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    Home » Recipes » Dinner

    Skillet Chicken & Leek Pot Pie with Puff Pastry

    Published: Dec 4, 2023 · Modified: May 22, 2025 by Jo Keohane · This post may contain affiliate links · Leave a Comment

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    This is the easiest and tastiest Skillet Chicken & Leek Pot Pie you will ever make! The soft chicken and leeks are cooked in a white wine sauce before being topped with a sheet of flaky pastry. This delicious chicken pot pie takes minutes to prepare, making it the ideal mid week dinner recipe.

    A skillet filled with cooked chicken and leek pot pie.

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    If you love pie, but think it involves too much work, then this recipe is for you! To save time I've topped my pie with store-bought puff pastry, and everything is cooked in one skillet which means anyone can make this pie!

    With a few simple swaps this can be a dairy free chicken pot pie too. Make sure the pastry is dairy free (most shop bought sheets use vegetable shortening). Also sauté the vegetables in a dairy free butter or olive oil, and swap the milk for a beaten egg when glazing the pastry.

    Jump to:
    • Why You'll Love This Chicken Pie
    • Chicken & Leek Pot Pie Ingredients
    • How to Make this Skillet Chicken Pot Pie Recipe - Step-by-Step
    • Frequently Asked Questions
    • Variations & Substitutions for Chicken & Leek Pot Pie
    • Tips & Tricks For Making Homemade Chicken Pot Pie
    • Pin This Skillet Chicken & Leek Pot Pie with Puff Pastry Recipe For Later
    • What Do You Think?!
    • More Easy Dinner Recipe Ideas
    • Printable Recipe
    • Skillet Chicken & Leek Pot Pie with Puff Pastry
    • Reader Comments & Ratings

    Why You'll Love This Chicken Pie

    • I've kept this recipe simple, hands on prep time is only 15 minutes.
    • It also uses less expensive and juicy chicken thighs.
    • I've used a sheet of store-bought puff pastry so you don't need a rolling pin.
    • No need for a pie plate either as everything is cooked in a skillet, before the pie is topped and baked in the oven. This also saves time on washing up too!
    • Make this a gluten free chicken pot pie by using a sheet of gluten free puff pastry, swapping regular flour for cornflour and ensuring you use a gluten free chicken stock.
    • Try some of my favorite chicken recipes the whole family will love:
      • Chicken, Mushroom & Wild Rice Soup
      • Pulled Chicken Black Bean Chili
      • Creamy Chicken Vegetable Soup
      • Garlic Chicken Thighs with Kale
      • Skillet Tomato Spinach Chicken Breasts
      • Miso Chicken Thighs
    Close up image of a skillet filled with cooked chicken and leek pot pie.

    Chicken & Leek Pot Pie Ingredients

    Find the full list and quantities in the recipe card below.

    Chicken - I've used boneless, skinless chicken thighs as this a juicy and flavorful cut of chicken. You could also use bone-in thighs, chicken legs or drumsticks, or chicken breasts. Just be sure to adjust the cooking times as required.

    Leeks - I use 2 leeks in this recipe which impart great flavor. If you don't have leeks substitute with onions or shallots.

    Stock - I use a good quality chicken stock, although vegetable stock would work well in this recipe too.

    Wine - use good quality white wine, something you would want to drink yourself, as it will make a difference to the flavor of the finished sauce. For a non alcoholic alternative you could use zero alcohol wine, grape juice, a squeeze of lemon juice or a splash of vinegar to add some acidity.

    Puff Pastry - for ease I use a sheet of store-bought puff pastry. If you buy a block of pastry you will have to roll it out first. You can also use your own homemade puff pastry if you wish.

    How to Make this Skillet Chicken Pot Pie Recipe - Step-by-Step

    Find the full printable recipe below.

    Season chicken thighs and brown in butter in a cast iron skillet or oven proof frying pan. Remove the chicken from the pan, cover and set aside.

    Chicken thighs cooking in a large skillet.
    Cooked, browned chicken thighs resting on a plate.

    Sauté the leeks in the same pan over a low heat until softened then add the white wine. Allow the mixture to bubble and scrape up all the bits from the bottom of the pan with a spatula. This is flavor!

    Sprinkle over the flour and stir well to avoid lumps. This will help to thicken the sauce.

    A skillet filled with sauteed sliced leeks.
    A skillet filled with sauteed leeks with added flour.

    Add the dijon mustard and chicken stock. Stir well then cover the pan, bring to a boil and turn to a low simmer for 30 minutes until the chicken is fully cooked.

    Once fully cooked, remove the chicken from the sauce and shred the chicken into bite-size pieces. Use 2 forks or a potato masher to make this extra easy.

    Add the chicken back to the skillet and gently stir to incorporate with the sauce. Check the seasoning and adjust as needed.

    Chicken thighs being shredded on a cutting board using 2 forks.
    A skillet filled with chicken and leek pie filling with a sheet of puff pastry set alongside.

    Unroll the puff pastry and gently place it over the pot pie filling. Seal the edges by curling them under and pushing them into the edge of the skillet with a fork - it doesn't need to look perfect!

    Score the middle of the pie with a sharp knife to let the steam escape while it's cooking.

    Brush the pastry with milk and place the skillet onto a rimmed baking sheet. Bake for 20 minutes until the pastry is golden brown.

    A skillet with chicken pot pie, topped with golden puff pastry.

    Frequently Asked Questions

    What is pot pie filling made from?

    I've made my chicken pot pie with a filling of chicken thighs and leek cooked in a white wine sauce. However, you can fill a pot pie with any variety of meats and vegetables, cooked in a thick gravy or sauce and topped with a sheet of pastry.

    What is the best chicken to use for chicken pot pie?

    I like to use chicken thighs as they have the best amount of flavor which work really well in a pie. However, you can use any cut of chicken in a chicken pot pie, chicken legs, drumsticks or breast meat will work in this pie too.

    Variations & Substitutions for Chicken & Leek Pot Pie

    It's fine to make this recipe with rotisserie chicken or leftover roast chicken - you would need around 4 cups of cooked chicken.

    This recipe would also work well with shredded leftover turkey.

    If you want to make this with homemade pie crust that's absolutely fine.

    You can add in other vegetables along with the leek, try carrots, asparagus, sweet potato, green beans or broccoli.

    Fresh herbs work well in this sauce, try rosemary, tarragon, parsley or some crushed garlic along with the thyme.

    Add a little heavy cream to make the sauce even richer.

    A skillet filled with cooked chicken and leek pot pie.

    Tips & Tricks For Making Homemade Chicken Pot Pie

    To get ahead, you can prepare the pie filling earlier in the day, or even the night before, then store in the refrigerator until you are ready to top the pie with pastry and bake.

    Don't let the puff pastry sheet get warm as the pastry becomes difficult to manage. Keep it in the fridge until ready to use and work quickly.

    Always check the pie filling for seasoning and add more salt and black pepper if required.

    How To Serve Chicken Pot Pie

    I like to serve the pie with potatoes and a few veggie sides. For potatoes try my British Roast Potatoes, my shortcut Kitchenaid Mashed Potatoes, or Baked Sweet Potatoes.

    For veggie side dishes try my Honey Butter Roasted Carrots, Honey Roasted Parsnips, Gluten Free Cauliflower Cheese or my Easy Grilled Asparagus.

    How To Reheat Chicken & Leek Pot Pie?

    Leftover pie can be stored in an airtight container in the refrigerator for up to 3 days. When ready to enjoy place back into a warm oven to heat through.

    How to Freeze Chicken & Leek Pot Pie?

    Once cooked and cooled, place the pie into an airtight container and store in the freezer for up to 3 months. When ready to enjoy, defrost in the refrigerator before returning to a hot oven to warm through.

    Alternatively, you can make the chicken and leek pie filling (up to the end of step 8 in the recipe card below), and freeze that in an airtight container for up to 3 months. Then defrost the pie filling, add to a skillet or pie dish, top with a fresh sheet of puff pastry and finish baking the pie.

    Pin This Skillet Chicken & Leek Pot Pie with Puff Pastry Recipe For Later

    Pinnable image with recipe title and a skillet filled with cooked chicken and leek pot pie.

    What Do You Think?!

    I'd love to know what you think about this recipe! I'd be so grateful if you scroll down to the bottom of the page and leave a star rating and comment.

    Don't forget to go over to Facebook and Instagram and make sure you're following me so you can join in the chat. And remember to save this recipe to your Pinterest too!

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    More Easy Dinner Recipe Ideas

    • Beet Cucumber Salad with Feta & Mint
    • Easy Smashed Broccoli Recipe with Parmesan and Balsamic
    • Easy Ground Pork Chili Recipe with White Beans
    • Creamy Cauliflower & Blue Cheese Soup Recipe

    Printable Recipe

    Skillet Chicken & Leek Pot Pie with Puff Pastry

    This is the easiest and tastiest Skillet Chicken & Leek Pot Pie you will ever make! The soft chicken and leeks are cooked in a white wine sauce before being topped with a sheet of flaky pastry. This delicious chicken pot pie takes minutes to prepare, making it the ideal mid week dinner recipe.
    5 from 1 vote
    Print Recipe Share Pin Recipe Save Saved!
    Prep Time 15 minutes mins
    Cook Time 1 hour hr 5 minutes mins
    Total Time 1 hour hr 20 minutes mins
    Course Main Course
    Cuisine American, British
    Servings 4
    Calories 921 kcal

    Ingredients
     
     

    • 2 tbsp Butter
    • 2 lb Chicken Thighs - skinless & boneless
    • 2 Leeks - finely sliced
    • ½ cup White Wine
    • 2 tbsp All-Purpose Flour (Plain Flour)
    • 1 tsp Dijon Mustard - optional
    • 1 cup Chicken Stock
    • 5 sprigs Thyme
    • 13 oz Puff Pastry - Ready rolled - 1 roll
    • 2 tbsp Milk
    • Sea Salt and Black Pepper

    Instructions
     

    • Melt the butter over a medium high heat in a cast iron skillet or oven proof frying pan with lid,
    • Season the chicken thighs with salt and pepper then sear until golden brown on both sides in the butter.
    • Remove the chicken to a plate, cover with foil and set aside.
    • Sauté the leeks in the same pan over a low heat until softened - around 5 minutes.
    • Add the white wine and let the mixture bubble a bit, scraping up all the bits from the bottom of the pan with a spatula. This is flavour!
    • Sprinkle over the flour and stir well to avoid lumps.
    • Add the dijon mustard (if using) and the chicken stock. Stir well until there are no lumps of flour and everything is well combined.
    • Cover the pan, bring to a boil and turn to a low simmer for 30 minutes until the chicken is fully cooked.
    • When the chicken is nearly cooked, preheat the oven to 400ºF/200ºC.
    • When the chicken is fully cooked, remove it with a slotted spoon and shred the chicken into bite-size pieces, using 2 forks or a potato masher.
    • Add the chicken back to the skillet and gently stir to incorporate with the sauce.
    • Check the seasoning and adjust as needed.
    • Unroll the puff pastry and gently place it over the pot pie filling.
    • Seal the edges by curling them under and pushing them into the edge of the skillet with a fork - it doesn't need to look perfect!
    • Score the middle of the pie with a sharp knife to let the steam escape while it's cooking.
    • Place the milk in a small bowl and brush the top of the pie with a pastry brush.
    • Put the skillet onto a rimmed baking sheet (in case any juices overflow) and bake for 20 minutes until the pastry is golden brown.

    Nutrition

    Calories: 921kcalCarbohydrates: 54gProtein: 53gFat: 51gSaturated Fat: 15gPolyunsaturated Fat: 7gMonounsaturated Fat: 25gTrans Fat: 0.3gCholesterol: 233mgSodium: 589mgPotassium: 803mgFiber: 3gSugar: 4gVitamin A: 1046IUVitamin C: 7mgCalcium: 78mgIron: 6mg
    Nutritional information is provided as a courtesy only and should be taken as an estimate rather than a guarantee. Ingredients can vary and the Family Food Kitchen can't guarantee the accuracy of this information.
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    I'm Jo. As a recipe developer and busy mum of 3, I can help you eat well when time is short! This blog contains loads of delicious, fast and easy-to-achieve recipes. Follow along and feed your family with less stress.

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