Roasted Chicken & Leek Pie with Pecorino, Lemon, Thyme and Crème Fraîche
Flaky pastry, sweet leeks, and shredded roast chicken in rich crème fraîche and Pecorino.
A proper chicken and leek pie built on simple food theory: frozen grated butter for flaky pastry without laminating, a blind-baked base to banish soggy bottoms, and fresh lemon to slice through rich crème fraîche, butter, and Pecorino. Made with shredded roast chicken and rich homemade bone stock.
Frozen grated butter creates steam pockets for flaky pastry without laminating. Pre-baking the base creates a crisp shield that stops the creamy leek and chicken filling from soaking the bottom crust. Fresh lemon cuts right through the rich crème fraîche, butter, and Pecorino.
- →Frozen grated butter: Coarsely grating frozen butter keeps distinct fat pockets intact in the flour. In the oven, moisture in the butter flash-boils into steam, forcing pastry layers apart into light flakes without folding or laminating.
- →Blind-baking the base: Pre-baking the 2.5-litre base creates a crisp, sealed barrier that prevents a soggy bottom beneath the generous filling.
- →Lemon cuts through richness: The acid in the lemon zest and juice balances the richness of the butter, crème fraîche, Pecorino, and roasted chicken skin without making the sauce sour.
- →Chilling the filling: Bringing the filling to cold before assembling prevents hot steam and melted butter from destroying the raw pastry lid.
- →Rest the pie: Leave the baked pie to rest for 10–15 minutes before serving. The filling cools slightly and becomes less runny.
Common Mistakes
- ✗Overworking the pastry: Bring the dough together gently without kneading or working it smooth. Keep the butter in distinct pieces rather than rubbing it into the flour, and avoid letting it soften or melt.
- ✗Adding hot or warm filling: Assembling the pie with warm filling melts the raw pastry lid immediately, leading to a heavy, greasy crust.
- ✗Skipping the steam hole: Without a vent in the centre of the pastry lid, trapped steam will blow open the crimped crust edges or turn the top soggy.
- ✗Under-baking the blind base: Removing the pie weights too early or under-baking leaves the bottom raw and doughy once the moist filling is added.
- ✗Carving immediately from the oven: Slicing into the pie piping hot will cause the creamy sauce to run out before it has rested and set.
Tips & Tricks
- →Roast chicken: Using roast chicken rather than poached chicken gives the filling a deeper flavour. Including the roasted skin adds richness and makes the most of the whole bird.
- →Bone broth: Homemade chicken bone broth gives the sauce body and depth without relying on stock cubes.
- →Pecorino: Adds a savoury, slightly salty finish. Always taste before adding extra salt.
- →Lemon: The zest and juice balance the richness of the butter, crème fraîche and cheese without making the filling taste lemony.
- →Frozen grated butter: The pastry relies on frozen pieces of salted butter distributed throughout the dough. No folding, turning or repeated rolling is required.
- →Blind-baking: Pre-baking the pastry base helps prevent a soggy bottom beneath the creamy filling.
- →Shop-bought pastry: Ready-made all-butter puff pastry can be used when you're short on time.
Flavour Twists
Swap the 450 g leeks for 450 g sliced mushrooms, browned separately first until their moisture evaporates, for a classic chicken and mushroom pie.
Crisp 150 g diced smoked bacon before cooking the onion and leeks. Fold the bacon through the filling and taste before adding salt.
Stir 1 tbsp wholegrain mustard into the sauce with the crème fraîche for a sharper, savoury finish.
Replace the thyme with 1 tbsp chopped fresh tarragon, stirred in with the crème fraîche. Its gentle aniseed flavour works well with chicken and creamy sauces.
Substitutions
- Leeks→ MushroomsReplace the 450 g leeks with 450 g sliced mushrooms. Cook separately until browned and their released moisture has evaporated, then fold into the filling with the chicken.
- Cooked roast chicken→ Cooked roast turkeyUse the same weight and fold it into the sauce at the same stage.
- Chicken bone broth→ Chicken stockUse 500 ml. Taste the filling before adding salt.
- Pecorino→ ParmesanUse 50 g, finely grated, and adjust the seasoning to taste.
- Homemade pastry→ Shop-bought all-butter puff pastryUse enough for the base and lid of the 2.5-litre dish. Blind-bake the base as directed.
Refrigerate leftovers promptly and use within 3 days, accounting for the age of the cooked chicken. Reheat thoroughly to at least 75°C.
Peas and green beans
Serve with buttered peas and steamed green beans alongside the rich chicken and leek filling.
Cold butter creates steam, blind-baking stops the soggy bottom, and lemon cuts the cream. That’s how a proper pie works.
Method
- 1
1. Prepare the frozen butter
• Coarsely grate the 350 g salted butter. • Spread the grated butter over a lined tray. • Freeze until completely firm. • Keep frozen until ready to make the pastry.
- 2
2. Make the pastry
• Place the flour into a large mixing bowl. • Add the frozen grated butter and gently toss through the flour, keeping the butter in distinct pieces. • Gradually add the ice-cold water, mixing gently until the dough just comes together. You may not need all the water. • Bring the dough together without kneading or overworking it. Visible pieces of butter should remain throughout. • Shape into a rough disc, wrap and refrigerate for at least 30 minutes. • Once chilled, roll the pastry to the required thickness and use. Chef's Tip: The key is keeping the butter frozen and in separate pieces. Don't rub it into the flour or work the dough until smooth. Those pieces of butter create pockets of steam during baking, giving the pastry its flaky texture without folding or turning.
- 3
3. Prepare the chicken
• Remove the cooked meat and skin from the roast chicken. • Cut the chicken into generous bite-sized pieces. • Chop the roasted skin and mix through the chicken, assuming you haven't already eaten it! • Set aside.
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4. Cook the leeks
• Melt the butter in a large heavy-based pan over medium-low heat. • Add the diced onion and cook gently for 4–5 minutes until softened without browning. • Add the sliced leeks and cook for another 8–10 minutes until tender and sweet. • Add the garlic and thyme and cook for another minute.
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5. Make the creamy sauce
• Sprinkle the flour over the softened vegetables. • Stir continuously for approximately 2 minutes to cook out the raw flour. • Gradually add the chicken bone broth, stirring well after each addition to prevent lumps. • Bring to a gentle simmer and cook for 4–5 minutes until thickened. • Reduce the heat and stir in the crème fraîche. • Add the grated Pecorino, lemon zest, lemon juice and cracked black pepper. • Stir gently until everything is combined. • Taste before adding salt, as the chicken, broth and Pecorino may already provide enough seasoning. The finished sauce should be thick and creamy, not watery.
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6. Finish the filling
• Fold the chopped roast chicken and skin through the creamy leek sauce. • Warm gently for 2–3 minutes, stirring carefully to avoid breaking up the chicken. • Check the seasoning and adjust if necessary. • Transfer the filling to a shallow container and allow to cool. • Refrigerate until thoroughly chilled before assembling the pie.
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7. Blind-bake the pastry base
• Preheat the oven to 200°C conventional / 180°C fan. • Divide the chilled pastry into two portions, allowing slightly more for the base. • Roll the larger portion to approximately 3 mm thick. • Line the base and sides of a 2.5-litre pie dish, leaving a little pastry overhanging. • Refrigerate for 15–20 minutes to firm up. • Line the pastry with baking paper and fill with baking weights. • Blind-bake for 25-35 minutes, or till it just starts to colour. • Remove the baking paper and weights, then return to the oven for another 10–15 minutes until the base is dry and lightly golden. • Remove from the oven and allow to cool slightly.
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8. Assemble the pie
• Spoon the chilled chicken and leek filling into the blind-baked pastry case. • Roll the remaining pastry to approximately 3–4 mm thick. • Brush the edges of the pastry base with beaten egg. • Place the pastry lid over the filling. • Press the edges together, trim any excess pastry and crimp to seal. • Cut a small steam hole in the centre. • Brush the pastry lid evenly with beaten egg. • Refrigerate the assembled pie for 15–20 minutes before baking.
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9. Bake the pie
• Place the pie on a baking tray in the preheated oven. • Bake for approximately 45–55 minutes, until the pastry is golden, crisp and cooked through. • Check that the filling reaches at least 75°C in the centre. • If the pastry colours too quickly, loosely cover the top with foil. • Remove from the oven and allow to rest for 10–15 minutes before serving.
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