My Leek and Potato is made in the New England comfort food style! It's a rustic supper pie with a creamy, hearty filling of vegetables and potatoes, all nestled in a flaky, golden brown crust.
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What to do with all those big, beautiful leeks? Well, I think you should bake them into a pie!
My Leek and Potato Pie has a rich filling of tender potatoes, sautéed leeks, and cream. It's baked inside my All-Butter Pie Crust, a savory version with flecks of thyme in the crust. The flaky texture and buttery flavor make the crust just as delicious as what's inside.
Make Leek and Potato Pie as a savory supper all on its own, or as a side with meaty roasts. Slices of this pie are also nice for brunch or a light lunch.
In a nutshell... 🐿️
- What this is: This recipe takes huge, fresh leeks from the market and transforms them into a hearty, savory supper pie.
- You'll love this part: Inside the pie are sautéed leeks with tender chunks of potato in a creamy filling. My all-butter herb-filled crust is delicious with the leeks and potatoes.
- How it's made: Sauté leeks, boil potatoes, then fold them together with cream and seasonings. Bake the filling inside a double crust pie.
Jump to:
There's a leek in this pie...
Ready for a few food puns? This first time I made this simple Leek and Potato Pie recipe was many, many years ago when the kids were still small. We had just had a family movie night, featuring Cloudy With a Chance of Meatballs 2.
It was a fun watch for everyone. For me, the very best thing about it is that the film is STUFFED from beginning to end with food puns! For example: "we're toast!", "lettuce help," and "this is bananas!"
My very favorite of all the food puns? "There's a leak in the boat!" And as Flint Lockwood yells this out, the scene sharply cuts to an actual leek in the boat, green tops and all, screaming in terror!
After that viewing, I understandably had leeks on the brain. And I remembered the French cold soup vichyssoise, a delicious, creamy, cold soup abundant with potatoes and leeks.
Something else I had on the brain at that time was perfecting my pie-making skills. So, instead of making a soup, I put my potatoes and leeks into a pie!
What are leeks?
"Any week during the summer that I harvest a leek on camera, I am guaranteed to receive dozens of comments from awed viewers. Big as baseball bats (well, nearly), with long white tips, they really are an eye-popping crop."
That's what Jim Crockett, a New England horticulturist and host of the beloved PBS show Crockett's Victory Garden says in his book of the same name about leeks. And when you see long, dramatic green and white leeks in the produce department at the grocery store or stacked up on tables at farmer's markets, your eyes probably pop, too!
Leeks are a member of the allium family of edible plants that includes onions, shallots, garlic, and chives. They have a mild onion flavor. You'll have no trouble identifying leeks: they have a large, thick, stem that goes from white to light green, topped with a fan-like crown of hefty, dark-green leaves.
The white stem is the tenderest part of the leek—because of these, gardeners will regularly mound dirt around the plants as they grow to keep more of the stem underground which keeps it white.
To use leeks, slice off the white root end. The dark green outer leaves are tough, so they're usually sliced off of the tops and discarded. Another option is to save the dark green leaves in the freezer and use them to add flavor to simmering stocks.
Chef Jacques Pépin goes another route when preparing leeks to minimize waste: by slicing off just the top parts of the dark green leaves, leaving more and more of them intact towards the center where they're more tender. (He demonstrates in this video.) By the way, did you know that Jacques Pépin lives in New England? He's a longtime resident of Madison, Connecticut, not far from New Haven.
The long stems of leeks have several, nested layers inside, and because of the way they're grown, these layers are always full of dirt and grit. That's why leeks should be sliced open and washed well in plenty of water to remove the dirt.
With their subtle onion flavor, leeks are really delicious sautéed and folded into recipes like my Leek and Potato Pie! I also love how striking the sliced veggie, in whites and shades of green, looks in any dish that it's added to.
Why you'll love Leek and Potato Pie
I took flavor inspiration from the cold French soup called vichyssoise. It's a smooth, puréed soup made with leeks, potatoes, and cream.
In this savory pie, the leeks and potatoes are sliced up, cooked until tender, and left as chunks in the pie filling to give the creamy filling a delectable texture.
Leek and Potato Pie is a is a delicious lunch dish or a recipe to be enjoyed as a light supper. And just imagine the oohs and ahhs when this pie, with it's flaky crust, is set out on the brunch table.
Make this pie with the savory version of my All-Butter Pie Crust Dough. The crust is always just as delicious as whatever filling it holds. My recipe has all the tips and instructions you need to make this dough perfectly for this pie and every pie.
You can serve Potato and Leek Pie warmed up or at room temperature. The recipe card below has
Chowder head!
New England No-Clam Chowder
This chowder is made in the traditional New England way, with a savory, milky broth and tender potatoes—just no clams!
🔪 How to make Leek and Potato Pie
Ingredients:
- Leeks: Three large-sized leeks or two very large leeks should be enough for this pie. When trimmed and sliced up, it will look like quite a lot; don't worry: they soften and reduce in size when they're sautéed!
- Pie crust dough: I love how this pie filling tastes with my All-Butter Pie Crust Dough, and I'm sure you'll agree! Use the savory version of the dough, which has dried thyme folded right in. It makes a buttery, herby, and flaky crust.
- Russet potatoes: These starchy potatoes are sliced into chunks, then cooked until tender and folded into the filling. Potatoes make the filling hearty and filling.
- Chicken stock: It adds so much flavor to the filling for this pie. You can use canned stock or your own homemade chicken stock.
- Butter and olive oil: The vegetables are sautéed in a blend of melted butter and extra virgin olive oil, both of which add lots of flavor to the filling.
- Half-and-half: To give the filling a creamy texture, use half-and-half, which is half cream and half milk.
- Spices: The seasonings for this pie are simple; just ground sage, black pepper, and salt.
- Egg: Blended with a little water, and egg wash brushed over the pie crust helps it bake up with shine and a golden-brown color.
- Salt flakes: Get a box of Maldon sea salt flakes and keep it in your pantry. Sprinkled over finished dishes, or added to savory pie crusts like this one, the flake salt is lovely to look at and adds a salty crunch.
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Shape the crust
Roll out one half of the All-Butter Pie Crust Dough or your own pie pastry dough to fit the pie plate. Press the dough into the plate; leave a little overhang and cut away the rest. Cover the pie shell and hold it in the fridge.
Make the filling
Trim, slice, and rinse the leeks. Cube the potatoes, and boil them until they're just cooked through. Sauté the leeks in butter, then stir in flour, stock, and cream. Simmer the mixture until it thickens, then add in the cooked potatoes.
Assemble the pie
Spoon the cooled leek and potato filling into the pie shell. Roll out the other dough portion, add any decorative cutouts if you wish, and position it over the top of the pie. Trim, tuck, and crimp the edges. Brush it with egg wash and add a sprinkle of salt.
Bake
Bake the pie for about a half-hour, until the crust is browned and the filling is a-bubbling. Let it cool, then serve and enjoy!
Leek and Potato Pie FAQs
To make a meat-free version of the Leek and Potato Pie, just swap out the chicken stock for homemade or store-bought vegetable stock.
Well, in my opinion, my homemade All-Butter Pie Crust is the very best one to use for this pie! I make it with the savory version of my pie pastry recipe which has flecks of dried thyme. The crust bakes up golden and flaky, and the buttery, herby flavor is perfect with the leek and potato filling.
If you prefer you can make this recipe with another homemade pie crust dough recipe, or pick up some premade pie dough at the store. Just make sure you have enough pie dough for a double-crust pie.
As leeks grow into the tall, thick, white and green vegetables they are, with concentric layers inside, bits of the soil they grow in gets trapped in the layers. It's important to wash them well to remove this dirt, otherwise you'll have it crunching in your teeth!
Trim off the bottoms and tops of the leeks, then slice the stalks in half lengthwise. Then, slice the halves crosswise to make little half-rings. Submerge the sliced leeks in cold water and swish them around to remove the dirt; do this twice if necessary. Then drain the leeks well.
The baked and cooled Leek and Potato Pie can be made a day or two in advance, then reheated in the oven.
Or, you can make the Leek and Potato Pie components in advance: the All-Butter Pie Crust Dough can be made and kept in the fridge for up to 3 days ahead of time.
The leek and potato filling can be prepared 1 to 2 days in advance and kept in the fridge. Let the filling come to room temperature before spooning it into the pie shell.
Tips:
- Rinse the sliced leeks several times, swishing them in cold water. Fresh leeks are full of sand and grit, so it's important to clean them well.
- My pie crust is made with butter, which makes it flaky and delicious. Keep the dough in the fridge until you're ready to roll it, and hold the pie shell in the fridge while preparing the filling. The cold keeps the butter firm, and this is what creates the flaky layers.
Make this old-fashioned leek pie recipe to celebrate the leek harvest, or as a comfort food supper on a chilly day.
The Leek and Potato Pie recipe is below! Here are more savory pies to try, too:
💬 Did you make and devour this recipe? Leave a comment below.
📖 Recipe
Leek and Potato Pie
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Ingredients
Crust:
- 1 All-Butter Pie Crust *Use the savory version of this recipe. You'll need the full recipe for two crusts. For other pie crusts, see below.
Filling:
- 3 large leeks (or 2 very large leeks)
- 2 large russet potatoes (about 1 pound)
- 3 tablespoons butter
- 2 tablespoon extra virgin olive oil
- ¼ cup all-purpose flour
- 1 cup chicken stock
- 1 cup half and half
- 1 teaspoon salt
- 1 teaspoon ground sage
- 1 teaspoon black pepper
For the top of the pie:
- 1 egg
- ¼ cup water
- 1 tablespoon Maldon Sea Salt Flakes
Instructions
Shape the pie shell:
- Have a 9-inch pie plate ready to go.
- Roll out one half of the refrigerated All Butter Pie Crust Dough on a lightly floured surface to about a ¼-inch thickness. The dough should be roughly 13 inches in diameter. (Keep the other portion of dough waiting in the fridge.)
- Drape the edge over your pin, then use your pin to carefully lift and move the dough into the pie plate. Gently fit the dough into the pie plate, pressing it over the bottom and against the sides, leaving some hanging over the edges all around. Trim the overhang to about 1½ inches.
- Cover the pie shell with a piece of plastic wrap, and hold it in the fridge.
Make the filling:
- Trim the root ends of the 3 large leeks and trim off most of the dark green leaves at the top.
- Slice the leeks in half lengthwise. Then, slice them crosswise into small pieces. Run your knife through the leeks a few times to chop up the slices.
- Place the sliced leeks into a colander set in a large bowl (or a salad spinner) and fill the bowl with cold water. Swish the leeks around in the water to wash them, then drain. Repeat this step again, draining very well to remove as much moisture as possible.
- Wash and peel the 2 large russet potatoes . Cut the potatoes into 1½-inch cubes and place them in a pan of cold water. (The water should just cover the cut potatoes.)
- Bring to a boil and cook for about 5 minutes until the potatoes are just tender. Drain and set aside.
- In a large skillet, melt 3 tablespoons butter with 2 tablespoon extra virgin olive oil over medium-low heat. Add in the sliced leeks and sauté them for 5 minutes until softened. Sprinkle ¼ cup all-purpose flour over the leeks and stir them for about 2 minutes until the flour is absorbed and has coated the leeks.
- Slowly pour in 1 cup chicken stock, 1 cup half and half, 1 teaspoon salt, 1 teaspoon ground sage, and 1 teaspoon black pepper. Increase the heat to medium and bring the mixture to a simmer. Continue to simmer and stir the filling for about 3 to 5 minutes longer just until it has thickened.
- Remove the pan from the heat. Stir the cooked potatoes into the mixture, then allow the mixture to cool to lukewarm.
Assemble the pie:
- Preheat the oven to 425° F. Move the oven rack down one notch below the center of the oven.
- Pour the cooled leek and potato filling into the chilled pie shell, and smooth the top.
- Take the other portion of pie dough from the fridge. Roll it out on a lightly floured surface to ¼-inch thickness and about 15 inches in diameter. You can make cut-outs in the dough now or use a knife to cut slits in the pie after it is assembled.
- Drape the edge over your rolling pin, then use the pin to carefully move the dough to cover the filling. Trim the edges to be just slightly larger than the bottom overhang.
- Pinch the upper and lower crust edges together, and roll them under, all the way around the pie to make a thick edge. Then, crimp the edge all around, pressing each crimp firmly to the edge of the pie plate. If you don't have cutouts in the top crust, use a paring knife to cut a few slits in the top for venting.
Finish the top crust:
- Beat together 1 egg and ¼ cup water. Brush this wash over the top crust using a pastry brush. Sprinkle 1 tablespoon Maldon Sea Salt Flakes over the top.
- Place the pie in the fridge or freezer for 15 minutes; this will chill the pie dough for better results when baked.
Bake:
- Place the pie on a large baking sheet and slide them into the oven. (The baking sheet will catch any drips from the crust or filling.) Bake the pie for 25 to 30 minutes until the crust is browned and filling is bubbling.
- Remove the pie from oven and let rest on a cooling rack. Let it cool for at least 30 minutes,
For other pie crust doughs:
- If you'd rather, you can make this pie with a different homemade pie crust dough recipe, or with store-bought pie crust dough. You'll need enough for a double crust pie.
Notes
- Rinse the sliced leeks several times, swishing them in cold water. Fresh leeks are full of sand and grit, so it's important to clean them well.
- My pie crust is made with butter, which makes it flaky and delicious. Keep the dough in the fridge until you're ready to roll it, and hold the pie shell in the fridge while preparing the filling. The cold keeps the butter firm, and this is what creates the flaky layers.
- Here are ways that you can prepare the Leek and Potato Pie components in advance: the pie crust dough can be made and kept in the fridge for up to 3 days ahead of time. The leek and potato filling can be prepared 1 to 2 days in advance and kept in the fridge. Let the filling come to room temperature before spooning it into the pie shell.
Nutrition
Beaky15 says
I made it and it's delicious! Very well received by the whole family. Thanks for the recipe!
Nancy Mock says
That's wonderful news, I'm so happy to hear that you all enjoyed it! Thank you for giving my recipe a try!
Matt says
Thanks! Am I missing it, or did you leave out adding the potatoes back into the filling?
Nancy Mock says
Hi Matt,
No, you did not miss it - I did! It's in the steps now, #6 under "Make the Filling". I appreciate you letting me know about this. I hope you'll get to make this pie, and please write back to let me know what you think of it. Thank you!
Mock! says
I know it is only tangentially related, but I have always maintained that we work best at the grade level we stopped maturing at!
Nancy Mock says
That’s definitely true... for both of us!