Chicken and Leek Pie

Experience the ultimate British comfort food with this Chicken and Leek Pie. This elevated take on the classic chicken pot pie features succulent chicken thighs and smoky bacon lardons, all bathed in a rich, velvety sauce. Sautéed leeks, carrots, and celery provide a sweet and savory base, while a topping of golden, buttery puff pastry provides the perfect crunch. It is the ideal dish for a cozy family dinner or a weekend treat.

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Preparing this pie is a rewarding process that fills your home with the inviting aroma of fresh herbs and roasting pastry. By browning the chicken in bacon fat and slowly softening the vegetables in butter, you build a foundation of flavor that makes every bite truly memorable.

Ingredients

• 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
• 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
• 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
• 1 sheet (about 320 g) ready-rolled puff pastry
• 1 egg, beaten (for egg wash)

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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

For a convenient shortcut on busy nights, you can use a store-bought rotisserie chicken and pre-made pastry to cut down on preparation time without sacrificing flavor.

Varianten und Anpassungen

For a richer, more complex sauce, substitute half the milk with dry white wine. You can also add a handful of frozen peas to the filling for extra color and a hint of sweetness.

Serviervorschläge

This hearty pie is best served with a side of buttery mashed potatoes to soak up the creamy sauce, or a crisp green salad for a lighter balance.

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With its creamy interior and shatteringly crisp lid, this Chicken and Leek Pie is the quintessential meal for anyone seeking warmth and comfort in a bowl. Enjoy the process of creating this classic British masterpiece.

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Recipe FAQ

→ Can I make chicken and leek pie ahead of time?

Absolutely. Assemble the complete pie, cover tightly, and refrigerate for up to 24 hours before baking. Alternatively, bake fully, cool, wrap well, and freeze for up to 3 months. Reheat in a 180°C oven until piping hot throughout.

→ What vegetables work best in this filling?

Leeks are essential for their sweet, mild onion flavor. Carrots and celery create a classic mirepoix base. You can add frozen peas for sweetness and color, or swap in parsnips for a wintery variation. Keep pieces evenly sized for even cooking.

→ How do I prevent a soggy bottom pastry?

Ensure your filling has cooled for 10 minutes before topping with pastry. The slits cut in the top allow steam to escape, preventing moisture buildup. Placing the pie dish on a preheated baking sheet helps cook the bottom pastry evenly and crisply.

→ Can I use chicken breast instead of thighs?

Chicken thighs are preferred as they remain juicy and tender during baking. Breasts can work but may dry out slightly. If using breasts, reduce the initial browning time to 3–4 minutes and consider adding an extra splash of cream to the sauce.

→ What's the best way to achieve golden pastry?

Brush the pastry generously with beaten egg just before baking. For extra richness, mix a pinch of salt into the egg wash. Bake at 200°C initially, then reduce to 180°C if the top browns too quickly before the filling is hot.

→ Can I make this gluten-free?

Yes. Replace plain flour with a 1:1 gluten-free flour blend in the sauce. Use gluten-free puff pastry—these are available in most supermarkets. Ensure your stock and bacon are certified gluten-free, as some contain wheat-based additives.