Chicken and Leek Pie Recipe

Introduction

This comforting chicken and leek pie combines tender chicken thighs with creamy leek and celery filling, all encased in a golden, flaky puff pastry crust. It’s a perfect dish for cozy family dinners or impressive weekend meals.

Ingredients

• 50g / 3 1/2 tbsp unsalted butter, divided
• 750g / 1.5 lb chicken thighs, skinless, boneless, cut into 1.8 cm / 3/4″ bite size pieces
• 1/4 tsp black pepper
• 1/4 tsp cooking salt (kosher salt)
• 80g / 3 oz streaky bacon, chopped into 1cm / 0.4″ squares
• 2 leeks
• 2 celery stems, sliced 4 mm / 0.2″ thick
• 2 garlic cloves, finely minced
• 1/3 cup chardonnay or other dry white wine
• 1/4 cup flour (plain / all-purpose)
• 1 tbsp Dijon mustard
• 2 thyme sprigs or 1/2 tsp dried thyme
• 2 bay leaves, preferably fresh
• 1 cup chicken stock / broth, low sodium
• 1 cup thickened / heavy cream or full-fat cream
• 1/2 tsp cooking salt / kosher salt
• 1/4 tsp black pepper
• 2 x 20 cm / 8″ frozen butter puff pastry sheets, or enough to cover baking dish (about 360g / 12 oz)
• 1 egg, yolk and white separated, lightly whisked

Instructions

1. Prepare the leeks: Trim the dark green ends and roots, then cut each leek in half lengthways. Remove the outer 5 to 6 layers, keep them together, and cut into 1.8 cm / 3/4″ squares. Cut the inner core into 2 cm / 0.8″ pieces.
2. Cook chicken: Melt half the butter in a large pan over high heat. Add chicken, salt, and pepper. Cook until the surface changes from pink to white but inside is still raw. Remove chicken with a slotted spoon and set aside.
3. Sauté bacon and vegetables: In the same pan, cook bacon for 1 minute. Add leek, celery, and garlic, cooking 5 minutes until celery is softened. Avoid browning the leek by lowering heat if needed.
4. Deglaze: Pour in the wine and simmer on high heat, stirring until mostly evaporated.
5. Make roux: Lower heat to medium. Add remaining butter. Once melted, sprinkle flour evenly and stir for 1 minute.
6. Add liquids and seasoning: Slowly pour in chicken stock while stirring. Add mustard, cream, thyme, bay leaves, salt, and pepper. Mix well.
7. Combine chicken and simmer: Return chicken and its juices to the pan. Bring to a simmer, reduce heat to medium-high, and cook 5 minutes until sauce is thick and creamy.
8. Cool filling: Remove from heat and cool for 1 hour (can refrigerate for 3–4 days if needed).
9. Preheat oven: Set to 200°C / 375°F (180°C fan-forced). Prepare a 1.5 litre / 1.5 quart baking dish or several ramekins.
10. Prepare puff pastry: Semi-thaw sheets if frozen. Brush edge of one sheet with egg white and overlap 0.5 cm / 0.2″ with the other sheet to join. Press seam with back of spoon to seal.
11. Cut pie lid: Use baking dish as a template to cut a pastry lid. Optionally cut strips from leftover pastry to line the rim for extra puffiness.
12. Assemble pie: Fill dish with cooled filling and smooth top. Brush pastry strips on rim with egg white if using. Cover with pastry lid.
13. Finish and bake: Brush lid with egg yolk and cut a small “X” in the center to vent. Bake for 45 minutes until golden brown. Rest 5 minutes before serving.

Tips & Variations

• Use full-fat cream for a richer filling or substitute with milk for a lighter version.
• For a stronger flavor, replace some chicken stock with mushroom or vegetable broth.
• If puff pastry is too thick, roll it out slightly for a lighter crust.
• Fresh herbs enhance flavor but dried thyme works well as a substitute.
• Serve with steamed greens or a crisp salad to balance the richness.

Storage

Store any leftover pie covered in the refrigerator for up to 3–4 days. Reheat in a moderate oven (about 180°C / 350°F) until warmed through and the crust is crisp again. Avoid microwaving to keep the pastry flaky.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but thighs are preferred for their juiciness and flavor. If using breasts, be careful not to overcook to prevent dryness.

Can I make the filling ahead of time?

Absolutely! The filling can be prepared and refrigerated for up to 3–4 days before assembling and baking the pie, making it a great make-ahead dish.