Joe Wicks Chicken and Leek Pie Recipe

This Joe Wicks Chicken and Leek Pie is a lighter version of a beloved British classic. Tender chicken and sweet leeks sit in a creamy, herb-flecked sauce under a crisp, golden filo crust.

It comes together in about an hour and is rated intermediate — mostly because the filo needs gentle handling. The filling itself is straightforward. The trickiest part is keeping the pastry from drying out as you layer it.

What Is Joe Wicks Chicken and Leek Pie?

In plain terms, this is a creamy chicken and leek filling topped with layered filo pastry instead of heavy shortcrust or puff pastry. The recipe uses Greek yogurt and Dijon mustard to build richness without pouring in double cream. It was popularised by Joe Wicks as a high-protein, lower-fat alternative to a traditional British pie.

The finished dish has a velvety, well-seasoned sauce studded with juicy chicken and sweet peas. The filo topping shatters slightly when you cut into it, giving a satisfying crunch against the soft filling. It is the kind of weeknight dinner that feels special but does not demand hours in the kitchen.

Other Popular Recipes

• Joe Wicks Beef Stir Fry
• Joe Wicks Beef Stroganoff
• Joe Wicks Pizza Dough

Gather These Fresh Ingredients for Joe Wicks Chicken and Leek Pie

Here is what you need, grouped by category. Every ingredient listed matters for texture and flavour.

Protein and Vegetables

• Cooked chicken breast (1 ½ pounds) — About 4 cups shredded or diced. Rotisserie chicken works perfectly. The chicken provides the bulk and protein, so take time to shred it evenly.
• Medium leeks (2, about 10 oz total) — Use only the white and light green parts. Slice them thinly and rinse well — leeks trap grit between their layers. They soften into the sauce and bring mild onion sweetness.
• Large onion (1, about 8 oz) — Finely diced. It builds the savoury base alongside the leeks. Do not rush the softening stage.
• Frozen peas (½ cup) — Added straight from the freezer. They stay bright green and pop with sweetness against the rich sauce.

Aromatics and Seasoning

• Garlic (2 cloves, minced) — Cooked briefly so it stays fragrant but not bitter. Add it after the leeks soften.
• Fresh thyme (1 tablespoon) or dried (1 teaspoon) — Thyme and chicken are a classic match. Dried works fine; just crush it between your fingers before adding.
• Kosher salt (¾ teaspoon) — Season the sauce after adding the yogurt so you do not over-salt.
• Black pepper (½ teaspoon) — Freshly ground gives more aroma than pre-ground.
• Ground nutmeg (¼ teaspoon) — A tiny amount lifts the creamy sauce without shouting. Do not skip it.

Dairy, Liquids, and Thickener

• Unsalted butter (2 tablespoons + 2 more for brushing) — The first amount cooks the vegetables. The second melts for brushing the filo layers — essential for that golden finish.
• Olive oil (1 tablespoon) — Combined with the butter to prevent the butter from burning over medium heat.
• All-purpose flour (¼ cup) — The roux thickener. Cook it for a full 1–2 minutes to remove the raw flour taste.
• Low-sodium chicken broth (1 ½ cups, warmed) — Warm broth blends into the roux more smoothly than cold. It forms the sauce base.
• Whole milk (½ cup) — Adds richness without needing cream. Whole milk gives a better texture than skimmed.
• Full-fat Greek yogurt (½ cup) — Stirred in off the heat so it does not curdle. It replaces heavy cream while adding a gentle tang.
• Dijon mustard (1 tablespoon) — Cuts through the richness and brightens the whole dish.

Pastry

• Filo pastry (6 sheets, about 8×12 inches each) — Thawed if frozen. Each sheet is brushed with butter and stacked to create a flaky, crunchy topping. Keep unused sheets covered with a damp towel.

Detailed Step-by-Step Instructions to Make Joe Wicks Chicken and Leek Pie

The method moves from stove to oven in a clean sequence. Follow each stage closely.

1. Preheat and position — Set the oven to 375°F / 190°C with a rack in the centre. This temperature crisps the filo without overheating the filling and curdling the yogurt.
2. Soften the leeks and onion — Melt the first 2 tablespoons of butter with the olive oil over medium heat. Add the diced onion and sliced leeks. Cook 6–8 minutes, stirring now and then, until soft and translucent. The leeks should feel tender when pressed with a spatula. Do not let them brown.
3. Add garlic and thyme — Stir in the minced garlic and thyme. Cook for exactly 1 minute, stirring constantly, until fragrant. Garlic browns fast and turns bitter, so pull the pan off the heat briefly if needed.
4. Make the roux — Sprinkle the flour over the vegetables. Stir with a wooden spoon for 1–2 minutes until the mixture looks pasty and the flour is fully incorporated. This step removes the raw flour taste and builds the thickening base.
5. Build the sauce — Slowly pour in the warmed chicken broth while whisking hard to prevent lumps. Add the milk and keep whisking until smooth. Bring to a gentle simmer over medium heat. The sauce should coat the back of a spoon after about 3 minutes.
6. Finish the sauce off the heat — Remove the pan from the burner. Stir in the Greek yogurt and Dijon mustard until fully combined. The yogurt gives creaminess without the fat of cream.
7. Add chicken and peas — Fold in the shredded chicken, frozen peas, salt, pepper and nutmeg. Ensure every piece of chicken is coated. Taste and adjust the seasoning now.
8. Fill the dish — Transfer the filling to a 9-inch round or 8-inch square baking dish (about 2-quart capacity). Spread it into an even layer. Let it cool for 5 minutes so steam escapes — this stops the filo turning soggy.
9. Layer the filo — Working one sheet at a time, brush the entire surface lightly with melted butter. Place the next sheet on top and brush again. Repeat for all 6 sheets to create a stack of buttered layers. Keep the stack covered with a damp towel until you place it on the pie.
10. Top the pie — Lift the stacked filo and lay it over the filling. Tuck the edges gently down the sides of the dish. Do not press the pastry into the filling — let it rest loosely. Brush the top surface with the last of the melted butter.
11. Cut steam vents — Use a sharp knife to make 3 or 4 small slits in the top. These let steam escape during baking so the pastry does not puff unevenly or tear.
12. Bake — Place the dish on a baking sheet to catch drips. Bake for 25–30 minutes until the filling bubbles around the edges and the filo is deep golden brown and crisp. Rotate the dish halfway through for even colour.
13. Rest the pie — Leave it on a wire rack for 10 minutes before slicing. This sets the filling so the sauce does not run across the plate.
14. Serve — Portion into 4 equal servings, making sure each plate gets some crisp filo topping.

Common Mistakes and How I Fixed Them

Here is what tripped me up the first few times I made this.

• Soggy filo — I once placed the pastry directly onto a hot filling. The steam soaked the bottom layers instantly. Letting the filling cool 5 minutes before topping solved it.
• Curdled sauce — Adding yogurt to a boiling pan caused it to split. Stirring it in off the heat keeps the sauce smooth and creamy.
• Lumpy sauce — Pouring cold broth into the roux created clumps. Warming the broth first gives a silky texture every time.
• Burnt garlic — I let the garlic cook too long while the leeks finished softening. Adding it after the leeks are done and stirring for only 1 minute fixes this.
• Dry filo edges — Leaving the unused sheets uncovered made them brittle and cracked. A damp tea towel over the stack keeps them pliable.

What Pairs Perfectly with Joe Wicks Chicken and Leek Pie

The pie is rich and filling on its own, but a simple side turns it into a complete meal.

• Simple green salad — A sharp vinaigrette cuts through the creamy sauce. Use peppery rocket or watercress for contrast.
• Steamed green beans — Tender-crisp beans with a squeeze of lemon add brightness without competing with the pie.
• Buttered new potatoes — A classic British pairing that soaks up extra sauce. Baby potatoes tossed in parsley work well.
• Roasted carrots and parsnips — Their natural sweetness mirrors the leeks and nutmeg in the sauce. Toss them in a little honey before roasting.
• Mashed swede or celeriac — A lower-carb alternative to potatoes that still feels comforting. Mash with butter and a pinch of nutmeg.

Pro Tips for Making Joe Wicks Chicken and Leek Pie

Small details make the difference between good and great here. Pay attention to these.

• Warm the broth before adding — Cold broth seizes the flour paste and creates lumps. A warm liquid blends seamlessly into the roux.
• Shred the chicken consistently — Bite-sized pieces ensure even coating in the sauce. Huge chunks leave dry pockets; tiny shreds disappear into the filling.
• Rinse the leeks thoroughly — Slice them first, then swish in a bowl of cold water. Lift them out with a slotted spoon so grit sinks to the bottom.
• Brush filo from the edges inward — The edges dry fastest, so coating them first prevents cracking. Work quickly and keep the stack covered.
• Rest the pie before slicing — Ten minutes on the rack allows the sauce to stabilise. Cutting too early turns the first slice into a puddle on the plate.
• Season the sauce after adding yogurt — Yogurt can dull saltiness. Taste and adjust only after the dairy is fully mixed in.

Inspiring Variations of Joe Wicks Chicken and Leek Pie

Once you have the base method down, these swaps keep the recipe feeling fresh.

• Mushroom and leek version — Swap the chicken for 1 pound of sliced chestnut mushrooms, sautéed until golden. Omit the chicken entirely for a vegetarian pie.
• Smoked haddock twist — Replace the chicken with 1 ½ pounds of flaked smoked haddock. Omit the salt and add a pinch of cayenne for gentle heat.
• Whole-grain mustard swap — Use 1 ½ tablespoons of whole-grain mustard instead of Dijon. The seeds add texture and a milder mustard warmth.
• Fresh tarragon addition — Stir in 1 tablespoon of chopped fresh tarragon with the yogurt. Tarragon and chicken have an affinity that adds a subtle anise note.
• Individual pies — Divide the filling among four 10-ounce ramekins. Cut each filo stack into four rounds and bake for 18–22 minutes. Great for portion control.

How to Store Joe Wicks Chicken and Leek Pie Properly

Leftovers store well, but the filo softens over time. Use these methods to keep it as crisp as possible.

• Refrigerate the assembled pie — Cover the dish tightly with foil or transfer portions to an airtight container. It keeps for up to 3 days. Expect the pastry to soften slightly.
• Freeze before baking — Wrap the unbaked pie tightly in plastic wrap, then a layer of foil. Freeze for up to 2 months. Bake from frozen at 375°F / 190°C for 40–45 minutes.
• Freeze the filling only — Store the sauce and chicken in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, reheat, then top with fresh filo and bake. The pastry stays significantly crisper this way.
• Separate the topping — If reheating leftovers, lift off the filo lid and reheat the filling separately. Place the filo on a baking sheet in a 350°F / 177°C oven for 5 minutes to re-crisp before serving.

Smart Reheating Tips for Joe Wicks Chicken and Leek Pie

Reheating can turn the filo into a sad, soggy mess. These methods avoid that.

• Oven method — Reheat individual portions on a baking sheet at 350°F / 177°C for 10–15 minutes. The filling heats through and the pastry re-crisps. Cover loosely with foil if the top browns too fast.
• Air fryer method — Place a single portion in the basket at 350°F / 177°C for 6–8 minutes. The circulating air restores the filo crunch better than any other method.
• Microwave method — Only use this if texture does not matter. Heat on medium power for 2–3 minutes. The filo will be soft and chewy rather than crisp. Acceptable for a quick lunch, not for serving guests.

FAQs

Can I freeze Joe Wicks Chicken and Leek Pie?

Yes, you can freeze it unbaked for up to 2 months. Wrap the assembled dish tightly in plastic wrap and foil. Bake from frozen at the same temperature, adding 10–15 minutes to the cook time.

Can I use puff pastry instead of filo?

Absolutely. Use one sheet of ready-rolled puff pastry and brush it with beaten egg. Bake at 400°F / 205°C for 25–30 minutes. The result is richer and higher in calories, but delicious.

How long does Joe Wicks Chicken and Leek Pie last in the fridge?

It keeps for up to 3 days in an airtight container. The filo will soften over time, so oven reheating is essential to restore some crunch.

Can I make the filling ahead of time?

Yes. Prepare the filling up to 2 days in advance and store it in the fridge. When ready to bake, let it come to room temperature for 15 minutes, then top with filo and bake as directed. You may need to add 5–10 minutes to the baking time.

What is the best way to shred cooked chicken?

Use two forks to pull the meat apart while it is still warm. Cold chicken shreds into smaller, uneven pieces. For very fine shreds, use a hand mixer on low speed in a bowl.

Can I use low-fat Greek yogurt?

You can, but the sauce will be thinner and slightly tangier. Full-fat yogurt gives the velvety texture this dish is known for. If you must use low-fat milk, reduce the milk by 2 tablespoons to compensate.

Nutritional Value

Based on 1 serving out of 4 total.

• Calories: 485
• Protein: 52g
• Fat: 18g
• Carbohydrates: 25g
• Fiber: 3g
• Sugar: 9g
• Sodium: around 620mg

Wrapping Up

This Joe Wicks Chicken and Leek Pie delivers comfort without the heavy pastry of a traditional pie. The creamy filling and shatteringly crisp filo topping make it a weeknight win.

Give it a try on a cold evening when you want something hearty but not heavy. A green salad on the side, and you have a dinner that feels like a proper British supper.

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