Chicken and Leek Pie

why make this recipe

Chicken and Leek Pie is a comforting dish that brings warmth and flavor to any table. It combines tender chicken, savory leeks, and rich creaminess wrapped in flaky puff pastry. This hearty meal is perfect for family dinners or gatherings with friends. The combination of crispy pastry and creamy filling makes it a favorite among many. Plus, it’s a great way to sneak in some vegetables while enjoying a delicious flavor!

how to make Chicken and Leek Pie

Ingredients :

50g/ 3 1/2 tbsp unsalted butter, divided
750g/ 1.5lb chicken thighs, skinless, boneless, cut into 1.8 cm / 3/4" bite size pieces
1/4 tsp each black pepper and cooking salt (kosher salt)
80g / 3 oz streaky bacon, chopped into 1cm / 0.4" squares
2 leeks
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 flour (plain / all-purpose)
1 tbsp dijon mustard
2 thyme sprigs (or 1/2 tsp dried thyme)
2 bay leaves (preferably fresh, else dried)
1 cup chicken stock / broth (low sodium)
1 cup thickened / heavy cream (or any full-fat cream, or sub milk for lower fat)
1/2 tsp cooking salt / kosher salt
1/4 tsp black pepper
2 x 20cm / 8" frozen butter puff pastry sheets (or a single large sheet, 360g / 12 oz)
1 egg (yolk and whites separated, lightly whisked)

Directions :

Cut leek: Clean and slice the leeks. Make sure to rinse them well to remove any dirt.
Filling: In a large pan, melt 25g of butter over medium heat. Add the bacon and cook until crispy. Add the leeks, celery, garlic, and cook until soft. Then add chicken thighs, cooking salt, and black pepper, cooking until the chicken is browned. Pour in the wine and let it simmer for a few minutes. Stir in flour and mustard, then add thyme, bay leaves, chicken stock, and cream. Simmer until thickened, then remove the bay leaves.
Assembling and baking: Preheat the oven to 200°C (400°F). Roll out the pastry. Put the filling in an oven-safe dish, cover with pastry. Seal the edges and make a few slits on top for steam to escape. Brush with egg wash and bake for about 25-30 minutes or until golden brown.

how to serve Chicken and Leek Pie

Serve warm from the oven. It’s wonderful by itself or paired with a simple side salad for a complete meal. A glass of white wine can also complement this lovely pie well!

how to store Chicken and Leek Pie

If you have leftovers, let the pie cool completely. Then wrap it with plastic wrap or foil and store it in the fridge. It can last for up to 3 days. You can reheat in the oven until warmed through.

tips to make Chicken and Leek Pie

Make sure to wash leeks thoroughly as they can have dirt trapped between their layers.
Feel free to use leftover chicken or rotisserie chicken for a quicker version.
You can add other vegetables like carrots or peas to add more flavor and nutrition.
If you don’t have fresh thyme, dried thyme works just fine.

variation

You can substitute chicken thighs with chicken breast for a leaner option or use puff pastry alternatives if you prefer a different texture. Adding a sprinkle of cheese can also boost the flavor!

FAQs

Can I freeze Chicken and Leek Pie?

Yes, you can freeze the pie either before or after baking. Just ensure it’s wrapped well to prevent freezer burn. Bake from frozen, adjusting the time as necessary.

How long does it take to make Chicken and Leek Pie?

The entire process takes about 1 hour from start to finish, including preparation and baking time.

Can I make Chicken and Leek Pie in advance?

Absolutely! You can prepare the filling and assembly ahead of time, then keep it in the fridge until you’re ready to bake it.