Save The first time I made this pie, it was a gray Sunday afternoon and I needed something that felt like a hug in food form. I'd been eyeing a recipe that used leeks instead of the usual peas, and the smell of bacon hitting the pan convinced me I was onto something good. My kitchen filled with this incredible smoky sweetness as everything cooked down, and I knew the filling alone would be worth the effort.
I brought this to a friend's house last winter when they'd just had a new baby, and honestly, I think the parents were more excited about the pie than any baby gift. We ate it standing up in their kitchen between feeding times, passing forks back and forth. Something about that flaky pastry breaking to reveal all that creamy filling just makes people feel taken care of.
Ingredients
- 500 g boneless chicken thighs: thighs stay tender and juicy better than breast meat, plus they handle the longer cook time without drying out
- 100 g smoked bacon lardons: the smokiness here is what elevates this from regular chicken pot pie to something people ask for the recipe for
- 2 large leeks: these become meltingly sweet and soft, almost like onions but with this gentle onion flavor that never gets harsh
- 1 medium onion and 2 cloves garlic: the foundation that builds depth underneath the leeks sweetness
- 2 medium carrots and 1 stick celery: classic aromatics that add subtle sweetness and structure to the filling
- 30 g unsalted butter: I always use unsalted here so I can control the seasoning myself
- 100 ml each heavy cream and whole milk: the combination gives you richness without the sauce being overwhelmingly heavy
- 2 tbsp plain flour: this is what transforms your liquids into that velvety sauce that clings to every bite
- 300 ml chicken stock: low sodium is crucial here since the bacon and seasoning add plenty of salt on their own
- 1 tsp Dijon mustard: this is the secret ingredient that cuts through all the cream and makes the flavors pop
- 1 tsp fresh thyme and 1 tbsp parsley: fresh herbs make such a difference, thyme brings warmth while parsley adds brightness
- 375 g ready rolled puff pastry: homemade is lovely but honestly, good quality store bought works perfectly here
- 1 egg beaten: this is what gives you that gorgeous golden glossy finish that makes the pie look irresistible
Instructions
- Get your oven going first thing:
- Preheat to 200°C (400°F) so everything else can happen smoothly and your oven is ready when you are
- Start with the bacon:
- Heat the olive oil and butter in a large skillet over medium heat, add the bacon and let it cook for about 3 minutes until its starting to crisp and render all that lovely fat
- Build the vegetable base:
- Add the onion, leeks, carrots, and celery and sauté for 5 to 6 minutes, letting everything soften and start to smell sweet and fragrant
- Add the garlic and chicken:
- Stir in the garlic for just a minute, then add the chicken pieces and cook for about 5 minutes until theyre lightly golden on the outside
- Make the sauce base:
- Sprinkle the flour over everything and stir well, letting it cook for 2 minutes so you lose that raw flour taste
- Add the liquids and seasonings:
- Gradually pour in the chicken stock while stirring constantly, then add the milk and cream, bring everything to a gentle simmer
- Finish the filling:
- Stir in the Dijon mustard, thyme, parsley, salt and pepper, then simmer for 8 to 10 minutes until the sauce thickens beautifully and the chicken is cooked through
- Assemble the pie:
- Spoon the filling into your pie dish, drape the pastry over the top, trim any excess, press the edges to seal, and cut a small slit in the center for steam to escape
- Bake until golden:
- Brush the pastry with beaten egg and bake for 30 to 35 minutes until its puffed and deeply golden, then rest for 5 minutes before serving
Save My sister told me recently that this has become her go to when she needs to bring dinner to someone who's having a rough time. She said people always remember who brought them chicken pie when they were overwhelmed or tired or grieving. Food this personal does something beyond just feeding people.
Making It Ahead
You can make the filling a day ahead and keep it refrigerated, which actually helps the flavors develop even more. When youre ready to bake, just top with the pastry and bake as directed, adding a few extra minutes if the filling is cold from the fridge. I've also baked the whole thing, cooled it completely, and reheated individual portions at 180°C for about 15 minutes with surprisingly good results.
Perfect Pairings
Buttered peas are classic because their sweetness plays so nicely against the savory filling, but a crisp green salad with a sharp vinaigrette cuts through the richness beautifully. In winter, I love serving this with roasted carrots that have been tossed with honey and thyme, echoing the flavors in the pie itself. A glass of dry white wine or a light bodied red like Pinot Noir balances the creaminess without overwhelming it.
Storage and Reheating
Leftovers keep well in the refrigerator for up to 3 days, though the pastry will lose some of its initial crispness. To reheat, cover loosely with foil and warm at 180°C (350°F) for about 20 minutes, then uncover for the last 5 minutes to help crisp the pastry again. I dont recommend freezing the fully assembled pie, but the filling freezes beautifully for up to 3 months if you want to batch cook for later.
- Individual portions reheat better in the oven than the microwave, which can make the pastry tough
- If reheating from frozen, thaw the filling overnight in the fridge before assembling and baking
- A sprinkle of fresh parsley after reheating brightens everything up and makes it taste freshly made
Save There's something so satisfying about pulling a golden bubbling pie from the oven and watching everyone's faces light up. This is the kind of recipe that turns an ordinary Tuesday into something worth remembering.
Recipe Q&A
- → Can I use chicken breast instead of thighs?
Yes, chicken breast works well though it may be slightly less tender. Cut into similar-sized pieces and adjust cooking time to avoid drying out the meat.
- → Can I make this ahead of time?
Absolutely. Prepare the filling up to 24 hours in advance and refrigerate. Assemble with pastry just before baking, or bake completely and reheat at 180°C for 15-20 minutes.
- → What can I substitute for puff pastry?
Shortcrust pastry makes a delicious alternative, or try a mashed potato topping for a chicken and leek cottage pie variation. Both work wonderfully with the creamy filling.
- → How do I prevent a soggy bottom?
Let the filling cool slightly before adding the pastry. You can also brush the pie dish rim with egg wash to help seal the pastry edges. Placing a baking sheet underneath helps catch any drips.
- → Can I freeze this pie?
Yes, assemble the unbaked pie and freeze for up to 3 months. Bake from frozen at 180°C for an extra 10-15 minutes. Already baked portions can be frozen for 2-3 months.
- → What vegetables can I add?
Mushrooms, peas, or sweetcorn all complement the flavours. Add mushrooms with the leeks, or stir frozen peas into the cooled filling before topping with pastry.