Chicken and Leek Pie Recipe

Introduction

This comforting Chicken and Leek Pie combines tender chicken thighs with a creamy, flavorful filling of leeks, celery, and bacon, all encased in a crispy puff pastry crust. It’s perfect for a cozy dinner and impresses with its rich, savory taste and satisfying texture.

Ingredients

• 50g (3 1/2 tbsp) unsalted butter, divided
• 750g (1.5 lb) chicken thighs, skinless, boneless, cut into 1.8 cm (3/4″) pieces
• 1/4 tsp black pepper
• 1/4 tsp cooking salt (kosher salt)
• 80g (3 oz) streaky bacon, chopped into 1cm (0.4″) squares
• 2 leeks
• 2 celery stems, sliced 4 mm (0.2″) thick
• 2 garlic cloves, finely minced
• 1/3 cup chardonnay or other dry white wine
• 1/4 cup plain/all-purpose flour
• 1 tbsp dijon mustard
• 2 thyme sprigs or 1/2 tsp dried thyme
• 2 bay leaves (preferably fresh)
• 1 cup low sodium chicken stock or broth
• 1 cup thickened/heavy cream or full-fat cream (milk can be substituted for lower fat)
• 1/2 tsp cooking salt (kosher salt)
• 1/4 tsp black pepper
• 2 frozen butter puff pastry sheets (20cm / 8″ each) or a single large sheet (360g / 12 oz)
• 1 egg, yolk and whites separated, lightly whisked

Instructions

1. Step 1: Prepare the leeks by trimming the dark green ends and roots, then cut in half lengthwise. Remove 5 to 6 outer layers, keeping them together, and cut into 1.8 cm (3/4″) squares. Cut the inner core into 2 cm (0.8″) pieces.
2. Step 2: Melt half the butter in a large pan over high heat. Add the chicken pieces with salt and pepper. Cook until the surface turns white but the inside is still raw, then remove to a bowl with a slotted spoon. Leave the butter and chicken juices in the pan.
3. Step 3: In the same pan, cook the bacon for 1 minute. Add the leeks, celery, and garlic, cooking for about 5 minutes until the celery softens. Avoid browning the leeks by lowering the heat if necessary.
4. Step 4: Pour in the wine and simmer on high, stirring, until the liquid mostly evaporates.
5. Step 5: Reduce heat to medium. Add the remaining butter and let it melt. Sprinkle the flour evenly over the surface and stir continuously for 1 minute to cook the flour.
6. Step 6: Slowly add the chicken stock while stirring. The mixture will thicken into a sauce. Add the dijon mustard, cream, thyme, bay leaves, salt, and pepper. Mix well, then return the chicken and its juices to the pan.
7. Step 7: Increase the heat to bring the mixture to a simmer, then reduce to medium-high. Simmer for about 5 minutes, stirring regularly, until the sauce is thick and creamy—this thickness will remain after baking.
8. Step 8: Remove from the heat and let the filling cool for 1 hour. It can also be refrigerated for 3–4 days if preparing ahead.
9. Step 9: Preheat the oven to 200°C (375°F) or 180°C fan-forced. Use a 1.5 litre (1.5 quart) baking dish or several ramekins.
10. Step 10: If connecting two puff pastry sheets, semi-thaw them. Brush the edge of one sheet with egg white and overlap about 0.5 cm (0.2″) with the other sheet. Press firmly and smooth the seam.
11. Step 11: Cut the assembled pastry to fit as a lid for your baking dish. Optional: cut pastry strips to line the rim of the dish for extra puffiness.
12. Step 12: Fill the dish with the cooled filling and smooth the top. Brush the rim with egg white if using strips, then cover with the pastry lid.
13. Step 13: Brush the pastry lid with egg yolk and cut a small “X” in the center to allow steam to escape.
14. Step 14: Bake for 45 minutes or until the pastry is golden brown and puffed. Allow to rest for 5 minutes before serving.

Tips & Variations

• Use chicken thighs for juicier filling; breast meat can dry out during cooking.
• For a lighter version, substitute milk for cream and use fewer butter flakes.
• Replace chardonnay with a dry vermouth or skip alcohol by using extra chicken stock.
• Add mushrooms or peas into the filling for more veggies and flavor.
• Ensure the filling is fully cooled before assembling to prevent soggy pastry.

Storage

Store leftovers covered in the refrigerator for up to 3–4 days. Reheat in the oven at 180°C (350°F) until heated through to maintain pastry crispness. Freezing is not recommended once baked, as the pastry may lose texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, but chicken breast can dry out more easily. To keep it moist, do not overcook and consider adding a little extra cream or stock to the filling.

What if I don’t have puff pastry?

You can use shortcrust pastry, but puff pastry gives a light, flaky crust that pairs best with this creamy filling.

Chicken and Leek Pie Recipe

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★★★★★

5 from 135 reviews

• Author: Aiden
• Total Time: 1 hour 20 minutes
• Yield: 6 servings 1x

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Description

This comforting Chicken and Leek Pie features tender chicken thighs simmered with leeks, celery, and bacon in a creamy mustard sauce, all encased in a flaky double-layered butter puff pastry crust. The recipe combines rich flavors and crunchy textures, perfect for a hearty meal that warms you up on chilly nights.

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Ingredients

Scale 1x2x3x

For the Filling

• 50g / 3 1/2 tbsp unsalted butter (divided)
• 750g / 1.5lb skinless, boneless chicken thighs, cut into 1.8 cm / 3/4″ bite size pieces
• 1/4 tsp black pepper
• 1/4 tsp cooking salt (kosher salt)
• 80g / 3 oz streaky bacon, chopped into 1cm / 0.4″ squares
• 2 leeks
• 2 celery stems, sliced 4 mm / 0.2″ thick (cut thick end in half lengthways first)
• 2 garlic cloves, finely minced
• 1/3 cup chardonnay or other dry white wine
• 1/4 cup plain / all-purpose flour
• 1 tbsp dijon mustard
• 2 thyme sprigs or 1/2 tsp dried thyme
• 2 bay leaves (preferably fresh)
• 1 cup low sodium chicken stock / broth
• 1 cup thickened / heavy cream (or full-fat cream, or substitute milk for lower fat)
• 1/2 tsp cooking salt / kosher salt
• 1/4 tsp black pepper

For the Pastry and Assembly

• 2 x 20cm / 8″ frozen butter puff pastry sheets or single sheet large enough to cover baking dish (360g / 12 oz)
• 1 egg, yolk and whites separated, lightly whisked

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Instructions

1. Preparing the Leeks: Trim the dark green ends and remove the root. Cut each leek in half lengthwise, remove the tough outer 5 to 6 layers, then slice these flat halves lengthwise again and cut into 1.8 cm / 3/4″ squares. Slice the inner softer core into 2 cm / 0.8″ pieces for even cooking.
2. Cooking the Chicken: Melt half the butter in a large pan over high heat. Add the chicken pieces, salt, and pepper. Sear until the surface turns white but the inside remains raw. Remove the chicken using a slotted spoon, leaving the juices and butter in the pan.
3. Sauté Bacon and Vegetables: In the same pan, cook chopped bacon for 1 minute. Add leek, celery, and minced garlic and cook for 5 minutes until the celery softens, taking care not to brown the leeks by lowering heat if needed.
4. Deglaze with Wine: Pour in the white wine and simmer on high heat, stirring often until most of the liquid evaporates, lifting all browned bits for flavor.
5. Make the Roux: Reduce heat to medium, add remaining butter, and once melted, sprinkle flour evenly over the surface. Stir continuously for 1 minute to cook out the raw flour taste.
6. Prepare Cream Sauce: Slowly pour in chicken stock while stirring to combine. The mixture will thicken into a creamy sauce. Add dijon mustard, cream, thyme sprigs, bay leaves, salt, and pepper. Stir until all ingredients are well blended.
7. Add Chicken and Simmer: Return the chicken with any accumulated juices into the sauce. Increase heat until the mixture simmers, then reduce to medium-high. Simmer gently for 5 minutes, stirring regularly until the sauce reaches a thick, creamy consistency suitable for the pie filling.
8. Cool Filling: Remove the pan from heat and let the filling cool for 1 hour to allow flavors to meld and to ease assembly. You can store the filling in the fridge for 3 to 4 days if preparing ahead.
9. Preheat Oven and Prepare Pastry: Set oven to 200°C / 375°F (180°C fan-forced). Use a 1.5 litre / 1.5 quart baking dish or several ramekins. Semi-thaw puff pastry sheets and join by brushing the edge of one with egg white and overlapping 0.5cm / 0.2″ with the other. Seal seam with the back of a spoon.
10. Assemble Pie: Use the pie dish as a guide to cut the pastry lid. Optional: cut pastry strips from leftover dough to line the dish rim for extra puffiness. Fill the dish with the cooled filling and smooth the surface. Brush pastry strips with egg white, if used, then cover with puff pastry lid.
11. Finish and Bake: Brush the pastry lid with egg yolk for a golden finish and cut a small X in the center for steam to escape. Bake for 45 minutes or until the crust is deep golden brown. Let pie rest for 5 minutes before serving.

Notes

• Note 1: Using skinless, boneless chicken thighs ensures tender, moist meat.
• Note 2: Streaky bacon adds a smoky depth to the filling.
• Note 3: Use tender leek whites and light greens for the best texture; remove tougher outer layers.
• Note 4: A dry white wine like Chardonnay balances the creamy sauce with acidity.
• Note 5: Dijon mustard adds subtle tang and depth to the sauce.
• Note 6: Use high-quality frozen butter puff pastry for best flakiness; handle gently to maintain layers.
• Note 7: The filling’s sauce thickens during baking, so make sure it reaches your desired consistency before cooling.
• Note 8: Adding pastry strips around the rim creates a higher edge and more dramatic puff when baked.
• Note 9: A 1.5 litre baking pan or multiple ramekins work well to ensure even cooking and serving sizes.

• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Category: Pie
• Method: Baking
• Cuisine: British

Keywords: chicken pie, leek pie, savory pie, puff pastry pie, creamy chicken pie