Today, we discuss the origins of one of the UK’s favourite pies filled with chicken and leek. 

Chicken and leek pies are found in pub menus everywhere, and supermarkets make them widely available as a ready meal. 

It is a filling dish that provides huge comfort, especially in the winter months because of its creamy sauce and rich flavour. Leek is not an ingredient most people cook with regularly, so it provides a very unique flavour profile that makes chicken and leek pie a special and delicious savoury treat. 

They are quite easy to make and are deeply satisfying, so we are giving you our very own recipe, so you can make it at home. You can make them as large pies and get stuck in, or lots of smaller pies that can be taken to lunch, feed kids, and they are great for social gatherings. 

Halal Origins relishes in good food that brings people together and we provide the finest ingredients to ensure that your social gatherings are all the more special. 

From Rome to the Millenium Dome

Pies have been around for centuries. They are one of the best ways to portion out food and make them transportable. And, let’s not forget how great they taste. They were used in Roman times with their “coffin” pie crusts were used as a way to preserve the fillings and keep flies away. 

Pies have been central to British cuisine since the mediaeval period, evolving from simple meat pies made to sustain workers, to more elaborate pies served at banquets. The pie crust originally served as a preservative, protecting the fillings inside, but over time, pastry became an essential part of the dish itself and noble chefs focused on making the pastry more fluffy and tasty. By the 17th century, pies had become a prominent part of British cuisine, filled with a wide variety of meats, vegetables, and even seafood. 

So, pies have made their way from the ancient roads of Rome to the modern era of Great Britain in the Millenium Dome. It is a time tested dish that deserves its place on our menu 

Chicken and Leek Combination

The combination of chicken and leeks specifically has a strong association with Wales, where leeks are a national symbol. The leek has long been a favoured ingredient in Welsh cooking due to its hardiness and versatility. Chicken, although once a luxury ingredient, became more accessible in Britain by the 19th century. The pairing of these ingredients likely originated in the Welsh countryside, where both were readily available and combined in hearty, rustic dishes. 

Rolled out across Britain

It was more than just the pastry that got rolled out, but pies in general started to spread across British communities with varieties of pie dishes with fillings that were often specific to what those communities produced locally. 

Nonetheless, chicken and leek pie gradually became popular beyond Wales, spreading across the UK due to its simplicity and delicious combination of flavours. The dish began as a farmhouse staple, where families used whatever poultry and vegetables were available to create filling, savoury meals. 

By the late 19th and early 20th centuries, as working-class families sought economical, filling dishes, the pie's versatility made it a favourite. Over time, chicken and leek pie became common in pubs and households across the UK and beyond. 

Variations of Chicken and Leek Pie

The basic recipe of a Chicken and Leek Pie features a creamy filling made with tenderpieces of chicken and cooked leeks, usually in a sauce made from cream or stock, all encased in pastry. 

Over time, the recipe has evolved in various ways: 

Pastry Types

Shortcrust Pastry: Many versions of Chicken and Leek Pie use shortcrust pastry for the base and lid, giving the pie a sturdy, buttery crust. 

Puff Pastry: A lighter version uses puff pastry on the top for a flakier, more delicate finish, while sometimes skipping the bottom crust. 

Sauce Variations:

Cream-based sauce: The traditional creamy filling uses double cream or milk thickened with flour. Some variations add cheese for extra richness. 

Stock-based sauce: Lighter versions of the dish rely on chicken stock with a roux (butter and flour) to create a velvety sauce without the heaviness of cream. 

White wine or mustard: Some modern recipes include a splash of white wine or a spoonful of Dijon mustard to add depth and tanginess to the sauce. 

Additional Ingredients: Peas, carrots, and potatoes are often added for extra heartiness, but the combinations available are limitless, with different families and communities creating their unique twist on this timeless dish. 

Herbs and seasonings: Thyme, tarragon, and parsley are frequently used to enhance the flavour, with each region or cook often adding their personal touch. 

Easy to find

In recent years, chicken and leek pie has experienced a resurgence in popularity as part of the broader British trend of reviving classic comfort foods. Pubs, gastropubs, and restaurants have elevated this dish, sometimes using local, organic ingredients to ensure true depth of flavour. Afterall, fresh is best and that’s why we at Halal Origins strive to bring you the freshest organic produce to ensure you don’t miss out on the spectrum of flavours available to you.

The rich flavour of chicken and leek pie has also led to the creation of vegetarian versions of the pie, substituting the chicken with mushrooms or other hearty vegetables while maintaining the leeks and creamy sauce. This says a lot about the pie’s versatility and rich flavour profile.

Recipe

We wouldn’t want you to miss out on this wonderful dish at home, so we have got you covered with a simple recipe that you can easily follow at home, and it’s guaranteed to blow the socks off of your family, friends and special guests. 

Make sure to buy the freshest and preferably organic produce to give your food an edge. 

Ingredients:

2 tbsp olive oil or butter

2 large chicken breasts (about 1 lb / 450g), diced or chicken cubes

2 leeks, cleaned and sliced

2 cloves garlic, minced

1 tbsp plain flour (for thickening

1 ½ cups (360ml) chicken stock

1 tsp Dijon mustard (optional, for added flavor)

1 tbsp fresh thyme or parsley, chopped (optional)

1 sheet of puff pastry (store-bought or homemade)

1 egg, beaten (for egg wash)

Instructions:

Preheat the oven: Preheat your oven to 200°C (400°F)

Cook the chicken: 



  1. Heat 1 tablespoon of olive oil or butter in a large pan over medium-high heat.
  1. Add the diced chicken, season with salt and pepper, and cook for about 5–6 minutes until golden and cooked through.
  1. Remove the chicken from the pan and set aside

Cook the leeks and garlic: 



  1. In the same pan, add the remaining oil or butter.
  1. Add the sliced leeks and cook for about 5 minutes until they have softened.
  1. Add the minced garlic and cook for another minut

Make the creamy filling: 



  1. Sprinkle the flour over the leeks and stir well to combine. Gradually add the chicken stock, stirring constantly to avoid lumps.
  1. Let the mixture simmer for 3–4 minutes until it starts to thicken.
  1. Stir in the double cream and mustard (if using) and let it simmer for a couple more minutes
  1. Season with salt, pepper, and fresh herbs if using.
  1. Return the cooked chicken to the pan, stirring to coat it in the creamy sauce. Let the filling cool slightly while you prepare the pastry

Assemble the pie: 



  1. Transfer the chicken and leek mixture into a baking dish or pie dish.
  1. Roll out the puff pastry on a lightly floured surface to cover the top of the pie dish.
  1. Place the pastry over the filling, trimming any excess, and press the edges to seal. You can crimp the edges with a fork for decoration if you like.
  1. . Cut a small slit or hole in the middle of the pastry to allow steam to escape.

Egg wash: 

Brush the top of the pastry with the beaten egg to give it a nice golden finish. 

Bake: 

Bake the pie in the preheated oven for 20–25 minutes or until the pastry is puffed and golden brown. 

Serve: 

Let the pie rest for a few minutes before serving. 

Enjoy your Chicken and Leek Pie with mashed potatoes, vegetables, or a simple salad. 

Final Thoughts 

This recipe is both simple and delicious, with a creamy filling and golden, flaky puff pastry that’s sure to please. The creamy texture is guaranteed to make your tastebuds squirm. If you are feeling exotic, try adding a touch of cheese.

Chicken and Leek pies, like most pies, are easy to make and provide a cost-effective meal that is great for families on a budget. They are relatively healthy if you make them yourselves and use fresh organic ingredients. They are also very filling too (pun intended).

So, don’t waste any time and get yourself some fresh organic produce and get cooking.

Don’t forget to check out our latest offerings, where we will deliver the freshest organic meat straight to your door with next day delivery. All of our meat is sourced from a local halal and organic farm, where the animals are free to roam and eat a natural diet to ensure they are packed with all the goodness you expect from a healthy meal.

Until next time, try the pie.