Pin It The first time I tried this pie was on a rainy Tuesday when the damp chill seemed to seep right through my windows. I needed something that felt like a warm hug from the inside out. My kitchen was filled with the smell of sizzling bacon and the sweet aroma of softening leeks. Watching the pastry turn golden in the oven felt like waiting for a tiny miracle.
I remember serving this to my neighbor who claims she does not like leeks but she ended up asking for seconds. We sat on the floor because my dining table was covered in craft projects and ate straight from the dish. The sound of the pastry shattering under the spoon was so satisfying. It was one of those rare evenings where everything just felt easy.
Ingredients
- Chicken Thighs: These provide a much deeper flavor and stay more tender during the baking process than chicken breasts.
- Smoked Bacon: The salty crunch of the bacon adds a necessary punch to the creamy sauce.
- Leeks: Make sure to slice these thinly and wash them thoroughly so no grit ends up in your pie.
- Carrots: Dicing these small ensures they cook through and provide a subtle sweetness to the filling.
- Celery: This adds a classic savory base note that is essential for a traditional pot pie flavor.
- Onion: A finely chopped onion disappears into the sauce while providing a strong flavorful foundation.
- Garlic: Mincing the garlic fresh makes a huge difference in the overall aroma of the finished pie.
- Butter: Using high quality butter for the roux makes the sauce taste significantly more luxurious.
- Flour: Cooking the flour for a minute before adding liquid ensures there is no raw flour taste in the finish.
- Milk: Whole milk creates a foundation that is rich but not overwhelming.
- Chicken Stock: This adds an essential savory depth that milk alone cannot provide.
- Double Cream: A small splash at the end transforms the texture into something truly silky.
- Dijon Mustard: I find that a little mustard adds a bright note that balances the heavy cream.
- Fresh Thyme: These woody herbs are the perfect aromatic partner for chicken and leeks.
- Puff Pastry: Using a high quality ready rolled pastry saves time and always yields a perfect flaky result.
- Egg: This simple wash is the only way to get that professional mahogany shine on the crust.
Instructions
- Crisp the bacon:
- Fry the bacon pieces until they are golden and crunchy then set them aside on a plate.
- Brown the chicken:
- Add the chicken to the same pan and brown the outside for about 5 minutes.
- Soften the vegetables:
- Cook the leeks and carrots in butter until they are soft before adding the minced garlic.
- Build the sauce:
- Stir in the flour then gradually add the milk and stock while whisking away any lumps.
- Add the finishings:
- Mix the cooked meat and cream into the sauce with a dollop of mustard and fresh thyme.
- Seal the pastry:
- Pour the mixture into a pie dish and cover it with the ready rolled pastry sheet.
- Bake until golden:
- Brush the top with beaten egg and bake for 30 minutes until the crust is beautifully puffed. Let the pie rest for 5 minutes before serving to allow the sauce to set.
Pin It 
Pin It One winter I made this three times in a single week because I kept experimenting with the sauce thickness. My family did not mind one bit and actually seemed disappointed when I moved on to a different recipe. It is the kind of meal that makes everyone linger at the table long after the plates are empty.
Getting the Sauce Just Right
Getting the leeks just right involves patience rather than high heat. You want them to almost disappear into the sauce providing flavor without being chewy. If they brown too quickly they can turn bitter so keep the flame low.
The Best Dish for the Job
I usually reach for a deep ceramic dish that holds the heat well into the meal. A wider dish means more surface area for that delicious golden pastry crust. If you use individual ramekins the cooking time will be slightly shorter.
Complete the Comfort Meal
While the pie is a complete meal on its own I love adding something bright. A simple green salad with a sharp vinaigrette helps balance the richness of the cream sauce. You might also consider these quick additions to your dinner spread.
- Serve with steamed green beans and a squeeze of lemon.
- Add a scoop of extra buttery mashed potatoes on the side.
- Pour a cold glass of crisp white wine to finish.
Pin It 
Pin It This pie is proof that simple ingredients can create something truly extraordinary. I hope it brings as much warmth to your table as it does to mine.
Recipe FAQs
- → Can I use chicken breast instead of thighs?
Chicken breast works but tends to dry out faster. Thighs remain tender and juicy during baking. If using breast, reduce cooking time by 5 minutes to prevent drying.
- → How do I prevent a soggy bottom crust?
Let the filling cool completely before adding the pastry. You can also brush the pie dish with egg white before lining it. Cutting vents in the top helps steam escape.
- → Can I make this ahead of time?
Prepare the filling up to 2 days ahead and refrigerate. The assembled pie can be refrigerated uncooked for 24 hours. Add 5-10 minutes to baking time if baking from cold.
- → Can I freeze this pie?
Yes, freeze unbaked for up to 3 months. Bake from frozen at 180°C for 50-60 minutes. Already baked portions freeze well for 2 months and reheat in a 180°C oven for 20 minutes.
- → What can I serve with chicken and leek pie?
Buttery mashed potatoes are traditional. For greens, serve with steamed broccoli, roasted green beans, or a crisp side salad. Red wine gravy complements the rich filling beautifully.
- → Can I use shortcrust pastry instead?
Absolutely. Shortcrust gives a more traditional, sturdy base while puff pastry creates lighter, flakier layers. Use shortcrust on the bottom and puff on top for the best of both.