Description
This Chicken and Leek Pie is the definition of comfort food, featuring tender chunks of chicken thighs and sweet, softened leeks in a rich, creamy sauce. Topped with a layer of golden, flaky puff pastry, it makes for a hearty dinner that warms you up from the inside out. Perfect for a Sunday family dinner or a cozy weeknight meal, this savory pie offers a wonderful contrast between the velvety filling and the crisp, buttery topping.
Ingredients
For the Chicken Pie Filling
- 1 tablespoon olive oil
- 1.6 lb boneless, skinless chicken thighs, cut into bite-size pieces
- 1 medium onion, finely chopped
- 4 cups leeks (from approx. 1.1 lb), sliced and washed thoroughly
- 2 teaspoons dried thyme
- 1/2 cup all-purpose flour
- 1 1/4 cups hot chicken stock
- 1 1/4 cups milk
- Sea salt and freshly ground black pepper, to taste
For the Pie
- 11 oz puff pastry sheet (about 1 sheet, thawed if frozen)
- 1 large egg, beaten
Instructions
Cook the Chicken
Heat the olive oil in a large frying pan or saucepan over medium-high heat. Add the cut chicken pieces and cook for about 10-15 minutes until the chicken is just starting to turn golden all over.
Add Aromatics
Add the finely chopped onion and sliced leeks to the pan. Cook for a further 5 minutes, stirring occasionally, until the vegetables start to soften and become aromatic.
Make the Roux
Sprinkle the flour and dried thyme over the chicken and vegetables. Stir well to coat everything evenly and cook for 5 minutes. This step is important to cook out the raw flour taste.
Create the Sauce
Gradually pour in the hot chicken stock and milk while stirring constantly to prevent lumps. Bring the mixture to a gentle boil and let it bubble away for about 10 minutes until the sauce has thickened and the chicken is cooked through.
Cool the Filling
Spoon the thickened mixture into a pie dish. Leave it to cool for at least 30 minutes. Do not skip this step; adding pastry to hot filling will melt the butter and cause the pastry to be soggy rather than crisp.
Top with Pastry
Once the filling is cool, smooth the puff pastry sheet over the top. Trim any excess dough or press it onto the rim of the dish to seal.
Egg Wash and Score
Use a sharp knife to score the top of the pastry (this looks decorative and lets steam escape). Brush the pastry generously with the beaten egg.
Bake
Preheat the oven to 400°F (200°C) fan / 425°F (220°C) standard. Bake the pie for about 30 minutes, or until the filling is bubbling hot and the pastry is risen, crisp, and deep golden brown.
Notes
Cooling is Crucial: The most common mistake with pot pies is putting the puff pastry on hot filling. This steams the pastry from the bottom up, resulting in a soggy crust. Ensure the filling is lukewarm or cold before covering.
Cleaning Leeks: Leeks often trap grit between their layers. Slice them first, then rinse them thoroughly in a colander under cold running water to ensure your pie isn’t gritty.
Make Ahead: You can prepare the filling up to 2 days in advance and store it in the fridge. Assemble the pie with the pastry just before baking cooking it from cold actually helps the pastry puff up even better!
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dinner
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 Slice
- Calories: 520
- Sugar: 6g
- Sodium: 480mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 110mg
Keywords: chicken and leek pie, puff pastry chicken pie, creamy chicken pie recipe, comfort food dinner, family meal ideas, chicken thigh recipes, savory pie