Save to Pinterest Experience the ultimate in British comfort food with this elevated Chicken and Leek Pie. This dish takes the classic pot pie to new heights, featuring tender chicken thighs and smoky bacon enveloped in a rich, velvety herb sauce. Topped with a crisp, golden sheet of puff pastry, it is a centerpiece that promises warmth and satisfaction in every bite.
Save to Pinterest The secret to this pie's depth lies in the aromatic base of leeks, carrots, and celery, which are slowly sautéed until soft and fragrant. By using chicken thighs instead of breasts, the meat remains succulent and flavorful even after its time in the oven.
Ingredients
- 500 g boneless, skinless chicken thighs, cut into 2 cm pieces
- 100 g 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 unsalted butter
- 100 ml heavy cream
- 100 ml whole milk
- 2 tbsp plain flour
- 300 ml 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 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
If you are short on time, you can substitute the chicken thighs with a pre-cooked rotisserie chicken. Simply shred the meat and stir it into the sauce just before transferring the filling to the pie dish.
Varianten und Anpassungen
To cater to dietary needs, this recipe can be easily adapted for a gluten-free diet by using a gluten-free flour blend as the thickening agent and a gluten-free puff pastry for the lid.
Serviervorschläge
Serve this hearty chicken and leek pie alongside buttered garden peas or a crisp green salad to balance the richness of the creamy filling and buttery pastry.
Save to Pinterest Whether you're hosting a Sunday lunch or looking for a special weeknight meal, this Chicken and Leek Pie is sure to become a household favorite. Enjoy the perfect harmony of smoky bacon, sweet leeks, and flaky pastry in every mouthful.
Recipe FAQs
- → Can I make chicken and leek pie ahead of time?
Yes, prepare the filling up to 24 hours in advance and store it in the refrigerator. Assemble with pastry just before baking, or bake completely and reheat at 180°C for 15-20 minutes until warmed through.
- → What vegetables go well in this pie?
Leeks are essential for their sweet, mild onion flavor. Carrots and celery add depth and texture. You could also add peas, mushrooms, or parsnips depending on seasonal preference and what you have available.
- → How do I prevent a soggy bottom crust?
Let the filling cool slightly before adding the pastry topping. Using a hot baking sheet placed underneath the pie dish helps cook the bottom crust faster. Also, make sure your sauce is properly thickened before assembling.
- → Can I use cooked chicken instead of raw?
Absolutely. Rotisserie chicken or leftover roast chicken works beautifully. Add it during step 7 when you pour in the liquids, and reduce the simmering time to just 5 minutes to heat through without overcooking the meat.
- → What should I serve with chicken and leek pie?
Buttered peas or a simple green salad provide fresh contrast to the rich filling. Roasted potatoes, steamed greens, or crusty bread also make excellent accompaniments. A light white wine complements the creamy sauce perfectly.
- → How do I know when the pie is done?
The pastry should be deep golden brown and puffed up all over. You should see steam escaping from the vent slit in the center. If unsure, insert a knife through the steam vent—the filling should be bubbling hot.