Chicken and Leek Pie (Printable Version)

Tender chicken, leeks, and bacon in creamy sauce wrapped in golden, flaky pastry. Ultimate comfort food.

# 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
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 oven to 400°F (180°C fan). Ensure pie dish has 1.6 quart capacity.
02 - Cook bacon in large frying pan over medium heat until golden and crisp, approximately 5 minutes. Remove with slotted spoon and set aside.
03 - Add chicken pieces to same pan and brown on all sides for 5-6 minutes. Transfer to plate.
04 - Add butter to pan, then incorporate onions, leeks, carrots, and celery. Sauté for 8-10 minutes until softened. Add minced garlic and cook 1 minute longer.
05 - Sprinkle flour over vegetables and stir consistently for 1 minute to eliminate raw flour taste.
06 - Gradually pour milk and chicken stock while stirring constantly to prevent lumps. Bring to simmer and cook 3-4 minutes until thickened.
07 - Stir in cooked bacon, chicken, heavy cream, mustard, and thyme. Season with salt and pepper. Remove from heat and cool 10 minutes.
08 - Pour cooled filling into pie dish.
09 - Unroll pastry sheet and place over filling. Trim excess and press edges to seal. Cut small slits in top for steam escape. Brush with beaten egg.
10 - Bake 30-35 minutes until pastry is golden and crisp. Allow 5 minutes standing time before serving.

# Expert Tips:

01 -
  • It's comfort food that doesn't apologize, with crispy bacon and silky leeks making it feel secretly indulgent.
  • The golden pastry top is pure theatre, and somehow easier than it looks.
  • You can make it ahead and bake it fresh, which is basically a superpower on busy evenings.
02 -
  • Cool the filling before adding the pastry or you'll end up with a soggy bottom, which I learned the embarrassing way in front of guests.
  • Don't skip the cooling bacon and chicken in a separate pan step, because rendering that fat separately adds depth to everything that follows.
03 -
  • Make the entire filling a day ahead and refrigerate it, then top with pastry and bake fresh when you're ready, which is a legitimate lifesaver.
  • Use rotisserie chicken if you're short on time and no one will judge you for it, honestly.
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