Chicken and Leek Pie with Bacon

The smell of leeks wilting in butter still takes me back to my tiny London flat, where rainy Sunday afternoons meant something bubbling in the oven and somewhere inside the building, someone always playing the piano. I'd inherited this recipe from a neighbor who swore it was the only thing her three growing sons would eat without complaining. That first attempt, I burned the pastry because I got distracted by a phone call, but the filling was so good we ate it straight from the pan with wooden spoons, laughing at our impatience.

Years later, I made this for my newlywed sister who claimed she couldn't cook anything beyond toast. She called me halfway through, panicked that her sauce looked lumpy and her pastry was shrinking in the pan. We talked through it over the phone, and when she sent a photo of the golden finished pie, she'd written 'I did it' in burnt parsley on the crust. That dish now sits in her recipe drawer, covered in notes and flour smudges.

Ingredients

• 500 g boneless skinless chicken thighs: Thighs stay tender during baking and won't dry out like breast meat might
• 100 g smoked bacon lardons: The smoky saltiness infuses the whole filling with depth
• 2 large leeks thinly sliced: Leeks become meltingly sweet and silky when slow-cooked in butter
• 1 medium onion finely chopped: Foundations of flavor that you barely notice but would miss if absent
• 2 medium carrots diced: Adds sweetness and color that balances the rich cream
• 1 stick celery diced: Provides subtle aromatic backbone to the sauce
• 30 g unsalted butter: Essential for that velvety mouthfeel in the sauce
• 2 tbsp plain flour: Thickens the sauce to coat every piece of chicken perfectly
• 300 ml chicken stock: Use low-sodium so you can control the seasoning yourself
• 100 ml heavy cream: Creates the luxurious texture that makes this feel special
• 100 ml whole milk: Lightens the cream while keeping the sauce rich
• 1 tsp Dijon mustard: A secret ingredient that cuts through the richness
• 1 tsp fresh thyme leaves: Earthy and aromatic, pairs perfectly with chicken and leeks
• 1 tbsp fresh parsley chopped: Bright fresh flavor that lifts the whole dish
• 375 g ready-rolled puff pastry: Life's too short to make your own pastry when good quality sheets exist
• 1 egg beaten: For that gorgeous golden shine on the finished crust

Instructions

Prep ingredients easily by chopping vegetables, slicing meats, and serving dishes neatly during everyday cooking.

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Crisp the bacon slowly:

In a large skillet over medium heat, let the bacon render its fat until the edges start to crisp and curl, about 3 minutes. This slow approach renders more fat and builds deeper flavor than rushing it over high heat.

Soften the vegetables:

Add the onion, leeks, carrots, and celery to the bacon fat, cooking until they're completely tender and translucent, about 5 to 6 minutes. You want them meltingly soft since they won't cook much more in the oven.

Bloom the garlic:

Stir in the minced garlic and cook for just 1 minute until fragrant. Don't let it brown or it'll turn bitter.

Seal the chicken:

Add the chicken pieces and cook until lightly golden on all sides, about 5 minutes. Don't crowd the pan or the chicken will steam instead of brown.

Build the roux:

Sprinkle the flour over everything and stir well to coat, cooking for 2 minutes to remove the raw flour taste. The mixture should look thick and paste-like.

Create the sauce:

Gradually pour in the chicken stock while stirring constantly, then add the milk and cream. Bring to a gentle simmer, stirring until the sauce thickens and coats the back of a spoon.

Season and finish:

Stir in the Dijon mustard, thyme, parsley, and generous salt and pepper. Simmer for 8 to 10 minutes until the chicken is cooked through and the sauce is velvety. Remove from heat and let cool for 10 minutes.

Assemble the pie:

Spoon the filling into a deep 1.5 to 2 liter pie dish. Lay the puff pastry over the top, trim excess, and press edges to seal. Cut a small slit in the center for steam to escape.

Brush and bake:

Brush the pastry thoroughly with beaten egg. Bake at 200°C for 30 to 35 minutes until deeply golden and puffed.

Rest before serving:

Let the pie rest for 5 minutes before serving. This brief wait lets the sauce set slightly so it doesn't run everywhere when you cut into it.

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My husband requested this for his birthday dinner one year, and I spent the whole afternoon making individual portions in ramekins. The look on his face when they came out of the oven, golden and towering, was absolutely worth the extra effort. Now those little pies are our celebration tradition, for birthdays, promotions, or just surviving a particularly brutal week.

Making It Your Own

A splash of dry white wine after the vegetables have softened adds brightness and complexity. I discovered this by accident when I was mid-sauté and realized I needed to deglaze the pan. The resulting depth of flavor was such an improvement that it's now non-negotiable in my kitchen. For a quicker weeknight version, rotisserie chicken works beautifully, though you'll want to reduce the stock slightly since the chicken won't release as much liquid during cooking.

The Pastry Secret

Puff pastry shrinks as it bakes, so always trim it slightly larger than your dish and press it firmly onto the rim. I learned this the hard way when my first pie emerged with a dramatic gap between crust and filling. The egg wash isn't just for looks either, it helps the pastry brown evenly and develop that irresistible flaky texture that shatters when you cut into it.

Serving Suggestions

Buttered peas are the classic accompaniment, their sweetness cutting through the rich cream sauce. A crisp green salad with a sharp vinaigrette works equally well if you want something lighter. For a pub-style experience, serve with mashed potatoes on the side, though I warn you it's a meal that will leave you gloriously stuffed and sleepy.

• The pie needs at least 5 minutes of resting or you'll lose all that sauce when you slice it
• Leftovers reheat beautifully at 180°C for about 20 minutes
• Extra parsley sprinkled over the top right before serving adds fresh color and flavor

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There's something deeply satisfying about pulling a golden pie from the oven, the smell of butter and thyme filling the kitchen. This is the kind of food that makes people feel cared for, whether they're family, friends, or just someone who needs a proper meal.

Ask About This Recipe

→ Can I make this pie ahead of time?

Yes, prepare the filling up to 24 hours in advance and refrigerate. Assemble with pastry just before baking, or freeze unbaked for up to 3 months.

→ What's the best way to prevent a soggy bottom?

Ensure the filling has cooled slightly before topping with pastry. Also, place a baking tray in the oven while preheating and place your pie dish on it for extra bottom heat.

→ Can I use cooked chicken instead of raw?

Absolutely. Use leftover roast chicken or rotisserie chicken, reducing the simmering time to 5 minutes just to heat through and blend flavours.

→ How do I know when the pie is fully cooked?

The pastry should be deep golden brown and puffed. An instant thermometer inserted through the steam vent should read 74°C (165°F) at the centre.

→ Can I make individual portions instead of one large pie?

Yes. Divide the filling between 6 individual pie dishes or ramekins and top with smaller pastry circles. Reduce baking time to 20-25 minutes.

→ What vegetables work well in this filling?

Beyond leeks, carrots, and celery, try adding frozen peas, sliced mushrooms, or diced parsnips for seasonal variation.