Potato, Leek, and Chicken Pie
Potato, Leek, and Chicken Pie Say it: POH-tay-toh leek and CHIK-en pie
This comforting Irish savory pie combines tender chunks of chicken, sweet leeks, and hearty potatoes in a creamy sauce, all topped with a golden, flaky pastry crust. It is a beloved home-cooked meal across Ireland, especially popular during cooler months when families gather for hearty dinners. The mild sweetness of the leeks pairs beautifully with the earthy potatoes and savory chicken, creating a rich, satisfying dish that feels both rustic and special.
Potato, Leek, and Chicken Pie
Potato, Leek, and Chicken Pie
Pronounced POH-tay-toh leek and CHIK-en pie
- Serves
- 6
- Prep
- 30 min
- Cook
- 55 min
- Total
- 1 hr 25 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Preheat the oven to 400°F (200°C). Place the cubed potatoes in a medium pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook for 6–7 minutes until just starting to soften but still firm in the center. Drain and set aside.
In a large skillet or Dutch oven, melt the butter over medium heat. Add the sliced leeks and cook, stirring often, until softened and just beginning to turn golden, about 8 minutes.
Add the chicken chunks to the leeks, season with salt and pepper, and cook for 5–6 minutes until the chicken is lightly browned on all sides but not fully cooked through.
Sprinkle the flour over the chicken and leeks, stir well, and cook for 1 minute. Gradually pour in the milk and chicken stock while stirring constantly to prevent lumps. Bring to a gentle simmer.
Add the thyme, the par-cooked potatoes, 1 teaspoon salt, and ½ teaspoon pepper. Simmer gently for 4–5 minutes until the sauce thickens to a creamy consistency that coats the back of a spoon. Taste and adjust seasoning. Remove from heat and let cool for 10 minutes.
Transfer the filling to a 9×13-inch (23×33 cm) baking dish or a deep 10-inch (25 cm) pie dish. Allow to cool slightly while you prepare the pastry.
On a lightly floured surface, roll the puff pastry slightly if needed to fit the dish with a 1-inch (2.5 cm) overhang. Lay the pastry over the filling, trim excess, and crimp the edges to seal. Cut a few small slits in the top to allow steam to escape.
Brush the pastry generously with the egg wash. Bake for 35–40 minutes until the crust is deep golden brown and crisp and the filling is bubbling around the edges.
Remove from the oven and let rest for 10 minutes before serving.
Regional variants
Some Irish cooks add a handful of grated mature cheddar to the sauce for extra richness, while others replace part of the potatoes with diced carrots or celery. A modern twist uses shortcrust pastry instead of puff for a sturdier bottom crust.
Cook's notes
- Use waxy potatoes rather than floury ones so the cubes hold their shape during baking.
- Make sure the leeks are very well rinsed; grit hidden between the layers can ruin the dish.
- For a quicker version, use leftover cooked chicken and skip the browning step, reducing the simmer time accordingly.
Serve with
Steamed green beans, buttered cabbage, or a simple green salad. A glass of dry white wine or Irish stout pairs well.
Make ahead and storage
The filling can be made up to 2 days ahead and refrigerated. Top with pastry and bake just before serving, adding 10 extra minutes if the filling is cold.
