Save to Pinterest This Chicken and Leek Pie is an elevated take on the classic chicken pot pie, featuring tender chicken, sautéed leeks, and smoky bacon in a luscious creamy sauce. Encased in a golden, flaky pastry, it represents the ultimate comfort food for cozy evenings at home.
Save to Pinterest A British classic, this pie is all about the balance of textures. The soft, sautéed vegetables and succulent chicken thighs are held together by a thick white sauce, providing a hearty contrast to the light and airy pastry layers on top.
Ingredients
- Meats
- 500 g (1.1 lb) boneless, skinless chicken thighs, cut into 2 cm pieces
- 100 g (3.5 oz) smoked bacon lardons or diced bacon
- Vegetables
- 2 large leeks, cleaned and sliced into 0.5 cm rounds
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- Sauce & Dairy
- 50 g (3.5 tbsp) unsalted butter
- 40 g (1/3 cup) plain flour
- 400 ml (1 2/3 cups) whole milk
- 200 ml (3/4 cup + 2 tbsp) chicken stock
- 100 ml (about 1/3 cup) double cream (heavy cream)
- 1 tsp Dijon mustard
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- Salt and freshly ground black pepper, to taste
- Pastry
- 1 sheet (about 320 g) ready-rolled puff pastry
- 1 egg, beaten (for egg wash)
Instructions
- Step 1
- Preheat the oven to 200°C (180°C fan) / 400°F / Gas Mark 6.
- Step 2
- In a large frying pan over medium heat, cook the bacon until golden and crisp. Remove with a slotted spoon and set aside.
- Step 3
- In the same pan, add the chicken pieces. Brown on all sides for 5–6 minutes. Transfer to a plate.
- Step 4
- Add butter to the pan, then stir in the onions, leeks, carrots, and celery. Sauté for 8–10 minutes until softened. Add garlic and cook for 1 minute more.
- Step 5
- Sprinkle flour over the vegetables, stirring well for 1 minute to cook out the raw flour taste.
- Step 6
- Gradually pour in the milk and chicken stock, stirring constantly to avoid lumps. Bring to a simmer and cook for 3–4 minutes until thickened.
- Step 7
- Stir in the cooked bacon, chicken, double cream, mustard, and thyme. Season to taste with salt and pepper. Remove from heat and let cool for 10 minutes.
- Step 8
- Pour the filling into a large pie dish (about 1.5 liters/1.6 quarts capacity).
- Step 9
- Unroll the pastry and lay it over the top of the filling. Trim any excess and press the edges to seal. Cut a few small slits in the top to allow steam to escape. Brush with beaten egg.
- Step 10
- Bake for 30–35 minutes, until the pastry is golden and crisp. Let stand for 5 minutes before serving.
Zusatztipps für die Zubereitung
It is important to let the filling cool for about 10 minutes before topping it with the pastry. This prevents the steam from the hot filling from softening the pastry dough before it hits the oven, ensuring a crispier crust. Don't forget to cut slits in the top to let the steam escape during baking.
Varianten und Anpassungen
For a more complex flavor profile, you can substitute half of the milk with dry white wine. If you want extra color and sweetness, stir in a handful of frozen peas just before transferring the filling to the dish. For a quicker version, use pre-cooked rotisserie chicken.
Serviervorschläge
Serve this savory pie with a side of buttery mashed potatoes to soak up the extra sauce, or a crisp green salad with a light vinaigrette to provide a fresh contrast to the rich pastry and cream.
Save to Pinterest With its flaky lid and creamy interior, this Chicken and Leek Pie is the quintessential comfort meal. It is a rewarding dish that brings a touch of traditional British warmth to any dinner table.
Recipe FAQs
- → Can I make chicken and leek pie ahead of time?
Yes, you can prepare the filling up to 24 hours in advance and store it in the refrigerator. Assemble with pastry just before baking, or fully bake and reheat at 180°C for 15-20 minutes until piping hot throughout.
- → What vegetables work best in this pie?
Leeks are essential for their mild, sweet flavor, but you can add frozen peas for sweetness and color. Some cooks include mushrooms or swap carrots for parsnips depending on seasonal preference and family taste.
- → Can I freeze this pie?
Assemble unbaked pies and freeze for up to 3 months, wrapping tightly in foil. Bake from frozen at 180°C for 50-60 minutes. Alternatively, freeze leftovers in portions for up to 2 months and reheat thoroughly.
- → How do I prevent a soggy bottom crust?
Ensure the filling has cooled for at least 10 minutes before adding pastry, and place a baking sheet in the oven while preheating. The hot sheet provides immediate bottom heat, helping crisp the pastry base during baking.
- → Can I use shortcrust pastry instead of puff?
Absolutely. Shortcrust provides a more traditional, sturdy base that's excellent for absorbing sauces. Use it for the base and puff on top for the best of both worlds, or stick with one pastry type throughout.
- → What sides complement this dish?
Buttery mashed potatoes are the classic pairing, creating a potato-on-potato comfort feast. Alternatively, serve with green vegetables like steamed broccoli or a crisp green salad to cut through the richness.