Chicken and Leek Pie

There's something about a pie dish emerging from the oven with its golden, puffed pastry that makes the kitchen smell like home, even if you've only just moved in. My first attempt at chicken and leek pie happened on a rainy Thursday when I wanted to impress someone who claimed they didn't really like cooking shows or fancy food. What surprised me wasn't just how it turned out, but how they went back for seconds without saying a word, fork still moving as they reached for more of that creamy, smoky filling. That's when I realized this dish isn't about being elevated or fancy at all—it's about the kind of comfort that makes people linger at the table.

I made this for my neighbor after she'd been dealing with a renovation nightmare next door, and watching her face when she bit through that pastry made me understand why comfort food exists in the first place. She asked for the recipe that night, and I've since learned she makes it regularly for her own difficult weeks. Small moments like that remind me that cooking is sometimes just about showing up for people.

Ingredients

• Boneless, skinless chicken thighs (500 g): Thighs hold onto moisture better than breasts, and they're forgiving if you're not timing things perfectly—I learned this the hard way after years of dry chicken in pies.
• Smoked bacon lardons or diced bacon (100 g): The smokiness is non-negotiable here; it's what separates this from ordinary chicken pie and makes people wonder what you did differently.
• Leeks (2 large): Clean them thoroughly by slicing lengthwise and rinsing between layers where soil hides—this one detail matters more than you'd think.
• Carrots (2 medium) and celery stalks (2): These build the flavor foundation quietly, like a good bass line in music you're humming without noticing.
• Garlic (2 cloves) and onion (1 small): Minced small enough that they almost disappear into the sauce, adding depth without announcing themselves.
• Unsalted butter (50 g): The foundation for your roux, and unsalted lets you control the salt level yourself—a small choice that matters.
• Plain flour (40 g): This thickens the sauce into something silky rather than soupy, and you'll toast it briefly to remove any raw flour taste.
• Whole milk (400 ml) and chicken stock (200 ml): The milk keeps it creamy while the stock adds savory depth that milk alone could never achieve.
• Double cream (100 ml): Added at the end to lift everything into richness without making it heavy or cloying.
• Dijon mustard (1 tsp) and fresh thyme (1 tsp): Mustard brightens the sauce with a subtle tang, while thyme grounds everything in herbaceous warmth.
• Ready-rolled puff pastry (1 sheet): Chilled pastry rises better, so if you have time, refrigerate it before topping the pie.
• Egg (1, beaten): The egg wash is what gives you that deep golden shine that looks like you spent hours on this.

Instructions

Get your oven ready and start the bacon:

Preheat to 200°C (180°C fan) and get your largest frying pan heating over medium heat. Bacon first—let it render slowly until the edges turn crispy and the fat starts speaking to you, about 5 minutes, then lift it out with a slotted spoon.

Brown the chicken properly:

Same pan, bacon fat still there—add your chicken pieces and don't fuss with them. Let them sit for a couple minutes before turning, so they develop a golden crust that locks in flavor, about 5-6 minutes total.

Build your vegetable base:

Butter goes in next, then your prepped vegetables. Stir occasionally and listen for the gentle sizzle—you're looking for softened edges and a bit of color on the leeks, which takes about 8-10 minutes. Add your garlic in the final minute so it doesn't burn.

Make the roux and sauce:

Sprinkle flour over everything and stir constantly for about a minute—this cooks out the raw flour taste and helps thicken what's coming next. Slowly pour in milk and stock while stirring, which prevents lumps and creates that silky texture. Bring to a gentle simmer and let it bubble quietly for 3-4 minutes.

Bring it all together:

Return the bacon and chicken to the pan, add your cream, mustard, and thyme, then taste and adjust salt and pepper. This is where the dish comes together—let it cool for about 10 minutes before transferring to your pie dish so you're not fighting a boiling filling when you top it.

Top and seal:

Drape that pastry sheet over the filling, press the edges down gently to seal, then cut a couple small slits in the top for steam to escape. Brush everything with beaten egg, which is what creates that gorgeous golden finish.

Bake until golden:

Pop it into your preheated oven for 30-35 minutes—the pastry will puff and turn deep golden brown, and your kitchen will smell like something people will remember. Let it rest for 5 minutes after coming out so the filling sets slightly and won't spill everywhere when you serve it.

Save

I've served this pie to people going through different seasons of life, and I've noticed it shows up at potlucks years later because someone remembered it. There's something about a dish that lingers like that, something beyond the recipe itself.

Why This Pie Works Every Time

The structure of this pie is almost foolproof once you understand why each step exists. The bacon renders first to flavor the whole pan, the chicken browns to build color and depth, and the vegetables soften gradually so nothing ends up tough or mushy. By the time you add the liquid, you've already built layers of flavor that taste like you've been cooking all day even though you really haven't.

Making It Your Own

Once I stopped following recipes exactly and started playing with ratios, this pie became something I actually looked forward to making instead of just executing. Some nights I use white wine where half the milk goes, which adds a subtle brightness that changes everything. Other times I stir in frozen peas at the very end, which adds sweetness and visual interest without changing the overall character of the dish.

Serving and Timing

The pie stands confidently on its own, but I've learned that buttery mashed potatoes or a sharp green salad on the side makes it feel complete and less heavy than it might otherwise be. The resting period after baking isn't wasted time—it's when the filling sets enough to hold together when you cut and serve, which is the difference between elegant plating and a spoon situation.

• If you're in a hurry, rotisserie chicken works beautifully and cuts your active cooking time in half.
• Chill the pastry for 20 minutes before baking if you have the time, which helps it rise and crisp more dramatically.
• Leftovers reheat wonderfully at 180°C for about 15 minutes, covered loosely with foil so the pastry doesn't dry out.

Save

This pie has become my go-to when I want to feed people something that feels thoughtful without demanding hours in the kitchen. It's the kind of dish that makes the kitchen warm and the table linger longer than usual.

Recipe FAQs

→ Can I make this pie ahead of time?

Yes, you can prepare the filling up to 24 hours in advance and refrigerate it. Add the pastry topping and bake when ready to serve, adding 5-10 minutes to the baking time if the filling is cold.

→ What can I substitute for leeks?

You can use onions or shallots as a substitute, though leeks provide a milder, sweeter flavor that's characteristic of this dish. Use about 2 cups of sliced onions if leeks aren't available.

→ Can I use chicken breast instead of thighs?

Yes, chicken breast works well, though thighs remain more tender and flavorful during baking. If using breast, cut into slightly larger pieces and be careful not to overcook during the browning stage.

→ How do I prevent a soggy bottom on the pastry?

Let the filling cool for at least 10 minutes before adding the pastry, and ensure your oven is fully preheated. You can also blind-bake the bottom crust separately for 10 minutes if using a double-crust pie.

→ Can I freeze this pie?

Yes, this pie freezes beautifully either before or after baking. Freeze unbaked for up to 3 months, then bake from frozen adding 15-20 minutes. Cooked pie can be frozen and reheated at 180°C for 25-30 minutes.

→ What wine pairs well with this dish?

A medium-bodied white wine like Chardonnay or Viognier complements the creamy sauce beautifully. Alternatively, a light red such as Pinot Noir works well with the smoky bacon and chicken.