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Chicken and Leek Pie Recipe

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★★★★★

4.7 from 284 reviews

A rich and comforting Chicken and Leek Pie featuring tender chicken thighs simmered with bacon, leeks, celery, and garlic in a creamy white wine sauce, all encased in flaky butter puff pastry. This classic savory pie is perfect for a hearty dinner and showcases a creamy, flavorful filling with a golden, crisp puff pastry crust.

Ingredients

Scale

For the Filling

  • 50g (3 1/2 tbsp) unsalted butter, divided
  • 750g (1.5 lb) skinless, boneless chicken thighs, cut into 1.8 cm (3/4″) bite-sized pieces
  • 1/4 tsp black pepper
  • 1/4 tsp cooking salt (kosher salt)
  • 80g (3 oz) streaky bacon, chopped into 1 cm (0.4″) squares
  • 2 leeks, trimmed and cut into 1.8 cm (3/4″) squares and some 2 cm (0.8″) core pieces
  • 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 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 low sodium chicken stock
  • 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

For the Pastry

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

Instructions

  1. Prepare the leeks: Trim the dark green ends and root from the leeks. Cut each leek in half lengthwise, then again into halves lengthwise. Remove the outer 5 to 6 layers together, then lay flat and cut in half lengthwise before chopping into 1.8 cm (3/4″) squares. Cut the inner core into 2 cm (0.8″) pieces for cooking.
  2. Sear the chicken: Melt half the butter in a large pan over high heat. Add the chicken pieces seasoned with salt and pepper. Cook until the surface changes from pink to white but the inside is still raw. Remove the chicken with a slotted spoon and set aside, leaving the residual butter and juices in the pan.
  3. Cook bacon and vegetables: In the same pan, cook the chopped bacon for 1 minute. Add the prepared leek, celery slices, and minced garlic. Cook for 5 minutes until celery softens, making sure the leek does not brown (reduce heat if needed).
  4. Deglaze the pan: Pour in the white wine and simmer rapidly on high heat, stirring, until mostly evaporated to lift the flavorful bits from the pan.
  5. Make the roux: Reduce the heat to medium. Add the remaining butter and allow to melt. Sprinkle the flour evenly over the melted butter and stir continuously for 1 minute to cook the flour and form the roux.
  6. Add liquids and flavorings: Gradually pour in the chicken stock while stirring to avoid lumps. The mixture will thicken into a creamy sauce. Stir in Dijon mustard, cream, thyme sprigs, bay leaves, salt, and pepper. Mix well.
  7. Combine chicken and simmer: Return the chicken along with any accumulated juices back into the sauce. Increase heat to bring to a gentle simmer, then reduce to medium-high heat and cook for 5 minutes while stirring regularly until the sauce thickens to desired consistency suitable for pie filling.
  8. Cool the filling: Remove the pan from heat and let the filling cool completely for 1 hour. Alternatively, refrigerate for 3 to 4 days if preparing in advance.
  9. Preheat oven and prepare dish: Preheat the oven to 200°C (375°F), or 180°C fan-forced. Use a 1.5-liter (1.5-quart) baking dish or 4 to 5 x ~350 ml (12 oz) ramekins for individual pies.
  10. Join puff pastry sheets: Semi-thaw the frozen puff pastry sheets. Lightly brush the edge of one sheet with egg white, overlap 0.5 cm (0.2″) with the second sheet, and press firmly to join. Use the back of a spoon to smooth the seam for an even finish.
  11. Cut the pie lid: Use the baking dish as a guide to cut out a pastry lid from the joined puff pastry.
  12. Optional extra pastry rim strips: Use leftover pastry to cut strips to line the rim of the baking dish if it has a thick lip to create a decorative edge. Brush these strips with egg white before placing the lid on top.
  13. Assemble the pie: Fill the baking dish with the cooled filling, smoothing the surface evenly. Place the puff pastry lid over the filling and seal the edges with the pastry rim strips if using. Brush the top of the lid with egg yolk for a glossy, golden finish. Cut a small ‘X’ in the center of the lid to allow steam to escape during baking.
  14. Bake the pie: Place the assembled pie in the preheated oven and bake for 45 minutes, or until the pastry is deep golden brown and puffed.
  15. Rest and serve: Remove the pie from the oven and let it rest for 5 minutes before serving to allow the filling to set slightly for easier slicing.

Notes

  • Note 1: Use skinless, boneless chicken thighs for tender and flavorful meat that stays moist during cooking.
  • Note 2: Streaky bacon adds smokiness and richness; use chopped pieces about 1 cm squares.
  • Note 3: Properly trimming and cutting the leek ensures even cooking and avoids tough fibrous bits.
  • Note 4: Chardonnay or any dry white wine works well for deglazing; it adds acidity and complexity to the sauce.
  • Note 5: Dijon mustard adds a subtle tang and depth to the creamy sauce.
  • Note 6: Butter puff pastry sheets can be joined if a larger sheet is needed; semi-thawed pastry is easier to handle.
  • Note 7: The sauce thickness before baking is crucial as it does not thicken further in the oven; ensure it is thick and creamy to avoid a runny pie.
  • Note 8: Adding pastry strips around the rim is optional but provides a better seal and a more finished look.
  • Note 9: A 1.5-liter baking dish or multiple small ramekins are ideal for even cooking and portioning.

Keywords: Chicken pie, leek pie, puff pastry pie, creamy chicken pie, British comfort food

Find it online: https://zarameals.com/chicken-and-leek-pie-recipe/