Chicken and Leek Pie
A comforting chicken and leek pie filled with tender chicken and creamy leeks, wrapped in flaky pastry.
Equipment
- Large Pan
- Baking Pan
Ingredients
Main 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
Instructions
- Cut leeks: Trim off dark green ends and root, cut in half lengthwise, then into 3/4" squares. Cut inner core into 0.8" pieces.
- Filling: In a large pan, melt half the butter over high heat. Cook chicken with salt and pepper until white. Remove chicken.
- Sauté: In the same pan, cook bacon for 1 minute. Add leek, celery, and garlic. Cook for 5 minutes until celery softens.
- Deglaze: Add wine, simmer until mostly evaporated.
- Roux: Lower heat, add remaining butter. Once melted, sprinkle flour and stir for 1 minute.
- Creamy sauce: Slowly pour in stock while stirring. Add mustard, cream, thyme, bay leaves, salt, pepper. Add chicken and juices. Simmer for 5 minutes.
- Cool filling for 1 hour.
- Preheat oven to 375°F. Use a 1.5-quart baking pan.
- Connect puff pastry sheets if needed. Cut out pie lid.
- Optional: Cut strips for extra puffy edges.
- Fill pie dish with cooled filling. Cover with puff pastry lid. Brush with egg yolk. Cut a small X in the middle.
- Bake for 45 minutes until golden brown. Rest for 5 minutes before serving.
Notes
For extra puffy edges, add optional strips of pastry around the rim of the dish. Ensure the sauce reaches desired thickness before assembling the pie.