Chicken and Leek Pie

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This Chicken and Leek Pie is the ultimate comfort food – tender chicken, smoky bacon and sweet leeks in a creamy sauce, topped with buttery, flaky puff pastry. Easy to make and perfect for cozy nights in.

Prep Time30

Cook Time30

Total Time1

Course: Main

Keyword: Chicken and Leek Pie

Servings: - 6

Calories: 505kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

For the filling

5 strips bacon smoky, diced
1.6 lbs (750g) chicken boneless skinless chicken thighs, diced
1 tsp dried thyme
1 tsp garlic powder
½ tsp salt
½ tsp white pepper
¾ cup (180ml) white wine
1 ½ cups (355ml) chicken stock or chicken broth
¼ cup (55g) unsalted butter
2 large leeks white and light green parts only, diced
1 medium onion finely diced
2 ribs celery very finely diced
scant ½ cup (55g) all-purpose flour (= plain flour)
1 tbsp wholegrain mustard
3 tbsp sour cream or heavy cream

For the topping

2 packs ready-rolled puff pastry sheets see notes if frozen
1 large egg room temperature
1 tbsp milk

Instructions

Make the filling

Heat a large pan and fry the diced bacon until it starts to crisp and render its fat. Add the chicken pieces and seasoning and cook for a minute or two.
5 strips bacon, 1.6 lbs (750g) chicken, 1 tsp dried thyme, 1 tsp garlic powder, ½ tsp salt, ½ tsp white pepper
Pour in the white wine and bring to a rolling simmer. Cook for a couple of minutes or until the aroma of the wine dissipates then add the chicken stock. Cover tightly with a lid and cook for 10 minutes over medium-low heat. Transfer the chicken and bacon to a bowl and reserve the poaching liquid.
¾ cup (180ml) white wine, 1 ½ cups (355ml) chicken stock
Meanwhile melt the butter in a large pan and sauté the leeks, celery and onion over medium-low heat, stirring often, until softened.
¼ cup (55g) unsalted butter, 2 large leeks, 1 medium onion, 2 ribs celery
Stir in the flour and cook for 2 minutes. Gradually add the reserved liquid, stirring to incorporate the flour to make a roux (paste).
scant ½ cup (55g) all-purpose flour
Stir in the mustard and sour cream once all the liquid has been added then add the chicken and bacon back into the pan.
1 tbsp wholegrain mustard, 3 tbsp sour cream
Transfer the filling into a suitable baking dish (such as a 9-9.5 inch round deep-dish pie pan) and chill so that the filling cools down before adding the pastry.

Make the pie topping

Unroll one pack of the puff pastry sheets on a piece of baking paper and place with the long edge facing you. Cut into short strips (I was using an oval pie dish – if your dish is a different shape you may need to adjust the length).
2 packs ready-rolled puff pastry sheets
Unroll the second pastry and place the short edge facing you. Cut into long strips and keep handy.
Fold alternate strips of the pastry halfway back. Lay one long strip over the unfolded strips. Bring the folded strips back down over the new strip.
Now fold back the opposite set of strips and add another perpendicular strip. Repeat this process until you have created a pie lattice that's a little bigger than the size of your baking dish. Chill for 30 minutes.

Assemble and bake

Beat the egg with a little milk. Brush the edge of the baking dish with the egg wash. If you have a bit of spare pastry, attach thin strips around the edge of the dish and brush with egg wash (this gives the pastry a little lift and allows it to puff up better).
1 large egg, 1 tbsp milk
Take the pastry lid out of the fridge and place on top of the pie to cover the whole dish, letting the edges overhang. Press the edges to seal and then cut any excess pastry. You can use these offcuts to decorate the pie, if you like.
Brush the top of the pie with egg wash. Place on a baking dish to catch any leaks and bake in a 400°F (200°C) preheated oven (360°F / 180°C if you are using a fan oven) for 25-30 minutes, or until the pastry is a deep golden brown and the filling is starting to bubble through. Cool the pie for 5-10 minutes before serving.

Video

Notes

Note: If you are using frozen pastry, transfer from the freezer to the fridge and let it thaw overnight or for 6–8 hours. Use the pastry while it is pliable but still cold and ideally chill the pie for 30 minutes after assembling.
To make this chicken and leek pie gluten-free, use cornstarch (cornflour) instead of flour in the filling and gluten-free puff pastry. Dissolve 2 tablespoons of cornstarch in 3 tablespoons cold water or stock. Add the bacon, chicken and liquid to the pan with the softened vegetables and bring to a simmer. Add the mustard and sour cream then stir in the slurry. Let it bubble over low heat until the filling thickens.

Nutrition