Chicken and Leek Pie

A Cozy Comfort Food Classic

If you’re a fan of flaky puff pastry pies with golden, buttery crusts and savory fillings, this Chicken and Leek Pie is for you. Bursting with tender chicken, sweet leeks, and a creamy white wine-infused sauce, this pie offers a comforting and hearty meal, perfect for cooler days. The leeks, in particular, set this pie apart from other chicken pies, adding a mild sweetness that elevates the entire dish.

Why Leeks Are the Star

Leeks bring a gentle onion-like flavor to this pie, but sweeter and less sharp. This means you can use more leeks than you might with regular onions, allowing their unique flavor to shine. This recipe calls for two whole leeks, ensuring the taste of leek is prominent, as it should be in a dish with its name!

If leeks are out of season or expensive, you can substitute them with large onions. While the pie will still be delicious, it’s best with the flavor leeks offer.

Ingredients Breakdown

Here’s what you’ll need to make this comforting Chicken and Leek Pie

For the Filling:

Boneless Chicken Thighs: Thighs are preferred over breasts as they stay juicier. Breasts tend to dry out because they’re cooked twice—first in the filling and again in the oven.

Bacon: Just a few strips of streaky bacon add a lovely depth of flavor, helping to sauté the leeks while adding a deliciously smoky taste.

Leeks: The star of the pie, offering sweetness and texture.

Celery: Adds a subtle flavor that blends into the filling.

Garlic: A savory staple.

Thyme and Bay Leaves: Fresh is best, but dried will do in a pinch. These herbs infuse the creamy sauce with aromatic flavors.

For the Creamy Sauce

Butter: Adds richness and depth.

Chicken Stock and Cream: These are the base liquids for the sauce. Stock adds flavor, while cream makes it luxuriously smooth. You can substitute cream with milk if you prefer a lighter sauce, though the pie will be less indulgent.

Flour: Thick the sauce.

White Wine: Used to deglaze the pan, adding complexity to the sauce. Any dry white wine will work but avoid sweet or heavily oaked varieties.

Dijon Mustard: Adds a subtle kick but isn’t overpowering, so feel free to leave it out if you don’t like mustard.

For the Pastry

Puff Pastry: Butter puff pastry is recommended for the best flavor and texture. It puffs more and bakes into a beautiful golden brown. In Australia, standard grocery-store puff pastry sheets are a bit small, so you may need to join two sheets with egg white to cover your baking dish.

Egg: The yolk is brushed on the pastry to give it that perfect golden finish.

How to Make Chicken and Leek Pie

Step 1: Prepare the Leeks

Trim off the root and dark green parts of the leeks. Cut them in half lengthwise, then chop them into bite-sized squares. Leeks can sometimes have dirt trapped between the layers, so wash them if necessary.

Step 2: Cook the Filling

In a large pan, melt butter and cook the chicken just until the surface turns white—no need to cook it all the way through. Remove the chicken, then use the remaining butter and chicken juices to sauté the bacon. After a minute, add the leeks, celery, and garlic, and cook until softened.

Deglaze the pan with white wine, scraping up any browned bits stuck to the bottom of the pan. Once the wine has mostly evaporated, add more butter and sprinkle flour over the mixture to form a roux. Gradually stir in chicken stock, then add cream, mustard, thyme, bay leaves, and seasoning. Return the chicken to the pan, simmer until the sauce thickens, and then let it cool completely.

Step 3: Assemble the Pie

Preheat the oven to 180°C/350°F. Spoon the cooled filling into a pie dish. If your puff pastry sheets are small, brush egg white along the edges of two sheets to connect them and create a larger piece. Cover the pie with the pastry, pressing down around the edges to seal. You can also add strips of puff pastry along the rim for an extra puffed, bakery-style look.

Brush the top of the pie with egg yolk and cut a small cross in the center to allow steam to escape while baking.

Step 4: Bake

Bake the pie for about 45 minutes, or until the pastry is puffed and golden brown. Let the pie cool slightly before serving.

Make-Ahead Tips

Chicken and Leek Pie is an excellent dish to prepare in advance. The filling can be made up to four days ahead and kept in the fridge. You can also assemble the entire pie and refrigerate it for three days or freeze it for up to three months. Just be aware that the puff pastry may puff slightly less if frozen, but it’s a small trade-off for the convenience.

Conclusion

With its rich, creamy filling and golden puff pastry crust, Chicken and Leek Pie is the ultimate comfort food. Whether you’re making it for a family dinner or a special occasion, this recipe is sure to impress. The combination of tender chicken, sweet leeks, and luxurious sauce baked under buttery pastry makes this dish a standout among savory pies. Plus, it’s easy to make ahead, so you can enjoy a stress-free meal whenever the craving strikes!