Chicken and Leek Pie

The Chicken and Leek Pie is a quintessential British comfort dish, offering an elevated take on the classic chicken pot pie. This version features tender chicken thighs, sautéed leeks, and smoky bacon lardons brought together in a rich, creamy sauce and topped with a golden, flaky puff pastry crust. It is the ultimate comfort food, perfect for cozy evenings when you crave something hearty and satisfying.

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This recipe is designed to yield six generous servings, making it an excellent choice for family dinners. The combination of simple ingredients like carrots, celery, and garlic creates a savory base that fills the kitchen with an inviting aroma as the pie bakes to golden perfection.

Ingredients

• Meats: 500 g boneless, skinless chicken thighs (cut into 2 cm pieces), 100 g smoked bacon lardons or diced bacon
• Vegetables: 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)
• Sauce & Dairy: 50 g unsalted butter, 40 g plain flour, 400 ml whole milk, 200 ml chicken stock, 100 ml double cream, 1 tsp Dijon mustard, 1 tsp fresh thyme leaves (or ½ tsp dried), salt and freshly ground black pepper to taste
• Pastry: 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 richer and more complex flavor, substitute half of the milk with a dry white wine when making the sauce. This adds a subtle acidity that balances the richness of the double cream.

Varianten und Anpassungen

If you want to add more color and a touch of sweetness, stir a handful of frozen peas into the filling before adding the pastry. For a quick weekday shortcut, you can also use rotisserie chicken and store-bought puff pastry to reduce prep time.

Serviervorschläge

Pair this rustic pie with buttery mashed potatoes to soak up the extra sauce, or serve it alongside a crisp green salad for a lighter meal. A glass of white wine also complements the creamy chicken and leek filling perfectly.

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Whether you are serving a crowd or enjoying a quiet night in, this Chicken and Leek Pie is sure to become a household staple. Its balance of smoky bacon, sweet leeks, and tender chicken provides a satisfying meal that captures the essence of home cooking.

Recipe FAQs

→ Can I use chicken breast instead of thighs?

Yes, you can substitute chicken breasts, though thighs remain more tender and flavorful during baking. Cut breasts into similar-sized pieces for even cooking.

→ How do I prevent the pastry from becoming soggy?

Let the filling cool for 10 minutes before adding the pastry, and ensure you cut steam vents in the top. Baking at the correct temperature also helps achieve a crisp, golden crust.

→ Can this pie be made ahead of time?

Absolutely. Assemble the pie completely, cover with plastic wrap, and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the baking time if cooking 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. Spring onions also work in a pinch.

→ Can I freeze this pie?

Yes, freeze the assembled unbaked pie for up to 3 months. Bake directly from frozen, adding 15-20 minutes to the cooking time and covering with foil if the pastry browns too quickly.

→ What type of bacon works best?

Smoked bacon lardons provide the best flavor and texture. Regular streaky bacon, diced into small pieces, works equally well. Avoid thick-cut bacon as it may not cook through properly.