Chicken and Leek Pie (Printable Version)

Tender chicken and leeks in creamy herb sauce with bacon, topped with golden puff pastry

# What You'll Need:

→ Meats

01 - 1 lb boneless, skinless chicken thighs, cut into 3/4 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 stalk celery, diced

→ Dairy

08 - 2 tablespoons unsalted butter
09 - 1/3 cup plus 1 tablespoon heavy cream
10 - 1/3 cup plus 1 tablespoon whole milk

→ Pantry

11 - 2 tablespoons all-purpose flour
12 - 1 1/4 cups low-sodium chicken stock
13 - 1 tablespoon olive oil
14 - 1 teaspoon Dijon mustard
15 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
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

# Directions:

01 - Preheat your oven to 400°F.
02 - In a large skillet, heat the olive oil and butter over medium heat. Add the bacon and cook until starting to crisp, approximately 3 minutes.
03 - Add onion, leeks, carrots, and celery. Sauté for 5-6 minutes until softened and fragrant.
04 - Stir in minced garlic and cook for 1 minute, stirring constantly to prevent browning.
05 - Add the chicken pieces and cook until lightly golden on all sides, approximately 5 minutes.
06 - Sprinkle flour over the mixture and stir well, cooking for 2 minutes to eliminate raw flour taste.
07 - Gradually pour in chicken stock while stirring constantly to avoid lumps. Add the milk and cream, and bring to a simmer.
08 - 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.
09 - Spoon the filling into a deep 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.
10 - Brush pastry with beaten egg. Bake for 30-35 minutes until golden brown and puffed.
11 - Rest for 5 minutes before serving. Garnish with extra parsley if desired.

# Expert Advice:

01 -
  • It tastes restaurant-quality but uses simple, everyday ingredients you probably already have.
  • The combination of smoky bacon and tender leeks creates layers of flavor that feel unexpectedly sophisticated.
  • Puff pastry does the heavy lifting, so you look like you spent hours in the kitchen when you didn't.
02 -
  • Don't skip cooling the filling before pastry goes on top; I learned this the hard way when my pastry turned into a soggy mess because I was eager to bake.
  • Constant stirring when you add the stock prevents lumps that no amount of whisking can fix once they're set.
  • Smoked bacon genuinely matters here; regular bacon is fine but misses the depth that makes people compliment your cooking.
03 -
  • Let your pastry sit at room temperature for 10 minutes before unrolling so it doesn't crack and is easier to handle.
  • If your pastry is browning too quickly, cover it loosely with foil for the last 10 minutes of baking to let the filling finish cooking without burning the top.
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