Delicious Chicken and Leek Pie

Chicken and Leek Pie

Chicken and Leek Pie is a classic comfort dish that combines tender chicken, sweet leeks, and a creamy sauce, all wrapped up in flaky puff pastry. It’s the perfect dish for family dinners or special occasions, offering a delightful balance of flavors and textures. When baked, the pie transforms into a golden, crispy delight that everyone will love.

Why Make This Recipe

This recipe for Chicken and Leek Pie is not just delicious, but it’s also made with wholesome ingredients. The combination of chicken thighs, fresh leeks, and crispy bacon ensures a savory flavor. Additionally, the creamy sauce binds everything together perfectly. This dish is easy to prepare and can serve a crowd, making it great for family gatherings. Plus, the aroma that fills your kitchen as it bakes is simply irresistible!

How to Make Chicken and Leek Pie

Ingredients

50g / 3 1/2 tbsp unsalted butter (divided)
750g / 1.5lb chicken thighs (skinless, boneless, cut into 1.8 cm / 3/4" bite-size pieces)
1/4 tsp each black pepper and cooking salt (kosher salt)
80g / 3 oz streaky bacon (chopped into 1cm / 0.4" squares)
2 leeks
2 celery stems (sliced 4 mm / 0.2" thick)
2 garlic cloves (finely minced)
1/3 cup chardonnay (or other dry white wine)
1/4 cup flour (plain / all-purpose)
1 tbsp dijon mustard
2 thyme sprigs (or 1/2 tsp dried thyme)
2 bay leaves (preferably fresh, else dried)
1 cup chicken stock / broth (low sodium)
1 cup thickened / heavy cream (or any full-fat cream)
1/2 tsp cooking salt / kosher salt
1/4 tsp black pepper
2 x 20cm / 8" frozen butter puff pastry sheets (or 1 large sheet)
1 egg (yolk and whites separated, lightly whisked)

Directions

Prepare the Filling: Melt half the butter in a large pan. Sear the chicken until the surface turns from pink to white. Remove and set aside.
Cook the Bacon and Vegetables: In the same pan, cook the bacon for one minute. Then add the leeks, celery, and garlic, cooking for about five minutes until softened.
Deglaze and Thicken: Add the wine to the pan and simmer until it evaporates. Then add the remaining butter and flour, stirring for one minute to form a roux. Gradually add the chicken stock while stirring to form a thick sauce.
Combine Everything: Add the mustard, cream, thyme, bay leaves, salt, pepper, and the cooked chicken back to the pan. Simmer for about five minutes until the sauce thickens.
Cool the Filling: Allow the filling to cool for about an hour before assembling the pie.
Assemble the Pie: Preheat the oven to 200°C / 375°F. Use semi-thawed puff pastry sheets to cover your baking dish. Fill it with the cooled chicken filling, then cover with another pastry sheet. Brush the surface with egg yolk and make a small cut in the center for steam to escape.
Bake: Bake for 45 minutes or until golden brown. Let it rest for five minutes before serving.

How to Serve Chicken and Leek Pie

Chicken and Leek Pie is best served warm. You can serve it with a simple green salad or some steamed vegetables for a complete meal. It pairs wonderfully with a glass of white wine, enhancing the flavors of the dish.

How to Store Chicken and Leek Pie

If you have leftovers, you can store the pie in the refrigerator for up to three days. Cover it tightly to retain moisture. To reheat, place it in an oven at 180°C / 350°F until heated through.

Tips to Make Chicken and Leek Pie

Make sure not to let the leeks brown during cooking; keep heat low if needed to soften them.
Allow the filling to cool before assembling to avoid soggy pastry.
Using quality puff pastry will ensure a lighter, flakier crust.

Variation

For a twist on the classic recipe, consider adding mushrooms to the filling or using different herbs like rosemary or parsley. A splash of lemon juice adds a nice brightness to the creamy sauce as well.

FAQs

1. Can I use chicken breast instead of thighs?
Yes, you can substitute chicken breast, but be aware that it may result in a slightly drier filling.

2. What if I can’t find leeks?
You can replace leeks with onions or shallots, but the flavor will differ slightly.

3. Can I freeze Chicken and Leek Pie?
Yes, you can freeze the assembled and unbaked pie. Wrap it well and store it for up to three months. Bake directly from frozen for a longer time.

Try making Chicken and Leek Pie for your next meal and enjoy the comfort and joy it brings to your table!