Delia Smith Chicken and Leek Pie Recipe​

This Delia Smith-inspired chicken and leek pie is the kind of supper that feels properly looked after: tender chicken and sweet leeks wrapped in a creamy, savoury sauce, finished with a crisp, golden pastry lid. The filling is rich without being heavy, and the top bakes up flaky with that classic buttery crunch. It is a comfortable, confident “weekend dinner” bake, but still very doable for a beginner if you take it step by step. Total time is about 1 hour 30 minutes, including a short rest before serving.

Ingredients

For the chicken and leek filling

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 3 medium leeks, trimmed and thinly sliced (about 350g prepared)
• 2 garlic cloves, finely grated or crushed
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 3 tbsp plain flour
• 150ml dry white wine (optional, or replace with extra stock)
• 300ml chicken stock, hot
• 200ml whole milk
• 2 tsp Dijon mustard
• 120ml double cream
• 500g cooked chicken, shredded or diced
• 2 tbsp finely chopped fresh parsley
• 1 tsp lemon juice (optional)
• 1 tsp fine salt, plus more to taste
• 1/2 tsp freshly ground black pepper

For the pastry topping

• 320g ready-rolled puff pastry sheet
• 1 large egg, beaten (for egg wash)

Equipment

• 23cm pie dish (or similar)
• Large frying pan or sauté pan
• Whisk
• Baking tray

How to Make Delia Smith Chicken and Leek Pie Recipe​

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven and set a baking tray on it to heat, which helps the pie start baking straight away.
• Soften the leeks: Melt the butter with the olive oil in a large pan over medium heat. Add the sliced leeks and a small pinch of salt, then cook for 8 to 10 minutes, stirring often, until soft and silky. Keep the heat gentle so they do not colour.
• Add the flavourings: Stir in the garlic and thyme and cook for 1 minute, just until fragrant.
• Make the roux: Sprinkle the flour over the leeks and stir well. Cook for 1 minute so the flour loses its raw taste.
• Build the sauce: Pour in the white wine (if using) and let it bubble for 1 to 2 minutes. Gradually whisk in the hot chicken stock, then whisk in the milk. Bring to a gentle simmer and cook for 3 to 5 minutes until thickened. You want a sauce that coats the back of a spoon.
• Finish the filling: Stir in the Dijon mustard and double cream. Fold in the cooked chicken and parsley. Taste, then season with salt and pepper. Add a small squeeze of lemon juice if you want to brighten the flavours.
• Cool before topping: Spoon the filling into a 23cm pie dish and spread it level. Let it cool for 15 to 20 minutes so the pastry stays crisp and easier to handle.
• Assemble: Lay the puff pastry over the dish, then trim and crimp the edges. Cut a small cross in the centre for steam to escape. Brush the top with beaten egg for a glossy, golden finish.
• Bake: Put the pie dish on the preheated baking tray and bake for 30 to 35 minutes, or until the pastry is deep golden and the filling is bubbling at the edges.
• Cool and serve: Let the pie rest for 10 minutes before serving. This makes it easier to slice and gives the sauce time to settle into that creamy, comforting texture.

Tips

How do I stop the pastry going soggy?

Let the filling cool before you add the pastry, and bake the pie on a hot tray. Hot filling creates steam, which is what softens pastry from underneath.

Why is my sauce too thin?

Simmer it a little longer before adding the chicken, and make sure it bubbles gently so it reduces properly. The sauce should look slightly thicker than you think, because the chicken can release a little moisture as it heats through.

Can I make this pie with raw chicken instead of cooked?

It is best with cooked chicken so the filling stays creamy and the chicken stays tender. If you only have raw chicken, brown it first, then simmer it in the sauce until fully cooked before assembling the pie.

How do I get a really golden, glossy top?

Brush with beaten egg right before baking, and do not be shy around the edges. If your oven runs cool, give it an extra 5 minutes, but keep an eye on the colour.

Serving Suggestions

• Buttered peas or minted garden peas
• Steamed green beans or tenderstem broccoli
• Mashed potatoes or buttery new potatoes
• A crisp green salad with a sharp vinaigrette

Storage

Room temperature

Let the pie cool, then keep it out for up to 2 hours. After that, refrigerate for food safety.

Refrigerator

Store leftovers in an airtight container for up to 3 days. Reheat in a 180°C oven until piping hot (the oven keeps the pastry much crisper than a microwave).

Freezing

Freeze the baked, cooled pie (or individual slices) for up to 2 months. Wrap well, then thaw overnight in the fridge. Reheat at 180°C until hot all the way through. If the pastry is browning too quickly, loosely cover with foil.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 38g
• Protein: 30g
• Fat: 28g
• Saturated fat: 14g
• Sodium: 780mg

Disclaimer: Nutrition values are estimates and will vary depending on the brands of pastry, stock, and dairy you use.

FAQs