Save This Chicken and Leek Pie is an elevated take on the classic British comfort dish, featuring tender chicken thighs, sautéed leeks, and smoky bacon in a rich, creamy sauce. Encased in a golden, flaky puff pastry, it is the ultimate comfort food for cozy evenings and family dinners.
Save Hearty and satisfying, this main dish serves six people and offers a wonderful blend of textures. The soft, sautéed vegetables and succulent chicken contrast beautifully with the crisp, buttery pastry lid, making every bite a delight.
Ingredients
- Meats: 500 g boneless, skinless chicken thighs (cut into 2 cm pieces), 100 g smoked bacon lardons or diced bacon.
- Vegetables: 2 large leeks (sliced into 0.5 cm rounds), 2 medium carrots (diced), 2 celery stalks (diced), 2 cloves garlic (minced), 1 small onion (finely chopped).
- Sauce & Dairy: 50 g unsalted butter, 40 g plain flour, 400 ml whole milk, 200 ml chicken stock, 100 ml double 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
Ensure you allow the filling to cool for at least 10 minutes before placing the pastry on top; this prevents the pastry from melting or becoming soggy. Cutting small slits in the pastry lid is essential for allowing steam to escape, which keeps the crust crisp.
Varianten und Anpassungen
For a more complex flavor, try substituting half of the milk with dry white wine when creating the sauce. You can also boost the vegetable content by adding a handful of frozen peas to the filling just before transferring it to the pie dish.
Serviervorschläge
This rustic pie pairs wonderfully with buttery mashed potatoes or a crisp green salad. It is a complete meal that provides a balance of protein, dairy, and vegetables in every serving.
Save This Chicken and Leek Pie is a timeless favorite that promises a cozy and delicious dining experience. With its rich filling and flaky crust, it is sure to become a staple in your recipe collection.
Recipe FAQ
- → Can I prepare the filling in advance?
Yes, the filling can be made up to 24 hours ahead and stored in the refrigerator. Cool completely before covering and chilling. Assemble with pastry just before baking.
- → What cuts of chicken work best?
Boneless, skinless chicken thighs are ideal as they remain tender and juicy during baking. Chicken breast can be used but may dry out slightly. Cut into uniform 2cm pieces for even cooking.
- → Can I freeze this pie?
The assembled but unbaked pie freezes well for up to 3 months. Wrap tightly in foil and plastic. Bake from frozen, adding 15-20 minutes to the cooking time. Alternatively, freeze baked portions for up to 1 month.
- → How do I know when the pie is done?
The pastry should be deep golden brown and crisp. You should see the filling bubbling through the steam vents. An instant thermometer inserted through the pastry should read 75°C (165°F).
- → What vegetables can I add or substitute?
Frozen peas work beautifully for color and sweetness. Mushrooms, parsnips, or diced potatoes can replace or complement the carrots. Adjust cooking times accordingly to ensure all vegetables are tender.
- → Can I use shortcrust pastry instead?
Absolutely. Shortcrust provides a more traditional, robust base that contrasts nicely with the creamy filling. For best results, use shortcrust on the bottom and puff on top for added height and flakiness.