Save The rain was hammering against my kitchen window that Tuesday evening when I decided making a chicken pie was the only logical response to such weather. I had leeks wilting in the crisper drawer and bacon from a weekend trip to the farmers market. Something about the combination of smoky bacon and sweet leeks cooking together just makes the whole house feel different somehow. My roommate wandered in, drawn by the smell, and announced this was exactly what winter needed.
I brought this to a friends potluck last November and watched three people immediately ask for the recipe before even taking their first bites. The hostess actually put the leftovers directly into her purse to take home which I consider the highest compliment possible. Now whenever I see leeks at the market I grab extras because someone will inevitably request this dinner.
Ingredients
- 500 g boneless skinless chicken thighs: Thighs stay tender and juicy better than breast meat in long cooking, plus they have more flavor to contribute to the sauce
- 100 g smoked bacon lardons: The smokiness here is crucial and transforms this from good to unforgettable, buy the best bacon you can find
- 2 large leeks: Leeks become sweet and silky when cooked down, creating this incredible texture that onions alone cannot achieve
- 1 medium onion: Provides the foundational flavor base that supports all the other ingredients
- 2 cloves garlic: Mince it fresh because the punch it adds makes such a difference in the final sauce
- 2 medium carrots: Diced small they add sweetness and color while practically melting into the filling
- 1 stick celery: This is the secret aromatic that rounds out the vegetable base without announcing itself
- 30 g unsalted butter: Cooking the vegetables in butter plus oil adds richness that you can taste in every spoonful
- 100 ml heavy cream: This creates that luxurious mouthfeel that makes restaurant sauces so memorable
- 100 ml whole milk: Balances the cream so the sauce feels indulgent without being overwhelming
- 2 tbsp plain flour: This thickens the sauce perfectly, just make sure to cook it briefly to avoid raw flour taste
- 300 ml low-sodium chicken stock: Using low-sodium stock lets you control the seasoning and prevents the filling from becoming too salty
- 1 tbsp olive oil: Combined with butter this prevents burning while still providing flavor
- 1 tsp Dijon mustard: The sharpness cuts through the cream and adds this incredible depth that people notice but cannot quite place
- 1 tsp fresh thyme leaves: Thyme and chicken are best friends and this herb bridges the meat and vegetable flavors beautifully
- 1 tbsp fresh parsley: Adds brightness and freshness that lifts the whole dish
- 375 g ready-rolled puff pastry sheet: Good quality puff pastry is worth every penny and saves you so much time
- 1 egg beaten: This creates that gorgeous golden finish that makes the pie look professionally made
- Salt and freshly ground black pepper: Season generously at each stage because the pastry needs bold flavors underneath it
Instructions
- Get your oven ready:
- Preheat to 200°C (400°F) so everything can go in the moment the filling is done and the pastry is ready
- Cook the bacon first:
- Heat olive oil and butter in a large skillet over medium heat, add the bacon and let it cook until it starts crisping, about 3 minutes, rendering out all that smoky fat
- Build the vegetable base:
- Add onion, leeks, carrots, and celery to the bacon fat and sauté for 5 to 6 minutes until they have softened and the kitchen smells amazing
- Add the garlic:
- Stir in the minced garlic and cook for just 1 minute until fragrant but not brown
- Brown the chicken:
- Add the chicken pieces and cook until lightly golden on all sides, about 5 minutes, building that fond at the bottom of the pan
- Make the roux:
- Sprinkle the flour over everything and stir well, letting it cook for 2 minutes so the sauce will not taste raw or chalky
- Create the sauce:
- Gradually pour in the chicken stock while stirring constantly to prevent lumps, then add milk and cream, bringing everything to a gentle simmer
- Add the finishing touches:
- Stir in Dijon mustard, thyme, parsley, salt, and pepper, then simmer for 8 to 10 minutes until the sauce thickens beautifully and the chicken is cooked through
- Assemble the pie:
- Spoon the filling into a deep 1.5 to 2 litre pie dish, unroll the puff pastry over the top, trim excess, press edges to seal, and cut a small steam slit in the center
- Get the golden finish:
- Brush the pastry generously with beaten egg and bake for 30 to 35 minutes until deeply golden and puffed up gorgeously
- Let it rest:
- Wait 5 minutes before serving so the sauce sets slightly and makes serving much easier, then garnish with extra parsley if you remembered
Save My father took his first bite of this pie and immediately went silent for a full minute, just chewing slowly with his eyes closed. He finally announced that this was the pie he had been searching for since he left home, which coming from him felt like winning a culinary gold medal. Now he requests it every time he visits and I have learned to always make extra.
Make It Ahead
You can make the filling completely up to two days ahead and store it in the refrigerator. Actually letting it sit overnight helps the flavors meld together even more beautifully. Just warm it slightly before topping with pastry so the baking time remains consistent.
Freezing Instructions
Assemble the entire pie but do not bake it, wrap it tightly in plastic then foil, and freeze for up to three months. Bake from frozen at 200°C for about 50 minutes, covering with foil if the top browns too quickly. This has saved me more times than I can count when unexpected dinner guests appear.
Serving Suggestions
This pie deserves simple sides that do not compete with its richness. I learned the hard way that heavy sides make the meal overwhelming. Keep it light and let the pie shine.
- Buttered green peas with a squeeze of lemon provide the perfect acid contrast
- A sharp green salad with vinaigrette cuts through the creaminess beautifully
- Crusty bread for soaking up the extra sauce is never a bad idea
Save There is something profoundly satisfying about serving a dish that makes people close their eyes with happiness after the first bite. This pie has become my go-to for everything from Tuesday dinners to special occasions because it never fails to create that moment around the table.
Kitchen Help
- → Can I make chicken and leek pie ahead of time?
Yes, prepare the filling up to 24 hours in advance and store it in the refrigerator. Assemble with fresh pastry just before baking, or bake the entire pie and reheat at 180°C for 15-20 minutes until piping hot.
- → What vegetables work best in this pie?
Leeks are essential for their sweet, mild onion flavor. Carrots and celery add sweetness and texture, while bacon provides smoky depth. Avoid watery vegetables like courgette or mushrooms that can make the filling too loose.
- → How do I prevent a soggy bottom crust?
Let the filling cool slightly before adding it to the pie dish—hot filling can melt the pastry bottom. Also, ensure your oven is fully preheated to 200°C so the pastry starts baking immediately, creating a crisp, flaky base.
- → Can I use rotisserie chicken instead?
Absolutely. Use shredded rotisserie chicken and add it during step 8, simmering just 3-4 minutes to heat through. This shortcut reduces prep time significantly while still delivering excellent flavor.
- → What should I serve with chicken and leek pie?
Buttered peas or minted peas complement the richness perfectly. A crisp green salad with vinaigrette cuts through the creamy filling, while roasted potatoes or mashed potato make it even more hearty for winter meals.
- → How long does this pie keep in the refrigerator?
Store cooked pie in an airtight container for up to 3 days. Reheat in a 180°C oven for 15-20 minutes until hot throughout. The pastry may lose some crispness upon reheating but will still be delicious.