Chicken and Leek Pie with Bacon

I remember a rainy Tuesday when the damp air seemed to seep through the window frames. I wanted something that felt like a hug in a bowl but looked a bit more impressive than a basic stew. That was the evening I decided to pair sweet leeks with smoky bacon for the first time. The way the kitchen filled with the smell of butter and thyme immediately lifted my mood. It was a simple experiment that turned into my most requested dinner.

Once, I accidentally used a bit too much cream and thought I had ruined the consistency of the sauce. I let it simmer just a few minutes longer and the result was the most velvety filling I had ever achieved. My friends actually scraped the bottom of the dish with their forks to get every last drop. Seeing their clean plates made me realize that pies are very forgiving if you treat the sauce with patience. Now, I always aim for that thick and luxurious texture.

Ingredients

• Chicken Thighs: I prefer these over breasts because they hold their moisture and provide a richer taste during the baking process.
• Smoked Bacon Lardons: These provide a salty and smoky base that seasons the entire sauce without needing extra salt.
• Leeks: Make sure to wash these thoroughly between the layers to remove any hidden grit that could ruin the crunch.
• Carrots and Celery: These classic aromatics build the foundation of the flavor profile and add a nice textural contrast.
• Butter and Flour: This simple roux is what transforms the liquids into a thick and glossy sauce that clings to the meat.
• Whole Milk and Chicken Stock: Mixing these two gives you a balance of creaminess and savory depth without it feeling too heavy.
• Double Cream: A small splash at the end creates that luxury mouthfeel that defines a truly great pie.
• Dijon Mustard: It adds a subtle tang that cuts through the richness of the cream and butter perfectly.
• Fresh Thyme: These tiny leaves bring an earthy and floral aroma that ties all the ingredients together.
• Puff Pastry: Using a ready rolled sheet saves so much time and always delivers those beautiful golden flakes.
• Egg: This is the secret to getting that professional looking deep gold shine on your crust.

Instructions

Crisping the Bacon:

Heat your pan until the bacon sizzles and releases its fat then cook until the edges are golden brown. This creates a savory base for the rest of your ingredients to build upon.

Browning the Chicken:

Toss the chicken pieces in the bacon fat until they get a lovely sear which locks in all those savory juices. Do not worry about cooking them through yet as they will finish in the oven.

Softening the Aromatics:

Sauté the vegetables in butter until the leeks are translucent and the carrots lose their crunch. The smell of leeks softening in butter is truly one of the best kitchen aromas.

Building the Roux:

Sprinkle the flour over the vegetables and stir until it coats every piece and disappears. Cook it for a minute to ensure the final sauce does not have a floury taste.

Simmering the Sauce:

Slowly pour in the milk and stock while stirring constantly to ensure you get a smooth and lump free base. Watch as the liquid transforms into a thick and glossy velvet coating.

Enriching the Filling:

Fold in the cream and mustard then return the meats to the pan so they can soak up the flavors. Let the mixture cool slightly so it does not melt your pastry prematurely.

Preparing the Pastry:

Gently drape the pastry over your filling then trim and press the edges firmly against the rim. Cut a few small slits in the center to allow steam to vent during the bake.

Baking to Gold:

Slide the dish into the oven and wait until the pastry rises into a spectacular flaky mountain of gold. Brush with egg wash before it goes in to achieve a professional shine.

Save

There is a specific sound of a fork cracking through the crisp pastry lid that always brings silence to my dinner table. It is the sound of anticipation before everyone dives into the steaming filling.

A Touch of Wine

Sometimes I swap a bit of the chicken stock for a splash of dry white wine. It adds a sophisticated acidity that brightens up the heavy cream and butter. This little change makes the dish feel like it came straight from a French bistro. I usually save the rest of the bottle to serve alongside the meal.

The Pastry Secret

I used to struggle with soggy pastry until I learned to keep the dough as cold as possible. If the kitchen is warm I put the assembled pie back in the fridge for ten minutes before it goes into the oven. This ensures the butter in the pastry creates distinct layers rather than just melting away. It makes the difference between a flat crust and a towering golden one.

Perfect Pairings

This pie is quite substantial on its own but I love serving it with something green to balance the plate. A simple salad with a sharp lemon dressing works wonders against the creamy sauce. Adding a bit of brightness helps refresh the palate between those rich and buttery bites.

• Try serving it with buttery mashed potatoes for the ultimate winter comfort meal.
• A side of steamed peas or roasted broccoli adds a fresh crunch to every bite.
• Always remember to let the pie rest for five minutes so the sauce thickens slightly before serving.

Save

I hope this pie brings as much warmth and comfort to your home as it has to mine over the years. Happy baking and enjoy every flaky buttery bite.

Questions & Answers

→ Can I make chicken and leek pie ahead of time?

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

→ What cuts of chicken work best for pie filling?

Boneless, skinless chicken thighs are ideal as they remain tender and juicy during baking. Breast meat can be used but may dry out slightly. Always cut into uniform 2cm pieces for even cooking.

→ How do I prevent a soggy bottom pastry?

Let the filling cool for 10 minutes before topping with pastry. Place the pie dish on a preheated baking tray in the oven, which helps cook the bottom crust. Cut steam vents in the pastry to release moisture.

→ Can I freeze chicken and leek pie?

Assemble the raw pie, wrap tightly in foil and freeze for up to 3 months. Bake from frozen at 180°C for 50-60 minutes. Alternatively, freeze leftover cooked portions in airtight containers for up to 2 months.

→ What vegetables can I add to the filling?

Frozen peas work beautifully for color and sweetness. Mushrooms add earthiness, while parsnips bring a subtle sweetness. Keep vegetables diced small to ensure even cooking and proper sauce consistency.

→ How do I know when the pie is fully cooked?

The pastry should be deep golden brown and the filling should be bubbling visibly through the steam vents. Insert a knife through the crust—it should come out piping hot. Let stand 5 minutes before serving.