Chicken and Leek Pie

Tender chicken thighs and sweet leeks in a creamy white-wine thyme sauce, topped with a golden butter puff pastry lid. Classic comfort food that is hard to mess up and even easier to love.

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Prep Time 25

Cook Time 1

Cool Filling 1

Total Time 2 25

Servings: 5 portions

Course: Dinner, Main Course

Cuisine: American, Western

Calories: 662

Ingredients Equipment Method Notes

Ingredients

3.5 tbsp unsalted butter divided
1.5 lbs boneless skinless chicken thighs cut into 3/4-inch bite-size pieces
0.25 tsp black pepper for the chicken
0.25 tsp kosher salt for the chicken
3 oz streaky bacon chopped into 1/2-inch squares
2 leeks trimmed and cut into 3/4-inch squares
2 celery stems sliced 1/4-inch thick, thick end halved lengthways first
2 garlic cloves finely minced
0.33 cup chardonnay or dry white wine or substitute extra chicken stock
0.25 cup all-purpose flour
1 tbsp Dijon mustard can substitute wholegrain mustard or omit
2 fresh thyme sprigs or 1/2 tsp dried thyme
2 bay leaves fresh preferred, dried works fine
1 cup low-sodium chicken stock
1 cup heavy cream or whole milk for a lower-fat version
0.5 tsp kosher salt for the filling
0.25 tsp black pepper for the filling
12 oz frozen butter puff pastry 2 x 8-inch sheets or 1 large sheet, semi-thawed
1 egg yolk and white separated, lightly whisked separately

Equipment

Large non-stick skillet (12-inch)
1.5-quart baking dish or 4-5 x 12 oz ramekins
Kitchen scale (recommended)

Method

Cut the leek: Trim dark green tops and root ends. Cut each leek in half crosswise, then lengthways. Separate the outer 5 to 6 layers from the core. Cut outer layers into 3/4-inch squares. Cut the inner core into similar-sized pieces.
Sear the chicken: Melt half the butter in a large skillet over high heat. Add chicken, salt, and pepper. Cook until the surface turns from pink to white but the inside is still raw. Remove with a slotted spoon into a bowl, leaving all juices in the pan.
Build the filling base: In the same pan, cook the bacon for 1 minute. Add the leek, celery, and garlic. Cook for 5 minutes until softened, lowering the heat if anything starts to brown.
Deglaze: Add the wine and simmer on high heat, scraping the bottom of the pan, until mostly evaporated.
Make the roux: Reduce to medium heat. Add the remaining butter. Once melted, sprinkle the flour evenly over the surface and stir for 1 minute.
Build the creamy sauce: While stirring, slowly pour in the chicken stock. The mixture will thicken. Add the mustard, cream, thyme, bay leaves, salt, and pepper. Stir in the chicken along with all resting juices.
Simmer and thicken: Bring to a simmer over medium-high heat. Cook for 5 minutes, stirring regularly, until the sauce is thick and creamy. This thickness is what you will get in the finished pie.
Cool the filling: Remove from heat and cool for 1 hour before assembling. Spread on a tray to speed this up. Do not skip cooling or the pastry will not puff properly.
Preheat oven: Set to 375 degrees F (200 degrees C), or 350 degrees F for a fan or convection oven. Have a 1.5-quart baking dish ready.
Prepare the pastry lid: Semi-thaw the puff pastry. If using two 8-inch sheets, brush the edge of one with egg white, overlap with the second sheet, and press to seal. Use your baking dish as a guide to cut out the pie lid.
Optional rim strips: Cut strips from leftover pastry and lay them along the rim of the baking dish for an extra-puffy bakery-style edge.
Assemble: Pour the cooled filling into the baking dish and smooth the surface. If using pastry strips, brush them with egg white. Lay the pastry lid over the top and press to seal.
Egg wash and vent: Brush the lid generously with egg yolk. Cut a small X in the center for steam to escape.
Bake: Bake for 45 minutes until the pastry is a deep golden brown all the way across the surface. Rest for 5 minutes before serving.

Notes

Chicken thighs are strongly preferred over breast. If using breast, shred it and stir in at the very end after the sauce has thickened. Butter puff pastry puffs better and has more flavor than oil-based pastry. Always cool the filling completely before assembling. The sauce does not thicken further in the oven, so get it to the right consistency on the stove. Filling keeps refrigerated for 3 to 4 days, making this a great make-ahead recipe.