Chicken and Leek Pie (Printable)

Tender chicken and leeks in a creamy herb sauce topped with golden flaky pastry for the ultimate comfort dish.

# What You Need:

→ Meats

01 - 1 lb boneless, skinless chicken thighs, cut into ¾ inch pieces
02 - 3.5 oz smoked bacon lardons or diced streaky bacon

→ Vegetables & Aromatics

03 - 2 large leeks, cleaned and thinly sliced
04 - 1 medium onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 medium carrots, diced
07 - 1 stick celery, diced

→ Dairy

08 - 2 tablespoons unsalted butter
09 - ⅓ cup plus 1 tablespoon heavy cream
10 - ⅓ cup plus 1 tablespoon whole milk

→ Pantry

11 - 2 tablespoons all-purpose flour
12 - 1¼ cups low-sodium chicken stock
13 - 1 tablespoon olive oil
14 - 1 teaspoon Dijon mustard
15 - 1 teaspoon fresh thyme leaves, or ½ teaspoon dried
16 - 1 tablespoon fresh parsley, chopped, plus extra for garnish
17 - 13 oz ready-rolled puff pastry sheet
18 - 1 egg, beaten for egg wash
19 - Salt and freshly ground black pepper to taste

# How To Make It:

01 - Preheat your oven to 400°F.
02 - In a large skillet, heat the olive oil and butter over medium heat. Add the bacon and cook until starting to crisp, about 3 minutes.
03 - Add onion, leeks, carrots, and celery. Sauté for 5–6 minutes until softened.
04 - Stir in garlic and cook for 1 minute.
05 - Add the chicken pieces and cook until lightly golden on all sides, about 5 minutes.
06 - Sprinkle flour over the mixture and stir well, cooking for 2 minutes.
07 - Gradually pour in chicken stock, stirring constantly to avoid lumps. Add the milk and cream, and bring to a simmer.
08 - Stir in Dijon mustard, thyme, parsley, salt, and pepper. Simmer for 8–10 minutes, until the sauce thickens and the chicken is cooked through. Remove from heat and let cool slightly.
09 - Spoon the filling into a deep 6–8 cup pie dish. Unroll the puff pastry and lay it over the top, trimming any excess. Press the edges to seal and cut a small slit in the center for steam to escape.
10 - Brush pastry with beaten egg. Bake for 30–35 minutes, until golden and puffed.
11 - Rest for 5 minutes before serving. Garnish with extra parsley if desired.

# Helpful Tips:

01 -
  • The filling is silky and rich without feeling heavy, thanks to the perfect balance of cream and chicken stock working together.
  • Bacon adds a smoky depth that elevates this beyond standard pot pie territory into something memorable.
  • Ready-rolled pastry means you're not wrestling with dough, just focusing on what matters—the creamy, dreamy filling inside.
02 -
  • Don't skip the cooling step before adding pastry—warm filling will soften the pastry from underneath and you'll end up with a soggy bottom.
  • Chicken thighs are forgiving, but if you do use breast meat, pound it thin and watch it closely so it doesn't toughen up.
  • The flour-to-liquid ratio matters more than you'd think—too much flour and your sauce becomes gluey, too little and it never thickens properly.
03 -
  • If your pastry cracks or tears, brush the seams with a tiny bit of beaten egg and press gently—it will seal as it bakes.
  • Rotate your pie dish halfway through baking if your oven browns unevenly, so the top colors uniformly without burning.
  • Save bacon fat instead of draining it—it's gold for sautéing vegetables in other recipes, and it deepens flavors in unexpected ways.
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