Chicken and Leek Pie

My mum used to make chicken pot pie on rainy Sundays, the kind of day when the kitchen felt like the warmest room in the house. Years later, I found myself wanting that exact feeling but with a bit more sophistication, so I started playing with leeks and bacon instead of the standard vegetables. The first time I pulled it from the oven, golden and steaming, my flatmate actually paused mid-conversation to just breathe in the smell. That's when I knew I'd cracked it.

I made this for my partner's parents last winter, genuinely nervous about impressing them with something homemade. Watching my future father-in-law take that first bite, close his eyes, and just smile without saying anything was better than any compliment. He asked for the recipe that night, and I realized I'd accidentally created something that bridges the gap between family tradition and personal pride.

Ingredients

• Boneless, skinless chicken thighs (500 g): These stay tender and flavorful where breast meat would dry out, and they're forgiving if you're not timing things perfectly.
• Smoked bacon lardons or diced bacon (100 g): The smoky depth here is non-negotiable, it's the secret that makes people ask what you did differently.
• Large leeks (2), cleaned and sliced: The white and light green parts are mild and sweet when sautéed, nothing like raw leek's sharpness.
• Medium carrots (2) and celery stalks (2), diced: These create the classic mirepoix base that makes the sauce taste like it's been simmering for hours.
• Garlic (2 cloves), minced: Add this after the vegetables soften so it doesn't burn and turn bitter.
• Small onion (1), finely chopped: A small one matters because you want sweetness without overwhelming the delicate leeks.
• Unsalted butter (50 g) and plain flour (40 g): This roux is your thickening agent, and unsalted butter lets you control the seasoning completely.
• Whole milk (400 ml) and chicken stock (200 ml): The combination of both creates a sauce that's rich but not heavy.
• Double cream (100 ml): This finishes the sauce with luxury, stirred in at the end so it doesn't break.
• Dijon mustard (1 tsp) and fresh thyme leaves (1 tsp): The mustard adds subtle tang that lifts everything, while thyme is the herb that whispers comfort.
• Ready-rolled puff pastry (1 sheet, about 320 g): There's no shame in this shortcut, it bakes up just as gloriously as homemade.
• Egg (1), beaten: This egg wash is what gives you that deep golden finish.

Instructions

Set your stage:

Preheat the oven to 200°C (180°C fan) / 400°F / Gas Mark 6 and gather everything within arm's reach, because once you start this comes together quickly.

Crisp the bacon:

Cook the bacon in a large frying pan over medium heat until the edges curl and it's properly golden. This takes about 5 minutes and fills your kitchen with an irresistible smell.

Brown the chicken:

In the same pan with all that bacon fat, add the chicken pieces in one layer and let them sit undisturbed for 2-3 minutes before stirring. You're building flavor here, not rushing.

Soften the vegetables:

Melt in the butter and add the onion, leeks, carrots, and celery all at once, stirring occasionally for 8-10 minutes until everything turns translucent and smells absolutely incredible. The leeks will collapse softly when they're ready.

Make the roux:

Sprinkle the flour over everything and stir for a full minute to cook out that raw flour taste, which is the difference between a silky sauce and a gritty one.

Build the sauce:

Pour in the milk and stock slowly while stirring constantly to catch any lumps before they form. Bring it to a gentle simmer and let it thicken for a few minutes until it coats the back of a spoon.

Finish the filling:

Stir in the bacon, chicken, cream, mustard, and thyme, then taste and adjust the seasoning carefully. Remove from heat and let it cool for 10 minutes so the pastry doesn't get soggy.

Build the pie:

Pour the filling into your pie dish, then unroll the pastry and drape it over the top. Trim the excess, press the edges to seal them, and cut a few small slits for steam to escape.

Egg wash and bake:

Brush the pastry generously with beaten egg and slide it into the oven for 30-35 minutes until it's deep golden and you can hear it crackle when you touch it. Let it rest for 5 minutes before serving so the filling sets.

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There's something about watching someone eat this pie that reminds you why cooking matters at all. It's not just filling a plate, it's creating a moment where people slow down and actually taste what's in front of them.

The Leek Game-Changer

I used to think leeks were just fancy onions, but they're actually something entirely different when treated with respect. They're mild and almost sweet, with this delicate flavor that gets silky rather than harsh when you cook them properly, which is why they're so perfect for something as refined as this pie.

Why This Pastry Works

Ready-rolled puff pastry gets unfairly dismissed by people who think homemade is automatically better, but honestly it's a brilliant tool that bakes up flaky and golden without the stress. The egg wash is what makes it look restaurant-quality, so don't skip that part.

Variations That Actually Improve It

This is a recipe that genuinely improves when you play with it slightly, depending on what's in your kitchen and how you're feeling. I've made it with white wine instead of some of the milk on nights when I wanted something richer, and with peas added for color when people were coming over. Each variation feels intentional rather than like you're fixing something broken.

• Swap half the milk for dry white wine if you want the sauce to taste deeper and more complex.
• Stir in a handful of frozen peas right at the end for a pop of color and sweetness.
• Serve with buttery mashed potatoes or a sharp green salad to cut through the richness.

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This pie is the kind of dish that tastes like home, regardless of where you're making it. Serve it warm, watch people's faces, and take the compliments knowing you've actually earned them.

Recipe Questions & Answers

→ Can I use chicken breast instead of thighs?

Yes, chicken breast works well, though thighs provide more flavor and stay moister during baking. If using breast, cut into similar-sized pieces and avoid overcooking during the browning stage.

→ Can I make this pie ahead of time?

Absolutely. Prepare the filling up to 24 hours in advance, store covered in the refrigerator, then top with pastry and bake when ready. You may need to add 5-10 minutes to the baking time if starting from cold.

→ What can I substitute for leeks?

If leeks aren't available, use 2 large onions or 3-4 shallots instead. The flavor will be slightly different but still delicious. You could also add sliced mushrooms for extra depth.

→ Can I freeze chicken and leek pie?

Yes, freeze before or after baking. For unbaked, assemble completely, wrap tightly, and freeze for up to 3 months. Bake from frozen, adding 15-20 minutes. Baked pies can be frozen and reheated at 180°C for 25-30 minutes.

→ How do I prevent a soggy bottom?

Ensure the filling has cooled slightly before adding pastry, as excess heat creates steam. You can also brush the pie dish with beaten egg before adding filling, or blind-bake a bottom crust for 10 minutes if using a double-crust version.

→ What type of bacon works best?

Smoked bacon lardons provide the best flavor and texture. Regular streaky bacon, diced, works equally well. For a milder taste, use unsmoked bacon, or omit entirely for a vegetarian-friendly version with mushrooms.