Chicken and Leek Pie (Printable)

Tender chicken, leeks, and bacon in creamy sauce with flaky pastry. Ultimate comfort food for cozy evenings.

# 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
15 - Salt and freshly ground black pepper to taste

→ Pastry

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

# How to Make It:

01 - Preheat the oven to 400°F with rack positioned in the middle.
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. Brown on all sides for 5 to 6 minutes until golden. Transfer to a clean plate.
04 - Add butter to the pan, then stir in the onions, leeks, carrots, and celery. Sauté for 8 to 10 minutes until vegetables are softened. Add minced garlic and cook for 1 minute more.
05 - Sprinkle flour over the vegetables, stirring constantly for 1 minute to cook out the raw flour taste and create a light roux.
06 - Gradually pour in the milk and chicken stock while stirring constantly to avoid lumps. Bring to a simmer and cook for 3 to 4 minutes until the sauce thickens.
07 - Stir in the cooked bacon, browned chicken, heavy cream, Dijon mustard, and fresh thyme. Season to taste with salt and pepper. Remove from heat and let cool for 10 minutes.
08 - Pour the filling into a 1.6 quart pie dish, spreading evenly.
09 - Unroll the puff pastry and lay it over the filling. Trim any excess overhang and press the edges firmly to seal. Cut 3 to 4 small slits in the top to allow steam to escape. Brush generously with beaten egg.
10 - Bake for 30 to 35 minutes until the pastry is golden brown and crisp. Let stand for 5 minutes before serving.

# Expert Advice:

01 -
  • The combination of sautéed leeks and smoky bacon adds an incredible depth of flavor to the tender chicken.
  • The ready-rolled puff pastry makes it easy to achieve a professional, golden-brown crust every time.
  • It is a hearty, all-in-one meal that defines home-cooked comfort.
02 -
  • Letting the filling cool for at least 10 minutes before adding the pastry lid prevents the steam from making the dough soggy.
  • Ensure you cut small slits in the top of the pastry to allow steam to escape during baking.
  • Always use an egg wash to get that beautiful, professional golden-brown shine.
Go back