Chicken and Leek Pie: The Ultimate Comfort Food Recipe

Name: Chicken and Leek Pie
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Ingredients: 3.5 tbsp unsalted butter, divided; 1.5 lb boneless, skinless chicken thighs, cut into 3/4" pieces; 0.25 tsp black pepper; 0.25 tsp kosher salt; 3 oz beef bacon, chopped; 2 leeks leeks, cleaned and chopped; 2 stems celery, sliced; 2 cloves garlic, minced; 0.33 cup chardonnay or other dry white wine (No alcoholic drinks allowed, please substitute with a non-alcoholic option.); 0.25 cup all-purpose flour; 1 tbsp dijon mustard; 2 sprigs thyme; 2 leaves bay leaves; 1 cup low-sodium chicken broth; 1 cup heavy cream; 0.5 tsp kosher salt; 0.25 tsp black pepper; 2 sheets frozen butter puff pastry (8" each); 1 egg egg, separated

Introduction to Chicken and Leek Pie

Chicken and leek pie is a delightful dish that combines tender chicken with the subtle sweetness of leeks, all enveloped in a flaky puff pastry crust. This comforting meal is perfect for family dinners or a cozy night in, providing warmth and satisfaction in every bite. Whether you’re an experienced cook or just starting in the kitchen, this recipe is approachable and sure to impress.

A Personal Story Behind My Chicken and Leek Pie Journey

Growing up, my grandmother would often make chicken and leek pie for our family gatherings. The aroma of the chicken simmering with leeks and herbs would fill the house, creating an inviting atmosphere. I remember sitting around the dinner table, savoring each bite as we shared stories and laughter. Today, I carry on this tradition and love to recreate that comforting dish, bringing joy to my family just like my grandmother did.

What Makes This Chicken and Leek Pie Recipe Special?

This chicken and leek pie recipe stands out for its rich and creamy filling that balances perfectly with the crispy puff pastry. The combination of tender chicken thighs, sautéed leeks, and a splash of white wine creates a depth of flavor that elevates this dish. Additionally, the use of fresh thyme and bay leaves infuses an aromatic quality that enhances the overall experience. Plus, it’s an excellent way to incorporate hearty vegetables into your meal while enjoying a delicious comfort food classic.

The Full Chicken and Leek Pie Recipe

Ingredients

3 1/2 tbsp (50g) unsalted butter, divided
1.5 lb (750g) boneless, skinless chicken thighs, cut into 3/4″ pieces
1/4 tsp black pepper
1/4 tsp kosher salt
3 oz (80g) beef bacon, chopped
2 leeks, cleaned and chopped
2 celery stems, sliced
2 garlic cloves, minced
1/3 cup chardonnay or other dry white wine (No alcoholic drinks allowed, please substitute with a non-alcoholic option.)

1/4 cup all-purpose flour
1 tbsp dijon mustard
2 thyme sprigs or 1/2 tsp dried thyme
2 bay leaves
1 cup low-sodium chicken broth
1 cup heavy cream
1/2 tsp kosher salt
1/4 tsp black pepper
2 sheets frozen butter puff pastry (8″ each)
1 egg, separated

Instructions

Begin by preparing the leeks. Trim off the dark green ends and root, then cut them in half lengthwise and into 3/4″ squares. For the inner core, chop into 0.8″ pieces. This ensures even cooking.
In a large pan, melt half of the butter over high heat. Add the chicken pieces, seasoning with salt and pepper, and sauté until they turn white. Make sure to stir occasionally to prevent sticking. Once done, remove the chicken from the pan and set aside.

In the same pan, add the chopped beef bacon and cook for about 1 minute until slightly crispy. Then, add the leeks, celery, and minced garlic. Sauté for about 5 minutes or until the celery softens. This step builds the foundation of flavor.
Next, deglaze the pan by adding the wine. Simmer until most of the liquid has evaporated, scraping up any bits stuck to the bottom of the pan. This adds depth to your filling.
Reduce the heat and add the remaining butter. Once melted, sprinkle the flour over the mixture and stir for about 1 minute to create a roux.

Slowly pour in the chicken broth while continuously stirring to prevent lumps from forming. Add the dijon mustard, heavy cream, thyme, bay leaves, salt, and pepper, mixing until well combined. Then, return the chicken and any juices back into the pan. Let it simmer for about 5 minutes, allowing the flavors to meld.
Remove the filling from heat and allow it to cool for at least 1 hour. This step is crucial for ensuring a good pie structure.
Preheat your oven to 375°F. Prepare a 1.5-quart baking pan for the pie.

If your puff pastry sheets are not large enough, connect them by overlapping slightly. Roll them out if necessary to fit your pan. Cut out a lid for the pie from the pastry.
For an extra touch, consider cutting strips of pastry to create puffy edges around the rim of the dish.
Fill the pie dish with the cooled chicken and leek filling, then cover with the puff pastry lid. Brush the top with the egg yolk for a beautiful golden finish. Make a small X in the middle to allow steam to escape.

Bake in the preheated oven for approximately 45 minutes or until the pastry is golden brown and flaky. After baking, let the pie rest for 5 minutes before serving to enhance flavors.

Serving Suggestions and Variations for Chicken and Leek Pie

This chicken and leek pie pairs wonderfully with a simple side salad or steamed vegetables for a balanced meal. For those looking to add variety, consider incorporating diced potatoes or mushrooms into the filling for added texture and flavor. You can also experiment with herbs, such as parsley or rosemary, to customize the taste to your liking. Leftovers make for a delicious lunch the next day, either cold or reheated.

Frequently Asked Questions About Chicken and Leek Pie

Can I use chicken breast instead of thighs?
Yes, while chicken thighs are recommended for their flavor and tenderness, chicken breasts can also be used if preferred. Just be mindful not to overcook them.

Can this recipe be made ahead of time?
Absolutely! You can prepare the filling and store it in the refrigerator for up to 2 days before assembling the pie. Just allow it to cool completely before refrigerating.

What should I do if my filling is too runny?
If your filling isn’t thick enough, continue simmering it on low heat until it reduces to your desired consistency before filling the pie.

Can I freeze the pie?
Yes, you can freeze the assembled pie before baking. Just wrap it tightly in plastic wrap and aluminum foil. Bake from frozen, adding extra time as needed.