Creamy, comforting, and packed with flavour, this Creamy Chicken and Leek Tart is the ultimate savoury bake to impress. With a golden mashed potato crust and a rich filling of tender chicken, sautéed leeks, and a hint of cream cheese, every bite is a cosy, flavourful delight.
It’s finished with gooey mozzarella on top and a sprinkle of fresh parsley for that extra touch. This tart is hearty, satisfying, and surprisingly easy to throw together, perfect for lunch, dinner, or entertaining. Serve it with a fresh salad or enjoy it on its own—either way, it’s a winner!
Ingredients needed
This Creamy Chicken and Leek Tart is cosy, savoury, and packed with flavour from slow-cooked leeks, tender chicken, and a dreamy potato crust. It’s the ultimate comfort tart with a golden base and a creamy, cheesy centre that’s perfect for lunch, dinner, or meal prep.
- Potatoes – Use a starchy variety like Sebago or brushed potatoes for a fluffy, mashable base.
- Chicken thighs – Juicy and flavourful, thighs hold up well in a creamy mixture.
- Leek & spring onion – These add mild, sweet onion flavour and soften beautifully when sautéed.
- Cream cheese – Adds richness and helps bind the filling without needing a roux or flour.
- Egg – Gives structure to the filling so it sets properly when baked.
- Mozzarella – Melts into a golden, cheesy topping that finishes the tart beautifully.
Recipe tips & notes
Here’s how to make sure your tart turns out rich, golden, and absolutely delicious every single time:
- Don’t over-mash the potatoes – You want a slightly rough texture to help them hold their shape in the tart tin.
- Use leftover chicken – This is the perfect recipe for using up cooked or roasted chicken thighs.
- Avoid drying out the filling – Remove the pan from heat before adding the cream cheese and egg to keep the filling creamy.
- Cool the base before filling – This helps prevent sogginess and keeps the base firm.
- Check the tart halfway through baking – If the top is browning too quickly, loosely cover with foil.
Substitutions & additions
This recipe is wonderfully adaptable—here are a few swaps and extras you can try:
- Chicken thighs – Swap for shredded rotisserie chicken or cooked breast if that’s what you have.
- Cream cheese – Ricotta or mascarpone also work for a milder filling.
- Mozzarella – Use tasty cheese, parmesan, or a mix of both for a different topping.
- Leek – If you’re out of leek, use extra onion or finely diced zucchini.
- Add-ins – Throw in some baby spinach, peas, or mushrooms for extra veg.
How to make this recipe
This tart has three simple components: a mashed potato crust, a creamy chicken-leek filling, and a cheesy topping. Here’s how it all comes together:
Step 1
Peel and cube 4 large potatoes, then place them in a large pot with water and boil for 10–15 minutes, or until very soft. You should be able to easily pierce them with a fork. Drain and let them steam dry for a minute or two to remove excess moisture.
Step 2
Add the cooked potatoes and mash slightly in the tin, pressing them into the base and up the sides to form a crust. Season with salt and brush lightly with olive oil. Bake at 180°C for 10–15 minutes or until just golden. Set aside to cool slightly.
Step 3
In a frying pan, drizzle some olive oil and add the diced brown onion, sliced leek, and spring onions. Cook over medium-low heat for 5–7 minutes until soft and fragrant. The leeks should be wilted, and the onions lightly translucent.
Step 4
Turn the heat down to low. Stir in the shredded chicken thighs and ¼ cup of chicken stock. Don’t reduce it too much—you want a bit of moisture left. Remove from heat so the mixture doesn’t get too hot before the next step.
Step 5
While the mixture is still warm (but not piping hot), stir through 2 tbsp cream cheese and 1 egg. Mix until creamy and combined, then season with salt and pepper to taste.
Step 6
Pour the chicken and leek mixture into the potato base. Sprinkle over grated mozzarella, then bake at 180°C for 30–40 minutes. Top with chopped parsley and serve warm.
Creamy Chicken and Leek Tart
Ingredients
- 4 Potatoes large
- 1 Brown onion diced
- 3 Spring onion stems finely sliced
- 1 Leek finely sliced
- 3 Chicken thighs cooked and shredded
- 1/4 cup Chicken stock
- 2 Tbsp Cream cheese
- 1 Egg
- Salt and pepper
- Olive oil
Toppings
- Grated mozzarella
- Parsley
Instructions
- Boil the potatoes in salted water for 10–15 minutes, until very soft. Drain and transfer to a greased tart dish. Mash slightly and press into the dish, forming the base and edges. Season with salt, brush with olive oil, and bake at 180°C for 10–15 minutes until lightly golden. Set aside to cool.
- In a frying pan over medium-low heat, sauté the brown onion, leek, and spring onion in olive oil until softened and translucent—about 5–8 minutes.
- Reduce the heat to low. Add the shredded chicken and chicken stock to the pan, just enough to warm through—don’t evaporate all the liquid. Remove from heat and stir in cream cheese and egg. Mix until smooth and season with salt and pepper to taste.
- Spoon the filling into the potato crust and spread evenly. Top with grated mozzarella and bake at 180°C for 30–40 minutes until golden and set. Sprinkle over chopped parsley and serve warm.
Nutrition
Storage & reheating
This tart holds up beautifully in the fridge and is ideal for make-ahead meals:
Fridge
Store any leftovers in an airtight container for up to 3 days. The tart holds together well and reheats beautifully.
Freezer
Wrap slices individually and freeze for up to 2 months. Defrost in the fridge overnight before reheating.
Reheating
- Air fryer: A great option—reheat at 160°C for 4–6 minutes.
- Oven: Reheat slices at 180°C for 10–12 minutes until warmed through.
- Microwave: Heat on medium power for 1–2 minutes, though the crust won’t stay crisp.
Recipe FAQs
Can I make this ahead of time?
Yes, and it’s a great make-ahead option! You can prepare the tart fully, cool it, and store it in the fridge for up to 2 days. Reheat in the oven when ready to serve. Alternatively, you can prep the base and filling separately, then assemble and bake when needed.
Can I use puff pastry instead of the potato base?
Absolutely. Blind bake a sheet of puff pastry in a tart tin for about 10–15 minutes at 200°C until lightly golden, then add the filling and bake as directed.
Do I need to cook the chicken first?
Yes—this recipe uses pre-cooked, shredded chicken thighs. You can poach, roast, or use leftover rotisserie chicken. Raw chicken won’t have enough time to cook through in the tart itself.
Can I use Greek yoghurt instead of cream cheese?
You can, but the result will be tangier and slightly less rich. Use full-fat yoghurt for best consistency, and consider adding a bit of shredded cheese to help with the creaminess.
What’s the best way to keep the base from going soggy?
Bake the potato crust first until lightly golden, and make sure it cools slightly before adding the filling. Avoid overloading the base with too much liquid.
Can I add vegetables to the filling?
Definitely. This tart works well with spinach, peas, sautéed mushrooms, or even grated zucchini (just be sure to squeeze out excess moisture first).