Chicken and Leek Pie (Print View)

Tender chicken and leeks in creamy sauce with smoky bacon, encased in golden flaky pastry

# Components:

→ 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

# Method:

01 - Preheat oven to 400°F (180°C convection). Arrange all ingredients and equipment within reach for efficient preparation.
02 - In a large frying pan over medium heat, cook bacon until golden and crisp, approximately 5-7 minutes. Remove with slotted spoon and set aside on paper towels.
03 - In the same pan, add chicken pieces in a single layer. Brown on all sides for 5-6 minutes until light golden. Transfer to a plate.
04 - Add butter to the pan, then stir in chopped onion, leeks, carrots, and celery. Sauté for 8-10 minutes until softened. Add minced garlic and cook for 1 minute additional.
05 - Sprinkle flour over the vegetables, stirring constantly for 1 minute to cook out the raw flour taste and create a roux foundation.
06 - Gradually pour in milk and chicken stock while stirring constantly to prevent lumps. Bring to a gentle simmer and cook for 3-4 minutes until sauce reaches desired thickness.
07 - Stir in cooked bacon, seared chicken, heavy cream, Dijon mustard, and thyme. Season thoroughly with salt and pepper to taste. Remove from heat and allow to cool for 10 minutes.
08 - Pour the cooled filling into a 1.6 quart pie dish, ensuring even distribution.
09 - Unroll pastry sheet and lay it over the filling. Trim excess pastry around edges and press firmly to seal. Cut 2-3 small slits in the top surface to allow steam to escape. Brush entire surface with beaten egg.
10 - Bake for 30-35 minutes until pastry is golden brown and crisp. Allow pie to rest for 5 minutes before serving.

# Expert Advice:

01 -
  • The filling is silky and forgiving, so even if your sauce seems thin at first, it'll thicken beautifully once the pastry bakes.
  • Bacon and leeks together feel like a flavor combination someone should have invented centuries ago—they're just meant for each other.
  • You can prep everything in advance and bake it straight from the fridge, making it perfect for when you want homemade comfort without last-minute stress.
02 -
  • If your sauce looks too thin after you add the stock, don't panic—it will thicken as it simmers, and remember that the filling will continue to set as it cools, so slightly loose is better than too thick.
  • Always let the filling cool before adding the pastry, or you risk the bottom getting soggy instead of crisp, and that's a tragedy worth preventing with 10 minutes of patience.
  • The egg wash is what separates a pale, shy-looking pie from one that looks like it came from a bakery window, so don't skip it no matter how tired you are.
03 -
  • If you're using block pastry instead of ready-rolled, let it come to room temperature for 15 minutes before unrolling so it doesn't crack and tear on you halfway through.
  • Cook your bacon slowly and remove it when it's just golden—if you wait for it to be completely crisp, it'll turn to dust when you stir it back into the filling.
  • Save a tiny bit of the raw pastry trimmings, brush them with egg wash, and bake them alongside the pie for a snack—they'll be gone before you can plate anything.
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