Save to Pinterest The first time I made chicken and leek pie, it was a rainy Tuesday and I was craving something that felt like a hug in a dish. I'd been skeptical about leeks—were they just fancy onions?—but the way they melted into the creamy sauce made me a convert. Now whenever I smell that buttery, aromatic filling bubbling away, I know comfort is coming. This isn't your average chicken pot pie. It's the kind of dish that makes people pause after their first bite and ask, 'What's in this?' with genuine curiosity.
Last winter, I served this at a dinner party when my friend was going through a rough patch. We sat around the table, steam rising from our plates, and watched the golden pastry crust crack open to reveal that luscious filling. Something about breaking through that flaky lid together—it's communal and comforting. She texted me the next day saying it was the first time she'd felt like eating in weeks.
Ingredients
- 500 g boneless skinless chicken thighs: Thighs stay tender and juicy better than breast meat, and cutting them into bite sized pieces helps them cook evenly
- 100 g smoked bacon lardons: The smokiness infuses the whole filling with depth—don't skip this step or you'll miss that layer of flavor
- 2 large leeks thinly sliced: Leeks become sweet and silky when cooked slowly, giving the sauce a milder, sweeter note than onions alone
- 30 g unsalted butter: Combining butter with olive oil prevents burning while adding that rich, velvety mouthfeel
- 2 tbsp plain flour: This is what transforms the liquids into a silky sauce that coats every piece of chicken and vegetable
- 300 ml low sodium chicken stock: Using low sodium stock lets you control the seasoning since bacon adds saltiness naturally
- 100 ml heavy cream and 100 ml whole milk: The cream alone would be too heavy, milk alone too light—together they create perfectly balanced richness
- 1 tsp Dijon mustard: Just a teaspoon adds a subtle sharpness that cuts through the cream and makes everything taste more alive
- 375 g ready rolled puff pastry: Homemade pastry is wonderful, but store bought lets you focus on the filling without the stress
Instructions
- Get your oven ready:
- Preheat to 200°C (400°F) and clear a rack in the center—this pie needs consistent heat to cook the pastry through without burning the top
- Build your flavor foundation:
- Heat olive oil and butter in a large skillet over medium heat, add bacon and cook until it starts crisping, about 3 minutes, rendering out that gorgeous smoky fat
- Soften your vegetables:
- Add onion, leeks, carrots and celery, sautéing for 5–6 minutes until they've softened and released some moisture—don't rush this part, the sweetness develops here
- Add the aromatic layers:
- Stir in garlic for just 1 minute, then add chicken pieces and cook until lightly golden on all sides, about 5 minutes
- Create your sauce base:
- Sprinkle flour over everything, stirring well to coat and cooking for 2 minutes to remove that raw flour taste
- Transform into sauce:
- Gradually pour in chicken stock while stirring constantly to prevent lumps, then add milk and cream, bringing everything to a gentle simmer
- Season and thicken:
- Stir in Dijon mustard, thyme, parsley, salt and pepper, then simmer for 8–10 minutes until sauce thickens nicely and chicken is cooked through
- Assemble your pie:
- Spoon filling into a 1.5–2 litre pie dish, drape puff pastry over the top, trim excess, press edges to seal and cut a small steam vent in center
- Golden perfection:
- Brush pastry with beaten egg and bake for 30–35 minutes until deeply golden and puffed, then rest for 5 minutes before serving
Save to Pinterest My husband declared this 'better than any pub pie' after first trying it, which honestly felt like a massive win. There's something deeply satisfying about serving a dish that looks impressive but comes together so reliably. It's become my go to for bringing dinner to friends who need a little extra care.
Make Ahead Magic
I've discovered this pie actually improves when made ahead. Prepare the filling completely, cool it, then refrigerate up to 24 hours before topping with pastry and baking. The flavors meld together beautifully, and you'll feel like a genius having dinner mostly done when guests arrive.
Pastry Perfection
If your frozen pastry cracks while unrolling, don't panic—press it back together and it'll heal during baking. For extra golden spots, brush a second layer of egg wash halfway through baking. And always use a sharp knife to trim excess for clean edges.
Serving Suggestions
Buttered peas are the classic pairing for a reason—their sweetness balances the rich filling perfectly. A crisp green salad with acidic vinaigrette cuts through the cream, and buttery mashed potatoes on the side make it utterly decadent.
- Warm your plates before serving to keep the pie hotter longer
- Extra thyme sprigs on top make it look restaurant worthy
- A glass of dry white wine complements the mustard and cream beautifully
Save to Pinterest This pie has become more than just dinner in our house. It's the dish we turn to for celebrations, for comfort, for 'just because.' Every time I pull that golden crust from the oven, I'm reminded that some recipes are worth making again and again.
Recipe Q&A
- → Can I make chicken and leek pie ahead of time?
Yes, prepare the filling up to 24 hours in advance and store it refrigerated. Assemble with fresh pastry just before baking, or bake completely and reheat at 180°C for 15-20 minutes.
- → What vegetables work best in this pie?
Leeks provide sweet, mild onion flavor while carrots and celery add depth. You can also add peas or mushrooms for extra texture and variety.
- → How do I prevent a soggy bottom crust?
Let the filling cool slightly before adding to the dish, ensure your oven is fully preheated, and place the pie on the lower rack for the first 15 minutes of baking.
- → Can I use rotisserie chicken instead?
Absolutely. Use roughly 600g of shredded rotisserie chicken and skip the initial chicken cooking step, adding it when you stir in the mustard and herbs.
- → What should I serve with chicken and leek pie?
Buttered peas, roasted potatoes, or a crisp green salad complement the rich filling perfectly. Steamed green beans or mashed root vegetables also work beautifully.
- → How long will leftovers keep?
Store covered in the refrigerator for up to 3 days. Reheat in a 180°C oven until piping hot throughout, about 20-25 minutes.