Chicken Pot Pie with Crescent Rolls

Patchwork croissant chicken pie

  • serves 4
  • Easy

This creamy chicken and leek pie is really easy to prepare but looks quite impressive. Plus it's made with a super secret 'cheat' ingredient... ready-made croissant dough! Trust us, it works


Make this patchwork croissant pie, then check out our chicken and leek pie, leftover roast chicken pie and chicken and chorizo pie.



  • leeks 2, washed and finely chopped
  • skinless chicken thighs 500g, cut into large pieces
  • plain flour 1 1/2 tbsp
  • chicken stock 300ml
  • double cream 100ml
  • parsley a handful, chopped
  • croissant dough 1 pack, approx 240g, (we used Jus-Rol)


  • Step 1

    Cook the leeks with a knob of butter until softened. Add the chicken and cook for 10 minutes, then sprinkle over the flour and cook for a couple of minutes more, stirring. Stir in the stock gradually and simmer for 2 minutes, then stir in the cream and parsley. Season, tip into a pie dish and leave to cool.

  • Step 2

    Heat the oven to 200C/fan 180C/gas 6. Unroll the croissant dough and cut into squares. Cover the surface of the pie with the dough, patchworking so there are no gaps. Bake for 20-25 minutes until the dough is puffed and golden.

Try one of our other easy pie recipes here...

Fennel Sausage hand pie recipe

Nutritional Information

  • Kcals 548
  • Fat 31.6g
  • Saturates 17.1g
  • Carbs 28.7g
  • Sugars 6.5g
  • Fibre 3.9g
  • Protein 35.3g
  • Salt 1.4g