Chicken and Leek Pie (Printer Version)

Tender chicken and leeks with smoky bacon in a creamy sauce, encased in golden flaky pastry for a comforting British classic.

# What You'll Need:

→ Meats

01 - 1 lb boneless, skinless chicken thighs, cut into 3/4 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 - 1/3 cup plus 1 tablespoon heavy cream
10 - 1/3 cup plus 1 tablespoon whole milk

→ Pantry

11 - 2 tablespoons all-purpose flour
12 - 1 1/4 cups low-sodium chicken stock
13 - 1 tablespoon olive oil
14 - 1 teaspoon Dijon mustard
15 - 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried
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

# How to Prepare:

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.
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.

# Expert Suggestions:

01 -
  • The crispy bacon and fresh thyme mean this tastes nothing like the sad frozen pies you might be picturing.
  • It actually comes together faster than you'd expect, and your kitchen will smell like a proper restaurant.
  • One pie feeds six people generously, making it perfect when you want to feel like you've done something impressive without fussing for hours.
02 -
  • Don't skip cooking the flour into the butter—raw flour will make your sauce grainy and ruin the whole elegant thing you're building.
  • Cool the filling before adding the pastry or you'll end up with a soggy bottom crust that never gets crispy, which I learned the hard way on my second attempt.
  • Use chicken thighs and not breasts—they're forgiving and actually taste better, plus they cost less.
03 -
  • Clean your leeks properly by slicing them lengthwise, then rinsing between each layer under cold water—dirt hides in there and will ruin the elegance of your dish.
  • Don't be afraid to let the sauce bubble and thicken properly before adding the pastry, because a thin, runny filling will make the crust soggy no matter what you do.
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