Chicken and Leek Pie (Printable Version)

Tender chicken and leeks with smoky bacon in a rich creamy sauce, topped with golden flaky pastry.

# What You'll Need:

→ Meats

01 - 1 lb boneless, skinless chicken thighs, cut into 3/4 inch pieces
02 - 3.5 oz smoked bacon lardons or diced streaky bacon

→ Vegetables & Aromatics

03 - 2 large leeks, cleaned and thinly sliced
04 - 1 medium onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 medium carrots, diced
07 - 1 stalk celery, diced

→ Dairy

08 - 2 tablespoons unsalted butter
09 - 1/3 cup plus 1 tablespoon heavy cream
10 - 1/3 cup plus 1 tablespoon whole milk

→ Pantry

11 - 2 tablespoons all-purpose flour
12 - 1 1/4 cups low-sodium chicken stock
13 - 1 tablespoon olive oil
14 - 1 teaspoon Dijon mustard
15 - 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried
16 - 1 tablespoon fresh parsley, chopped, plus extra for garnish
17 - 13 oz ready-rolled puff pastry sheet
18 - 1 egg, beaten for egg wash
19 - Salt and freshly ground black pepper to taste

# How To Make It:

01 - Preheat your oven to 400°F.
02 - 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.
03 - Add onion, leeks, carrots, and celery. Sauté for 5 to 6 minutes until softened.
04 - Stir in garlic and cook for 1 minute.
05 - Add the chicken pieces and cook until lightly golden on all sides, about 5 minutes.
06 - Sprinkle flour over the mixture and stir well, cooking for 2 minutes.
07 - Gradually pour in chicken stock, stirring constantly to avoid lumps. Add the milk and cream, and bring to a simmer.
08 - Stir in Dijon mustard, thyme, parsley, salt, and pepper. Simmer for 8 to 10 minutes, until the sauce thickens and the chicken is cooked through. Remove from heat and let cool slightly.
09 - Spoon the filling into a deep 6 to 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.
10 - Brush pastry with beaten egg. Bake for 30 to 35 minutes, until golden and puffed.
11 - Rest for 5 minutes before serving. Garnish with extra parsley if desired.

# Expert Advice:

01 -
  • The smoky bacon weaves through every bite, adding a savory depth that makes this feel indulgent rather than heavy.
  • Puff pastry does the showboating while you focus on a simple, creamy filling that actually tastes like it took hours.
  • Leeks are the underrated star here, becoming silky and sweet in a way that surprises people who think they're just fancy onions.
02 -
  • Don't skip cooling the filling; I once poured hot filling into a pie dish, covered it with pastry, and the bottom turned to mush because steam had nowhere to escape.
  • Thighs really do make a difference—I learned this the hard way with breast meat that turned stringy and sad in the sauce.
  • Seal that pastry edge properly or it will shrink away from the sides as it bakes, looking awkward and unfinished.
03 -
  • A splash of dry white wine added after sautéing the vegetables deepens the flavor in a way that feels almost luxurious without tasting obviously wine-forward.
  • Use rotisserie chicken if you want the pie on the table faster; shred it fine and add it only in the final simmering step so it doesn't overcook.
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