Chicken and Leek Pie (Printable Version)

Comforting chicken and leek pie with smoky bacon in a creamy sauce, topped with golden puff pastry.

# What You Need:

→ Meats

01 - 1 lb boneless, skinless chicken thighs, cut into ¾ inch pieces
02 - 3.5 oz smoked bacon lardons or diced streaky bacon

→ Vegetables & Aromatics

03 - 2 large leeks, cleaned and thinly sliced
04 - 1 medium onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 medium carrots, diced
07 - 1 stick celery, diced

→ Dairy

08 - 2 tablespoons unsalted butter
09 - ⅓ cup plus 1 tablespoon heavy cream
10 - ⅓ cup plus 1 tablespoon whole milk

→ Pantry

11 - 2 tablespoons all-purpose flour
12 - 1¼ cups low-sodium chicken stock
13 - 1 tablespoon olive oil
14 - 1 teaspoon Dijon mustard
15 - 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
16 - 1 tablespoon fresh parsley, chopped, plus extra for garnish
17 - 13 oz ready-rolled puff pastry sheet
18 - 1 egg, beaten for egg wash
19 - Salt and freshly ground black pepper to taste

# Steps:

01 - Preheat oven to 400°F.
02 - In a large skillet, heat olive oil and butter over medium heat. Add bacon and cook until starting to crisp, approximately 3 minutes.
03 - Add onion, leeks, carrots, and celery to the skillet. Sauté for 5 to 6 minutes until softened.
04 - Stir in minced garlic and cook for 1 minute until fragrant.
05 - Add chicken pieces to the skillet and cook until lightly golden on all sides, approximately 5 minutes.
06 - Sprinkle flour over the mixture and stir thoroughly, cooking for 2 minutes to eliminate raw flour taste.
07 - Gradually pour in chicken stock while stirring constantly to prevent lumps. Add milk and cream, then bring to a simmer.
08 - Stir in Dijon mustard, thyme, parsley, salt, and pepper. Simmer for 8 to 10 minutes until sauce thickens and chicken is cooked through. Remove from heat and cool slightly.
09 - Spoon filling into a deep 6 to 8 cup pie dish. Unroll puff pastry and lay over top, trimming excess. Press edges to seal and cut a small slit in center for steam escape.
10 - Brush pastry with beaten egg. Bake for 30 to 35 minutes until golden and puffed.
11 - Rest pie for 5 minutes before serving. Garnish with additional fresh parsley if desired.

# Expert Advice:

01 -
  • The combination of chicken thighs and heavy cream creates an incredibly rich and satisfying filling that stays juicy.
  • Smoked bacon and Dijon mustard provide a savory complexity that makes this pie stand out from standard versions.
  • Using ready-rolled puff pastry makes it achievable for any home cook while still looking like a professional masterpiece.
02 -
  • Add a splash of dry white wine after sautéing the vegetables for a more complex and sophisticated flavor profile.
  • Let the pie rest for 5 minutes after taking it out of the oven; this allows the sauce to thicken slightly, making it much easier to serve.
Go Back