Description
A comforting and rich Chicken and Leek Pie made with succulent chicken thighs, crispy bacon, and creamy leek and celery filling, all encased in buttery puff pastry. Perfect for a hearty meal, this recipe balances savory flavors with a luscious sauce thickened with cream and mustard, baked to golden perfection.
Ingredients
Scale
Chicken and Base
- 50g / 3 1/2 tbsp unsalted butter, divided
- 750g / 1.5lb chicken thighs, skinless, boneless, cut into 1.8 cm / 3/4″ bite size pieces
- 1/4 tsp black pepper
- 1/4 tsp kosher salt
Pie Filling
- 80g / 3 oz streaky bacon, chopped into 1cm / 0.4″ squares
- 2 leeks, cleaned and sliced
- 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, else dried)
- 1 cup chicken stock / broth, low sodium
- 1 cup thickened / heavy cream (or any full-fat cream; milk can be substituted for lower fat)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Pie
- 2 x 20cm / 8″ frozen butter puff pastry sheets, or a single large sheet (360g / 12 oz)
- 1 egg, yolk and whites separated, lightly whisked
Instructions
- Sear the chicken: Melt half the butter in a large pan over high heat. Add the chicken pieces, salt, and pepper. Cook until the chicken surface changes from pink to white but is still raw inside. Remove with a slotted spoon and set aside, leaving the butter and juices in the pan.
- Sauté bacon and vegetables: In the same pan, cook the chopped bacon for 1 minute. Add the sliced leeks, celery, and minced garlic. Cook for 5 minutes, stirring occasionally, until the celery softens. Keep the heat controlled so the leek does not brown.
- Deglaze with wine: Pour in the white wine and simmer rapidly over high heat while stirring, until most of the liquid evaporates.
- Make the roux: Lower heat to medium, add the remaining butter and let it melt. Evenly sprinkle the flour over the surface, stirring continuously for 1 minute to cook the flour but prevent lumps.
- Create creamy sauce: Gradually pour in the chicken stock while stirring. The mixture will thicken into a smooth sauce. Add Dijon mustard, cream, thyme sprigs, bay leaves, salt, and pepper. Stir thoroughly to combine. Return the chicken and any accumulated juices to the pan.
- Simmer filling: Increase heat to bring the mixture to a simmer. Then reduce to medium-high and simmer for about 5 minutes, stirring regularly until the sauce reaches a thick, creamy consistency suitable for pie filling.
- Cool filling: Remove the pan from heat and allow the filling to cool for at least 1 hour. This step also allows the flavors to meld. Filling can be stored refrigerated for up to 3–4 days.
- Prepare oven and pastry: Preheat the oven to 200°C / 375°F (180°C fan-forced). Lightly thaw puff pastry sheets. Use egg white to brush the edge of one pastry sheet and overlap with the other sheet by 0.5cm / 0.2″, pressing firmly and smoothing the seam with the back of a spoon.
- Assemble pie base and lid: Use the baking dish (1.5 litre / 1.5 quart) as a guide to cut out the pie lid from the connected pastry. Optional: cut strips from leftover pastry to line the dish rim for extra puffiness. Fill the baking dish with the cooled filling, smooth the surface, and if using strips, brush them with egg white and place on the rim.
- Cover and seal: Place the pastry lid on top of the filled dish and press edges to seal. Brush the pie lid with egg yolk for a golden finish and cut a small ‘X’ in the center to vent steam during baking.
- Bake: Bake in the preheated oven for 45 minutes or until the puff pastry is deeply golden brown. Remove from oven and let the pie rest for 5 minutes before serving.
Notes
- The sauce thickness after simmering should be the desired consistency for the finished pie as it does not thicken much during baking.
- Use kosher salt for better seasoning control and flavor.
- Control heat carefully while cooking leeks to avoid browning, preserving a fresh taste and color.
- Cooling the filling before assembling prevents the pastry from becoming soggy.
- Connecting puff pastry sheets with egg white and smoothing the seam ensures a sturdy pie crust.
- Using pastry strips on the pie rim adds height and gives a puffier crust edge.
- The recommended baking dish is about 1.5 litres or alternatively use multiple ramekins of ~350ml / 12 oz each.
- White wine deglazing adds acidity that balances the creamy richness of the sauce.
- Resting the pie after baking allows flavors to settle and makes serving easier.
Nutrition
- Serving Size: 1 slice (approx. 1/5 of pie)
- Calories: 480
- Sugar: 3g
- Sodium: 540mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0.3g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 120mg
