasty pie. And these easy chicken, leek and bacon pies are just what you need on a cold night when you are craving something cosy and warming!
The filling is a creamy and delicious sauce made with tender chicken, buttery leeks and a sprinkling of bacon throughout (just because, bacon!). Topped with a golden, crisp and flaky pastry, these individual chicken and leek pies are completely and utterly irresistible!
Keep it simple tonight! Skip making your own pie crust and just use ready made, frozen sheets of pastry to save time. You can even make them ahead and keep them in the fridge or freezer for a super easy dinner with minimal effort! #winwin.
In the mood for more comfort dinners like this one??? I’ve got you covered with some hearty meals such as my slow cooker Tuscan chicken, quiche lorraine, slow cooker apricot chicken, winter warming soups, homemade sausage rolls, and chunky beef party pies.
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Why You're Going To Love This Recipe
- Super simple to make – these chicken and leek pies are so easy to put together. And using pre-made pastry and leftover chicken makes them even faster!
- Creamy and comforting – chicken and leek is the best combo! And when stuffed into flaky pastry, it’s 10x better! These hearty, warming pies can be served on their own, or with plenty of veggies and mash - truly perfect for those cooler months!
- Adaptable - make them in muffin tins, individual pie tins or ramekins. Or if you prefer, you can make a whole, large pie.
- Prep ahead - perfect for dinner or lunch, individual pies can be prepared in advance (even the glazing of the pastry!) and kept in the fridge. Then just bake and enjoy!
- Freezer friendly – either just the filling, or the complete baked pies, can be frozen and ready to heat up when you need a quick and easy dinner, stat!
- Conventional and Thermomix - this recipe can be made conventionally or in a Thermomix. You will find both the conventional and Thermomix methods in the recipe card at the bottom of the post.
What You Need
Note: Please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.
- Pastry – for the perfect crispiness : flakiness ratio, we are using shortcrust pastry on the bottom (crisp and firm) and puff pastry on the top (flaky and buttery). You can use ready-made sheets of pastry from the freezer section in your supermarket, or make your own if you prefer.
- Chicken thigh fillets – are the perfect cut of meat for this recipe as thighs will stay juicy and tender after being simmered in the creamy sauce and baked in the oven. Chicken breasts are not recommended, as they tend to dry out more.
- Leeks – fresh leeks, from the grocers or supermarket. Just make sure that you wash them well before cooking, or you’ll end up with a gritty sauce.
- Bacon – makes everything better! But, in saying that, it can be left out if preferred. I use streaky bacon but you can also use middle or shortcut bacon. Just make sure the rind is removed.
- Butter & garlic.
- Cooking cream – is a light cream that has been specifically developed to withstand high temperatures without splitting or curdling. It also thickens, making it perfect for creamy pie fillings. Find cooking cream at your local supermarket. If using regular cream, make sure you don’t over-boil it or the sauce may split.
- Chicken stock powder - just a little for added flavouring.
- Egg & sesame seeds - egg to brush over the pastry tops and sprinkle with sesame seeds.
Equipment Required
The chicken and leek filling is made on the stovetop, requiring a large non-stick frying pan or saucepan. The pastry and filling is then placed in muffin trays to bake in the oven. You will need enough muffin trays to make 12 pies, or more if you are multiplying the recipe.
Alternatively, you can use individual pie tins or ramekins. This filling can also be made in a Thermomix.
Step by Step Instructions
Just a few simple steps to have these individual chicken pies in the oven.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!
Step 1 - Make The Pie Filling
Brown the chicken thighs in a pan with butter.
Add the leeks, bacon and garlic and cook until the leeks have softened.
Add the cooking cream and vegetable stock and bring to a low simmer. Cook until thickened. TIP: See FAQ's below for thickening sauce if required.
Step 2 - Cut The Pastry
Use a small bowl or cutter (approximately 13cm in diameter) to cut 12 circles from the shortcrust pastry sheets.
Use your fingers to press them into the muffin tray holes (each pastry round should be large enough to slightly overhang).
** Tip: cut a small triangle section out from each pastry circle as this helps when fitting them into the muffin holes.
Step 3 - Assemble The Pies
Divide the pie filling equally between the 12 muffin tray holes (being sure not to over-fill).
Cut 12 slightly smaller rounds (approximately 10cm in diameter) from the puff pastry sheets (4 per sheet).
Place them over the top of the pies and use your fingers to seal the overhanging shortcrust pastry to the puff pastry top.
Step 4 - Bake
Brush over the whisked egg and sprinkle with sesame seeds and bake until crisp and golden.
Expert Tips
- Make sure the pastry has thawed completely before attempting to shape it into the tins, or it will crack. Just leave it on the bench to thaw while you prepare the filling.
- Add the cream near the end of cooking the filling. This will minimise the risk of the sauce 'splitting'.
- Wash the leeks well between layers before cooking, or the sauce may end up with grit.
- Cut a small 'V' in the shortrust pastry circles to help them fit into the muffin trays easier.
- The chicken mixture can be made the day before and kept, covered, in the fridge.
- Pies can also be assembled the day before, glazed and covered in the fridge. Then, just bake and enjoy!
FAQ's
Check the consistency of the filling and adjust, if necessary.
If you need to thicken the sauce, stir 1 tablespoon of cornflour into ¼ cup of water and then pour it slowly into the sauce while stirring, and continue to stir until thickened.
Alternatively, if you need to thin the sauce, just add a little extra stock or cream.
The filling should be thick enough that it won't run out of the pies when cut/bitten.
These pies can be frozen at different stages.
The filling can be prepared and then wrapped and frozen for up to 3 months. Alternatively, assemble the pies, glaze and cool before freezing (cooked or uncooked) for up to 3 months.
These pies store and reheat beautifully, making them such an easy grab-and-go dinner, lunch or snack. To reheat, place them in a preheated oven at 180C for around 10-12 minutes, or until crisp and completely heated through. They can also be reheated in an air fryer. I recommend thawing the pies first. But if reheating from frozen, you will need to add around 5-10 minutes to the cooking time.
These pies can be enjoyed on their own, or served with some mashed potatoes, crispy potato wedges, steamed veggies or salad on the side.
Related Recipes
We all LOVE a crispy and flaky pastry snack!
Here's a few of my most popular savoury pastry recipes:
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Chicken and Leek Pies with Bacon
Ingredients
- 6 sheets shortcrust pastry defrosted
- 3 sheets puff pastry defrosted
- 30 g butter
- 500 g chicken thigh fillets chopped into small 2cm pieces
- 2 leeks roughly chopped
- 2 garlic cloves minced
- 150 g bacon streaky bacon - chopped
- 200 g cooking cream
- 2 teaspoon chicken stock powder
- 1 egg lightly whisked
- sesame seeds
Instructions
Conventional Method
- Preheat oven to 200 degrees celsius (fan-forced).
- Place the pastry sheets onto the bench and allow to defrost.
- Melt the butter in a frying pan over medium heat. Cook the chicken for 5 minutes or until browned. Add the leeks, bacon and minced garlic and cook for a further 3-4 minutes or until the leek has softened.
- Add the cooking cream and vegetable stock and bring to a low simmer. Cook until sauce has slightly thickened.TIP: If the sauce has not thickened enough, mix 1 tbs cornflour with ¼ cup water. Add slowly to the chicken mixture, stirring as you do, and cook until mixture has thickened to the right consistency.
- Lightly grease a 12 hole muffin tray.
- Use a small bowl or cutter (approximately 13cm in diameter) to cut 12 circles from the shortcrust pastry sheets (2 per sheet).
- Use your fingers to press them into the muffin tray holes (each pastry round should be large enough to slightly overhang).TIP: Cut a small triangle section out from each pastry circle as this helps when fitting them into the muffin holes.
- Divide the mixture equally between the 12 muffin tray holes (being sure not to over-fill).
- Cut 12 slightly smaller rounds (approximately 10cm in diameter) from the puff pastry sheets (4 per sheet).
- Place them over the top of the meat pies and use your fingers to seal the overhanging shortcrust pastry to the puff pastry top.
- Brush over the whisked egg and sprinkle with sesame seeds.
- Bake for 25 minutes or until golden.
Thermomix Method
- Preheat oven to 200 degrees celsius (fan-forced).
- Place the pastry sheets onto the bench and allow to defrost.
- Place the leeks, garlic and bacon into the Thermomix bowl. Chop for 3 seconds on Speed 5.
- Add the butter and saute for 5 minutes, Varoma, Reverse, Speed Soft (Stir).
- Add the chopped chicken and cook for a further 5 minutes, Varoma, Reverse, Speed Soft (Stir).
- Add the cooking cream and chicken stock and cook for 20 minutes, 100 degrees, Reverse, Speed Soft (Stir).TIP: If the sauce has not thickened enough, mix 1 tbs cornflour with ¼ cup water. Add to the Themomix bowl and mix for 20 seconds, Reverse, Speed Soft (Stir).
- Lightly grease a 12 hole muffin tray.
- Use a small bowl or cutter (approximately 13cm in diameter) to cut 12 circles from the shortcrust pastry sheets (2 per sheet).
- Use your fingers to press them into the muffin tray holes (each pastry round should be large enough to slightly overhang).TIP: Cut a small triangle section out from each pastry circle as this helps when fitting them into the muffin holes.
- Divide the mixture equally between the 12 muffin tray holes (being sure not to over-fill).
- Cut 12 slightly smaller rounds (approximately 10cm in diameter) from the puff pastry sheets (4 per sheet).
- Place them over the top of the meat pies and use your fingers to seal the overhanging shortcrust pastry to the puff pastry top.
- Brush over the whisked egg and sprinkle with sesame seeds.
- Bake for 25 minutes or until golden.
Notes
- Chicken thigh fillets – are the perfect cut of meat for this recipe, as thighs will stay juicy and tender after being simmered in the creamy sauce and baked in the oven. Chicken breasts are not recommended, as they tend to dry out.
- Pastry – for the perfect crispiness : flakiness ratio, were are using shortcrust pastry on the bottom (crisp and firm) and puff pastry on the top (flaky and soft). You can use ready-made sheets of pastry from the freezer section in your supermarket, or make your own if you prefer.
- Leeks - wash well before cooking, or the sauce will end up with grit.
- Cooking cream – is a light cream that has been specifically developed to withstand high temperatures without splitting or curdling. It also thickens, making it perfect for creamy pie fillings. Find cooking cream at your local supermarket. If using regular cream, make sure you don’t over-boil it. I used Bulla cooking cream in this recipe, as it doesn't curdle when cooked.
- Add the cream near the end of cooking the filling. This will minimise the risk of the sauce splitting.
- Make sure the pastry has thawed completely before attempting to shape it into the tins, or it will crack. Just leave it out on the bench to thaw while you prepare the filling.
- Cut a small 'V' in the shortrust pastry circles to help them fit into the muffin trays easier.
- The chicken mixture can be made the day before and kept, covered, in the fridge.
- Check the consistency of the filling and adjust, if necessary.
If you need to thin the sauce, just add a little extra stock or cream.
Alternatively, to thicken the sauce, stir 1-2 teaspoons of cornflour into a little water and add it to the sauce while stirring, and continue to stir until thickened.
The filling should be thick enough that it won't run out of the pies when cut/bitten. - Freezing - these pies can be frozen at different stages. The filling can be prepared and then wrapped and frozen for up to 3 months. Alternatively, assemble the pies, glaze and chill before freezing for up to 3 months.
- Reheating - these pies store and reheat beautifully, making them such an easy grab-and-go dinner, lunch or snack. To reheat, place them in an oven at 180C for around 10-12 minutes, or until crisp and completely heated through. They can also be reheated in an air fryer.
Carli says
Oh my goodness, I don't know how this recipe doesn't have more reviews! My husband and I made it the other night, and it was absolutely delicious! The flavour is to die for. I don't think the pictures on here do it justice maybe? Thanks so much for sharing!
Lucy says
Thank you!
Barb says
Looking forward to your recipes. Barb
Lucy says
Thank you so much!