Chicken and Leek Pie (Print Version)

Tender chicken, leeks, and bacon in creamy sauce, encased in golden flaky pastry. Ultimate British comfort food.

# What You Need:

→ Meats

01 - 1.1 lb boneless, skinless chicken thighs, cut into 3/4 inch pieces
02 - 3.5 oz smoked bacon lardons or diced bacon

→ Vegetables

03 - 2 large leeks, cleaned and sliced into 1/4 inch rounds
04 - 2 medium carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 2 cloves garlic, minced
07 - 1 small onion, finely chopped

→ Sauce and Dairy

08 - 3.5 tablespoons unsalted butter
09 - 1/3 cup all-purpose flour
10 - 1 2/3 cups whole milk
11 - 3/4 cup plus 2 tablespoons chicken stock
12 - 1/3 cup heavy cream
13 - 1 teaspoon Dijon mustard
14 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
15 - Salt and freshly ground black pepper to taste

→ Pastry

16 - 1 sheet ready-rolled puff pastry, approximately 11.3 oz
17 - 1 egg, beaten for egg wash

# Directions:

01 - Preheat the oven to 400°F (180°C fan-assisted).
02 - In a large frying pan over medium heat, cook the bacon until golden and crisp. Remove with a slotted spoon and set aside.
03 - In the same pan, add the chicken pieces and brown on all sides for 5 to 6 minutes. Transfer to a plate.
04 - Add butter to the pan, then stir in the onions, leeks, carrots, and celery. Sauté for 8 to 10 minutes until softened. Add minced garlic and cook for 1 minute more.
05 - Sprinkle flour over the vegetables, stirring well for 1 minute to cook out the raw flour taste.
06 - Gradually pour in the milk and chicken stock, stirring constantly to avoid lumps. Bring to a simmer and cook for 3 to 4 minutes until thickened.
07 - Stir in the cooked bacon, chicken, heavy cream, mustard, and thyme. Season to taste with salt and pepper. Remove from heat and let cool for 10 minutes.
08 - Pour the filling into a large pie dish with approximately 1.6 quart capacity.
09 - Unroll the pastry and lay it over the top of the filling. Trim any excess and press the edges to seal. Cut a few small slits in the top to allow steam to escape. Brush with beaten egg.
10 - Bake for 30 to 35 minutes, until the pastry is golden and crisp. Let stand for 5 minutes before serving.

# Expert Tips:

01 -
  • That crackling golden pastry contrasts beautifully with the silky, creamy filling underneath, making every bite feel luxurious without fussing too much.
  • The leeks add a gentle sweetness and depth that regular chicken pot pie doesn't have, while the bacon brings just enough smoke to make people ask what your secret ingredient is.
  • Once you've assembled it, the heavy lifting is done, so you can actually relax while it bakes instead of hovering over the stove.
02 -
  • Don't skip the cooling step, or your beautiful pastry will absorb moisture from the hot filling and turn soggy on the bottom, which breaks your heart when you cut into it.
  • Cooking the flour in the butter matters more than you'd think, because raw flour tastes gritty and wrong, but toasted flour tastes nutty and right.
  • If your filling looks too thin after adding the stock and milk, don't panic and add more flour, just let it simmer for another minute or two and it will thicken.
03 -
  • If you're worried about the bottom crust being soggy, place the pie dish on a preheated baking tray in the oven so the heat hits the bottom simultaneously with the top.
  • Let your filling cool completely before topping with pastry if you have time, because a room-temperature filling means a crispier crust every single time.
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