Name: Chicken pot pie with leek and thyme
Total time: 120 min
Yield: 8 pie slices, plus any extra filling served alongside
Ingredients: 2 refrigerated ready-to-roll pie crusts, enough for a deep 9-inch double-crust pie, softened as package directs; 4 cups shredded cooked chicken; 6 tbsp unsalted butter; 75 g prepared onion, finely chopped; 75 g prepared washed leek, white and light-green parts, finely sliced; 1 cup thinly sliced carrots; 8 oz mushrooms, sliced; 3 garlic cloves, minced; 1 tsp fresh thyme leaves; 1/3 cup all-purpose flour; 2 cups reduced-sodium chicken stock; 1/2 cup heavy cream; 1 tsp fine salt; 1/4 tsp black pepper; 1 cup frozen peas; 1/4 cup chopped parsley; 1 egg, beaten

Chicken pot pie with leek and thyme

Leek and thyme sit alongside the chicken, peas and mushrooms beneath a double crust.

Published October 26, 2026

8 pie slices, plus any extra filling served alongside · Estimated 2 hours

A double-crust chicken pot pie with thin carrots, leeks, mushrooms and peas in creamy filling.

Ingredients & method

Before you start: Prepare and preheat: 25 minutes Cook filling: 20 minutes Cool filling briefly and assemble: 20 minutes Bake: 40 minutes Rest: 15 minutes Use the listed ingredient state: dry, cooked, thawed, drained or squeezed. Oven temperatures are for conventional ovens. Do not scale oven times in direct proportion to ingredients. Times are estimates; follow the doneness cues. Start with the cooked chicken listed in the ingredients. Use the ready-to-roll pie crusts listed, softened as the package directs. Complete any additional thawing or cooking needed to reach the listed ingredient states before starting this recipe.

Equipment: Deep 9-inch pie dish, at least 2 inches deep; large pot; rimmed sheet; small oven-safe dish for any excess filling

Need another measuring unit? Convert cups, tablespoons and teaspoons. Keep the ingredient’s preparation and the recipe’s stated amounts.

Check off ingredients and steps as you cook. Reset clears the check marks; quantities and instructions stay the same.

Method

Measurements: use the stated gram weights where given; do not replace them with a universal cups-to-grams conversion. Cups and spoons are US measures. Check packaged ingredients for allergens.

Heat oven to 425°F conventional. Melt butter over medium heat. Cook onion, leek and carrot for 8 minutes; add mushrooms, garlic and thyme for 5 minutes. Stir in flour for 2 minutes.
Gradually add stock and cream. Simmer, stirring, until thick. Add salt, pepper, chicken, peas and parsley; heat the filling through. Take off the heat for 10 minutes while preparing pastry.
Line the pie dish with one crust. Add filling to 1/2 inch below the rim; put any excess in the small oven-safe dish. Cover the pie with the second crust and crimp the edges. Cut five steam slits; brush the top with egg and discard unused egg wash.
Place the pie on the rimmed sheet. Cover any dish of excess filling and place it alongside the pie. Bake for 30–40 minutes, until deeply golden and filling reaches 165°F. Shield edges with foil if needed. Check any extra filling also reaches 165°F and serve it alongside. Rest the pie 15 minutes before cutting.

Recipe note: Refrigerate perishable leftovers promptly in shallow containers; use within 3–4 days and reheat to 165°F. Count storage from the original cooking date when using leftovers. Refrigerate perishable cooked dishes in shallow containers within 2 hours, or 1 hour above 90°F; keep the refrigerator at 40°F or below.

Prepare the deep dish and the spare dish

The written yield includes any extra filling served alongside. Set out that small oven-safe dish before filling the pastry shell. The half-inch gap below the rim is a capacity limit, not space to reclaim by pressing the filling down. A crowded pie is harder to seal and more likely to spill onto the tray.

Keep the leek layers clean before slicing and use the prepared weights for onion and leek. Their trimmed amounts belong in the filling; untrimmed vegetable weight is not the same measurement.

Check under the pastry, not just its color

The top can brown before the filling is ready. Use the stated temperature check in the filling and check the spare dish separately. If the pastry edges brown early, shield those edges while allowing the center to finish. Keep the pie on the rimmed sheet so any leak is contained.

The fifteen-minute rest gives the hot filling a chance to settle before slicing. Use that interval to clear a stable serving area and set out a utensil for the extra filling. Resting belongs after the proper cooking check, not in place of it.