Savory Chicken Leek Pie (Printable)

Golden crust with tender chicken, leeks, and creamy herb sauce for a cozy family meal.

# Ingredient List:

→ Poultry

01 - 1.3 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

→ Vegetables

02 - 2 large leeks, cleaned and sliced (white and light green parts only)
03 - 1 medium carrot, diced
04 - 2 cloves garlic, minced
05 - 1 small onion, finely chopped

→ Sauce

06 - 3 tbsp unsalted butter
07 - 2 tbsp all-purpose flour
08 - 1 1/4 cups chicken stock
09 - 3.5 fl oz double cream
10 - 1 tsp Dijon mustard
11 - 1 tbsp fresh thyme leaves or 1 tsp dried thyme
12 - Salt and freshly ground black pepper, to taste

→ Pastry

13 - 1 sheet ready-rolled puff pastry (approx. 11 oz)
14 - 1 egg, beaten (for glazing)

# Directions:

01 - Preheat the oven to 400°F (200°C) or Gas Mark 6.
02 - Melt butter in a large skillet over medium heat. Add onions, leeks, carrot, and garlic; sauté for 5–7 minutes until softened.
03 - Add chicken pieces and cook for 5–6 minutes until no longer pink.
04 - Stir in flour and cook for 1 minute. Gradually add chicken stock while stirring until smooth and beginning to thicken.
05 - Reduce heat; stir in cream, mustard, and thyme. Simmer gently for 3–4 minutes. Season with salt and pepper to taste.
06 - Remove from heat and let the mixture cool slightly.
07 - Transfer filling to a 9-inch pie dish.
08 - Unroll puff pastry over the dish, trimming excess. Press edges to seal and cut a small slit in the center for steam to escape.
09 - Brush pastry with beaten egg.
10 - Bake for 30–35 minutes until pastry is golden brown and crisp.
11 - Allow pie to rest for 5 minutes before serving.

# Expert Tips:

01 -
  • The filling is impossibly creamy without feeling heavy, thanks to the chicken thighs staying tender through gentle simmering.
  • Leeks become almost sweet when cooked slowly, turning this into comfort food that actually tastes refined.
  • That shattered, buttery pastry crust is worth every minute of baking time.
02 -
  • Don't skip cooling the filling; hot liquid poured into a raw pastry base will make the bottom soggy instead of crisp.
  • If your sauce looks thin when you spoon it into the dish, that's actually right—it thickens more as the pie bakes.
  • The egg wash makes a real difference; it's the difference between looking homemade and looking like you bought it.
03 -
  • Let your filling cool to room temperature before covering with pastry; this prevents condensation that makes crusts soggy.
  • If the pastry edges brown too quickly, cover them loosely with foil partway through baking—the top keeps cooking while the edges rest.

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