Chicken and Leek Pie (Printable)

Golden puff pastry filled with tender chicken, leeks, and smoky bacon in a rich creamy sauce.

# Ingredient list:

→ Meats

01 - 1.1 lb boneless, skinless chicken thighs, cut into 3/4 inch pieces
02 - 3.5 oz smoked bacon lardons or diced bacon

→ Vegetables

03 - 2 large leeks, cleaned and sliced into 1/4 inch rounds
04 - 2 medium carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 2 cloves garlic, minced
07 - 1 small onion, finely chopped

→ Sauce & Dairy

08 - 3.5 tablespoons unsalted butter
09 - 1/3 cup all-purpose flour
10 - 1 2/3 cups whole milk
11 - 3/4 cup plus 2 tablespoons chicken stock
12 - 1/3 cup heavy cream
13 - 1 teaspoon Dijon mustard
14 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
15 - Salt and freshly ground black pepper to taste

→ Pastry

16 - 1 sheet ready-rolled puff pastry, approximately 11.3 ounces
17 - 1 egg, beaten for egg wash

# Step-by-Step Guide:

01 - Preheat the oven to 400°F (180°C fan-forced).
02 - In a large frying pan over medium heat, cook the bacon until golden and crisp. Remove with a slotted spoon and set aside.
03 - In the same pan, add the chicken pieces and brown on all sides for 5 to 6 minutes. Transfer to a plate.
04 - Add butter to the pan, then stir in the onions, leeks, carrots, and celery. Sauté for 8 to 10 minutes until softened. Add garlic and cook for 1 minute more.
05 - Sprinkle flour over the vegetables, stirring well for 1 minute to cook out the raw flour taste.
06 - Gradually pour in the milk and chicken stock, stirring constantly to avoid lumps. Bring to a simmer and cook for 3 to 4 minutes until thickened.
07 - Stir in the cooked bacon, chicken, heavy cream, mustard, and thyme. Season to taste with salt and pepper. Remove from heat and let cool for 10 minutes.
08 - Pour the filling into a large pie dish with approximately 1.6 quart capacity.
09 - 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.
10 - Bake for 30 to 35 minutes until the pastry is golden and crisp. Let stand for 5 minutes before serving.

# Expert Advice:

01 -
  • The pastry shatters like spun sugar over a filling that's creamy without being heavy, because that double cream and mustard do something magical together.
  • Smoked bacon turns this from ordinary pot pie into something your taste buds actually wake up for.
  • It looks restaurant-worthy but tastes like the kind of food that was made with you in mind.
02 -
  • If your pastry goes dark too quickly, drape a piece of foil loosely over the top after about twenty minutes, because the filling needs time to bubble at the edges and you don't want burnt pastry.
  • Letting the filling cool before you add the pastry is the difference between a perfectly set pie and one where the bottom gets soggy, so don't skip those ten minutes even when you're hungry.
03 -
  • Cut your chicken into equal-sized pieces so everything cooks at the same rate and you don't end up with some pieces tender and others tough.
  • Always brush the pastry with beaten egg before baking, because it's the difference between a matte finish and that glossy, crackling surface that looks like it came from a bakery.
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