Chicken and Leek Pie

Indulge in the ultimate comfort of a Chicken and Leek Pie, a British classic that brings together tender chicken thighs, smoky bacon, and sautéed leeks in a rich, creamy herb sauce. Every bite is a delightful mix of savory flavors, all tucked beneath a blanket of perfectly golden, flaky puff pastry. This elevated pot pie is the ideal centerpiece for a cozy family meal or a satisfying Sunday lunch.

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The secret to this pie's success lies in the layering of aromatics and the gentle simmering of the filling, which allows the herbs and Dijon mustard to infuse the sauce. It is a hearty, nourishing dish that provides a beautiful contrast between the velvety interior and the crisp shards of pastry.

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: Oven Preparation

Preheat your oven to 200°C (400°F).

Step 2: Sauté the Base

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. Add onion, leeks, carrots, and celery, and sauté for 5–6 minutes until softened.

Step 3: Brown the Chicken

Stir in the minced garlic and cook for 1 minute. Add the chicken pieces and cook until lightly golden on all sides, which should take about 5 minutes.

Step 4: Create the Creamy Sauce

Sprinkle the flour over the mixture and stir well for 2 minutes. Gradually pour in the chicken stock, stirring constantly to avoid lumps. Add the milk and cream, then bring to a simmer.

Step 5: Simmer and Cool

Stir in the Dijon mustard, thyme, parsley, salt, and pepper. Simmer for 8–10 minutes until the sauce thickens and the chicken is fully cooked. Remove from heat and let the filling cool slightly.

Step 6: Assemble the Pie

Spoon the filling into a deep 1.5–2 litre 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 7: Bake and Rest

Brush the pastry with the beaten egg. Bake for 30–35 minutes until the top is golden and puffed. Rest for 5 minutes before serving, then garnish with extra parsley.

Zusatztipps für die Zubereitung

Allowing the chicken filling to cool slightly before adding the pastry lid is essential; this prevents the steam from making the pastry soggy. Ensure you press the edges of the pastry firmly against the rim of the dish to create a proper seal for the creamy sauce.

Varianten und Anpassungen

For a quicker version of this dish, you can substitute the raw chicken thighs with pre-cooked rotisserie chicken. To accommodate a gluten-free diet, use gluten-free flour to thicken the sauce and top the pie with a gluten-free pastry sheet.

Serviervorschläge

This comforting pie is traditionally served with buttered garden peas or a crisp, fresh green salad to balance the richness of the creamy filling. For a more indulgent meal, consider serving it alongside a portion of fluffy mashed potatoes.

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This Chicken and Leek Pie is a true testament to the beauty of simple, high-quality ingredients. Whether you are serving it for a special occasion or a midweek treat, it is a dish that promises warmth and satisfaction in every bite.

Recipe Questions & Answers

→ Can I make chicken and leek pie ahead of time?

Yes, prepare the filling up to 24 hours in advance and refrigerate. Assemble with pastry just before baking, or freeze unbaked for up to 3 months.

→ What vegetables work best in this pie?

Leeks are essential for their mild sweetness. Carrots, celery, and onions create a classic mirepoix base. You can add peas or mushrooms if desired.

→ How do I prevent a soggy bottom crust?

Cool the filling slightly before adding pastry, ensure your oven is fully preheated, and place the pie dish on a preheated baking tray for extra bottom heat.

→ Can I use cooked chicken instead of raw?

Absolutely. Use leftover roast chicken or rotisserie chicken, adding it during step 7 when you add the liquid, and reduce simmering time to 5 minutes.

→ What should I serve with chicken and leek pie?

Buttered peas, mashed potatoes, or a crisp green salad complement the rich filling perfectly. The dish is substantial enough to stand alone as a complete meal.

→ How do I know when the pie is fully cooked?

The pastry should be deep golden brown and puffed. The filling should be bubbling vigorously through the steam vent. An instant thermometer inserted through the vent should read 74°C (165°F).