Chicken and Leek Pie

Chicken and Leek Pie is the quintessential British comfort food, offering an elevated take on the classic chicken pot pie. This dish features tender chicken thighs, sautéed leeks, and smoky bacon lardons bathed in a rich, velvety cream sauce. Topped with a golden, flaky puff pastry crust, it is the perfect meal for cozy evenings and family gatherings alike.

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This recipe balances simplicity with high-quality ingredients, ensuring that even a medium-difficulty dish feels achievable and rewarding. The secret lies in building layers of flavor, starting with crisp bacon and ending with a perfectly browned pastry top.

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)

Cook complete meals by frying, sautéing, simmering, and boiling with easy nonstick cleanup every day.

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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 richer flavor, you can substitute half the milk with dry white wine when making the sauce. Also, ensure you let the filling cool slightly before topping with pastry to prevent the dough from becoming soggy.

Varianten und Anpassungen

Feel free to add a handful of frozen peas to the filling for extra color and sweetness. If you are short on time, you can use rotisserie chicken and store-bought pastry for a quick shortcut.

Serviervorschläge

Serve this pie with buttery mashed potatoes to soak up the sauce or a crisp green salad for a lighter accompaniment.

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Chop vegetables, slice meats, and prep ingredients easily for everyday cooking and homemade recipes.

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Gather your family and serve this steaming Chicken and Leek Pie directly from the oven. It is a timeless dish that brings warmth and satisfaction to any dinner table.

Questions & Answers

→ Can I use chicken breast instead of thighs?

Yes, you can substitute chicken breast, though thighs provide more flavor and remain juicier. If using breast, reduce cooking time slightly to prevent drying out.

→ How do I clean leeks properly?

Trim the dark green tops and roots, slice the leeks lengthwise, then rinse thoroughly under cold water to remove any trapped dirt between the layers. Pat dry before slicing.

→ Can I prepare the filling in advance?

Absolutely. Make the filling up to 24 hours ahead, store refrigerated, and top with pastry just before baking. You may need to add 5-10 minutes to the baking time if starting from cold.

→ What can I substitute for double cream?

You can use single cream or even whole milk, though the sauce will be slightly less rich. Alternatively, crème fraîche adds a pleasant tangy flavor.

→ How do I prevent a soggy bottom?

Ensure your filling has cooled for 10 minutes before adding pastry, preheat your oven properly, and place the pie dish on a preheated baking sheet to help crisp the base.

→ Can I freeze this pie?

Yes, assemble the pie completely but don't brush with egg wash. Freeze for up to 3 months. Bake from frozen, adding 15-20 minutes to cooking time, brushing with egg halfway through.