Save The first time I made chicken and leek pie, it was a rainy Sunday and I was craving something that felt like a proper hug in a dish. I had watched my grandmother make similar pies growing up, always amazed at how she could transform simple ingredients into something so comforting and elegant. The smell of leeks gently cooking in butter takes me straight back to her tiny kitchen, where the windows would steam up and the radio played softly in the background. This recipe became my go-to for dinner parties because it looks impressive but comes together with such comforting rhythm.
Last winter, I made this for a friend who was going through a rough patch, and she told me later that the first bite made her feel like everything might actually be okay. Theres something about the way the creamy sauce wraps around tender chicken and vegetables that feels deeply restorative. I love watching peoples faces when I bring this to the table, the golden pastry towering and promising comfort.
Ingredients
- Chicken thighs: Thighs stay juicy and tender during baking, unlike breast meat which can dry out in pies
- Smoked bacon lardons: These little cubes of salted magic add an incredible depth of flavor that regular bacon bits cant match
- Leeks: The unsung hero of British cooking, they become sweet and silky when sautéed slowly in butter
- Puff pastry: Ready-rolled is your friend here, saving you time while still delivering those gorgeous flaky layers
Instructions
- Prepare your oven and skillet:
- Heat your oven to 200°C (400°F) and warm a large skillet with olive oil and butter over medium heat. Listen for that gentle sizzle that tells you youre ready to start building layers of flavor.
- Cook the bacon and vegetables:
- Add bacon lardons and let them cook until they start to crisp, releasing their smoky essence into the fat. Toss in onion, leeks, carrots, and celery, cooking until softened and fragrant, about 5 to 6 minutes. Stir in garlic for just a minute, letting its perfume bloom without burning.
- Seal and coat the chicken:
- Add chicken pieces to the skillet, letting them turn lightly golden on all sides, about 5 minutes. Sprinkle flour over everything, stirring constantly as it absorbs the fat and creates a roux that will thicken your sauce beautifully.
- Build the creamy sauce:
- Pour in chicken stock gradually, whisking to prevent any lumps from forming. Add milk and cream, bringing everything to a gentle simmer before stirring in Dijon mustard, thyme, parsley, and seasoning. Let the sauce bubble for 8 to 10 minutes until it thickens and coats the back of a spoon.
- Assemble and bake the pie:
- Transfer the filling to your pie dish and drape the pastry across the top, pressing the edges to seal like youre tucking it in for a cozy nap. Cut a small steam vent in the center, brush with beaten egg, and bake for 30 to 35 minutes until the pastry turns golden and puffed.
Save 
Save This pie has become such a part of my kitchen rhythm that I can almost make it without thinking, my hands knowing exactly what to do next. Theres something deeply satisfying about transforming a handful of humble ingredients into a dish that feels celebratory and nurturing all at once.
Make It Ahead
I often assemble the entire pie up to 24 hours in advance, keeping it wrapped in the refrigerator until Im ready to bake. The flavors meld beautifully overnight, and having everything ready means I can actually enjoy time with guests instead of being stuck in the kitchen.
Perfect Pairings
A crisp green salad with a sharp vinaigrette cuts through the richness of the pie beautifully. I also love serving buttered peas on the side, their bright sweetness complementing the smoky, creamy filling.
Storage and Leftovers
This pie keeps surprisingly well, wrapped in the refrigerator for up to three days. Reheat individual portions in a 180°C oven until the filling bubbles and the pastry crisps up again, though it will never be quite as perfect as freshly baked.
- Cooked pie freezes for up to three months, wrapped tightly in foil and plastic
- Reheat from frozen at 160°C for about 40 minutes until piping hot throughout
- Unbaked pies can be frozen and baked directly from frozen, adding 10 to 15 minutes to the cooking time
Save 
Save Theres nothing quite like breaking through that golden crust and watching the steam escape, revealing the creamy, fragrant filling beneath. This is the kind of food that makes a house feel like a home.
Recipe FAQs
- → Can I make chicken and leek pie ahead of time?
Yes, you can prepare the filling up to 24 hours in advance and store it in the refrigerator. Assemble the pie with fresh pastry just before baking, or bake the entire pie and reheat gently at 160°C (320°F) for 15-20 minutes.
- → What can I serve with chicken and leek pie?
Buttered peas or mashed potatoes are classic accompaniments. A crisp green salad with vinaigrette helps cut through the richness. Roasted vegetables like carrots or green beans also work wonderfully alongside the pie.
- → Can I use cooked chicken instead of raw?
Absolutely. Rotisserie chicken or leftover cooked chicken works well. Add it during step 8 when you stir in the mustard and herbs, and reduce the simmering time to 3-4 minutes just to heat the chicken through.
- → How do I know when the pie is done?
The pastry should be deep golden brown and puffed up all over. You can insert a knife through the steam vent—if it comes out hot and the filling is bubbling visibly around the edges, the pie is ready to serve.
- → Can I freeze this pie?
You can freeze the assembled, unbaked pie for up to 1 month. Wrap tightly in foil and plastic wrap. Bake from frozen at 180°C (350°F) for 50-60 minutes until golden. Already-baked pie can be frozen for up to 3 months.