Chicken and Leek Pie

Indulge in the ultimate comfort food with this Chicken and Leek Pie. This recipe takes the beloved classic chicken pot pie to new heights, featuring succulent chicken thighs, smoky bacon lardons, and tender sautéed leeks. Everything is brought together in a velvety, creamy sauce and topped with a sheet of perfectly golden, flaky puff pastry that shatters with every bite.

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British culinary traditions shine through in this savory masterpiece. By using chicken thighs instead of breast meat, the pie remains juicy and flavorful even after baking. This dish is designed to warm the soul, making it a staple for anyone who appreciates a well-crafted, home-cooked meal.

Ingredients

• 500 g boneless, skinless chicken thighs, cut into 2 cm pieces
• 100 g 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 unsalted butter
• 40 g plain flour
• 400 ml whole milk
• 200 ml chicken stock
• 100 ml 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)

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 shortcut on busy weeknights, you can use a pre-cooked rotisserie chicken and store-bought pastry. If you are using block pastry instead of ready-rolled, ensure you use a rolling pin to achieve an even thickness before draping it over the pie dish.

Varianten und Anpassungen

To add a touch of sweetness and extra color, stir in a handful of frozen peas when adding the cream. For a more sophisticated flavor profile, try substituting half of the milk with dry white wine when building the sauce.

Serviervorschläge

This pie is wonderful when served alongside buttery mashed potatoes or a crisp, fresh green salad. The acidity of a light vinaigrette in the salad helps balance the rich, creamy sauce of the pie.

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Once you take this pie out of the oven, let it rest for five minutes. This short waiting period allows the filling to settle slightly, making it easier to serve and ensuring every spoonful is as delicious as the last. Enjoy your homemade British classic!

Recipe FAQs

→ Can I use chicken breast instead of thighs?

Yes, chicken breast works well, though thighs provide more moisture and flavor. If using breast, be careful not to overcook during the browning stage to prevent dryness.

→ Can I make this ahead of time?

Absolutely. Prepare the filling up to 24 hours in advance and refrigerate. Add the pastry topping and bake when ready to serve, adding 5-10 extra minutes to the baking time if starting from cold.

→ What can I substitute for leeks?

If leeks are unavailable, use 2 large onions or 3-4 shallots. The flavor will be slightly different but still delicious. You could also add sliced mushrooms for extra depth.

→ Can I freeze this pie?

Yes, assemble the pie completely but don't brush with egg wash. Wrap tightly and freeze for up to 3 months. Bake from frozen at the same temperature for 50-60 minutes, then add egg wash and bake 10 more minutes.

→ How do I prevent a soggy bottom?

Ensure the filling has cooled slightly before adding pastry, and bake on the lower oven rack. You can also brush the pie dish with melted butter or place the dish on a preheated baking tray.

→ What pastry alternatives can I use?

Shortcrust pastry offers a more traditional approach, while filo pastry creates a lighter, crispier topping. Both work wonderfully, though cooking times may vary slightly.