Chicken and Leek Pie (Print Version)

Tender chicken, leeks, and bacon in creamy sauce wrapped in golden pastry. Ultimate comfort food for cozy nights.

# What You Need:

→ Meats

01 - 1.1 lb boneless, skinless chicken thighs, cut into 3/4 inch pieces
02 - 3.5 oz smoked bacon lardons or diced bacon

→ Vegetables

03 - 2 large leeks, cleaned and sliced into 1/4 inch rounds
04 - 2 medium carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 2 cloves garlic, minced
07 - 1 small onion, finely chopped

→ Sauce & Dairy

08 - 3.5 tablespoons unsalted butter
09 - 1/3 cup all-purpose flour
10 - 1 2/3 cups whole milk
11 - 3/4 cup plus 2 tablespoons chicken stock
12 - 1/3 cup heavy cream
13 - 1 teaspoon Dijon mustard
14 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
15 - Salt and freshly ground black pepper to taste

→ Pastry

16 - 1 sheet ready-rolled puff pastry, approximately 11 ounces
17 - 1 egg, beaten for egg wash

# How-To Steps:

01 - Preheat the oven to 400°F for conventional or 350°F for fan-assisted ovens.
02 - In a large frying pan over medium heat, cook the bacon until golden and crisp, approximately 5 minutes. Remove with a slotted spoon and set aside on paper towels.
03 - In the same pan, add the chicken pieces and brown on all sides for 5 to 6 minutes until lightly caramelized. Transfer to a plate.
04 - Add butter to the pan, then stir in the onions, leeks, carrots, and celery. Sauté for 8 to 10 minutes until softened. Add minced garlic and cook for 1 additional minute.
05 - Sprinkle flour over the vegetables, stirring continuously for 1 minute to cook out the raw flour taste and create a light roux base.
06 - Gradually pour in the milk and chicken stock, stirring constantly to prevent lumps from forming. Bring to a gentle simmer and cook for 3 to 4 minutes until the sauce thickens.
07 - Stir in the cooked bacon, browned chicken, heavy cream, Dijon mustard, and fresh thyme. Season to taste with salt and pepper. Remove from heat and allow to cool for 10 minutes.
08 - Pour the cooled filling into a large pie dish with a capacity of approximately 1.6 quarts.
09 - Unroll the puff pastry and lay it over the filling. Trim excess pastry from the edges and press the borders firmly to seal. Cut 3 to 4 small slits in the top to allow steam to escape during baking.
10 - Brush the pastry top with beaten egg for a golden finish. Bake for 30 to 35 minutes until the pastry is golden brown and crisp. Let stand for 5 minutes before serving.

# Expert Hints:

01 -
  • The leeks turn silky and mild when sautéed slowly, creating a sauce that feels luxurious without being heavy.
  • Bacon adds a whisper of smoke that elevates the whole dish beyond ordinary chicken pie.
  • The pastry lid is an excuse to gather people around the table—there's something showstopping about pulling this from the oven.
02 -
  • Don't skip cooling the filling before adding the pastry—I learned this the hard way when my pastry turned soggy and my kitchen smelled like burnt egg wash.
  • Cutting slits in the pastry top isn't just decoration; steam needs somewhere to go or you'll end up with a dome of pastry that separates from the filling.
03 -
  • Room-temperature pastry handles better than cold pastry straight from the fridge—let it sit out for 10 minutes before laying it over the filling.
  • If your pastry tears, don't panic; overlap a patch of dough over the tear and seal with egg wash—nobody will notice once it's baked golden.
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