Save to Pinterest An elevated take on the classic chicken pot pie, featuring tender chicken, sautéed leeks, and smoky bacon in a creamy sauce, all encased in a golden, flaky pastry. The ultimate comfort food for cozy evenings.
Save to Pinterest This traditional British main dish serves six and is rated as medium difficulty. With a total time of 1 hour and 15 minutes, it is an ideal choice for a satisfying family dinner or a cozy weekend meal.
Ingredients
- Meats: 500 g (1.1 lb) boneless, skinless chicken thighs, cut into 2 cm pieces; 100 g (3.5 oz) smoked bacon lardons or diced bacon.
- Vegetables: 2 large leeks, cleaned and sliced into 0.5 cm rounds; 2 medium carrots, peeled and diced; 2 celery stalks, diced; 2 cloves garlic, minced; 1 small onion, finely chopped.
- Sauce & Dairy: 50 g (3.5 tbsp) unsalted butter; 40 g (1/3 cup) plain flour; 400 ml (1 2/3 cups) whole milk; 200 ml (3/4 cup + 2 tbsp) chicken stock; 100 ml (about 1/3 cup) double cream (heavy cream); 1 tsp Dijon mustard; 1 tsp fresh thyme leaves (or ½ tsp dried); salt and freshly ground black pepper.
- Pastry: 1 sheet (about 320 g) ready-rolled puff pastry; 1 egg, beaten (for egg wash).
Instructions
- Step 1
- Preheat the oven to 200°C (180°C fan) / 400°F / Gas Mark 6.
- Step 2
- In a large frying pan over medium heat, cook the bacon until golden and crisp. Remove with a slotted spoon and set aside.
- Step 3
- In the same pan, add the chicken pieces. Brown on all sides for 5–6 minutes. Transfer to a plate.
- Step 4
- Add butter to the pan, then stir in the onions, leeks, carrots, and celery. Sauté for 8–10 minutes until softened. Add garlic and cook for 1 minute more.
- Step 5
- Sprinkle flour over the vegetables, stirring well for 1 minute to cook out the raw flour taste.
- Step 6
- Gradually pour in the milk and chicken stock, stirring constantly to avoid lumps. Bring to a simmer and cook for 3–4 minutes until thickened.
- Step 7
- Stir in the cooked bacon, chicken, double cream, mustard, and thyme. Season to taste with salt and pepper. Remove from heat and let cool for 10 minutes.
- Step 8
- Pour the filling into a large pie dish (about 1.5 liters/1.6 quarts capacity).
- Step 9
- Unroll the pastry and lay it over the top of the filling. Trim any excess and press the edges to seal. Cut a few small slits in the top to allow steam to escape. Brush with beaten egg.
- Step 10
- Bake for 30–35 minutes, until the pastry is golden and crisp. Let stand for 5 minutes before serving.
Zusatztipps für die Zubereitung
For a richer flavor, substitute half the milk with dry white wine when making the sauce. This adds a subtle acidity that cuts through the creaminess of the dish.
Varianten und Anpassungen
You can easily customize the filling by adding a handful of frozen peas for extra color and sweetness. For a faster version, use rotisserie chicken and store-bought pastry.
Serviervorschläge
Serve this Chicken and Leek Pie with buttery mashed potatoes or a crisp green salad to round out the meal. It is also delicious with seasonal steamed vegetables.
Save to Pinterest Once the pastry is beautifully golden and crisp, let the pie stand for 5 minutes. This resting period helps the sauce set slightly, making it easier to serve and enjoy.
Questions & Answers
- → Can I make the filling ahead of time?
Yes, prepare the filling completely and refrigerate for up to 24 hours. Bring to room temperature before topping with pastry and baking.
- → Can I freeze this pie?
Freeze unbaked for up to 3 months. Bake from frozen, adding 15-20 minutes to cooking time. Already-baked portions freeze well for 2 months.
- → What vegetables work best in the filling?
Leeks are essential for their sweet, mild onion flavor. Carrots and celery add classic aromatic depth. Peas or sweetcorn make colorful additions.
- → Can I use cooked chicken?
Rotisserie chicken works beautifully. Add it during step 7, reducing initial cooking time since the meat only needs heating through.
- → How do I prevent a soggy bottom crust?
Let the filling cool completely before adding pastry. Place a baking sheet in the oven to preheat, then bake the pie on the hot sheet for crisp bottom pastry.