Irish Main

Irish Chicken and Leek Pie

Sweet leeks and cream make an accessible family filling.

Jump to recipe More Irish food
30 minsPrep time
1 hr 5 minsCook time
Serves 4; includes 15 min passive timeServings
MediumDifficulty
Irish Chicken and Leek Pie
About this dish

Irish Chicken and Leek Pie: the story on the plate

Chicken-and-leek pie belongs to the shared savoury-pie cooking of Ireland and Britain. Its appeal is the contrast between sweet soft leeks, a savoury cream sauce and crisp pastry rather than a complicated origin story. This recipe uses a pastry lid only, which should be stated clearly so readers do not expect a double-crust pie. Cooling the filling briefly helps preserve the pastry layers during assembly. Included as Irish-style modern home cooking, with no exclusive invention claim.

Historical background

Chicken-and-leek pie belongs to the shared savoury-pie cooking of Ireland and Britain. Its appeal is the contrast between sweet soft leeks, a savoury cream sauce and crisp pastry rather than a complicated origin story. This recipe uses a pastry lid only, which should be stated clearly so readers do not expect a double-crust pie. Cooling the filling briefly helps preserve the pastry layers during assembly.

Why it is famous

Sweet leeks and cream make an accessible family filling. The defining contrast is flaky lid, tender filling.

Cultural significance

Included as Irish-style modern home cooking, with no exclusive invention claim. Treat this as one regional or household version; accompaniments and seasoning vary between cooks.

Nutrition

Estimated nutrition per serving

These figures are estimates per serving. Actual nutrition can vary with the brands and exact amounts you use, how much oil, dressing or sauce is absorbed, any substitutions or added extras, and the portion size served.

A practical guide for comparing recipes and planning meals.

939Calories
45.4gProtein
49.3gCarbs
62gFat
Ingredients

What you need

  • 700 chicken thigh, boneless diced
  • 350 leek, washed and sliced
  • 200 mushroom
  • 40 butter
  • 35 plain flour
  • 350 Chicken stock
  • 150 double cream
  • 320 Puff pastry
  • 50 egg, beaten for glaze
  • 5 thyme
  • 2 Black pepper
Method

Step-by-step method

Follow the recipe in order, tasting and adjusting seasoning where needed.

  1. 1. Cut chicken into even 3 cm pieces and prepare the pie dish before starting. Keep the egg glaze separate from the filling.
  2. 2. Brown chicken in half the butter, then remove. Soften leek and mushrooms in remaining butter for 10 minutes.
  3. 3. Stir in flour for 1 minute, then add stock gradually, followed by cream and thyme.
  4. 4. Return chicken and simmer 10 minutes until 75°C for 30 seconds inside; season and cool filling for 15 minutes.
  5. 5. Transfer to a pie dish, cover with pastry, seal edges, cut a steam hole and brush with egg.
  6. 6. Bake at 200°C conventional for 25–30 minutes until pastry is risen and golden and filling is bubbling.
Cook smarter

Tips, storage and serving advice

Shopping tips

Cut chicken into even 3 cm pieces and prepare the pie dish before starting. Keep the egg glaze separate from the filling.

Ingredient quality

Cut chicken into even 3 cm pieces and prepare the pie dish before starting. Keep the egg glaze separate from the filling. Slice and wash leeks thoroughly, then cook away visible vegetable water before adding flour. Keep pastry cold until the filling is ready.

Common mistakes

Hot steaming filling melts pastry fat before baking and can produce a greasy, poorly risen lid. Cut a steam vent and avoid stretching the dough.

Chef’s tips

Slice and wash leeks thoroughly, then cook away visible vegetable water before adding flour. Keep pastry cold until the filling is ready.

How to know it is cooked

Return chicken and simmer 10 minutes until 75°C for 30 seconds inside; season and cool filling for 15 minutes. Bake at 200°C conventional for 25–30 minutes until pastry is risen and golden and filling is bubbling.

Plating advice

One chicken-and-leek pie with a deeply golden puff-pastry lid, a spooned opening showing chicken thigh, leek and mushrooms in cream sauce; no bottom crust visible.

Make ahead

Preparation checkpoint: Cut chicken into even 3 cm pieces and prepare the pie dish before starting. Keep the egg glaze separate from the filling. Prepare and measure components ahead, then follow the cooking, chilling and assembly order in the method. Keep raw animal foods chilled and separate from ready-to-eat ingredients.

Storage and reheating

Refrigerate perishable leftovers promptly in shallow covered containers at 5°C or below and use within 48 hours or the shortest ingredient use-by date. Reheat one portion once until steaming hot throughout, stirring sauces and soups for even heating. For chilled desserts, serve chilled rather than reheating.

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