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.
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.
- 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 & 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.
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.
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.
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.
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.
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
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
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.
More Easy Dinner Recipe Ideas
Skillet Chicken & Leek Pot Pie with Puff Pastry
- 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
- 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.