Chicken and Leek Pie (Printable)

Tender chicken and leeks in creamy sauce with bacon, encased in golden flaky pastry.

# 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 & 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 large egg, beaten for egg wash

# How to make it:

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 on paper towels.
03 - In the same pan, add the chicken pieces and brown on all sides for 5 to 6 minutes until golden. 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 longer.
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 prevent lumps. Bring to a gentle simmer and cook for 3 to 4 minutes until thickened.
07 - Stir in the cooked bacon, browned chicken, heavy cream, Dijon mustard, and thyme. Season to taste with salt and pepper. Remove from heat and allow to cool for 10 minutes.
08 - Pour the filling into a large pie dish with a capacity of approximately 1.6 quarts.
09 - Unroll the pastry sheet and lay it over the filling. Trim any excess pastry and press the edges firmly to seal. Cut a few small slits in the top surface to allow steam to escape. Brush the entire surface with beaten egg.
10 - Bake for 30 to 35 minutes until the pastry is golden and crisp. Let stand for 5 minutes before serving.

# Helpful Hints:

01 -
  • The bacon adds a subtle smokiness that elevates this from an ordinary chicken pie to something that will have your guests asking what your secret ingredient is.
  • The sauce thickens to this gloriously silky consistency that coats the back of a spoon perfectly without becoming gloopy or separating when you cut into it.
02 -
  • Cooling the filling for those 10 minutes before adding the pastry is non-negotiable – I learned the hard way that hot filling makes the pastry soggy and prevents it from rising properly.
  • When making the sauce, adding the liquid in small batches while stirring constantly completely transformed my results – the first time I poured it all in at once, I ended up with a lumpy disaster that no amount of whisking could save.
03 -
  • For an even richer flavor, deglaze the pan with a splash of white wine after browning the chicken – those caramelized bits at the bottom contain incredible flavor that would otherwise be lost.
  • Brush the edges of your pie dish with beaten egg before laying down the pastry – it acts like glue and prevents the dreaded shrinkage that can leave gaps between your crust and filling.
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