Pin it Experience the ultimate comfort food with this Chicken and Leek Pie, a British classic that brings together tender chicken thighs, sautéed leeks, and smoky bacon lardons. Encased in a beautifully golden, flaky puff pastry, this dish features a rich and creamy herb sauce infused with Dijon mustard, fresh thyme, and parsley, making it a satisfying centerpiece for any meal.
Pin it Whether you are hosting a Sunday lunch or looking for a hearty mid-week dinner, this pie delivers warmth and flavor in every bite. The combination of slow-cooked vegetables and juicy chicken creates a filling that is both rustic and refined, perfect for sharing with family and friends.
Ingredients
- Meats: 500 g boneless, skinless chicken thighs (cut into 2 cm pieces), 100 g smoked bacon lardons or diced streaky bacon.
- Vegetables & Aromatics: 2 large leeks (cleaned and thinly sliced), 1 medium onion (finely chopped), 2 cloves garlic (minced), 2 medium carrots (diced), 1 stick celery (diced).
- Dairy: 30 g unsalted butter, 100 ml heavy cream, 100 ml whole milk, 1 egg (beaten for egg wash).
- Pantry: 2 tbsp plain flour, 300 ml low-sodium chicken stock, 1 tbsp olive oil, 1 tsp Dijon mustard, 1 tsp fresh thyme leaves, 1 tbsp fresh parsley (chopped), 375 g ready-rolled puff pastry sheet, 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 and more complex flavor profile, try adding a splash of dry white wine to the skillet after sautéing the vegetables, allowing it to reduce slightly before adding the chicken. This helps deglaze the pan and incorporates all the savory browned bits into the sauce.
Varianten und Anpassungen
If you need a faster version of this recipe, you can substitute the raw chicken thighs with shredded rotisserie chicken. For a gluten-free adaptation, simply use a gluten-free flour blend for the sauce and a gluten-free puff pastry for the topping.
Serviervorschläge
This hearty pie is best enjoyed with simple sides that let the creamy filling shine. Serve it alongside buttered garden peas or a crisp, fresh green salad to provide a light contrast to the rich pastry and savory chicken.
Pin it With its golden crust and steaming, savory center, this Chicken and Leek Pie is sure to become a household favorite. Enjoy the process of creating this classic dish and the satisfaction of serving a truly comforting home-cooked meal.
Recipe FAQs
- → 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 fully assemble and refrigerate for up to 12 hours before baking.
- → What vegetables work best in this pie?
Leeks are essential for their sweet, mild onion flavour. Carrots and celery add sweetness and texture. You could also include peas or mushrooms if desired, but avoid watery vegetables that could make the filling too loose.
- → Why does my pastry go soggy underneath?
This usually happens if the filling is too hot when the pastry is added, or if the pie dish isn't preheated. Let the filling cool for at least 15 minutes before topping with pastry, and consider placing the empty dish in the oven whilst it preheats.
- → Can I freeze chicken and leek pie?
Yes, freeze the assembled unbaked pie for up to 3 months. Wrap tightly in foil and freeze. To bake from frozen, add 15-20 minutes to the cooking time and cover with foil if the pastry browns too quickly.
- → What should I serve with chicken and leek pie?
Buttered peas or a crisp green salad provide a fresh contrast to the rich filling. Roasted potatoes, mashed potato, or buttered greens like spinach or cabbage also work beautifully alongside this comforting dish.
- → Can I use cooked chicken instead of raw?
Absolutely. Use leftover roast chicken or a rotisserie bird, adding it during step 7 rather than step 5. Reduce the simmering time to 5 minutes to ensure the chicken doesn't become dry or overcooked.