Savory Chicken and Leek Pie (Printable)
Tender chicken and leeks in a creamy herb sauce under a golden, flaky crust for a comforting meal.
# What You Need:
→ Poultry
01 - 1.32 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
→ Vegetables
02 - 2 large leeks, cleaned and sliced (white and light green parts only)
03 - 1 medium carrot, diced
04 - 2 cloves garlic, minced
05 - 1 small onion, finely chopped
→ Sauce
06 - 2.8 tbsp unsalted butter
07 - 2 tbsp plain flour
08 - 10 fl oz chicken stock
09 - 3.4 fl oz double cream
10 - 1 tsp Dijon mustard
11 - 1 tbsp fresh thyme leaves or 1 tsp dried thyme
12 - Salt and freshly ground black pepper, to taste
→ Pastry
13 - 1 sheet ready-rolled puff pastry (approx. 11.3 oz)
14 - 1 egg, beaten (for glazing)
# Directions:
01 - Set the oven to 400°F / 200°C (180°C fan) / Gas Mark 6.
02 - Melt butter over medium heat in a large skillet or saucepan. Add onion, leeks, carrot, and garlic, and cook for 5 to 7 minutes until softened.
03 - Add chicken pieces to the pan and cook for 5 to 6 minutes until no longer pink.
04 - Stir in flour and cook for 1 minute. Gradually add chicken stock while stirring continuously until the mixture thickens.
05 - Reduce heat and stir in cream, mustard, and thyme. Simmer gently for 3 to 4 minutes. Season with salt and pepper.
06 - Remove from heat and let the filling cool slightly.
07 - Spoon the filling into a 9-inch (23 cm) pie dish.
08 - Unroll puff pastry and cover the pie, trimming excess. Seal edges and cut a small slit in the center to allow steam to escape.
09 - Brush the pastry surface with beaten egg for a golden finish.
10 - Bake for 30 to 35 minutes until the pastry is golden and crisp.
11 - Allow the pie to rest for 5 minutes before serving.
# Expert Tips:
01 -
- The filling is genuinely silky without being heavy, because the cream and mustard balance each other perfectly.
- You can have everything in the oven within 40 minutes, which feels like cheating for something this impressive.
- Leftover pie tastes even better the next day cold, straight from the fridge on a busy lunch break.
02 -
- Don't skip cooling the filling slightly before adding the pastry, or condensation from the heat will make the bottom soggy.
- That egg wash isn't optional, it's what separates a homemade pie from one that looks like it was in the freezer section.
03 -
- Brown the chicken pieces in a separate pan first if you want extra flavor and color, then add them to the filling in step 3.
- Check that your puff pastry is truly thawed before unrolling, or it'll crack at the edges and look rough.