Chicken and Leek Pie (Print page)

Golden pastry filled with tender chicken, leeks, and bacon in a creamy herb sauce

# What You Need:

→ Meats

01 - 1 lb boneless, skinless chicken thighs, cut into ¾ inch pieces
02 - 3.5 oz smoked bacon lardons or diced streaky bacon

→ Vegetables & Aromatics

03 - 2 large leeks, cleaned and thinly sliced
04 - 1 medium onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 medium carrots, diced
07 - 1 stalk celery, diced

→ Dairy

08 - 2 tablespoons unsalted butter
09 - ⅓ cup plus 1 tablespoon heavy cream
10 - ⅓ cup plus 1 tablespoon whole milk

→ Pantry

11 - 2 tablespoons all-purpose flour
12 - 1¼ cups low-sodium chicken stock
13 - 1 tablespoon olive oil
14 - 1 teaspoon Dijon mustard
15 - 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
16 - 1 tablespoon fresh parsley, chopped, plus extra for garnish
17 - 13 oz ready-rolled puff pastry sheet
18 - 1 large egg, beaten for egg wash
19 - Salt and freshly ground black pepper to taste

# Directions:

01 - Preheat your oven to 400°F.
02 - 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.
03 - Add onion, leeks, carrots, and celery. Sauté for 5 to 6 minutes until softened.
04 - Stir in garlic and cook for 1 minute.
05 - Add the chicken pieces and cook until lightly golden on all sides, about 5 minutes.
06 - Sprinkle flour over the mixture and stir well, cooking for 2 minutes to form a paste.
07 - Gradually pour in chicken stock, stirring constantly to avoid lumps. Add the milk and cream, and bring to a simmer.
08 - Stir in Dijon mustard, thyme, parsley, salt, and pepper. Simmer for 8 to 10 minutes, until the sauce thickens and the chicken is cooked through. Remove from heat and let cool slightly.
09 - Spoon the filling into a deep 6 to 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.
10 - Brush pastry with beaten egg. Bake for 30 to 35 minutes, until golden and puffed.
11 - Rest for 5 minutes before serving. Garnish with extra parsley if desired.

# Expert Advice:

01 -
  • The crispy bacon adds a salty smokiness that elevates this from ordinary pot pie to something genuinely craveable.
  • Ready-rolled pastry means you skip the fussy rolling step and still get that restaurant-quality golden top.
  • It's forgiving enough for a weeknight but fancy enough to serve guests without apology.
02 -
  • Cool the filling before topping with pastry or you'll end up with a soggy bottom that slides around on your plate—I learned this the hard way at a dinner party.
  • Don't skip the flour-cooking step; it's what transforms the liquid into a proper sauce that clings to the chicken instead of pooling at the bottom of your pie.
03 -
  • Keeping your puff pastry cold until the moment it goes on top of the filling is the difference between pastry that puffs dramatically and pastry that just... exists.
  • If you don't have a pie brush, use a clean finger or the back of a spoon to apply the egg wash—it doesn't have to be perfect to work beautifully.
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