Savory Chicken Leek Pie (Printable version)

Comforting golden-crusted dish featuring tender chicken, sweet leeks, and creamy herb sauce for cozy meals.

# List of ingredients:

→ Poultry

01 - 1.3 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

→ Vegetables

02 - 2 large leeks, cleaned and sliced (white and light green parts only)
03 - 1 medium carrot, diced
04 - 2 cloves garlic, minced
05 - 1 small onion, finely chopped

→ Sauce

06 - 3 tbsp unsalted butter
07 - 2 tbsp plain flour
08 - 1 1/4 cups chicken stock
09 - 3.5 fl oz double cream
10 - 1 tsp Dijon mustard
11 - 1 tbsp fresh thyme leaves or 1 tsp dried thyme
12 - Salt and freshly ground black pepper, to taste

→ Pastry

13 - 1 sheet ready-rolled puff pastry (approx. 11.3 oz)
14 - 1 egg, beaten (for glazing)

# Directions:

01 - Set the oven to 400°F (200°C) conventional, or 180°C fan.
02 - Melt butter in a large skillet over medium heat. Add onion, leeks, carrot, and garlic; cook for 5 to 7 minutes until softened.
03 - Add chicken pieces to the skillet and cook for 5 to 6 minutes until no longer pink.
04 - Stir in flour and cook for 1 minute. Gradually whisk in chicken stock until the mixture is smooth and starts to thicken.
05 - Reduce heat, then stir in cream, mustard, and thyme. Simmer gently for 3 to 4 minutes. Season with salt and black pepper to taste.
06 - Remove from heat and let the filling cool slightly before assembling.
07 - Spoon the filling into a 9-inch (23 cm) pie dish. Unroll puff pastry and cover the dish, trimming excess. Seal edges and cut a small slit in the center to allow steam to escape.
08 - Brush the pastry surface with the beaten egg for a golden finish.
09 - Place in the oven and bake for 30 to 35 minutes until the pastry is golden brown and crisp.
10 - Allow the pie to rest for 5 minutes before serving.

# Expert Advice:

01 -
  • The filling is rich and velvety without being heavy, thanks to the cream and Dijon mustard working in harmony.
  • Chicken thighs stay impossibly tender while the puff pastry shatters into the most satisfying golden flakes.
  • It tastes like restaurant-quality comfort food but comes together in less time than you'd expect.
02 -
  • If your sauce looks too thick before you add the cream, thin it with a splash more stock—you want it to coat a spoon, not glue.
  • Cold pastry always bakes better, so keep it in the fridge until the exact moment you're ready to cover the pie.
  • The egg wash is what separates a homemade pie from one that looks homemade—don't skip it.
03 -
  • Render the bacon first if you want to add it, then use the fat to sauté your vegetables for an incredible depth of flavor.
  • If your pastry is browning too quickly, loosely cover it with foil for the last 10 minutes of baking to protect it.

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