Chicken and Leek Pie with Bacon

This Chicken and Leek Pie is the ultimate comfort food, offering a sophisticated twist on the classic pot pie. Featuring tender chicken thighs, sweet sautéed leeks, and smoky bacon lardons, it is enveloped in a velvety herb sauce and topped with a shatteringly crisp, golden puff pastry crust. Perfectly balanced and deeply satisfying, this British staple is ideal for chilly evenings and family gatherings alike.

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While the combination of chicken and leeks is timeless, the small details—like a touch of Dijon mustard and a well-browned crust—elevate this dish to something truly special. Whether you are a seasoned cook or a beginner, this recipe delivers consistent, restaurant-quality results every time.

Ingredients

• Meats
  • 500 g (1 lb) boneless, skinless chicken thighs, cut into 2 cm pieces
  • 100 g (3.5 oz) smoked bacon lardons or diced streaky bacon
• Vegetables & Aromatics
  • 2 large leeks, cleaned and thinly sliced
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 1 stick celery, diced
• Dairy
  • 30 g (2 tbsp) unsalted butter
  • 100 ml (⅓ cup + 1 tbsp) heavy cream
  • 100 ml (⅓ cup + 1 tbsp) whole milk
  • 1 egg, beaten (for egg wash)
• Pantry
  • 2 tbsp plain flour
  • 300 ml (1¼ cups) low-sodium chicken stock
  • 1 tbsp olive oil
  • 1 tsp Dijon mustard
  • 1 tsp fresh thyme leaves (or ½ tsp dried)
  • 1 tbsp fresh parsley, chopped (plus extra for garnish)
  • 375 g (13 oz) ready-rolled puff pastry sheet
  • Salt and freshly ground black pepper

Instructions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

In a large skillet, heat the olive oil and butter over medium heat. Add the bacon and cook until starting to crisp, about 3 minutes.

Step 3

Add onion, leeks, carrots, and celery. Sauté for 5–6 minutes until softened.

Step 4

Stir in garlic and cook for 1 minute.

Step 5

Add the chicken pieces and cook until lightly golden on all sides, about 5 minutes.

Step 6

Sprinkle flour over the mixture and stir well, cooking for 2 minutes.

Step 7

Gradually pour in chicken stock, stirring constantly to avoid lumps. Add the milk and cream, and bring to a simmer.

Step 8

Stir in Dijon mustard, thyme, parsley, salt, and pepper. Simmer for 8–10 minutes, until the sauce thickens and the chicken is cooked through. Remove from heat and let cool slightly.

Step 9

Spoon the filling into a deep 1.5–2 litre (6–8 cup) pie dish. Unroll the puff pastry and lay it over the top, trimming any excess. Press the edges to seal and cut a small slit in the center for steam to escape.

Step 10

Brush pastry with beaten egg. Bake for 30–35 minutes, until golden and puffed.

Step 11

Rest for 5 minutes before serving. Garnish with extra parsley if desired.

Zusatztipps für die Zubereitung

To ensure the pastry doesn't become soggy, let the filling cool slightly before covering it with the puff pastry. Ensure the sauce has thickened sufficiently during the simmering stage so that the pie holds its shape when served.

Varianten und Anpassungen

For a richer flavor, add a splash of dry white wine after sautéing the vegetables. For a quicker version, substitute the raw chicken with shredded rotisserie chicken. To accommodate dietary needs, use gluten-free flour and a gluten-free pastry sheet.

Serviervorschläge

This hearty pie is best served with a side of buttered peas or a crisp green salad to balance the rich, creamy filling.

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Enjoy this comforting Chicken and Leek Pie, a timeless recipe that brings the heart of British home cooking to your table. With its golden crust and savory, creamy interior, it is sure to become a regular favorite in your kitchen.

Recipe FAQs

→ Can I make the filling ahead of time?

Yes, prepare the filling up to 24 hours in advance and store it in the refrigerator. Allow it to cool completely before covering and chilling. When ready to bake, top with pastry and add a few extra minutes to the baking time if the filling is cold.

→ What can I use instead of puff pastry?

You can substitute with shortcrust pastry for a more traditional texture, or use mashed potato for a shepherd's pie style topping. For a lighter option, a phyllo pastry crust works well too.

→ How do I know when the pie is done?

The pastry should be deep golden brown and puffed up. You can also insert a knife through the steam vent to ensure the filling is piping hot throughout. If the pastry browns too quickly, cover loosely with foil.

→ Can I freeze this pie?

Yes, you can freeze the assembled pie before baking. Wrap tightly in foil and freeze for up to 3 months. Bake from frozen, adding 15-20 minutes to the cooking time. Alternatively, freeze leftover portions in airtight containers.

→ What vegetables work well in this filling?

Beyond leeks, carrots, and celery, you can add mushrooms, peas, or parsnips for extra depth. Some cooks like to include a handful of spinach or finely chopped kale for added nutrition and color.

→ Can I use cooked chicken?

Absolutely. Use leftover roast chicken or rotisserie chicken for a quicker version. Add the cooked chicken during step 7, when you add the cream and milk, and simmer just long enough to heat through.