Chicken and Leek Pie (Printable Version)

Tender chicken, sautéed leeks, and smoky bacon in a creamy herb sauce, enclosed in golden, flaky pastry.

# The Ingredients You'll 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 stalk 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

# Step-by-Step Instructions:

01 - Preheat your oven to 400°F.
02 - 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.
03 - Add onion, leeks, carrots, and celery. Sauté for 5–6 minutes until softened.
04 - Stir in garlic and cook for 1 minute.
05 - Add the chicken pieces and cook until lightly golden on all sides, about 5 minutes.
06 - Sprinkle flour over the mixture and stir well, cooking for 2 minutes to form a roux.
07 - Gradually pour in chicken stock, stirring constantly to avoid lumps. Add the milk and cream, and bring to a simmer.
08 - 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.
09 - Spoon the filling into a deep 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.
10 - Brush pastry with beaten egg. Bake for 30–35 minutes, until golden and puffed.
11 - Rest for 5 minutes before serving. Garnish with extra parsley if desired.

# Additional Tips::

01 -
  • The leeks and bacon bring a smoky sweetness you don't get in ordinary chicken pies.
  • It looks impressive enough for guests but is forgiving enough for a weeknight if you prep the filling ahead.
  • The creamy herb sauce clings to every bite without feeling heavy or floury.
  • Puff pastry does all the work of looking golden and dramatic with almost no effort from you.
02 -
  • Let the filling cool for at least 10 minutes before topping with pastry, or the steam will make the bottom soggy and limp.
  • Press the pastry edges firmly onto the rim of the dish, a loose seal means the pastry will shrink back and leave gaps.
  • Don't skip the egg wash, it's the difference between pale pastry and that gorgeous golden crust that makes people gasp.
  • If your pastry starts browning too fast, tent it loosely with foil for the last 10 minutes of baking.
03 -
  • Use a pie dish with a wide rim so the pastry has plenty of surface to cling to and puff over.
  • If you don't have a pastry brush, a folded piece of paper towel dipped in egg works just as well for the wash.
  • Taste the filling before assembling, it should be well-seasoned and flavorful on its own because baking won't add more depth.
  • For extra drama, score the pastry lightly with a knife in a crosshatch pattern before brushing with egg.
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