Description
This Chicken and Leek Pie is a comforting British classic featuring tender chicken thighs, smoky streaky bacon, and soft leeks in a creamy, white wine-infused sauce. Encased in buttery puff pastry, this hearty pie makes an excellent family dinner or a satisfying meal for guests. The recipe balances rich flavors with aromatic herbs and is baked to golden perfection.
Ingredients
Scale
Meat and Bacon
- 750g / 1.5lb chicken thighs, skinless, boneless, cut into 1.8 cm / 3/4″ bite size pieces
- 80g / 3 oz streaky bacon, chopped into 1cm / 0.4″ squares
Vegetables and Aromatics
- 2 leeks, cleaned and sliced (white and light green parts only)
- 2 celery stems, sliced 4 mm / 0.2″ thick (cut thick end in half lengthways first)
- 2 garlic cloves, finely minced
Dairy and Stock
- 50g / 3 1/2 tbsp unsalted butter, divided
- 1 cup thickened / heavy cream (or any full-fat cream; milk can substitute for lower fat)
- 1 cup chicken stock / broth, low sodium
Seasonings and Herbs
- 1/4 tsp black pepper
- 1/2 tsp kosher salt (divided for seasoning)
- 1 tbsp Dijon mustard
- 2 thyme sprigs (or 1/2 tsp dried thyme)
- 2 bay leaves (preferably fresh, otherwise dried)
Thickening and Liquids
- 1/4 cup all-purpose flour
- 1/3 cup Chardonnay or other dry white wine
Pastry and Finishing
- 2 x 20cm / 8″ frozen butter puff pastry sheets or a single sheet large enough to cover baking dish (360g / 12 oz)
- 1 egg, yolk and whites separated, lightly whisked (for egg wash)
Instructions
- Prepare the filling base: In a large heavy-based frying pan or skillet, melt half of the butter over medium heat. Add the chopped streaky bacon and cook until it releases its fat and becomes crispy. Then add the sliced leeks, celery, and minced garlic. Sauté gently until the vegetables soften and become fragrant, about 5-7 minutes.
- Cook the chicken and deglaze: Add the chicken thigh pieces to the pan, season with 1/4 tsp black pepper and 1/4 tsp salt, and cook, stirring, until the chicken is lightly browned but not fully cooked through. Pour in the Chardonnay (or dry white wine) to deglaze the pan, scraping up any brown bits from the bottom. Let the wine reduce for a few minutes.
- Thicken the sauce and add herbs: Stir in the flour to coat the chicken and vegetables evenly, cooking for 1-2 minutes to eliminate raw flour taste. Gradually whisk in the chicken stock and then the cream. Add the Dijon mustard, thyme sprigs, and bay leaves. Bring the mixture to a gentle simmer and cook for about 15-20 minutes, stirring occasionally, until it thickens and the chicken is cooked through. Adjust seasoning with the remaining salt and pepper. Remove bay leaves and thyme sprigs before assembling.
- Assemble and bake the pie: Preheat the oven to 200°C (392°F) / 180°C (356°F) fan-forced. Lightly butter your pie dish with remaining butter. Pour the cooled filling into the dish. Cover with the puff pastry sheets, trimming any excess. Press edges to seal and create vents to allow steam to escape. Brush the top generously with beaten egg yolk for a golden crust. Bake in the preheated oven for 35-40 minutes until the pastry is puffed and golden brown. Let rest for 5 minutes before serving.
Notes
- Note 1: Using skinless, boneless chicken thighs keeps the meat tender and moist.
- Note 2: Streaky bacon adds smokiness and richness to the filling.
- Note 3: Use only the white and light green parts of the leeks for best texture and flavor.
- Note 4: The dry white wine adds acidity and depth; substitute with dry vermouth or chicken broth if preferred.
- Note 5: Dijon mustard enhances the flavor complexity of the sauce.
- Note 6: Frozen puff pastry sheets save time; ensure they are fully thawed before use.
- This pie is best served warm with a crisp green salad or steamed vegetables.
