Chicken and Leek Pie with Bacon

There's something about the smell of bacon crisping in butter that makes you want to slow down and pay attention. Years ago, I was rushing through a weeknight dinner plan when a friend stopped by unexpectedly, and I decided to make this chicken and leek pie on impulse. What started as an attempt to seem more put-together than I felt turned into one of those rare kitchen moments where everything just works, and suddenly you're serving something that tastes like it took all day.

I made this for my sister's book club once, and it became the thing people asked about for months afterward. She'd text me saying someone would ask, 'Was that pie crust homemade?' and she'd laugh knowing I used store-bought puff pastry without apology. That pie taught me that shortcuts aren't cheating if the fundamentals are solid.

Ingredients

• Boneless, skinless chicken thighs (500 g): They're more forgiving than breast meat and stay moist through cooking, plus they have enough flavor to anchor the whole dish without tasting gamey.
• Smoked bacon lardons (100 g): The smoke adds depth that regular bacon can't match, and cutting them into small pieces ensures every spoonful gets a bit of that flavor.
• Leeks (2 large): Clean them thoroughly between layers since grit hides in there, then slice them thinly so they soften into creamy strands rather than chewy chunks.
• Onion, garlic, carrots, celery (assorted): This aromatic base is your flavor foundation, so don't skip or rush the sautéing step.
• Unsalted butter (30 g) and olive oil (1 tbsp): The combination gives you enough fat to prevent sticking while the cream and milk handle the richness.
• Heavy cream and whole milk (100 ml each): Using both keeps the sauce silky without becoming cloying, and the milk tempers the density of cream alone.
• Plain flour (2 tbsp): This acts as a thickener, so whisk it in gradually to avoid lumps that ruin the sauce's texture.
• Low-sodium chicken stock (300 ml): Quality stock makes a real difference here, so taste as you go and adjust seasoning accordingly.
• Dijon mustard (1 tsp) and fresh thyme (1 tsp): The mustard adds a subtle sharpness that prevents the filling from tasting one-note, while thyme brings an herbal backbone.
• Fresh parsley (1 tbsp) and puff pastry (375 g): Parsley brightens the filling just before serving, and store-bought pastry is honestly superior to most home-laminated versions.
• Egg wash (1 beaten egg): This gives the pastry that mahogany-brown sheen that makes people pause when you bring it to the table.

Instructions

Preheat and prepare your workspace:

Set your oven to 200°C (400°F) and clear a bit of counter space near your stove for the pie dish.

Get the bacon going:

In a large skillet over medium heat, add the olive oil and butter together, then scatter in the bacon lardons. Let them cook for about 3 minutes until the edges curl and turn translucent, and you'll see the fat beginning to render.

Build the vegetable base:

Toss in the onion, leeks, carrots, and celery, stirring occasionally for 5 to 6 minutes until the vegetables soften and the leeks begin to turn translucent at the edges. The kitchen should smell amazing at this point.

Add aromatic depth:

Stir in the minced garlic and cook for exactly 1 minute, just until fragrant, being careful not to let it brown.

Sear the chicken:

Add the chicken pieces and let them sit undisturbed for a minute or two before stirring, which allows them to develop a light golden crust and seal in moisture. Cook for about 5 minutes total, turning occasionally.

Create your thickener:

Sprinkle the flour over everything and stir well, making sure to coat all the chicken and vegetables. Cook this flour-coated mixture for 2 minutes, which removes the raw flour taste and starts the thickening process.

Build the sauce carefully:

Pour in the chicken stock slowly while stirring constantly to prevent lumps from forming. Once smooth, add the milk and cream, stirring gently until everything is combined.

Season and simmer:

Stir in the Dijon mustard, thyme, parsley, salt, and pepper, then bring everything to a gentle simmer. Let it bubble softly for 8 to 10 minutes, watching as the sauce thickens and coats the back of a spoon, then remove from heat and allow it to cool slightly so the pastry won't cook unevenly.

Assemble the pie:

Spoon the filling into your pie dish, then unroll the puff pastry and carefully lay it over the top, allowing it to drape naturally. Trim any excess with a sharp knife, press the edges down firmly to seal, and cut a small slit in the center for steam to escape.

Apply the golden finish:

Brush the pastry all over with the beaten egg, which will give it that beautiful mahogany color as it bakes.

Bake until golden:

Place in the preheated oven for 30 to 35 minutes, until the pastry puffs dramatically and turns deep golden brown. When you pull it out, the filling should be bubbling slightly at the edges.

Let it rest:

Allow the pie to sit for 5 minutes before serving, which lets the filling set just enough to spoon neatly without being watery.

Save Pin

I realized while making this pie one rainy afternoon that there's real magic in layering flavors without making things complicated. The bacon, leeks, and thyme create this conversation between smoky, sweet, and herbal that makes people stop and actually taste what they're eating rather than just eating to be full.

Why Leeks Matter More Than You'd Think

Leeks are often treated as an onion substitute, but they're genuinely different. They have this subtle sweetness that comes alive when sautéed slowly, and they add a silky texture to the filling that regular onions can't match. I learned this by accident when a recipe called for leeks and I almost swapped them out for white onions, but curiosity made me stick with what was called for.

The Pastry Matters, But So Does Letting Go

There's a cultural myth that you need to make puff pastry from scratch to have done something properly. I spent a year making pastry by hand before realizing that a quality store-bought sheet is genuinely better for pies like this, where you want layers that puff dramatically rather than density. Once I let that perfectionism go, I made this pie more often, which meant I actually got better at the parts that actually matter.

Serving and Storage Secrets

This pie is best served warm but not piping hot, so the filling holds together nicely when you spoon it out. Leftovers keep beautifully in the fridge for three days, and you can reheat individual portions in a 180°C oven for 15 minutes until warmed through without drying out the pastry. A simple green salad or buttered peas on the side add brightness without competing with the main event.

• Make this pie a day ahead up to the egg wash step: Cover and refrigerate the assembled, unbaked pie, then add egg wash and bake as directed, adding a few extra minutes if it's cold from the fridge.
• Freeze the unbaked pie for up to three months: Wrap well in plastic wrap, and bake directly from frozen, adding 10 to 15 minutes to the baking time.
• Pair with a crisp white wine or a light ale: Something that won't overpower the delicate balance of cream and herbs.

Save Pin

This pie has become my answer to 'what should I cook when I want to impress without stress,' and it's taught me that the best recipes are the ones you actually make, not the ones that feel too ambitious to attempt. Serve it warm, watch people's faces when they taste it, and enjoy knowing you pulled something extraordinary together with ingredients you probably already had in your kitchen.

Recipe FAQs

→ Can I make chicken and leek pie ahead of time?

Yes, prepare the filling up to 24 hours in advance and store it in the refrigerator. Assemble with pastry just before baking, or bake fully and reheat at 180°C for 15-20 minutes.

→ What cuts of chicken work best for this pie?

Boneless, skinless chicken thighs are ideal as they remain tender and juicy during baking. You can also use leftover roast chicken or rotisserie chicken for a quicker version.

→ How do I prevent a soggy bottom pastry?

Ensure the filling has cooled slightly before adding the pastry. You can also brush the pie dish rim with beaten egg to help seal the pastry edges. Bake until the bottom sounds hollow when tapped.

→ Can I freeze this pie?

Yes, assemble the unbaked pie and freeze for up to 3 months. Bake from frozen at 180°C for 45-50 minutes until golden and piping hot throughout.

→ What vegetables can I add to the filling?

Beyond leeks, onions, carrots, and celery, you can add mushrooms, peas, or even diced potatoes. Just keep the total vegetable quantity balanced so the sauce isn't too thin.