Save The smell of bacon hitting a hot skillet still pulls me into the kitchen like nothing else. I first made this chicken and leek pie during a miserably rainy November weekend when my closest friend was recovering from surgery. Something about the way leeks soften into sweetness while bacon renders its smoky gold felt like proper comfort food alchemy. That afternoon, we ate it straight from the dish with forks, too impatient to let it rest properly, and I knew this recipe would stay in my permanent rotation forever.
Last winter I doubled this recipe for a neighborhood dinner party and watched six grown adults go completely silent over their plates. The hostess asked for the recipe before dessert was even served, and I have since received texts from three of them claiming their families now request it weekly. There is something profoundly satisfying about serving a dish that looks impressive but comes together with such honest, simple ingredients.
Ingredients
- 500 g boneless skinless chicken thighs: Thighs stay juicy and tender during baking unlike breasts which can dry out in the sauce
- 100 g smoked bacon lardons: The smokiness infuses the whole filling with a depth that transforms this from ordinary to extraordinary
- 2 large leeks: These melt into gentle sweetness that balances the richness of the cream and bacon beautifully
- 1 medium onion and 2 cloves garlic: Building your flavor base properly makes all the difference in the final sauce
- 2 medium carrots and 1 stick celery: Classic aromatics that add sweetness and structure to the filling
- 30 g unsalted butter and 1 tbsp olive oil: Cooking with both gives you the buttery flavor and the higher smoke point you need
- 2 tbsp plain flour: This creates the velvety texture that makes the sauce luxurious rather than watery
- 300 ml low sodium chicken stock: Use a good quality stock since it provides the foundational flavor for everything else
- 100 ml each heavy cream and whole milk: The combination gives richness without being overwhelmingly heavy
- 1 tsp Dijon mustard: Just enough to add background warmth that makes people ask what is different about this pie
- 1 tsp fresh thyme and 1 tbsp fresh parsley: Fresh herbs brighten all the rich elements and keep the filling from feeling flat
- 375 g ready rolled puff pastry sheet: Good quality all butter pastry makes the difference between good and unforgettable
- 1 egg beaten: Creating that golden burnished top makes the first bite irresistible
Instructions
- Crisp the bacon:
- Heat the olive oil and butter in a large skillet over medium heat until the butter foams. Add the bacon and cook until it begins to render its fat and turn golden at the edges, filling your kitchen with that incomparable smoky aroma.
- Build the flavor base:
- Add the onion, leeks, carrots, and celery to the rendered bacon fat. Sauté gently for 5 to 6 minutes until the vegetables have softened and the leeks are fragrant, stirring occasionally to prevent any sticking.
- Add aromatics and chicken:
- Stir in the garlic and let it cook for just 1 minute until fragrant. Add the chicken pieces in a single layer and cook for about 5 minutes until lightly golden on all sides, developing rich caramelized flavor.
- Create the sauce base:
- Sprinkle the flour over the mixture and stir thoroughly to coat everything. Let it cook for 2 minutes, stirring constantly, to remove any raw flour taste and ensure your final sauce will be velvety smooth.
- Add liquids and simmer:
- Gradually pour in the chicken stock while stirring constantly to prevent any lumps from forming. Add the milk and cream, then bring everything to a gentle simmer.
- Season and thicken:
- Stir in the Dijon mustard, thyme, parsley, salt, and pepper. Let the filling simmer for 8 to 10 minutes until the sauce has thickened enough to coat the back of a spoon and the chicken is cooked through completely.
- Assemble the pie:
- Spoon the filling into a deep 1.5 to 2 litre pie dish, letting it cool slightly. Unroll the puff pastry and drape it over the top, trimming any overhang and pressing the edges firmly to seal. Cut a small slit in the center to let steam escape during baking.
- Bake to golden perfection:
- Brush the pastry generously with the beaten egg. Bake at 200°C (400°F) for 30 to 35 minutes until the pastry is deeply golden and puffed, with steam rising through the vent.
- Rest and serve:
- Let the pie rest for 5 minutes before serving, which allows the filling to set slightly and makes serving much easier. Garnish with extra parsley if you want a pop of fresh green against the golden crust.
Save This recipe has become my go to for new parents and anyone needing proper comfort food. The first time I made it for my sister after her daughter was born, she called me two days later saying she had eaten nothing but pie for three days straight and could not bring herself to care.
Make Ahead Magic
The filling can be prepared completely up to 24 hours in advance and kept refrigerated. In fact, the flavors meld and deepen overnight, making it even more delicious the next day. Simply bring it to room temperature before topping with pastry and baking, adding a couple extra minutes if the filling is still cold.
Pastry Perfection
Always use an all butter puff pastry if you can find it, as the flavor and texture are incomparable to vegetable shortenings. Keep the pastry chilled until the moment you need it, and work quickly once it is out of the fridge to prevent it from becoming greasy or difficult to handle.
Serving Suggestions
While this pie is substantial enough to stand alone, a crisp green salad with a sharp vinaigrette cuts through the richness perfectly. Buttered peas or sautéed greens complete the meal, and a glass of dry white wine alongside never goes amiss.
- A simple arugula salad with lemon dressing balances the creaminess beautifully
- Buttered peas with fresh mint complement the parsley in the filling
- Crusty bread for mopping up any remaining sauce is never refused
Save There is something deeply satisfying about a dish that looks impressive but comes together with such honest, simple ingredients. May your kitchen always smell like bacon and comfort.
Recipe FAQs
- → Can I make the filling ahead of time?
Yes, prepare the filling up to 24 hours in advance and store it in the refrigerator. Allow it to cool completely before covering. Assemble with fresh pastry just before baking for the best results.
- → What can I serve with chicken and leek pie?
Buttered peas, mashed potatoes, or a crisp green salad work beautifully. For a heartier meal, serve with roasted vegetables like carrots and parsnips.
- → Can I use cooked chicken instead of raw?
Absolutely. Use leftover roast chicken or a rotisserie bird. Add the cooked chicken during step 8, simmering just 2–3 minutes to heat through. This cuts prep time significantly.
- → How do I know when the pie is done?
The pastry should be deep golden brown and puffed up. The filling should be bubbling visibly through the steam vent. If the pastry browns too quickly, tent loosely with foil.
- → Can I freeze this pie?
Freeze unbaked pies for up to 3 months. Wrap tightly in foil and plastic. Bake from frozen, adding 15–20 minutes to cooking time. Already baked portions freeze well for 1 month.