Chicken and Leek Pie

There's something about lifting a golden pastry lid off a bubbling chicken and leek pie that feels like opening a gift you made yourself. My first attempt at this dish came on a drizzly autumn afternoon when I wanted to prove to myself that comfort food didn't have to come from a takeaway box. The kitchen filled with the smell of bacon crisping and cream simmering, and by the time that pastry turned golden, I knew I'd stumbled onto something worth repeating.

I made this for my flatmate on a night when she'd had a rough week at work, and watching her face when she tasted that first forkful of creamy chicken wrapped in flaky pastry reminded me why home cooking matters. She asked for the recipe immediately, which doesn't happen often—and now it's become her go-to dinner party dish too.

Ingredients

• Chicken thighs (500 g): Choose thighs over breast meat; they stay juicy and flavorful, and they don't dry out the way breast can in cream sauces.
• Smoked bacon lardons (100 g): The smokiness cuts through the richness and adds depth you didn't know the pie needed.
• Leeks (2 large): Clean them thoroughly between layers to remove grit, then slice into half-centimetre rounds so they soften evenly.
• Carrots and celery (2 medium carrots, 2 stalks): These form the flavour base; keep pieces roughly the same size so everything cooks together.
• Butter and flour (50 g butter, 40 g flour): This roux is your thickening agent—don't rush it, and stir constantly to avoid lumps.
• Milk, stock, and cream (400 ml milk, 200 ml stock, 100 ml double cream): The combination of all three creates depth; milk alone would taste flat, stock alone would be too savoury.
• Dijon mustard and thyme (1 tsp each): Small amounts that anchor the whole sauce, adding warmth without announcing themselves.
• Puff pastry (1 sheet): Ready-rolled saves time and still gives you those shattering, golden layers everyone loves.
• Egg wash (1 beaten egg): Brush it on just before baking for that professional, glossy finish.

Instructions

Heat the oven and start with bacon:

Set your oven to 200°C (180°C fan) / 400°F / Gas Mark 6 so it's ready when you need it. In a large frying pan over medium heat, cook the bacon lardons until the edges are golden and the fat has rendered out, about 5–7 minutes. The kitchen will smell incredible—that's your signal you're on the right track.

Brown the chicken:

Tip the bacon onto a plate with a slotted spoon, leaving the fat behind. Add your chicken pieces to that same pan and let them sit undisturbed for 2–3 minutes so they develop colour, then turn and repeat on the other side. You're not cooking them through, just sealing them—this takes about 5–6 minutes total.

Build the base with vegetables:

Add your butter to the pan, then stir in the onion, leeks, carrots, and celery. This soffritto is where flavour comes from; let it cook gently for 8–10 minutes, stirring now and then, until everything is soft and the leeks have turned translucent. Add your minced garlic in the last minute—it burns easily, so timing matters.

Make the roux and thicken:

Sprinkle the flour over the vegetables and stir constantly for about 1 minute to cook out the raw taste. This is important and often rushed—don't skip it. Now slowly pour in your milk and stock while stirring, as if you're coaxing them together; this prevents lumps and creates a silky sauce as it thickens over 3–4 minutes.

Finish the filling:

Stir in the cooked bacon, browned chicken, double cream, mustard, and thyme. Taste it and season generously with salt and pepper—you want this to be flavourful because the pastry is neutral. Remove from heat and let it cool for 10 minutes; warm filling makes pastry soggy, but cold makes it hard to handle.

Assemble the pie:

Pour your cooled filling into a 1.5-litre pie dish. Unroll your pastry sheet over the top, pressing it gently against the edges to seal it to the dish. Trim any overhanging pastry with a sharp knife, then cut 2–3 small slits in the centre to let steam escape—this keeps the bottom crust from getting soggy.

Egg wash and bake:

Brush beaten egg all over the pastry surface with a pastry brush, which gives it that burnished, professional look. Slide into your preheated oven and bake for 30–35 minutes until the pastry is puffed and deep golden. Let it rest for 5 minutes before serving so the filling sets just enough to cut neatly.

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My mum made this for my birthday dinner last year, and there was something about sitting at a table with people I love, all of us cracking through that pastry with our forks at the same time, that felt like the whole point of cooking. It's one of those dishes that doesn't show off; it just quietly makes everyone happy.

Why This Pie Feels Special

Chicken and leek pie sits in that rare middle ground where it feels proper enough for a dinner party but cosy enough for a Tuesday night in. The bacon adds a subtle smokiness that keeps it from tasting one-note, and the leeks bring a gentle sweetness that makes the whole thing feel more refined than a standard pot pie. It's British comfort food with just enough sophistication to make you feel like you've tried.

Making It Your Own

Once you've made this pie once, you'll start seeing variations everywhere. Some people swear by adding a splash of dry white wine to the sauce instead of some of the milk—it adds a subtle tang that's lovely. Others throw in a handful of frozen peas just before the pastry goes on, which adds a pop of colour and a touch of sweetness. If you're short on time, rotisserie chicken works brilliantly and cuts your prep in half.

Serving and Storage

Serve this straight from the oven while the pastry is still crisp and the filling is steaming hot. Buttery mashed potatoes or a sharp green salad makes a perfect partner, though honestly the pie is complete enough to stand alone. Leftovers keep in the fridge for up to three days and reheat gently in a low oven, though the pastry won't be quite as shattering the second time around.

• Freezing works well: assemble the whole pie unbaked, cover it tightly, and bake straight from frozen, adding 10–15 minutes to the time.
• Make the filling a day ahead: it actually develops flavour as it sits, and assembly becomes a five-minute job.
• Scale it up for a crowd: double the filling and use two pie dishes, or find a larger dish and add a few extra minutes to the baking time.

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This pie has become the dish I reach for when I want to feel like I'm taking care of people, and somehow it never disappoints. Make it once and you'll understand why it's been a favourite for so long.

Recipe FAQs

→ Can I make this ahead of time?

Yes, prepare the filling up to 24 hours in advance and store it in the refrigerator. Top with pastry just before baking, or bake the entire dish and reheat at 180°C for 15-20 minutes until piping hot.

→ Can I freeze chicken and leek pie?

Assemble the complete pie and freeze uncooked for up to 3 months. Bake from frozen at 180°C for an extra 15-20 minutes. Alternatively, freeze leftover portions in airtight containers for up to 2 months.

→ What vegetables work well in this pie?

Beyond leeks, carrots, and celery, try adding frozen peas for sweetness, sliced mushrooms for earthiness, or parsnips for a wintery twist. Keep vegetables diced small to ensure even cooking.

→ Can I use cooked chicken instead of raw?

Absolutely. Use leftover roast chicken or rotisserie chicken, reducing the initial browning time. Simply add the cooked chicken when stirring in the bacon and cream, heating through completely before assembling.

→ How do I prevent a soggy bottom pastry?

Ensure the filling has cooled for 10 minutes before topping with pastry. Place a baking sheet in the oven while it preheats, then slide the pie dish onto the hot tray for a crisp bottom crust.

→ What should I serve with chicken and leek pie?

Buttery mashed potatoes are the traditional accompaniment, adding extra comfort to the meal. A crisp green salad with vinaigrette provides refreshing contrast, while buttered green peas complement the creamy filling.