Pin The smell of leeks gently cooking in butter always stops me in my tracks. It reminds me of rainy Sunday afternoons in my tiny London flat, where this chicken and leek pie became my signature dish for exhausted weeks. I'd invite three friends over, we'd crowd around the small table, and somehow everything felt right with the world when that golden pastry broke open to reveal the most fragrant, creamy filling.
I once made six individual pies instead of one large one for a dinner party, watching each person crack through their own personal pastry lid. The way their eyes lit up seeing that creamy filling bubbling up through the steam vent told me everything. Now it's my go to for when I need food that feels like a hug.
Ingredients
- 500 g boneless skinless chicken thighs: Thighs stay tender and juicy even after baking, unlike breast meat which can dry out
- 100 g smoked bacon lardons: The smokiness here is not optional, it's what makes people ask what your secret ingredient is
- 2 large leeks: Clean them thoroughly, grit hiding between those layers will ruin the silky texture
- 1 medium onion: Finely chopped so it melts into the sauce rather than staying in distinct pieces
- 2 cloves garlic: Minced fresh, never jarred, the difference is startling
- 2 medium carrots: Small dice ensures they cook through in the same time as everything else
- 1 stick celery: Provides that essential aromatic base without overpowering the delicate leeks
- 30 g unsalted butter: Combined with oil, it gives the vegetables a rich start without burning
- 100 ml heavy cream: This is what makes the sauce luxurious and restaurant worthy
- 100 ml whole milk: Balances the richness of the cream so the filling isnt overwhelmingly heavy
- 2 tbsp plain flour: The crucial thickener that transforms liquid into velvety sauce
- 300 ml chicken stock: Low sodium is key, you want control over the seasoning
- 1 tbsp olive oil: Prevents the butter from burning over medium heat
- 1 tsp Dijon mustard: Just enough to add depth without making it taste mustardy
- 1 tsp fresh thyme leaves: Earthy and aromatic, it pairs perfectly with both chicken and leeks
- 1 tbsp fresh parsley: Brightens up the rich filling, plus extra for garnish makes it look intentional
- 375 g readyrolled puff pastry sheet: Homemade pastry is admirable, but store bought lets you focus on the filling
- 1 egg beaten: The secret to that deep golden shine that makes bakery pies look so professional
Instructions
- Get your oven ready:
- Preheat to 200°C, that initial blast of heat is what creates the dramatic puff in your pastry
- Start with the bacon:
- Heat the oil and butter in a large skillet, then cook the bacon until it starts to crisp, about 3 minutes, rendering out all that gorgeous fat
- Build the vegetable base:
- Add onion, leeks, carrots, and celery, sautéing for 5 to 6 minutes until softened but not browned
- Add the garlic:
- Stir it in and cook just 1 minute, any longer and it turns bitter
- Brown the chicken:
- Add the chicken pieces and cook until lightly golden on all sides, about 5 minutes, building those flavorful browned bits
- Create the roux:
- Sprinkle flour over everything and stir well, cooking 2 minutes to remove that raw flour taste
- Add the liquids gradually:
- Pour in the stock slowly while stirring constantly, then add milk and cream, bringing everything to a gentle simmer
- Season and finish:
- Stir in Dijon mustard, thyme, parsley, salt, and pepper, then simmer 8 to 10 minutes until thickened and chicken is cooked through
- Assemble the pie:
- Spoon filling into a deep 1.5 to 2 litre pie dish, drape with puff pastry, trim excess, seal edges, and cut a small steam vent in the center
- Give it that golden finish:
- Brush the pastry thoroughly with beaten egg, getting into all the crevices for even color
- Bake to glory:
- 30 to 35 minutes until deeply golden and puffed, then rest 5 minutes so the filling sets slightly
Pin 
This recipe earned me a marriage proposal once, though I suspect the bottle of wine and exhaustion from a long hike helped. Still, there's something about breaking through that crispy top to reveal the creamy filling underneath that makes people feel taken care of.
Make It Ahead
The filling keeps beautifully in the refrigerator for up to two days, actually developing deeper flavors as it sits. Just bring it to room temperature before topping with pastry and baking, otherwise you'll end up with burnt edges and a cold center.
Pastry Perfection
Work quickly when handling puff pastry, it needs to stay cold to achieve those flaky layers. If your kitchen is warm, chill the rolled pastry in the fridge for 10 minutes before laying it over your filling, and brush with egg only just before it goes into the oven.
Serving Suggestions
Buttered peas are the classic accompaniment, their sweetness cutting through the rich sauce. A crisp green salad with a sharp vinaigrette works beautifully too, providing that necessary acid balance to the creaminess.
- Let the pie rest at least 5 minutes before slicing
- Leftovers reheat surprisingly well in a 180°C oven for 15 to 20 minutes
- The pastry is best eaten the same day but the filling improves overnight
Pin There's comfort in knowing some things only get better with time and practice, like this pie. Enjoy every bite of it.
Recipe Questions & Answers
- → Can I make chicken and leek pie ahead of time?
Yes, prepare the filling up to 24 hours in advance and store it refrigerated. Assemble with fresh pastry just before baking, or bake the entire pie and reheat at 180°C for 15-20 minutes until warmed through.
- → What vegetables work best in this pie?
Leeks provide the signature sweet onion flavor, while carrots, celery, and onions create a classic mirepoix base. You can add peas or mushrooms if desired, but avoid watery vegetables that might make the filling too loose.
- → How do I know when the pie is done baking?
The pastry should be deep golden brown and puffed up. You should see steam escaping from the vent slit, and the filling should be bubbling around the edges. An instant thermometer inserted through the vent should read 74°C (165°F).
- → Can I use rotisserie chicken instead of raw?
Absolutely. Use about 3 cups of shredded rotisserie chicken and skip step 5 where raw chicken is cooked. Add the cooked chicken after the sauce has thickened in step 8, just simmering long enough to heat it through.
- → What should I serve with chicken and leek pie?
Buttered peas or a crisp green salad provide freshness and balance the richness. Roasted potatoes, buttered carrots, or steamed green beans also work well. For a casual meal, simple crusty bread soaks up the creamy sauce beautifully.
- → How do I prevent a soggy bottom pastry?
Let the filling cool slightly before adding it to the dish. Use a metal pie dish which conducts heat better than glass. Place a baking sheet on the lower oven rack to catch drips, and bake on the middle or upper rack to ensure the bottom crust cooks through.