Chicken and Leek Pie with Bacon (Printable)

A comforting pie filled with tender chicken, leeks, bacon, and creamy sauce under golden pastry.

# What You’ll Need:

→ Meats

01 - 1 lb boneless, skinless chicken thighs, cut into 3/4 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 stalk celery, diced

→ Dairy

08 - 2 tablespoons unsalted butter
09 - 1/2 cup heavy cream
10 - 1/2 cup whole milk

→ Pantry

11 - 2 tablespoons all-purpose flour
12 - 1 1/4 cups low-sodium chicken stock
13 - 1 tablespoon olive oil
14 - 1 teaspoon Dijon mustard
15 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
16 - 1 tablespoon fresh parsley, chopped, plus extra for garnish
17 - 13 oz ready-rolled puff pastry sheet
18 - 1 large egg, beaten for egg wash
19 - Salt and freshly ground black pepper to taste

# How To Make:

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

# Top Tips:

01 -
  • It feels fancy without demanding perfection: The creamy filling and golden pastry top look restaurant-quality, but the technique is straightforward and forgiving.
  • Comfort food that doesn't feel heavy: Leeks bring a subtle sweetness and elegance that chicken thighs can't achieve alone, making this more refined than your average pot pie.
  • It's a one-dish dinner solution: Everything happens in one skillet, then slides into the oven while you set the table or pour a drink.
02 -
  • Don't skip cooling the filling slightly before adding the pastry: A hot filling will make the pastry bottom soggy, and you'll lose that satisfying golden crunch.
  • Slice your leeks lengthwise before slicing across: This makes them much easier to clean and ensures they cook evenly rather than staying in thick, chewy rings.
  • If the pastry tops browning too quickly, tent it loosely with foil for the last 10 minutes: This is the difference between golden and burnt, and it happens faster than you'd think.
03 -
  • A splash of dry white wine added after sautéing the vegetables brings complexity and prevents the sauce from tasting one-dimensional: This is the move that separates a good pie from one that feels special.
  • Don't open the oven door while baking unless absolutely necessary: Those oven opening and closing cycles prevent the pastry from puffing properly, so resist the urge to peek.
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