Savory Chicken Leek Pie (Printable)

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

# What You Need:

→ Poultry

01 - 1.32 pounds 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 - 2.8 tablespoons unsalted butter
07 - 2 tablespoons plain flour
08 - 1.27 cups chicken stock
09 - 0.42 cups double cream
10 - 1 teaspoon Dijon mustard
11 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
12 - Salt and freshly ground black pepper, to taste

→ Pastry

13 - 1 sheet ready-rolled puff pastry, approximately 11.3 ounces
14 - 1 egg, beaten (for glazing)

# Steps:

01 - Preheat the oven to 400°F (200°C) or Gas Mark 6.
02 - Melt butter in a large skillet over medium heat. Add onion, leeks, carrot, and garlic; sauté for 5 to 7 minutes until softened.
03 - Add chicken pieces and cook for 5 to 6 minutes until no longer pink.
04 - Stir in flour and cook for 1 minute. Gradually add chicken stock while stirring until mixture is smooth and begins to thicken.
05 - Reduce heat and stir in cream, mustard, and thyme. Simmer gently for 3 to 4 minutes. Season with salt and black pepper to taste.
06 - Remove from heat and allow filling to cool slightly before assembling.
07 - Spoon filling into a 9-inch (23 cm) pie dish. Unroll puff pastry over dish, trim excess, and press edges to seal. Cut small slit on top for steam.
08 - Brush the pastry surface with beaten egg to achieve golden color during baking.
09 - Bake for 30 to 35 minutes until pastry is golden brown and crisp.
10 - Allow pie to rest for 5 minutes before slicing and serving.

# Expert Advice:

01 -
  • It's the kind of pie that fills your whole house with warmth before you even take the first bite.
  • The creamy sauce with just a whisper of mustard and thyme tastes far more sophisticated than the handful of ingredients suggests.
  • Leftovers (if there are any) reheat beautifully and somehow taste even better the next day.
02 -
  • Cold filling and hot pastry is the reason your pie turns out crispy on bottom instead of soggy—never skip the cooling step just to get it in the oven faster.
  • Leeks hide sand in ways that defy logic, so slice them lengthwise and rinse between each layer under running water or you'll regret it mid-bite.
  • If your pastry tears while laying it down, don't panic; just patch it with a scrap and brush more egg wash over the seam—no one will ever know.
03 -
  • Use chicken thighs instead of breast; they stay tender and forgiving throughout cooking, and they cost less.
  • Make sure your stock is warm when you add it to the roux—cold stock will seize up and get lumpy, and there's no way to fix it after that.
  • Brush the pastry with egg wash only on top, not the sides; if egg drips down and seals the edges to the dish, the pie won't puff up properly.

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