Description

This Chicken and Leek Pie is a comforting, creamy classic featuring tender chicken, soft leeks, and a thyme-infused sauce beneath a golden, flaky puff pastry crust. It’s rich, savoury, and perfect for family dinners or cozy nights in.

Ingredients

50 g (3 1/2 tbsp) unsalted butter, divided

750 g (1.5 lb) chicken thighs, skinless, boneless, cut into bite-sized pieces

1/4 tsp black pepper

1/4 tsp cooking salt or kosher salt

Pie Filling:

80 g (3 oz) chopped smoked turkey or substitute

2 leeks, washed and chopped

2 celery stems, sliced

2 garlic cloves, finely minced

1/3 cup chicken stock

1/4 cup plain flour

1 tbsp Dijon mustard

2 thyme sprigs (or 1/2 tsp dried thyme)

2 bay leaves

1 cup chicken stock or broth, low sodium

1 cup thickened or heavy cream

1/2 tsp cooking salt or kosher salt

1/4 tsp black pepper

Pie:

2 x 20 cm (8″) frozen butter puff pastry sheets (or one large sheet)

1 egg, yolk and white separated, lightly whisked

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Instructions

Melt half the butter in a large pan over high heat. Add the chicken, season with salt and pepper, and cook until the outside turns white. Remove and set aside, keeping juices in the pan.
Add the smoked turkey to the same pan and cook for 1 minute. Add leeks, celery, and garlic; cook for 5 minutes until softened but not browned.
Pour in 1/3 cup chicken stock and simmer 1–2 minutes. Lower heat to medium, add remaining butter, and sprinkle flour evenly over the vegetables. Stir for 1 minute to form a roux.
Gradually add remaining chicken stock while stirring until a smooth sauce forms. Add mustard, cream, thyme, bay leaves, salt, and pepper.
Return chicken and juices to the pan and simmer for 5 minutes until thick and creamy. Remove from heat, discard bay leaves, and let filling cool for 1 hour.
Preheat oven to 200°C/375°F (180°C fan). Prepare a 1.5 L baking dish. If using two pastry sheets, join them by brushing edges with egg white.
Fill the dish with cooled chicken and leek mixture. Brush rim with egg white, place pastry lid on top, press edges to seal, and brush with egg yolk. Cut a small X in the center for steam to escape.
Bake for 45 minutes or until golden brown and flaky. Rest 5 minutes before serving.

Notes

Add mushrooms or spinach for extra vegetables.

Use rosemary instead of thyme for a deeper flavour.

Swap puff pastry for mashed potato topping to make a cottage-style pie.

For a lighter version, use milk instead of cream.

Make the filling a day ahead and refrigerate for easy assembly.

Nutrition

Serving Size: 1 portion
Calories: 620
Sugar: 5 g
Sodium: 640 mg
Fat: 40 g
Saturated Fat: 20 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 3 g
Protein: 32 g
Cholesterol: 150 mg