Chicken and Leek Pie

This comforting Chicken and Leek Pie is a classic British main dish that serves six people and takes about 1 hour and 15 minutes to prepare. Featuring tender chicken thighs, smoky bacon, and sautéed leeks in a rich, creamy sauce, it is an elevated version of the traditional pot pie, complete with a perfectly golden, flaky puff pastry lid.

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Whether you are preparing a hearty Sunday lunch or a cozy weeknight dinner, this recipe strikes the perfect balance between rustic charm and refined flavor. The addition of Dijon mustard provides a gentle tang that perfectly cuts through the creamy texture of the filling.

Ingredients

• 500 g (1 lb) boneless, skinless chicken thighs, cut into 2 cm pieces
• 100 g (3.5 oz) smoked bacon lardons or diced streaky bacon
• 2 large leeks, cleaned and thinly sliced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 1 stick celery, diced
• 30 g (2 tbsp) unsalted butter
• 100 ml (⅓ cup + 1 tbsp) heavy cream
• 100 ml (⅓ cup + 1 tbsp) whole milk
• 2 tbsp plain flour
• 300 ml (1¼ cups) low-sodium chicken stock
• 1 tbsp olive oil
• 1 tsp Dijon mustard
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• 1 tbsp fresh parsley, chopped (plus extra for garnish)
• 375 g (13 oz) ready-rolled puff pastry sheet
• 1 egg, beaten (for egg wash)
• Salt and freshly ground black pepper

Instructions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

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.

Step 3

Add onion, leeks, carrots, and celery. Sauté for 5–6 minutes until softened.

Step 4

Stir in garlic and cook for 1 minute.

Step 5

Add the chicken pieces and cook until lightly golden on all sides, about 5 minutes.

Step 6

Sprinkle flour over the mixture and stir well, cooking for 2 minutes.

Step 7

Gradually pour in chicken stock, stirring constantly to avoid lumps. Add the milk and cream, and bring to a simmer.

Step 8

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.

Step 9

Spoon the filling into a deep 1.5–2 litre (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.

Step 10

Brush pastry with beaten egg. Bake for 30–35 minutes, until golden and puffed.

Step 11

Rest for 5 minutes before serving. Garnish with extra parsley if desired.

Zusatztipps für die Zubereitung

For a richer flavor, add a splash of dry white wine after sautéing the vegetables. Ensure the sauce has simmered long enough to thicken properly before adding the pastry top.

Varianten und Anpassungen

You can substitute rotisserie chicken for a quicker version of this dish. For those with dietary restrictions, use gluten-free flour and a gluten-free pastry sheet.

Serviervorschläge

This savory pie is best served with buttered peas or a crisp green salad to balance the rich, creamy filling.

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Enjoy this warm and inviting Chicken and Leek Pie as the ultimate comfort meal. Its combination of tender meat, aromatic vegetables, and flaky crust makes it a timeless favorite for any dining table.

Recipe FAQs

→ Can I prepare the filling in advance?

Yes, the filling can be made up to 24 hours ahead and stored in the refrigerator. Allow it to cool completely before covering and chilling. Assemble with fresh pastry just before baking for the best results.

→ What vegetables work best in this pie?

Leeks are essential for their mild onion flavor, while carrots and celery provide sweetness and texture. You can add mushrooms or peas if desired, but avoid watery vegetables that might make the filling too loose.

→ How do I know when the pie is done?

The pastry should be deep golden brown and puffed up all over. You should see steam escaping from the vent slit. If the pastry browns too quickly, cover loosely with foil for the last 10 minutes of baking.

→ Can I freeze this dish?

Yes, assemble the complete pie and freeze unbaked for up to 3 months. Bake from frozen, adding 15-20 minutes to the cooking time. Alternatively, freeze the filling separately and add fresh pastry when ready to bake.

→ What should I serve with chicken and leek pie?

Buttered peas or mashed potatoes are traditional accompaniments. A crisp green salad with vinaigrette balances the richness. For extra comfort, serve with boiled new potatoes or crusty bread to soak up the sauce.

→ Why use chicken thighs instead of breast?

Chicken thighs remain tender and juicy during baking, whereas breast meat can dry out. The higher fat content in thighs adds flavor and creates a more luxurious filling. However, you can substitute breast if preferred.