Chicken and Leek Pie

The first time I made this chicken and leek pie, it was a rainy Tuesday and I needed something that would fill the entire kitchen with warmth. I had picked up these beautiful leeks from the farmers market, their whites still tinged with dirt from the earth, and somehow they ended up transforming a ordinary weeknight into something that felt like a proper Sunday dinner. My roommate kept wandering into the kitchen asking if it was done yet, the smell of that smoky bacon and thyme wafting through every room of our tiny apartment.

I served this at a dinner party last winter when my friend Sarah was going through a tough breakup, and honestly, watching everyone go silent for that first bite was exactly the kind of comfort food moment I live for. The way the creamy filling oozes out when you slice through that crisp top layer, it is the sort of dish that makes people feel taken care of without anyone having to say a word about it.

Ingredients

• Chicken thighs (500g): Dark meat stays tender and juicy during baking, unlike breast which can dry out in pie fillings
• Smoked bacon lardons (100g): These little cubes of smoky goodness add depth and a subtle crisp texture throughout
• Leeks (2 large): The sweet, mild onion flavor is essential here, and they melt into the sauce beautifully
• Plain flour (40g): This thickens your sauce base, so do not skip the step of cooking it for a full minute
• Whole milk (400ml): Full fat milk creates that luxurious creamy texture we are after
• Double cream (100ml): The heavy cream adds richness and helps the sauce coat every bite perfectly
• Dijon mustard (1 tsp): Just enough to add a subtle tang that balances all the creaminess
• Puff pastry sheet: Ready rolled is your friend here, save the homemade pastry for another day

Instructions

Get your bacon started:

Fry those lardons in a large pan over medium heat until they are golden and crisp, which usually takes about 5 minutes

Brown the chicken pieces:

In the same pan with all that lovely bacon fat, cook the chicken chunks for about 6 minutes until they have a nice golden color on all sides

Build your vegetable base:

Add the butter then toss in the onions, leeks, carrots and celery, letting them soften for about 10 minutes before adding the garlic

Make the roux:

Sprinkle the flour over the vegetables and stir constantly for one minute to cook out that raw flour taste

Create the sauce:

Slowly pour in the milk and stock while stirring, then simmer for 4 minutes until it thickens nicely

Bring it all together:

Stir back in the bacon, chicken, cream, mustard and thyme, then taste and season well before letting it cool slightly

Assemble your pie:

Pour the filling into your dish, lay over the pastry, trim the edges, cut steam vents and brush with beaten egg

Bake to golden perfection:

At 200°C for 30 to 35 minutes until the pastry is gorgeous and golden, then give it 5 minutes to rest before serving

Save

This recipe has become my go to when someone needs a proper meal after a long week, something that says I care without being too fussy about it. Last month my brother called me at midnight just to say he had the last piece cold from the fridge and it was still the best thing he had eaten all month.

Make It Your Own

Sometimes I swap in a splash of white wine for part of the milk, which adds a lovely brightness that cuts through all that richness. A handful of frozen peas or fresh spinach leaves stirred in at the end makes it feel slightly more virtuous without changing the comfort factor.

Serving Suggestions

Buttery mashed potatoes are the classic pairing here, creating the ultimate carb on carb situation that nobody actually complains about. A crisp green salad with a sharp vinaigrette helps cut through the richness, or just serve it with some simply steamed green beans.

Timing Your Pie

You can make the filling up to a day ahead and keep it refrigerated, which actually helps the flavors meld together beautifully. Just bring it to room temperature before topping with pastry and baking.

• Let the pie rest for at least 5 minutes after baking or the filling will run everywhere when you cut it
• If the pastry is browning too quickly, tent with foil for the last 10 minutes
• The pie reheats surprisingly well in a low oven if you have leftovers

Save

There is something deeply satisfying about pulling a golden chicken pie from the oven, the house filled with smells that make everyone gather in the kitchen.

Recipe FAQs

→ Can I prepare the filling ahead of time?

Absolutely. The filling can be made up to 24 hours in advance and stored in the refrigerator. Allow it to come to room temperature before topping with pastry and baking, or add a few extra minutes to the baking time.

→ What cut of chicken works best?

Chicken thighs are ideal because they remain tender and juicy during baking. Breast meat can be used but may dry out slightly. Always cut the meat into uniform 2 cm pieces for even cooking.

→ How do I prevent a soggy bottom crust?

Let the filling cool for at least 10 minutes before adding the pastry. You can also place a baking sheet in the oven while it preheats, then slide the pie dish onto the hot sheet for extra bottom heat.

→ Can I freeze this pie?

Yes, assemble the whole pie, wrap tightly in plastic and foil, and freeze for up to 3 months. Bake from frozen at 180°C for an additional 15-20 minutes until piping hot throughout.

→ What vegetables can I add or substitute?

Frozen peas work beautifully for color and sweetness. Mushrooms, parsnips, or even diced potatoes make excellent additions. Just keep the total vegetable quantity similar to avoid altering the sauce consistency.

→ Can I make this gluten-free?

Use a gluten-free flour blend for the sauce thickener and substitute the puff pastry with a gluten-free alternative. The sauce may require slightly more flour to achieve the same thickness.