Chicken and Leek Pie with Gouda

Name: Chicken and Leek Pie with Gouda
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6 servings
Cuisine: British-inspired
Ingredients: 500 g boneless chicken breast or thigh, diced; 2 whole medium leeks, washed and sliced; 1 tbsp olive oil; 150 ml heavy cream; 100 ml chicken broth; 1 tbsp all-purpose flour; 150 g Gouda, grated; 1 whole sheet puff pastry, thawed; 1 whole egg, beaten; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp dried thyme

A creamy chicken and leek filling baked under crisp puff pastry and melted Gouda.

By Hez ArslanUpdated October 2, 2026

Total 1 hr 10 minMakes 6 servings

Jump to Recipe

This chicken and leek pie combines browned chicken, softened leeks, cream and Gouda beneath golden pastry. The source gives ready-made pastry but suggests rolling multiple layers without saying which type; this version uses one sheet of puff pastry over a fully cooked filling. Cool the filling until warm rather than steaming before covering, and cut vents so moisture can escape. Use an oven-safe dish and check that the center is hot before serving. Heat oil in a skillet. Brown chicken pieces in batches; transfer to a plate. Add leeks and cook 6 to 8 minutes until soft. Stir in flour for 1 minute. Gradually add broth and cream, stirring until smooth. Simmer until thickened. Return chicken and simmer until it reaches 74°C (165°F). Stir in Gouda and seasoning.

How to tell when it is ready

Lay puff pastry over filling, trim and crimp edges. Cut a few steam vents, brush with beaten egg and bake 25 to 30 minutes until deeply golden and bubbling.

Tips

Heat oil in a skillet.
Add leeks and cook 6 to 8 minutes until soft.
Gradually add broth and cream, stirring until smooth.
Heat oven to 200°C (400°F).

Troubleshooting

If filling is runny, simmer it longer before assembling.
If pastry browns too quickly, tent loosely with foil.

Substitutions

Use mature cheddar instead of Gouda.
Use shortcrust pastry for a firmer lid.

Variations

Add mushrooms to the leek filling.
Use thyme leaves for a savory note.

Serving suggestions

Serve with peas or green beans.
Add a simple salad alongside.
Let the pie stand 10 minutes before slicing.
Serve with extra black pepper.

Make ahead

Prepare and measure the ingredients in advance. Refrigerate within 2 hours and use within 3 days. Reheat portions until steaming hot in the center.

Storage

Refrigerate within 2 hours and use within 3 days. Reheat portions until steaming hot in the center.

Food safety

Cook chicken to 74°C (165°F) before assembling. Refrigerate leftovers promptly and reheat thoroughly.

Frequently asked questions

Can I assemble chicken pie ahead?

Cook and cool the filling, refrigerate it, then top with pastry and bake the same day. Add baking time if the filling is cold.

How should I store chicken and leek pie with gouda?

Refrigerate within 2 hours and use within 3 days. Reheat portions until steaming hot in the center.

Serve with peas or green beans. Refrigerate within 2 hours and use within 3 days. Reheat portions until steaming hot in the center.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Chicken and Leek Pie with Gouda