welcome to creating calm chaos. please make yourself at home
Creamy Chicken & Leek Pie
Silky, comforting and utterly delicious
EASY MEALS FOR ELDERLY PARENTS
5/26/20263 min read
There are pies and then there are pies - and this creamy chicken and leek filling is in a category all of its own.
The filling is rich, silky and deeply comforting. Tender pieces of chicken in a velvety cream sauce with sweet soft leeks that melt into the sauce as they cook. It's the kind of pie that makes you close your eyes on the first spoonful and just appreciate how good proper home cooking can be.
For elderly parents I make this with a simple mashed potato topping instead of pastry - softer, easier to eat and just as satisfying as a traditional pie. Though if your parent can manage a soft shortcrust pastry topping by all means use one - it's equally wonderful either way.
Why This Recipe Works for Elderly Parents
Tender soft chicken - poached and shredded so it requires minimal chewing
Silky smooth sauce - creamy and gentle with no tough or stringy textures
Soft leeks - cooked until completely melt-in-the-mouth tender
Mashed potato topping - soft, golden and easy to eat (no tough pastry to manage)
Excellent protein source - chicken and cream provide sustained nourishment
Freezes well - up to 2 months making it perfect for batch cooking
Recipe Details
Serves: 6 Prep time: 25 minutes Cook time: 45 minutes Freeze: Up to 2 months
Ingredients
For the filling:
800g chicken thigh fillets, boneless and skinless
3 medium leeks, white and pale green parts only, sliced into rounds
2 cloves garlic, minced
50g butter
50g plain flour
400ml good quality chicken stock
200ml thickened cream
1 tbsp Dijon mustard (optional - adds lovely depth)
2 tbsp fresh or frozen parsley, chopped
Salt and white pepper to taste
For the mashed potato topping:
1kg potatoes, peeled and chopped
50g butter
¼ cup warm milk
Salt and pepper to taste
Method
Step 1 - Poach the chicken Place chicken thighs in a saucepan and cover with cold water or chicken stock. Bring to a gentle simmer over medium heat and cook for 15–18 minutes until completely cooked through. Remove from liquid and allow to cool slightly. Shred into bite sized pieces using two forks. Set aside. Reserve the poaching liquid.
Step 2 - Cook the leeks Melt butter in a large saucepan over medium heat. Add the sliced leeks and cook gently for 8–10 minutes until completely soft and tender. Add the garlic and cook for a further minute.
Step 3 - Make the sauce Add the flour to the leeks and stir constantly for 1–2 minutes. Gradually add the chicken stock a little at a time whisking constantly to keep the sauce smooth. Add the cream and continue stirring until you have a thick silky sauce. Stir in the Dijon mustard if using and the parsley. Season generously with salt and white pepper.
Step 4 - Combine Add the shredded chicken to the sauce and stir gently to combine. Taste and adjust seasoning. Transfer to a large baking dish or individual foil containers.
Step 5 - Make the mashed potato topping Boil potatoes until completely tender. Drain and mash with butter and warm milk until very smooth. Season well. Spread evenly over the chicken filling.
Step 6 - Bake Preheat oven to 180°C. Bake for 20–25 minutes until the potato topping is golden and the filling is bubbling around the edges.
Freezing Instructions
Assemble in individual foil containers before baking
Allow filling to cool completely before adding mashed potato topping
Cover tightly and label with name and date
Freeze for up to 2 months
To cook from frozen: Bake covered at 180°C for 50–55 minutes. Remove cover for last 10 minutes to brown the top.
Always ensure food is piping hot all the way through before serving.
Kim's Tips
💕 Use thigh fillets not breast - chicken thighs stay moist and tender during cooking. Chicken breast can become dry and tough in a creamy sauce.
💕 Cook the leeks slowly - patience with the leeks pays off enormously. Properly softened leeks become almost sweet and silky and completely melt into the sauce.
💕 The Dijon mustard is optional but wonderful - it doesn't make the pie taste mustardy at all, it just adds a subtle warmth and depth. Worth including if you have it.
💕 Make the filling the day before - the filling tastes even better after a night in the fridge. Assemble with the mashed potato topping on the day of serving and bake.
💕 Individual foil containers make batch cooking easy - I've linked my favourites on my Amazon storefront.
What You'll Need
Individual foil baking containers are the key piece of equipment for batch cooking this recipe. I've linked mine on my Amazon storefront.
👉 Shop my kitchen recommendations on Amazon
More Recipes
👈 Back to the full recipe collection
Disclosure: As an Amazon Associate, I may earn a commission from qualifying purchases at no extra cost to you. All opinions are my own.
This one is a real crowd pleaser — I'd love to hear how it went! Leave a comment below or come and find me on Instagram. You're not doing this alone. 💕