Chicken and Leek Pie

There's something about the smell of bacon crisping in a pan that makes you pause and just breathe it in—that's when I knew this chicken and leek pie was going to be different from the heavy, stodgy versions I'd grown up with. My sister called mid-afternoon one winter asking if I could bring something warm to her place, and I remembered reading about how British cooks elevate this classic by treating the filling like a proper sauce rather than just dumping everything together. The result was so golden, so creamy, so utterly unforgettable that she asked me to make it every time we gathered after that.

I made this for my neighbor one rainy Thursday when she'd just moved in, and watching her face light up when she took that first bite of the flaky pastry crust—still warm—made me realize why comfort food matters so much. She told me later it was the first thing that made her new kitchen feel like home, which is probably the nicest compliment a cook could get.

Ingredients

• Chicken thighs (500 g): Dark meat stays juicy and forgiving even if you're not a pro, unlike breasts which can turn dry in a heartbeat.
• Smoked bacon lardons (100 g): Those little smoky bits are your secret weapon—they add depth and richness that makes people ask what your special ingredient is.
• Leeks (2 large): Clean them thoroughly between the layers where dirt hides, then slice them thin so they melt into the cream sauce.
• Onion, garlic, carrots, celery (1 onion, 2 cloves, 2 carrots, 1 stick): This combination builds the flavor foundation, so don't rush past them or skip any.
• Butter and cream (30 g butter, 100 ml each cream and milk): The dairy is what makes this feel luxurious—use good quality, full-fat versions if you can.
• Flour (2 tbsp): This is your thickener, and cooking it first with the butter prevents lumps that can ruin everything.
• Chicken stock (300 ml): Low-sodium matters here since you're reducing and concentrating the flavors.
• Dijon mustard (1 tsp): Just a small amount brightens the whole thing without making it taste like mustard.
• Fresh thyme and parsley (1 tsp thyme, 1 tbsp parsley): Fresh herbs are genuinely worth it—they add a freshness that dried can't quite match.
• Ready-rolled puff pastry (375 g): This is the one place I never make from scratch because good store-bought pastry is already excellent.
• Egg wash (1 beaten egg): This gives you that gorgeous golden color and tells everyone this was made with love.
• Salt and pepper: Taste as you go—the final seasoning should make you smile.

Instructions

Heat your oven and start with the bacon:

Get your oven to 200°C (400°F) first so it's ready when you need it. In a large skillet over medium heat, add the olive oil and butter together, then when it's foaming add the bacon lardons and let them crisp for about 3 minutes—you want them to release their smoky flavor into the fat.

Build your vegetable base:

Add the chopped onion, sliced leeks, diced carrots, and celery to the pan and sauté for 5 to 6 minutes, stirring occasionally, until everything is soft and the onion is turning translucent. You'll notice the pan smells absolutely incredible at this point—that's when you know it's working.

Add the aromatics and sear the chicken:

Stir in the minced garlic and cook for just 1 minute until fragrant, then add the chicken pieces and let them cook undisturbed for a couple of minutes before stirring—you want some golden color on the meat. This takes about 5 minutes total and matters more than you'd think.

Make your sauce base with flour:

Sprinkle the flour over everything and stir it through thoroughly, cooking for 2 minutes so the raw flour taste disappears. This step prevents lumps when you add the liquid, so don't skip it even though it feels unnecessary.

Add your liquids carefully:

Gradually pour in the chicken stock while stirring constantly to keep lumps from forming, then add the milk and cream and bring everything to a gentle simmer. The mixture should look creamy and coat the back of a spoon.

Season and simmer:

Stir in the Dijon mustard, fresh thyme, fresh parsley, salt, and pepper, then let it bubble gently for 8 to 10 minutes until the sauce thickens properly and the chicken is fully cooked through. Taste it now and adjust the seasoning because this is your last chance before it goes in the pie dish.

Cool slightly before filling:

Remove from heat and let the filling cool for a few minutes—this prevents the pastry from becoming soggy or cooking unevenly on the bottom. You don't need it ice cold, just warm enough that steam isn't rising aggressively from it.

Assemble your pie:

Pour the filling into your pie dish, then unroll the puff pastry and lay it over the top, trimming any excess and pressing the edges to seal well. Cut a small slit in the center for steam to escape, which prevents the filling from bubbling over.

Egg wash and bake:

Brush the pastry generously with beaten egg—this creates that golden, glossy finish—then bake for 30 to 35 minutes until the pastry is puffed and deeply golden brown. You'll know it's ready when it looks like the picture in a magazine.

Rest before serving:

Let the pie sit for 5 minutes after coming out of the oven so the filling sets slightly and everything stays together when you serve it. Garnish with a little extra fresh parsley if you have it.

Save to Pinterest

My dad took one bite of a slice I'd sent home with him and texted me a photo of the pie with just a thumbs up emoji, which is the most he's ever complimented my cooking. That simple moment made me realize this recipe wasn't just good—it was the kind of thing people remember when they think about being taken care of.

The Secret to Golden Pastry

The egg wash is genuinely important and not just decorative—it creates a barrier that keeps the pastry crispy while the steam from the filling does its thing inside. Brush it on generously, and if you want to be fancy, sprinkle a tiny pinch of sea salt on top right after the egg wash goes on. This small detail catches the light and makes your pie look like it came from a bakery counter.

Why Chicken Thighs Matter

I used to make this with breasts because I thought that's what you were supposed to do, but one day I switched to thighs and everything changed. The dark meat has more flavor, stays moist even if you accidentally overcook it, and actually tastes like chicken instead of tasting like nothing. Once you go thighs, you'll never go back to worrying about dry chicken pie filling ever again.

Variations and Serving Ideas

The beauty of this pie is how flexible it is without losing its character—sometimes I add a splash of dry white wine after sautéing the vegetables for a touch of brightness, and other times I use rotisserie chicken when I'm short on time and honestly can't tell the difference. Serve it with buttered peas alongside or a crisp green salad to cut through the richness, and everything feels balanced and complete.

• For a gluten-free version, swap in quality gluten-free flour and pastry, though the texture will be slightly different.
• Make the filling the day before and refrigerate it, then assemble and bake fresh—this actually saves you time when guests are coming.
• If your filling is still warm when you add the pastry, keep an eye on it because it might brown faster than expected.

Save to Pinterest

This pie has become my go-to when I want to show up for someone, because it says I cared enough to spend time in the kitchen without being so fussy that it stresses me out. Make it once and you'll understand why people keep asking you to bring it to every gathering.

Recipe FAQs

→ Can I make the filling ahead of time?

Yes, prepare the filling completely and refrigerate for up to 24 hours. Assemble with fresh pastry just before baking for the best results.

→ What vegetables work best in this filling?

Leeks are essential for their sweet, mild onion flavor. Carrots, celery, and onions create a classic mirepoix base, while garlic adds depth.

→ How do I prevent a soggy bottom crust?

Cool the filling slightly before adding to the dish. Ensure the sauce is thick enough to coat the back of a spoon, and bake at 200°C until deeply golden.

→ Can I use chicken breast instead of thighs?

Chicken breast works but may dry out faster. Reduce cooking time by 2-3 minutes and remove from heat as soon as cooked through to maintain tenderness.

→ What sides pair well with this pie?

Buttered peas, glazed carrots, or a crisp green salad with vinaigrette complement the rich filling. Roasted potatoes also make a hearty addition.

→ How should I store leftovers?

Cover and refrigerate for up to 3 days. Reheat in a 180°C oven for 15-20 minutes to restore pastry crispness. Avoid microwaving as the pastry becomes soggy.