Chicken and Leek Pie (Printable)

Tender chicken, leeks, and smoky bacon in a creamy herb sauce, topped with golden puff pastry for ultimate comfort.

# 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 thyme
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

# Step-by-Step Guide:

01 - Preheat oven to 400°F.
02 - Heat olive oil and butter in a large skillet over medium heat. Add bacon and cook until beginning to crisp, approximately 3 minutes.
03 - Add onion, leeks, carrots, and celery to the skillet. Sauté for 5 to 6 minutes until vegetables are softened.
04 - Stir in garlic and cook for 1 minute.
05 - Add chicken pieces and cook until lightly golden on all sides, approximately 5 minutes.
06 - Sprinkle flour over the mixture and stir well, cooking for 2 minutes.
07 - Gradually pour in chicken stock while stirring constantly to prevent lumps. Add milk and cream, then bring to a simmer.
08 - Stir in Dijon mustard, thyme, parsley, salt, and pepper. Simmer for 8 to 10 minutes until sauce thickens and chicken is cooked through. Remove from heat and cool slightly.
09 - Spoon filling into a deep 6 to 8 cup pie dish. Unroll puff pastry and lay it over the top, trimming excess. Press edges to seal and cut a small slit in center for steam 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 additional fresh parsley if desired.

# Expert Tips:

01 -
  • The leeks become almost sweet and tender, creating a sophisticated filling that elevates this beyond standard pot pie.
  • Smoked bacon adds depth without overpowering, while the cream sauce stays silky and never feels heavy.
  • It's impressive enough to serve guests, yet forgiving enough to make on a tired Tuesday night.
02 -
  • Never skip cooling the filling slightly before topping—a piping hot filling will soften the pastry from underneath and leave you with a soggy bottom instead of that crispy, shattering crust.
  • If your pastry starts browning too quickly, lay a piece of foil loosely over the top and continue baking—the foil will slow the browning while the interior finishes cooking through.
03 -
  • Keep your puff pastry cold right up until it goes in the oven—warm pastry won't puff as dramatically and might stick to itself.
  • If you don't have a deep pie dish, a larger, shallower one works fine, though it might need slightly less filling and will bake a bit faster.
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