Pin It There was a Sunday last autumn when the kitchen smelled like butter and thyme, and I realized I'd been making chicken pies wrong for years. I'd always treated the filling like an afterthought, but that day I let the leeks cook low and slow until they melted into something sweet and silky. The bacon crisped up in the pan, the chicken browned properly, and suddenly it all made sense. This isn't just a pie, it's the kind of dish that makes you want to stay home on a rainy evening.
I made this for a friend who'd just moved into a cold flat with no proper furniture yet. We ate it straight from the dish with forks, sitting on the floor, and she said it tasted like someone cared. That's what a good pie does. It fills the room with warmth before anyone even takes a bite. The carrots and celery add just enough body to make it feel like a full meal, and the Dijon mustard, barely noticeable, sharpens everything just right.
Ingredients
- Boneless, skinless chicken thighs (500 g): Thighs stay juicy and tender even after baking, unlike breasts which can dry out under all that heat.
- Smoked bacon lardons (100 g): These little cubes render fat and flavor into the pan, creating the base for everything else.
- Leeks (2 large): Slice them thin and wash them well, they love to hide grit between their layers, but once clean they melt into the sauce like magic.
- Carrots (2 medium) and celery (2 stalks): Classic mirepoix vegetables that add sweetness and structure without overpowering the delicate leek flavor.
- Garlic (2 cloves) and onion (1 small): The aromatics that make your kitchen smell like a proper Sunday roast.
- Unsalted butter (50 g) and plain flour (40 g): The roux that thickens your sauce, cook it for a full minute or it'll taste pasty.
- Whole milk (400 ml), chicken stock (200 ml), and double cream (100 ml): The holy trinity of creamy sauces, each one adding richness and body in its own way.
- Dijon mustard (1 tsp): A tiny amount that you won't taste directly, but it brightens everything and cuts through the cream.
- Fresh thyme (1 tsp): Earthy and floral, it makes the whole dish smell like a country kitchen.
- Puff pastry (1 sheet, about 320 g): Store bought is absolutely fine, life's too short to make your own unless you really want to.
- Egg (1, beaten): Brushed on top, it turns the pastry into a glossy, golden crown.
Instructions
- Get the oven ready:
- Preheat to 200°C (180°C fan) so it's properly hot when the pie goes in. This helps the pastry puff up immediately instead of going soggy.
- Crisp the bacon:
- Cook the bacon in a large frying pan over medium heat until golden and the fat has rendered out. Remove with a slotted spoon and set aside, leaving the fat in the pan.
- Brown the chicken:
- Add the chicken pieces to the bacon fat and brown them on all sides for 5 to 6 minutes. They don't need to be cooked through yet, just colored nicely for flavor.
- Soften the vegetables:
- Add butter to the same pan, then toss in the onions, leeks, carrots, and celery. Sauté for 8 to 10 minutes until everything softens and the leeks start to collapse, then stir in the garlic for another minute.
- Make the roux:
- Sprinkle the flour over the vegetables and stir well for a full minute. This cooks out the raw flour taste and helps the sauce thicken properly later.
- Build the sauce:
- Slowly pour in the milk and chicken stock, stirring constantly to avoid lumps. Bring it to a simmer and cook for 3 to 4 minutes until it thickens enough to coat the back of a spoon.
- Finish the filling:
- Stir in the cooked bacon, browned chicken, double cream, mustard, and thyme. Season generously with salt and pepper, then remove from heat and let it cool for 10 minutes so the pastry doesn't melt when you lay it on top.
- Assemble the pie:
- Pour the filling into a large pie dish, about 1.5 liters capacity. Unroll the puff pastry and drape it over the top, trimming any excess and pressing the edges to seal.
- Prepare for baking:
- Cut a few small slits in the pastry to let steam escape, then brush the top all over with beaten egg. This gives it that beautiful golden shine.
- Bake until golden:
- Slide the pie into the oven and bake for 30 to 35 minutes, until the pastry is puffed and deeply golden. Let it stand for 5 minutes before serving so the filling settles and doesn't spill everywhere when you cut into it.
Pin It The first time I served this, I was nervous the pastry wouldn't puff. But when I pulled it from the oven, golden and crackling, everyone at the table went quiet for a second. Then someone said it looked like something from a magazine, and I felt ridiculously proud. It's funny how a simple pie can do that, turn a regular dinner into a moment people remember. The smell of thyme and butter hung in the air for hours.
Making It Your Own
You can swap half the milk for a dry white wine if you want a sharper, more grown up flavor. A handful of frozen peas stirred in at the end adds sweetness and a pop of green that looks lovely against the golden pastry. I've also made this with leftover rotisserie chicken when I'm short on time, just skip the browning step and stir the shredded meat straight into the sauce. It's not quite the same, but it's still very, very good.
What to Serve Alongside
This pie is rich and creamy, so it loves something sharp or crisp to balance it out. A simple green salad with a mustardy vinaigrette cuts through the cream beautifully. Buttery mashed potatoes are traditional and comforting, though honestly the pie is hearty enough on its own. I like to serve it with steamed green beans or roasted Brussels sprouts, something with a bit of bite to keep each forkful interesting.
Storing and Reheating
Leftovers keep well in the fridge for up to three days, covered tightly. Reheat individual portions in the oven at 180°C for about 15 minutes so the pastry crisps up again, microwaving works in a pinch but the pastry goes soft. You can also freeze the assembled, unbaked pie for up to a month, just add an extra 10 minutes to the baking time if cooking from frozen.
- Wrap the pie dish tightly in cling film and foil before freezing to prevent freezer burn.
- Let frozen pies thaw in the fridge overnight for the most even baking.
- If the pastry browns too quickly, cover it loosely with foil and keep baking until the filling is hot all the way through.
Pin It This is the kind of pie that makes you want to invite people over, just so you have an excuse to make it again. Serve it hot, with the pastry still crackling, and watch everyone's face light up when they break through that golden top.
Recipe Q&A
- → Can I use chicken breast instead of thighs?
Yes, you can substitute chicken breast, but thighs remain juicier and more flavorful during baking. If using breast, cut into slightly larger pieces to prevent drying out.
- → How do I clean leeks properly?
Slice the leeks first, then place them in a bowl of cold water. Swish them around to release any dirt or grit, then lift them out and drain thoroughly before cooking.
- → Can I make this pie ahead of time?
Absolutely. Prepare the filling and assemble the pie up to 24 hours in advance. Keep refrigerated, then brush with egg wash and bake when ready, adding 5-10 minutes to the cooking time if baking from cold.
- → What can I serve with this pie?
This pie pairs beautifully with buttery mashed potatoes, steamed greens, or a crisp garden salad. Roasted root vegetables also make an excellent accompaniment.
- → Can I freeze chicken and leek pie?
Yes, this pie freezes well either baked or unbaked. Wrap tightly and freeze for up to 3 months. Bake from frozen, adding 15-20 minutes to the cooking time and covering with foil if the pastry browns too quickly.
- → Why is my sauce lumpy?
Lumps form when liquid is added too quickly to the flour. Always add milk and stock gradually while stirring constantly. If lumps do form, whisk vigorously or use an immersion blender to smooth the sauce.