Chicken and Leek Pie (Printable)

A comforting pie filled with tender chicken, leeks, bacon, and creamy herb sauce under golden pastry.

# What You'll Need:

→ Meats

01 - 1 lb boneless, skinless chicken thighs, cut into ¾ 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 celery stalk, diced

→ Dairy

08 - 2 tablespoons unsalted butter
09 - ⅓ cup plus 1 tablespoon heavy cream
10 - ⅓ cup plus 1 tablespoon whole milk

→ Pantry

11 - 2 tablespoons all-purpose flour
12 - 1¼ cups low-sodium chicken stock
13 - 1 tablespoon olive oil
14 - 1 teaspoon Dijon mustard
15 - 1 teaspoon fresh thyme leaves
16 - 1 tablespoon fresh parsley, chopped
17 - 13 oz ready-rolled puff pastry sheet
18 - 1 egg, beaten for egg wash
19 - Salt and freshly ground black pepper to taste

# How-To Steps:

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, about 3 minutes. Add onion, leeks, carrots, and celery. Sauté for 5-6 minutes until softened.
03 - Stir in garlic and cook for 1 minute. Add the chicken pieces and cook until lightly golden on all sides, about 5 minutes.
04 - Sprinkle flour over the mixture and stir well, cooking for 2 minutes. Gradually pour in chicken stock, stirring constantly to avoid lumps. Add the milk and cream, and bring to a simmer.
05 - 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.
06 - 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.
07 - Brush pastry with beaten egg. Bake for 30-35 minutes, until golden and puffed.
08 - Rest for 5 minutes before serving. Garnish with extra parsley if desired.

# Expert Advice:

01 -
  • The creamy, herb-touched sauce coats tender chicken so perfectly you'll wonder why you ever bothered with bland versions.
  • Leeks and bacon together create this quiet, sophisticated flavor that feels like a secret only good cooks know.
  • One pie feeds six people and tastes even better the next day, making it your new go-to for casual entertaining.
02 -
  • If your pastry looks like it's browning too quickly, cover it loosely with foil for the last 10 minutes—it will continue cooking and crisping underneath.
  • The filling must cool slightly before the pastry goes on, or the heat will start cooking the bottom and make it soggy instead of flaky.
  • Leeks must be cleaned thoroughly between layers where sand hides; I learned this the hard way and will never again serve a gritty pie.
03 -
  • Make the filling a day ahead and keep it in the fridge; the flavors deepen, and you'll have less stress on serving day.
  • If your pie is browning too fast, loosely cover it with foil and lower the oven temperature by 10°C—pastry is forgiving if you give it a little respect.
Go Back