Double-crust chicken and leek pie

Name: Double-crust chicken and leek pie
Prep time: 40 min
Cook time: 70 min
Total time: 110 min
Yield: Serves 6
Cuisine: British
Ingredients: 500g plain flour, plus extra for rolling; 300g cold unsalted butter, cubed; 1 tsp fine salt; 6 to 8 tbsp ice-cold water; 800g boneless chicken thighs, cut into large chunks; 3 large leeks, washed and sliced into 1cm rounds; 50g butter, for the filling; 3 tbsp plain flour, for the filling; 400ml chicken stock; 150ml double cream; 2 tsp Dijon mustard; 1 egg, beaten, for glazing

A double-crust chicken and leek pie is a fully enclosed pie with pastry on the base and the lid, filled with braised leeks and chicken thigh in a reduced cream sauce. This version uses an all-butter shortcrust, a blind-baked base, and a filling thickened on the stove so the bottom stays crisp.

By the chickenpie.net test kitchen · Published 7 July 2026

Prep: 40 min
Cook: 1 hr 10 min
Yield: Serves 6

Ingredients

500g plain flour, plus extra for rolling
300g cold unsalted butter, cubed
1 tsp fine salt
6 to 8 tbsp ice-cold water
800g boneless chicken thighs, cut into large chunks
3 large leeks, washed and sliced into 1cm rounds
50g butter, for the filling
3 tbsp plain flour, for the filling
400ml chicken stock
150ml double cream
2 tsp Dijon mustard
1 egg, beaten, for glazing

Method

Make the pastry. Rub the cold butter into the flour and salt until pea-sized flecks remain, then bring it together with ice-cold water. Divide into two discs, one slightly larger, wrap, and chill for at least 30 minutes.
Brown the chicken. Season the thigh chunks and brown them in batches in a wide pan over high heat. Set aside; do not clean the pan.
Braise the leeks. Melt 50g butter in the same pan, add the leeks, and cook gently for 10 minutes until soft but not colored.
Build the sauce. Stir 3 tbsp flour into the leeks and cook for 2 minutes. Add the stock gradually, then the cream and mustard. Return the chicken and simmer until the sauce coats a spoon. Cool completely.
Blind-bake the base. Line a 23cm pie dish with the larger pastry disc, prick, line with paper and baking weights, and bake at 200C (400F) for 10 minutes. Remove the weights.
Fill and lid. Spoon in the cooled filling, brush the rim with beaten egg, and lay the second disc on top. Crimp the edges, cut two slashes in the lid, and glaze all over with egg.
Bake at 200C (400F) for 35 to 40 minutes until the lid is deep golden brown. Rest for 10 minutes before cutting.

Worth knowing

Cool the filling fully before it touches raw pastry. A warm filling melts the butter in the crust and guarantees a soggy base.
Thigh meat holds up to the double bake. Breast dries out before the pastry is done.

Common questions

Can I make chicken and leek pie ahead of time?

Yes. Assemble the pie, refrigerate it unbaked for up to 24 hours, and add 5 minutes to the baking time. You can also freeze it unbaked for up to 3 months and bake from frozen at 190C (375F) for about 1 hour.

Why is the bottom of my chicken pie soggy?

The two usual causes are a filling that was still warm when the pie was assembled and a base that was not blind-baked. Ten minutes of blind-baking with weights sets the base before the filling goes in.

Can I use chicken breast instead of thighs?

You can, but reduce the initial browning to a light sear. Breast meat cooks faster than thigh and will turn dry during the 40-minute bake, so thighs give a noticeably juicier pie.