Heavenly Creamy Chicken and Leek Pie with Garlic Bread Topping for Cold Days

When the temperature drops and the cold air bites, nothing hits the spot quite like a warm, comforting meal. This creamy chicken and leek pie with a garlic bread topping is exactly the kind of dish that wraps you in cosy satisfaction. It combines tender shredded roast chicken with a rich, flavourful garlic cream cheese and white wine sauce and finishes with a golden, garlicky crust made from pizza dough. This recipe is perfect for cold days when you crave something hearty and indulgent without too much fuss.

Why This Creamy Chicken and Leek Pie with Garlic Bread Topping Is Perfect for Cold Weather

Cold days call for meals that warm you from the inside out. This Creamy Chicken and Leek Pie with Garlic Bread Topping delivers on that promise with several key features:

• Creamy filling: The combination of garlic cream cheese, white wine and crème fraîche creates a luscious sauce that feels indulgent but not heavy.

• Hearty ingredients: Shredded roast chicken and leeks add substance and flavour, making the pie filling satisfying and nutritious.

• Garlic bread topping: Instead of a traditional pastry crust, this recipe uses pizza dough brushed with melted butter and garlic, giving a crispy, fragrant finish that complements the creamy filling.

  
  

This dish is a great way to use leftover roast chicken or to prepare a comforting meal from scratch. It’s ideal for family dinners or a cosy night in.

Why Pizza Dough Works for the Topping

Using pizza dough instead of traditional pastry gives this pie a unique twist. Pizza dough bakes up crisp and chewy, providing a satisfying contrast to the creamy filling. It also absorbs the garlic butter beautifully, making every bite fragrant and rich.

This topping is easier to handle than pastry and less likely to become soggy. Plus, it’s a clever way to combine two comfort foods—garlic bread and chicken pie—into one dish.

Ingredients You’ll Need

To make this pie, gather the following:

• 300g shredded roast chicken (leftover or freshly cooked)

• 50g butter

• 2 tablespoons olive oil

• 2 leeks, sliced into rings (use both white and green parts)

• 150ml white wine (choose a dry variety)

• 100g garlic cream cheese

• 1 chicken stock pot

• 150ml crème fraîche or double cream

• Pizza dough (enough to cover your pie dish)

• 100g melted butter

• 3 cloves garlic, finely grated

• Fresh parsley, chopped (for garnish)

  
  

Each ingredient plays a role in building layers of flavour and texture. The leeks add a mild onion-like sweetness, while the white wine deglazes the pan and adds acidity to balance the richness. The garlic cream cheese and crème fraîche create a smooth, creamy sauce that clings to the chicken and leeks.

Step-by-Step Preparation

1. Prepare the Filling

Start by heating the butter and olive oil in a large frying pan over medium heat. Add the sliced leeks and cook gently for about 8 minutes until they soften but do not brown. Pour in the white wine and let it simmer until reduced by half. This step intensifies the flavour and removes the alcohol.

Next, stir in the garlic cream cheese until melted and smooth. Add the chicken stock pot and crème fraîche, stirring to combine. Let the sauce simmer gently for a few minutes until it thickens slightly.

Finally, fold in the shredded roast chicken and warm through. Taste and adjust seasoning with salt and pepper if needed.

2. Assemble the Pie

Preheat your oven to 200°C (390°F). Transfer the creamy chicken and leek filling into a pie dish, spreading it evenly.

Roll out the pizza dough to cover the dish completely, tucking the edges inside. Mix the melted butter with the grated garlic, then brush this mixture generously over the dough. This will create a golden, flavourful crust once baked.

3. Bake and Serve

Place the pie in the oven and bake for 25 to 30 minutes, or until the topping is crisp and golden brown. Remove from the oven and let it rest for a few minutes.

Sprinkle freshly chopped parsley over the top for a burst of colour and fresh flavour. Serve your creamy chicken and leek pie with a simple green salad or steamed vegetables for a balanced meal.

Tips for Success

• Use good-quality chicken: Leftover roast chicken works well, but if you’re cooking fresh, roast the chicken with simple seasoning for the best flavour.

• Don’t overcook the leeks: Soft but not browned leeks keep the filling light and sweet.

• Adjust creaminess: If you prefer a thicker filling, reduce the crème fraîche slightly or simmer the sauce longer before adding the chicken.

• Garlic butter topping: Make sure to grate the garlic finely so it blends well with the butter and doesn’t leave large chunks on the crust.