Chicken and Leek Pie

There's something about the smell of bacon and leeks mingling in a hot pan that makes you forget you're cooking on a Tuesday night instead of in some cozy cottage kitchen. My friend Sarah brought this pie to a dinner party years ago, and the way everyone went quiet after that first bite told me everything—this wasn't just comfort food, it was the kind of dish that makes people feel looked after. Golden pastry cracking under your fork, creamy filling studded with tender chicken and smoky bacon, leeks so soft they practically melt. I've made it dozens of times since, and it never fails to feel like an occasion.

I made this for my mum when she was recovering from surgery, and she asked me to make it three times that month alone. Watching someone you love take a spoonful and just close their eyes in contentment—that's when you understand why some dishes stick around in families for generations. It's not flashy or complicated, but it's honest and warm, exactly what you need when life feels a bit heavy.

Ingredients

• Chicken thighs: Dark meat stays incredibly moist and flavorful during the simmer, unlike breasts which can turn stringy—trust me on this one.
• Smoked bacon lardons: The smokiness is non-negotiable; it's the secret note that makes people ask for your recipe.
• Leeks: Always split them lengthwise and rinse between the layers where grit loves to hide, then slice into half-moons.
• Butter and cream: Don't skimp here; the richness is what makes this pie memorable, and you're feeding six people.
• Puff pastry: Keep it cold until the last moment, and let the filling cool slightly or the heat will make it soggy before baking.
• Chicken stock: Use low-sodium so you can control the salt; homemade stock makes a difference if you have it.
• Dijon mustard: Just a teaspoon, but it rounds out the flavor without making itself known—it's the background singer that makes the whole song better.

Instructions

Get everything ready and heat the oven:

Preheat to 200°C (400°F) and take a moment to gather your ingredients and cut them all before you start—this is one of those recipes where you'll be grateful you planned ahead.

Start with the bacon and aromatics:

Heat oil and butter together, then add bacon and let it crisp for about 3 minutes until the fat renders and the smell becomes absolutely intoxicating. Add the onion, leeks, carrots, and celery, stirring occasionally, and let them soften for 5–6 minutes until they start to surrender and release their sweetness.

Build the flavor base:

Add the minced garlic and cook just until fragrant (about a minute), then add the chicken pieces and stir them around until they're lightly golden on the edges, which takes roughly 5 minutes. This browning step is worth the time—it creates a deeper, richer flavor than if you skip it.

Make your sauce:

Dust everything with flour, stir well, and cook for 2 minutes to cook out the raw flour taste; this is called a roux and it's what will thicken your sauce. Slowly pour in the stock while stirring constantly to avoid lumps, then add the milk and cream, and bring it all to a gentle simmer where little bubbles break the surface.

Season and finish the filling:

Stir in the mustard, thyme, parsley, salt, and pepper, then let it simmer for 8–10 minutes until the sauce coats the back of a spoon and the chicken is cooked through. Remove from heat and let it cool for a few minutes before spooning into your pie dish—this prevents the bottom pastry from starting to cook before the filling is inside.

Assemble and pastry top:

Pour the filling into your pie dish, unroll the puff pastry over the top, trim any excess with a knife, and press the edges down gently to seal. Cut a small slit in the center to let steam escape, then brush the whole top with beaten egg until it's glossy and golden-looking.

Bake until gorgeous:

Slide it into the oven for 30–35 minutes until the pastry is puffed and deeply golden—if it's browning too fast, lay a piece of foil loosely on top. Let it rest for 5 minutes when it comes out so the filling sets slightly and is easier to serve.

Save

There's a moment when you pull this out of the oven and the kitchen fills with that golden, buttery aroma that makes everyone stop what they're doing and wander into the kitchen. That's when you know you've done something right.

Why This Pie Works

The combination of leeks and bacon is practically ancient—they belong together like salt and pepper. Leeks are milder and slightly sweet compared to onions, so they won't overpower the delicate chicken, and the bacon's smokiness gives the whole dish a backbone that keeps it from feeling too creamy or one-note. The Dijon mustard is the quiet hero; it adds a subtle tang that brightens everything without announcing itself, and the thyme and parsley give it that herb-garden freshness that makes people think you spent all day on this when really you just planned ahead.

Variations That Actually Work

If you want to make this feel more elegant, add a splash of dry white wine after sautéing the vegetables and let it bubble away for a minute before adding the stock—the acidity lifts everything and makes it taste less homey and more bistro. For a faster weeknight version, use rotisserie chicken instead of cooking it in the filling; just shred it and add it at the very end so it doesn't get overcooked and stringy. If mushrooms are your thing, slice some cremini or button mushrooms and sauté them with the vegetables for an earthy undertone that works beautifully with the bacon and cream.

Serving and Storage Tips

Serve this with something bright and fresh to cut through the richness—buttered peas are traditional and wonderful, but a crisp green salad with a sharp vinaigrette works just as well. Leftovers reheat beautifully; cover loosely with foil and warm in a 180°C (350°F) oven for about 15 minutes until heated through, and the pastry will stay relatively crispy.

• Make the filling a day ahead and refrigerate it, then top with pastry and bake when you're ready—this is a brilliant time-saver for entertaining.
• If your pie dish is particularly deep, use a bit more stock so the filling comes up higher and doesn't look sparse after it shrinks slightly during baking.
• Leftover pie keeps for three days in the fridge and actually tastes better the next day when all the flavors have had time to get to know each other.

Save

This pie is the kind of recipe that gets passed down because it delivers every single time, with no fussing or fancy techniques. Make it once and it'll become your go-to comfort meal for years to come.

Recipe FAQs

→ Can I make this ahead of time?

Yes, prepare the filling up to 24 hours in advance and refrigerate. Assemble with pastry just before baking, or bake completely and reheat at 180°C for 15-20 minutes.

→ Can I freeze chicken and leek pie?

Freeze unbaked pies for up to 3 months. Wrap tightly in foil and bake from frozen at 180°C for 45-50 minutes. Baked pies freeze well for 2 months.

→ What vegetables work best in this filling?

Leeks provide the classic sweet flavor, complemented by carrots, celery, and onion. Add mushrooms or peas if desired, but avoid watery vegetables that could make the filling soggy.

→ How do I know when the pie is done?

The pastry should be deep golden brown and puffed all over. You should see the filling bubbling through the steam vent. If the pastry browns too quickly, cover loosely with foil.

→ Can I use shortcrust pastry instead?

Absolutely. Shortcrust provides a more rustic, sturdy base. Blind bake the bottom crust for 15 minutes before adding the filling to prevent a soggy bottom.

→ What sides pair well with this pie?

Buttered peas, roasted seasonal vegetables, or a crisp green salad balance the richness. Mashed potatoes or crusty bread help soak up the creamy sauce.