Save to Pins The first time I made chicken and leek pie, it was a dreary Sunday afternoon and I was craving something that felt like a hug in food form. I'd seen my grandmother make similar pies, but never attempted one myself. The kitchen filled with the most incredible aroma as the bacon hit the pan, followed by sweet leeks and herbs. When I finally pulled that golden pastry from the oven, I knew this would become a regular in my rotation. There's something profoundly satisfying about turning humble ingredients into something so elegant and comforting.
Last winter, I made this pie for a dinner with friends who had just moved into their first flat. We sat cross-legged on the floor around a coffee table because they hadn't unpacked their dining table yet. The conversation kept pausing as everyone took that first bite and realized just how good homemade pie could be. By the end of the night, even the usually picky eater was asking for the recipe. Food tastes better when shared with people who appreciate the effort.
Ingredients
- 500 g boneless skinless chicken thighs: thighs stay tender and juicy better than breast meat, and cutting them into 2 cm pieces ensures even cooking throughout
- 100 g smoked bacon lardons: the smokiness from the bacon infuses the whole filling with incredible depth that you cannot achieve any other way
- 2 large leeks: properly cleaned and thinly sliced, leeks become sweet and meltingly soft, providing the classic base that makes this pie so comforting
- 1 medium onion: finely chopped so it almost disappears into the sauce but adds that essential sweet savory foundation
- 2 cloves garlic: mince these fresh because garlic powder cannot give you the same aromatic punch that fresh cloves provide
- 2 medium carrots: diced small so they cook through completely and add little pockets of sweetness throughout the filling
- 1 stick celery: this adds a subtle fresh flavor that balances the richness of the cream and bacon
- 30 g unsalted butter: combining butter with olive oil gives you the best flavor while preventing the butter from burning
- 100 ml heavy cream and 100 ml whole milk: using both creates a rich sauce that is not overwhelmingly heavy, and the milk helps stretch the cream
- 2 tbsp plain flour: this is essential for thickening the sauce and creating that velvety texture that clings to every bite of chicken and vegetable
- 300 ml low-sodium chicken stock: low-sodium is crucial because the bacon and seasonings will add plenty of salt on their own
- 1 tbsp olive oil: prevents the butter from burning and adds a nice fruity note to the fat base
- 1 tsp Dijon mustard: this is the secret ingredient that cuts through the richness and adds a subtle sharpness that makes every bite interesting
- 1 tsp fresh thyme leaves: fresh thyme pairs perfectly with chicken and leeks, but use half the amount if you only have dried
- 1 tbsp fresh parsley: adds a fresh bright note that lifts all the rich flavors, and extra for garnish makes the final dish look inviting
- 375 g ready-rolled puff pastry sheet: homemade pastry is wonderful but ready-rolled makes this achievable for a weeknight dinner without sacrificing quality
- 1 egg beaten: this egg wash is what creates that gorgeous golden finish that makes the pie look bakery-worthy
Instructions
- Prepare your oven and pan:
- Preheat your oven to 200°C and have your pie dish ready before you start cooking the filling
- Cook the bacon for flavor:
- Heat the olive oil and butter in a large skillet over medium heat, add the bacon, and cook until it starts to crisp and the fat renders out
- Build the vegetable base:
- Add the onion, leeks, carrots, and celery, sautéing for 5 to 6 minutes until they soften and the leeks become translucent and sweet
- Add garlic and chicken:
- Stir in the garlic for just one minute, then add the chicken pieces and cook until lightly golden on all sides
- Create the sauce base:
- Sprinkle the flour over everything and stir well, cooking for 2 minutes to remove the raw flour taste
- Add liquids and thicken:
- Gradually pour in the chicken stock while stirring constantly, then add the milk and cream, bringing everything to a gentle simmer
- Season and finish the filling:
- Stir in the Dijon mustard, thyme, parsley, salt, and pepper, then simmer for 8 to 10 minutes until the sauce thickens nicely
- Assemble the pie:
- Spoon the filling into your pie dish, lay the puff pastry over the top, trim any excess, and press the edges to seal with a small steam slit in the center
- Bake to golden perfection:
- Brush the pastry generously with beaten egg and bake for 30 to 35 minutes until deeply golden and puffed all over
- Rest before serving:
- Let the pie rest for 5 minutes before serving to allow the filling to set slightly, and garnish with extra parsley if you like
Save to Pins There's a moment just after you pull the pie from the oven when the whole kitchen goes silent. The golden pastry is puffed and gorgeous, the smell is impossibly good, and everyone is just waiting for those few minutes of resting time to pass. My partner actually stood by the counter with a fork the first time I made this, unwilling to wait even one second longer than necessary. That's the kind of food memory that sticks with you.
Make It Your Own
I once added a splash of white wine after sautéing the vegetables and the entire pie shifted from comforting home cooking to something that felt worthy of a dinner party. The alcohol cooks off completely but leaves behind this bright acidity that cuts beautifully through all that cream. Some nights I add mushrooms because earthy flavors work so well with the leeks, and other times I swap the thyme for rosemary if that is what I have in the garden. The best recipes are the ones that evolve with your kitchen and your mood.
The Pastry Secret
For years I struggled with soggy bottoms on my pies until I learned the trick of letting the filling cool before adding the pastry lid. The steam from hot filling creates condensation underneath, making the pastry sad and damp instead of crisp and flaky. Now I always prep my filling first and let it sit while the oven preheats, giving it just enough time to stop steaming. That small extra step is the difference between a good pie and a truly great one.
Serving Suggestions
This pie is substantial enough to stand alone as a meal, but the right sides can elevate it even further. A crisp green salad with a sharp vinaigrette cuts through the richness beautifully. Buttered peas are classic for a reason, the sweetness of the peas plays so nicely against the savory filling. I have also served it with roasted green beans or even just some crusty bread to soak up any extra sauce.
- A dry cider or light white wine pairs wonderfully with the cream and leeks
- The filling actually tastes even better the next day, so consider making extra
- If reheating leftovers, cover loosely with foil to prevent the pastry from over-browning
Save to Pins There is something profoundly comforting about a homemade pie, the way it brings people together and makes even an ordinary Tuesday night feel special. I hope this becomes one of those recipes you turn to again and again, creating your own memories around the table.
Frequently Asked Questions
- → Can I make chicken and leek pie ahead of time?
Yes, prepare the filling up to 24 hours in advance and store it in the refrigerator. Assemble with pastry just before baking, or bake fully and reheat at 180°C for 15-20 minutes.
- → What vegetables work best in this filling?
Leeks are essential for their sweet, mild onion flavor. Carrots and celery add depth and texture. Some cooks add mushrooms or peas for extra variety and color.
- → Why does my pastry bottom stay soggy?
Partially cool the filling before topping with pastry. A hot filling creates steam that prevents proper baking. You can also bake the dish on a preheated baking sheet to ensure crisp bottom crust.
- → Can I use cooked chicken instead of raw?
Absolutely. Use leftover roast chicken or rotisserie chicken, adding it during the last 5 minutes of simmering just to heat through. This reduces total cooking time significantly.
- → How do I prevent the edges from burning?
If the pastry browns too quickly, cover the edges with foil strips for the first 20 minutes of baking. Remove for the final 10-15 minutes to achieve even golden color.
- → What's the best way to store leftovers?
Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat in a 180°C oven for 15-20 minutes to restore pastry crispness. Microwave reheating will soften the crust.