Chicken and Leek Pie

Experience the ultimate comfort food with this Chicken and Leek Pie. This British classic is an elevated version of the traditional chicken pot pie, featuring tender chicken thighs, savory leeks, and smoky bacon lardons. All of these ingredients are brought together in a silky, creamy sauce and covered with a perfectly golden, flaky puff pastry lid, making it the ideal dish for cozy evenings at home.

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This recipe balances rich flavors and satisfying textures. The sauce is infused with fresh thyme and a touch of Dijon mustard, providing a sophisticated layer of taste that elevates the simple ingredients. Whether you are cooking for family or hosting a small dinner, this pie is sure to be a crowd-pleaser.

Ingredients

• Meats: 500 g boneless, skinless chicken thighs (cut into 2 cm pieces), 100 g smoked bacon lardons or diced bacon.
• Vegetables: 2 large leeks (cleaned and sliced into 0.5 cm rounds), 2 medium carrots (peeled and diced), 2 celery stalks (diced), 2 cloves garlic (minced), 1 small onion (finely chopped).
• Sauce & Dairy: 50 g unsalted butter, 40 g plain flour, 400 ml whole milk, 200 ml chicken stock, 100 ml double cream, 1 tsp Dijon mustard, 1 tsp fresh thyme leaves (or ½ tsp dried), salt and freshly ground black pepper.
• Pastry: 1 sheet (about 320 g) ready-rolled puff pastry, 1 egg (beaten for egg wash).

Instructions

Step 1

Preheat the oven to 200°C (180°C fan) / 400°F / Gas Mark 6.

Step 2

In a large frying pan over medium heat, cook the bacon until golden and crisp. Remove with a slotted spoon and set aside.

Step 3

In the same pan, add the chicken pieces. Brown on all sides for 5–6 minutes. Transfer to a plate.

Step 4

Add butter to the pan, then stir in the onions, leeks, carrots, and celery. Sauté for 8–10 minutes until softened. Add garlic and cook for 1 minute more.

Step 5

Sprinkle flour over the vegetables, stirring well for 1 minute to cook out the raw flour taste.

Step 6

Gradually pour in the milk and chicken stock, stirring constantly to avoid lumps. Bring to a simmer and cook for 3–4 minutes until thickened.

Step 7

Stir in the cooked bacon, chicken, double cream, mustard, and thyme. Season to taste with salt and pepper. Remove from heat and let cool for 10 minutes.

Step 8

Pour the filling into a large pie dish (about 1.5 liters capacity).

Step 9

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.

Step 10

Bake for 30–35 minutes, until the pastry is golden and crisp. Let stand for 5 minutes before serving.

Zusatztipps für die Zubereitung

For a convenient shortcut during a busy week, you can use rotisserie chicken instead of browning thighs and opt for high-quality store-bought pastry.

Varianten und Anpassungen

To achieve an even richer flavor, consider substituting half of the whole milk with dry white wine when making the creamy sauce. You can also add a handful of frozen peas to the filling just before baking for extra color and a hint of sweetness.

Serviervorschläge

This Chicken and Leek Pie is delicious when served alongside buttery mashed potatoes or a fresh, crisp green salad to balance the richness of the pastry and cream.

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Savor the combination of tender chicken and buttery pastry in this classic dish. It is a hearty and reliable recipe that brings the best of British comfort food straight to your table.

Recipe Q&A

→ Can I use chicken breast instead of thighs?

Yes, you can use chicken breast, but thighs remain juicier and more flavorful during baking. If using breast, cut into similar-sized pieces and avoid overcooking during the browning stage.

→ Can I make this pie ahead of time?

Absolutely. Prepare the filling and assemble the pie up to 24 hours in advance. Cover and refrigerate, then add 5-10 minutes to the baking time if cooking from cold.

→ What can I substitute for leeks?

If leeks aren't available, use 2-3 large onions or a combination of onions and fennel for a slightly different but equally delicious flavor profile.

→ Can I freeze this pie?

Yes, you can freeze it before or after baking. For unbaked, freeze assembled and bake from frozen, adding 15-20 minutes. For baked, cool completely, freeze, and reheat at 180°C for 25-30 minutes.

→ How do I prevent a soggy bottom?

Ensure the filling has cooled slightly before adding the pastry, and place the pie dish on a preheated baking sheet. This helps conduct heat to the bottom and creates a crispier base.

→ What wine pairs well with this dish?

A crisp white wine like Chardonnay or Sauvignon Blanc complements the creamy sauce beautifully. Alternatively, a light red like Pinot Noir works well with the bacon and chicken.