Save Few dishes embody the heart of British comfort food quite like a Chicken and Leek Pie. This recipe takes the classic pot pie and elevates it with tender chicken thighs, smoky bacon lardons, and the gentle sweetness of sautéed leeks. All of these ingredients are brought together in a velvety herb-flecked sauce and topped with a buttery, golden-brown puff pastry crust that shatters perfectly with every forkful.
Save Whether you're preparing a family Sunday lunch or looking for a cozy meal to brighten a rainy evening, this pie is a guaranteed crowd-pleaser. The aroma of fresh thyme and parsley cooking into the creamy sauce is enough to make anyone’s mouth water before the dish even hits the table.
Ingredients
- 500 g (1 lb) boneless, skinless chicken thighs, cut into 2 cm pieces
- 100 g (3.5 oz) smoked bacon lardons or diced streaky bacon
- 2 large leeks, cleaned and thinly sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 stick celery, diced
- 30 g (2 tbsp) unsalted butter
- 100 ml (⅓ cup + 1 tbsp) heavy cream
- 100 ml (⅓ cup + 1 tbsp) whole milk
- 2 tbsp plain flour
- 300 ml (1¼ cups) low-sodium chicken stock
- 1 tbsp olive oil
- 1 tsp Dijon mustard
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- 1 tbsp fresh parsley, chopped (plus extra for garnish)
- 375 g (13 oz) ready-rolled puff pastry sheet
- 1 egg, beaten (for egg wash)
- Salt and freshly ground black pepper
Instructions
- Step 1
- Preheat your oven to 200°C (400°F).
- Step 2
- In a large skillet, heat the olive oil and butter over medium heat. Add the bacon and cook until starting to crisp, about 3 minutes.
- Step 3
- Add onion, leeks, carrots, and celery. Sauté for 5–6 minutes until softened.
- Step 4
- Stir in garlic and cook for 1 minute.
- Step 5
- Add the chicken pieces and cook until lightly golden on all sides, about 5 minutes.
- Step 6
- Sprinkle flour over the mixture and stir well, cooking for 2 minutes.
- Step 7
- Gradually pour in chicken stock, stirring constantly to avoid lumps. Add the milk and cream, and bring to a simmer.
- Step 8
- Stir in Dijon mustard, thyme, parsley, salt, and pepper. Simmer for 8–10 minutes, until the sauce thickens and the chicken is cooked through. Remove from heat and let cool slightly.
- Step 9
- Spoon the filling into a deep 1.5–2 litre (6–8 cup) pie dish. Unroll the puff pastry and lay it over the top, trimming any excess. Press the edges to seal and cut a small slit in the center for steam to escape.
- Step 10
- Brush pastry with beaten egg. Bake for 30–35 minutes, until golden and puffed.
- Step 11
- Rest for 5 minutes before serving. Garnish with extra parsley if desired.
Zusatztipps für die Zubereitung
To ensure your pastry stays crisp, allow the chicken filling to cool for a few minutes before placing the pastry sheet on top. Cutting a small slit in the center is vital, as it allows steam to escape and prevents the filling from bubbling over the sides.
Varianten und Anpassungen
For a quicker weeknight version, you can substitute the chicken thighs with a shredded rotisserie chicken. To make this recipe gluten-free, simply use a gluten-free flour blend for the sauce and a gluten-free puff pastry sheet.
Serviervorschläge
This rich pie pairs perfectly with simple sides that balance its creaminess. Serve with buttered peas, steamed green beans, or a crisp, acidic green salad. A touch of extra fresh parsley on top adds a vibrant finish.
Save This Chicken and Leek Pie is the ultimate kitchen win—rustic, elegant, and deeply nourishing. Once you master the simple steps of sautéing the aromatics and simmering the creamy sauce, you'll find yourself returning to this recipe whenever you need a true taste of home comfort.
Common Recipe Questions
- → Can I make this pie ahead of time?
Yes, prepare the filling up to 24 hours in advance and store it in the refrigerator. Assemble with fresh pastry just before baking, or bake completely and reheat at 180°C for 15-20 minutes.
- → Can I freeze chicken and leek pie?
Freeze unbaked pies for up to 3 months. Wrap tightly in foil and bake from frozen at 180°C for 45-50 minutes. Already baked portions freeze well for 2-3 months.
- → What vegetables work best in this filling?
Leeks are essential for their sweet, mild onion flavor. Carrots and celery provide classic aromatics. You can add peas or mushrooms if desired, but avoid watery vegetables that could make the filling soggy.
- → How do I prevent a soggy bottom crust?
Let the filling cool slightly before adding to the pastry dish. Place a baking sheet in the oven while preheating and bake the pie on the hot sheet for crisp bottom pastry. Avoid overfilling the dish.
- → Can I use cooked chicken instead of raw?
Absolutely. Use leftover roast chicken or rotisserie chicken, reducing the initial cooking time. Add the cooked chicken after the sauce has thickened, just simmering for 2-3 minutes to heat through.
- → What's the best way to reheat leftovers?
Reheat individual portions in a 180°C oven for 15-20 minutes to maintain the crispy pastry. Microwaving works but will soften the crust significantly.