Chicken and Leek Pie (Print out)

Tender chicken and leeks with smoky bacon in a creamy sauce, topped with golden puff pastry.

# What You'll Need:

→ Meats

01 - 1.1 lb boneless, skinless chicken thighs, cut into 3/4 inch pieces
02 - 3.5 oz smoked bacon lardons or diced bacon

→ Vegetables

03 - 2 large leeks, cleaned and sliced into 1/4 inch rounds
04 - 2 medium carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 2 cloves garlic, minced
07 - 1 small onion, finely chopped

→ Sauce & Dairy

08 - 3.5 tablespoons unsalted butter
09 - 1/3 cup all-purpose flour
10 - 1 2/3 cups whole milk
11 - 3/4 cup plus 2 tablespoons chicken stock
12 - 1/3 cup heavy cream
13 - 1 teaspoon Dijon mustard
14 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
15 - Salt and freshly ground black pepper to taste

→ Pastry

16 - 1 sheet ready-rolled puff pastry, approximately 11.3 oz
17 - 1 egg, beaten for egg wash

# How to Make It:

01 - Preheat the oven to 400°F (180°C convection).
02 - In a large frying pan over medium heat, cook the bacon until golden and crisp. Remove with a slotted spoon and set aside on paper towels.
03 - In the same pan, add the chicken pieces and brown on all sides for 5 to 6 minutes until golden. Transfer to a plate.
04 - Add butter to the pan, then add the onions, leeks, carrots, and celery. Sauté for 8 to 10 minutes until softened. Add minced garlic and cook for 1 additional minute.
05 - Sprinkle flour over the vegetables, stirring well for 1 minute to cook out the raw flour taste.
06 - Gradually pour in the milk and chicken stock, stirring constantly to prevent lumps. Bring to a simmer and cook for 3 to 4 minutes until thickened.
07 - Stir in the cooked bacon, browned chicken, heavy cream, mustard, and thyme. Season to taste with salt and pepper. Remove from heat and allow to cool for 10 minutes.
08 - Pour the filling into a 1.6 quart pie dish. Unroll the pastry and lay it over the filling. Trim excess pastry and press the edges to seal. Cut 3 to 4 small slits in the top for steam vents.
09 - Brush the pastry with beaten egg. Bake for 30 to 35 minutes until the pastry is golden and crisp. Allow to stand for 5 minutes before serving.

# Expert Advice:

01 -
  • The bacon adds a subtle smokiness that makes people ask what your secret ingredient is.
  • You can assemble it earlier in the day and bake when you're ready, which is perfect for dinner parties.
  • That first bite through the flaky pastry into creamy filling is pure satisfaction.
02 -
  • The filling must cool slightly before the pastry goes on top, or you'll end up with a soggy bottom that no amount of baking time will fix.
  • Don't skip the egg wash—it's the difference between pale, ordinary pastry and that gorgeous, glossy golden crown.
03 -
  • If your pastry tears slightly while laying it on top, simply patch it with a small piece of pastry and press gently—no one will know.
  • Brush the pastry edges with egg wash first, then the center; the edges dry quickly and benefit from the extra attention.
Go back