Chicken and Leek Pie (Printer-friendly)

Comforting chicken and leek pie with smoky bacon, creamy herb sauce, and golden flaky pastry.

# Ingredient List:

→ Meats

01 - 1 lb boneless, skinless chicken thighs, cut into ¾ 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 stick celery, diced

→ Dairy

08 - 2 tablespoons unsalted butter
09 - ⅓ cup plus 1 tablespoon heavy cream
10 - ⅓ cup plus 1 tablespoon whole milk

→ Pantry

11 - 2 tablespoons plain flour
12 - 1¼ cups low-sodium chicken stock
13 - 1 tablespoon olive oil
14 - 1 teaspoon Dijon mustard
15 - 1 teaspoon fresh thyme leaves, or ½ teaspoon dried
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

# How-To Steps:

01 - Set oven to 400°F
02 - In a large skillet, heat olive oil and butter over medium heat. Add bacon and cook until starting to crisp, approximately 3 minutes
03 - Add onion, leeks, carrots, and celery to the skillet. Sauté for 5-6 minutes until softened
04 - Stir in minced garlic and cook for 1 minute until fragrant
05 - Add chicken pieces and cook until lightly golden on all sides, approximately 5 minutes
06 - Sprinkle flour over the mixture and stir thoroughly, cooking for 2 minutes
07 - Gradually pour chicken stock into the mixture 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 8-10 minutes until sauce thickens and chicken is cooked through. Remove from heat and allow to cool slightly
09 - Spoon filling into a deep pie dish with 6-8 cup capacity. Unroll puff pastry and lay over top, trimming excess. Press edges to seal and cut a small slit in center for steam release
10 - Brush pastry surface with beaten egg
11 - Bake for 30-35 minutes until pastry is golden and puffed
12 - Rest pie for 5 minutes before serving. Garnish with additional fresh parsley if desired

# Expert Advice:

01 -
  • The filling is silky and deeply savory without feeling heavy, thanks to the perfect balance of cream and leek sweetness.
  • Puff pastry does the glamorous work while you focus on building flavor in the pan below.
  • It's impressive enough for guests but honest enough to eat alone on a Tuesday night without guilt.
02 -
  • Don't skip the step of cooking the flour in the fat for 2 minutes—raw flour tastes bitter and won't thicken properly, so this moment matters more than it seems.
  • If your filling is too thin when you taste it, simmer it uncovered for another few minutes instead of adding more flour, which can make it gluey.
03 -
  • Let your beaten egg warm to room temperature before brushing it on the pastry, which helps it adhere and brush more smoothly without streaking.
  • If the pastry edges are browning too quickly before the filling heats through, tent them loosely with foil for the first 15 minutes of baking.
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