Chicken and Leek Pie
User Reviews
5
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Prep Time
25 mins
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Cook Time
1 hr
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Cool filling
1 hr
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Total Time
2 hrs 25 mins
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Servings
5
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Calories
662 kcal
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Course
Main Course
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Cuisine
American
Chicken and Leek Pie
Description
Chicken and Leek Pie brings together skinless, boneless chicken thighs, streaky bacon, fresh leeks, and celery in a creamy sauce that includes Dijon mustard, white wine, chicken stock, and thyme. The chicken is first seared to develop flavor, then combined with sautéed bacon, leeks, celery, and garlic. After deglazing with wine, flour is stirred in and the filling is simmered to thicken before adding cream. This filling is cooled and encased in butter puff pastry, which is brushed with egg yolk for a shiny crust and baked until golden. The pie showcases tender pieces of chicken throughout the creamy, flavorful sauce, balanced by the slight bite of leeks and herbs.
Once baked, the pie offers a flaky, buttery pastry crust enclosing a thick, savory filling that delivers a comforting, balanced meal. It fits well as a main course served with a simple salad or steamed greens to balance its richness.
The recipe notes highlight the advantages of using chicken thighs for juiciness, and suggest shredding chicken breast if preferred to avoid dryness. Bacon fat is used for sautéing to enhance flavor, but butter can supplement lean bacon. The sauce thickness should be set before baking as it won’t thicken further in the oven. Pie assembly tips include layering pastry strips on the rim for a decorative edge and selecting a baking dish that fits the filling depth. Leftovers store well refrigerated for a few days and can be reheated to restore pastry texture. The filling can be made in advance or frozen. Handling and thawing of puff pastry is noted for best baking results.
Ingredients
- 50g/ 3 1/2 tbsp butter divided, unsalted
- 750g/ 1.5lb chicken thighs , skinless, boneless, cut into 1.8 cm / 3/4" bite size pieces (Note 1)
- 1/4 tsp black pepper kosher salt, each
- 1/4 tsp kosher salt kosher salt, each
Pie filling:
- 80g / 3 oz streaky bacon , chopped into 1cm / 0.4" squares (Note 2)
- 2 leek Note 3
- 2 celery sliced 4 mm / 0.2" thick (cut thick end in half lengthways first, stems
- 2 garlic finely minced, cloves
- 1/3 cup chardonnay or other dry white wine (Note 4)
- 1/4 cup flour (plain / all-purpose)
- 1 tbsp Dijon mustard (Note 5)
- 2 thyme or 1/2 tsp dried thyme, sprigs
- 2 bay leaf preferably fresh, else dried
- 1 cup chicken stock low sodium, or broth
- 1 cup heavy cream or any full-fat cream, or sub milk for lower fat, thickened
- 1/2 tsp kosher salt or cooking salt
- 1/4 tsp black pepper
Pie:
- 2 x 20cm / 8" butter puff pastry or single sheet large enough to cover baking dish, 360g / 12 oz (Note 6, frozen sheets
- 1 egg , yolk and whites separated, lightly whisked
Instructions
ABBREVIATED:
- Sear surface of chicken in half butter, remove. Cook bacon 1 minute, then leek, celery and garlic 5 minutes. Deglaze with wine, melt remaining butter, then cook flour 1 minute. Add stock, then remaining Filling ingredients. Add chicken, thicken sauce (~5 minutes).
- Cool filling 1 hour, assemble pie with double layer puff on rim, brush lid with yolk, bake 45 minutes 200°C/375°F (180°C fan).
FULL RECIPE:
Cut leek (step photos above helpful):
- Trim the reedy dark green ends and root off, then cut in half. Cut each piece in half lengthways. Remove the outer 5 to 6 layers (keep them together), lay them flat, cut in half lengthways then into 1.8cm / 3/4" squares. Cut the inner core into 2cm / 0.8" pieces.
Filling:
- Chicken - Melt half the butter in a large pan over high heat. Add the chicken, salt and pepper. Cook until the surface changes from pink to white (inside still raw), then remove into a bowl using a slotted spoon. Leave residual butter and chicken juices in the pan.
- Sauté - In the same pan, cook the bacon for 1 minute. Add the leek, celery and garlic. Cook for 5 minutes until the celery is softened. Don't let the leek brown - lower the heat if needed.
- Deglaze - Add the wine and simmer rapidly on high heat, stirring, until it is mostly evaporated.
- Roux - Lower the heat to medium. Add the remaining butter. Once it melts, sprinkle the flour across the surface (don't dump in one place) and stir for 1 minute.
- Creamy sauce - While stirring, slowly pour the stock in. The mixture will thicken into a thick sauce once combined. Then add the mustard, cream, thyme, bay leaves, salt and pepper. Stir to combine, then add the chicken including all the juices accumulated in the bowl.
- Simmer - Increase the heat, stir to combine. Once it comes to a simmer, reduce the heat to medium high. Simmer for 5 minutes, stirring regularly, or until the sauce is a thick creamy consistency you want in the finished pie (ie sauce thickness now = thickness in the baked pie, see Note 7).
- Cool - Remove the pan from the stove and cool for 1 hour. (You can also store in fridge for 3 - 4 days).
Assembling and baking:
- Preheat the oven to 200°C/375°F (180°C fan-forced). Use a 1.5 litre / 1.5 quart baking pan (Note 9) or 4 to 5 x ~350ml / 12 oz ramekins.
- Connect puff pastry sheets (if needed) - Semi-thaw the puff pastry (Note 6). Brush the edge of one sheet with egg white, then overlap 0.5cm / 0.2" with the other sheet to connect them. Use the back of a spoon to "smear" the pastry to hide the seam and firmly connect.
- Cut out the pie lid (I use the dish as a cutting guide).
- Optional strips for extra puffy edges (Note 8): Cut strips using the residual pastry to line the rim of the dish (if your dish has a thick rim, like mine) and place on the rim of the dish.
- Fill the pie dish with the cooled filling and smooth the surface. Brush the pastry strips on the rim with egg white (if not using strips, don't do this step) then cover with the puff pastry lid.
- Brush the lid with egg yolk. Cut a small X in the middle.
- Bake 45 minutes or until the surface is a deep golden brown. Rest 5 minutes then serve!
Notes
- Chicken thighs are preferred to keep the filling juicy; if using chicken breast, shred after gentle cooking to prevent dryness.
- Use streaky bacon for its fat to sauté, or add butter if bacon is lean.
- The sauce should be thick before assembly, as it won't thicken further during baking.
- Layering strips of puff pastry along the pan rim creates a thick, flaky edge.
- Choose a baking dish about 1.5 liters in size to fit the filling depth properly.
- Leftovers keep 3-4 days in the fridge; reheat in the oven for best pastry texture.
- Filling and assembled pie can be made ahead or frozen; allow ample thawing time before baking.
- Use butter puff pastry and thaw semi-frozen for better handling and puffing when baked.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 662 kcal
% Daily Value*
| Calories | 662cal | 33% |
| Carbohydrates | 29g | 10% |
| Protein | 35g | 70% |
| Fat | 47g | 72% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 248mg | 83% |
| Sodium | 888mg | 37% |
| Potassium | 575mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1726IU | 35% |
| Vitamin C | 6mg | 7% |
| Calcium | 95mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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