Chicken and Leek Pie

The first time I made chicken and leek pie, it was a rainy Tuesday and I was desperately trying to recreate a dish Id had at a tiny pub in the Cotswolds months earlier. The memory of that golden crust shattering under my fork, revealing the most velvety, fragrant filling I had ever tasted, had haunted me since. Three attempts later, standing in my kitchen with flour dusted on my cheek and the smell of bacon sizzling in the pan, I finally nailed it. Now its the recipe that gets requested more than any other, the one that makes people audibly gasp when I walk it to the table.

I served this at my winter solstice dinner last year, and my friend Sarah actually went silent for a full minute after her first bite. The room had that perfect cozy chaos, candles flickering, wine flowing, and this pie sitting there like a golden trophy at the center of it all. Something about a homemade pie makes people feel cared for in a way that other dishes just cannot achieve.

Ingredients

• 500 g boneless skinless chicken thighs: Thighs stay more tender than breast meat and can handle the longer bake without drying out
• 100 g smoked bacon lardons: The smokiness here is not optional, it provides the foundation of flavor that makes this pie sing
• 2 large leeks: Leeks become meltingly sweet and mild when slowly cooked, adding an elegant onion flavor without harshness
• 2 medium carrots and 2 celery stalks: These aromatic vegetables build a classic flavor base that feels both familiar and refined
• 1 small onion: Finely chopped so it virtually disappears into the sauce while contributing essential sweetness
• 2 cloves garlic: Minced fresh garlic adds just enough background warmth without overpowering the delicate leeks
• 50 g unsalted butter: Creates the foundation for the roux and adds richness to every single spoonful
• 40 g plain flour: This amount gives you a velvety sauce that thickens beautifully without becoming gluey
• 400 ml whole milk: Whole milk is essential here, anything thinner will not give you that luxurious creamy texture
• 200 ml chicken stock: Adds savory depth that balances the richness of the cream and milk
• 100 ml double cream: The finishing touch that makes the sauce feel indulgent and restaurant worthy
• 1 tsp Dijon mustard: Just enough to cut through the richness and add a subtle complexity that people cannot quite identify
• 1 tsp fresh thyme leaves: Thyme pairs beautifully with both chicken and leeks, adding an earthy aromatic quality
• Salt and freshly ground black pepper: Season generously but taste as you go, the bacon already brings saltiness
• 1 sheet ready rolled puff pastry: Good quality all butter puff pastry makes a difference, do not skimp here
• 1 egg beaten: Creates that gorgeous golden shine that makes the pie look irresistible

Instructions

Get your oven ready:

Preheat to 200°C (180°C fan) or 400°F so it is fully hot when your pie is ready to bake

Cook the bacon first:

Fry the lardons in a large pan over medium heat until golden and crisp, then remove with a slotted spoon

Brown the chicken pieces:

In the same bacon fat, cook the chicken for 5 to 6 minutes until nicely colored on all sides, then transfer to a plate

Soften the aromatics:

Add butter to the pan, then cook onions, leeks, carrots, and celery for 8 to 10 minutes until softened and fragrant

Add the garlic:

Stir in the minced garlic and cook for just 1 minute more until fragrant but not browned

Make the roux:

Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste

Create the sauce:

Gradually pour in the milk and stock, stirring constantly to prevent lumps, then simmer for 3 to 4 minutes until thickened

Combine everything:

Stir in the bacon, chicken, cream, mustard, and thyme, then season well and let cool for 10 minutes

Assemble the pie:

Pour the filling into a 1.5 liter pie dish, lay the pastry on top, trim excess, press edges to seal, and cut steam vents

Add the golden finish:

Brush the pastry generously with beaten egg, making sure to get into all the crevices for even browning

Bake until perfect:

Bake for 30 to 35 minutes until deeply golden and crisp, then let stand for 5 minutes before serving

Save

Last Christmas my mom called me mid panic because her pie had gone flat in the middle. We realized she had skipped the cooling step and the steam had trapped under the pastry, creating a literal pillow of air. We laughed about it over the phone while she patched it with extra pastry scraps, and honestly, it still tasted amazing. Sometimes the mistakes make the best memories.

Making It Your Own

I have discovered that swapping half the milk for dry white wine creates a sauce that feels noticeably more sophisticated. The acidity cuts through the cream beautifully and gives the filling a brighter character. This is now my standard variation when I am cooking for dinner parties.

The Perfect Sides

Buttery mashed potatoes are not too much here, I promise. The pie is rich but the smooth creaminess of mash alongside it is pure heaven. A crisp green salad with a sharp vinaigrette helps cut through the richness and makes the meal feel complete.

Timing Tips For Success

You can make the filling a full day ahead and keep it refrigerated. In fact, the flavors develop even more overnight. Just bring it to room temperature before topping with pastry and baking, otherwise you will need to extend the baking time significantly.

• Use frozen peas if you want to add some color, they go right in with the sauce
• Rotisserie chicken works beautifully for a weeknight shortcut version
• Leftovers reheat surprisingly well in a low oven, covered with foil

Save

There is something deeply satisfying about serving a whole pie at the table, that first crackle of the crust as you slice through it. It is the kind of food that makes people lean in, eyes wide, suddenly hungry in a way that has nothing to do with appetite and everything to do with comfort.

Recipe FAQs

→ What makes this chicken and leek pie special?

The combination of smoky bacon lardons, fresh thyme, and Dijon mustard elevates the creamy filling beyond standard versions. Using chicken thighs instead of breast meat ensures tender, juicy pieces that stay moist during baking.

→ Can I prepare this pie ahead of time?

Yes, assemble the filling and pastry up to 24 hours in advance, cover tightly, and refrigerate. Brush with egg wash just before baking. You may need to add a few extra minutes to the baking time if starting from cold.

→ What vegetables work best in the filling?

Leeks are essential for their mild, sweet flavor. Carrots and celery provide classic aromatic base notes, while frozen peas can be added for extra color and sweetness if desired.

→ How do I know when the pie is fully cooked?

The pastry should be deep golden brown and crisp. You should see the filling bubbling through the steam vents. An instant thermometer inserted into the center should read at least 74°C (165°F).

→ Can I freeze chicken and leek pie?

Freeze unbaked for up to 3 months, wrapping well in foil and plastic. Bake from frozen, adding 15-20 minutes to the cooking time. Already-baked pie can be frozen for up to 2 months and reheated at 180°C until piping hot.

→ What should I serve with this pie?

Buttery mashed potatoes are the traditional accompaniment, soaking up the creamy sauce. A crisp green salad with vinaigrette provides acidity to cut through the richness. Buttered green beans or roasted root vegetables also work beautifully.