Looking for the ultimate comforting dinner that feels a little bit special but is still totally achievable at home? This Chicken, Leek & Sage Pie is rich, cosy and deeply satisfying, the kind of dish that makes the whole kitchen smells incredible while it cooks.

Tender chicken gently poached in milk, sweet leeks and onions, fresh herbs and a creamy, cheesy sauce are all wrapped up in golden puff pastry for a pie that delivers on flavour every single time. It’s classic comfort food done properly – simple ingredients, great technique and big rewards.

This recipe is ideal for a relaxed weekend supper, a comforting midweek dinner, or when you want to cook something that feels impressive without being complicated.

We worked with the amazing team at Graham’s Family Dairy on this recipe using their incredible Gold Top milk to make the dish super indulgent.

If you love making impressive homey dishes like this, why not join one of our many Cooking Classes in London, perhaps our Dinner Party Class! At The Avenue Cookery School, we’ll teach you flavour-packed recipes like this pie — with plenty of fun (and wine!) along the way.

Why You’ll Love This Chicken, Leek & Sage Pie

Proper comfort food – creamy, savoury and deeply warming
Great technique builder – poaching, sauce-making and pastry skills in one dish
Simple ingredients – nothing fancy, just well-used basics
Perfect for two – indulgent but not over the top
Make-ahead friendly – ideal for stress-free cooking

Ingredients
20g butter
1 leek, sliced
1 onion, quartered and thinly sliced
1 chicken breast & 1 chicken thigh, skinless and boneless
200ml Graham’s Dairy Gold Top Jersey milk
15g flour
1 tsp Dijon mustard
1 sprig thyme
4–5 sage leaves, finely chopped (plus extra for garnish, optional)
20g mature cheddar, grated
salt & pepper
½ sheet puff pastry
1 egg, beaten (for egg wash)

Method

Preheat your oven to 200C and lightly grease a small pie dish.

To poach the chicken; place the chicken into a saucepan with the milk and a pinch of salt.
Bring gently to a simmer and poach for 10–12 mins, until just cooked through.
Remove the chicken from the milk and reserve the poaching liquid.
When cool enough, shred or cut the chicken into bite-sized pieces and set aside.

To make the filling; in a large pan, melt the butter over a medium heat.
Add the leek and onion, and cook gently until soft and sweet, without colouring.
Stir in the flour and cook for 1 min to remove the raw flour taste.
Gradually pour in the reserved poaching milk, whisking constantly until smooth.
Bring to a gentle simmer and cook for 1–2 mins, until thickened.
Turn off the heat and stir in the cheese until melted.
Season well with salt and pepper, then add the Dijon mustard, thyme and chopped sage.
Fold the chicken into the sauce gently, then transfer the filling to your pie dish.
Allow to cool slightly before topping with pastry.

To assemble the pie; roll out the puff pastry into a rectangle slightly larger than your dish.
Cut a 1cm strip of pastry to fit around the rim of the dish.
Brush the rim with egg wash, press the strip on and then egg-wash the strip.
Lay the remaining pastry over the top, trim the excess and crimp the edges.
Cut a small cross in the centre and insert a little foil “steam funnel”.
Decorate with pastry leaves if you like, then brush all over with egg wash.
On a tray, bake for 35–40 mins, until puffed, deeply golden and bubbling.

Tips & Variations

Extra flavour: Add a splash of white wine after cooking the leeks and reduce before adding flour
No sage? Swap for tarragon or extra thyme
Cheese swap: Try gruyère or comté for a deeper flavour
Make it ahead: Assemble the pie earlier in the day and bake when ready.

What to Serve with Chicken & Leek Pie

This pie pairs beautifully with:
Buttery Mash or Crushed New Potatoes
Steamed Greens or Kale
A crisp Green Salad with a sharp vinaigrette

It’s also excellent enjoyed simply on its own – it really doesn’t need much else!

Storage & Make Ahead

Make ahead: The filling can be made a day in advance and kept chilled
Storage: Cooked pie keeps well in the fridge for up to 2 days and freezes well
Reheating: Reheat in the oven to keep the pastry crisp

If you like this recipe, check out more recipes here and sign up to our newsletter at the bottom right of our home page
Check out our range of cooking classes in London and bring more flavour into your kitchen.
Want to know more about why we cook the way we do and our story? Check out our About Us page to meet the team and see why flavour, fun, and community are at the heart of everything we do.