Creamy chicken, leek & white wine pot pies

Chicken
Written By Bea Fawkes

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Warming, hearty and homely comfort food. These little pot pies are filled with creamy leeks, a splash of white wine and generous chunks of shredded chicken. The perfect mid-week dinner to warm you up as the evenings get cooler.

Chicken and leek pie was always a go-to dinner for us as kids. We used to often buy them from the Little & Friday bakery in Auckland and they would draw lines of people out the doors on Saturday mornings. These pies are an ode to that memory with a few tweaks to make them even more delicious and easy to make at home!

I like to serve these pies with a simple rocket salad to round out a full dinner meal. This recipe also works great baked as a family sized pie in a full-sized pie tin. Leftovers also work great, the perfect little meal to reheat for lunch the next day!

I also like to make this recipe for friends with new babies as it is so versatile and can be frozen for a quick weeknight fix.

What's in this recipe?

Creamy chicken, leek & white wine pot pies

  • Shredded rotisserie chicken

    I like to buy rotisserie chicken and freeze them shredded so I always have protein ready for a quick versatile meal. Rotisseries chicken is generally moist and pre-seasoned (flavour bonus!) which makes these pies extra tasty and you don’t have to deal with any raw chicken. I prefer the texture of shredded chicken in these pies over chunks as it disperses more evenly and gives off a creamy chicken alfredo vibe - delicious!

  • Bacon

    Bacon is diced and fried to maximise the meaty flavour in these pies. Definitely plays a big role in making these so divine!

  • Butter

    Butter is the fat used to fry off the leeks and helps give the sauce a smooth and creamy mouthfeel. Can be substituted with extra virgin olive oil however you will lose the beautiful buttery flavour!

  • Leeks

    Leeks are sauteed until soft and provide a subtle, sweet onion flavour. Cannot be substituted with any other vegetable sorry - leeks are the star here!

  • Chicken stock & white wine

    White wine is used to deglaze the pan after frying off the leeks and bacon. It adds acidity to the sauce and balances out all the heavy creamy flavours. The alcohol is burnt out in the process, so this recipe is safe for little ones or expectant mums!

  • Chicken stock is used as the main component of the sauce and enhances the chicken flavour in the pies. Can be substituted with vegetable stock at a pinch.

  • Thyme & garlic

    Thyme and garlic provide the main flavours in this recipe. Both are used subtly here so the chicken isnt overpowered. Fresh thyme can be used if you have it on hand! Please use only fresh garlic here.

  • Flour

    Flour is used to thicken the sauce and creates a roux.

  • Cream

    Full cream is used to create the creaminess in the sauce. Reduced fat cream can be used however the sauce will not be quite so luxurious!

  • Parmesan

    Parmesan is finely grated over the top of the pies before the pastry is put on on top. This provides a wonderful cheesy layer between the pastry and filling. The parmesan also provides sharpness and balances out the creaminess of the sauce.

  • Puff (flaky) pastry

    I like to use frozen puff pastry sheets here for convenience however feel free to have a go at making your own if you have time! This provides an inviting little lid that you just want to poke your fork into! Can be substituted with filo pastry.

  • Egg wash

    I like to make an egg wash with egg and cream. This gives the pastry its crunchy and glistening top. Cream can be substituted with milk.


Step-by-step photos

Creamy chicken, leek & mustard pot pies

Yield 6
Author
Prep time
30 Min
Cook time
25 Min
Total time
55 Min
Cook modePrevent screen from turning off

Ingredients

Creamy chicken, leek & white wine pot pies
  • 2 Tbsp butter
  • 2 small leeks or 1 large leek (sliced finely)
  • 1/2 cup bacon (diced)
  • 3 garlic cloves (crushed)
  • 1 tsp dried thyme (or 2 tsp fresh thyme leaves)
  • 2 Tbsp flour
  • 1/2 cup dry white wine
  • 1 cup chicken stock
  • 3/4 cup cream
  • 500g shredded rotisserie chicken
  • Salt & pepper
  • 1/2 cup parmesan (grated)
  • 2 sheets puff pastry (thawed)
  • 1 egg & 1 Tbsp milk or cream (lightly beaten)

Instructions

Creamy chicken, leek & white wine pot pies
  1. Line a

Notes

Serving suggestion

I like to serve th

Storing

C

Nutrition Facts

Calories

877

Fat

60 g

Sat. Fat

21 g

Carbs

46 g

Fiber

2 g

Net carbs

44 g

Sugar

3 g

Protein

38 g

Sodium

918 mg

Cholesterol

160 mg
Bea Fawkes
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