Hairy Bikers Chicken And Leek Pie Recipe

This creamy chicken and leek pie is warm, hearty, and full of rich flavors. it’s made with tender chicken thighs, smoky bacon, soft leeks, and a smooth, savory sauce. wrapped in golden puff pastry, this classic comfort food is perfect for family dinners or cozy nights in.

Jump to Recipe

Ingredients Needed:

• 50g/ 3 1/2 tbsp unsalted butter
• 750g/ 1.5lb chicken thighs 
• 1/4 tsp each black pepper and cooking salt 

Pie filling:

• 80g / 3 oz streaky bacon 
• 2 leeks 
• 2 celery stems 
• 2 garlic cloves 
• 1/3 cup chardonnay 
• 1/4 cup flour 
• 1 tbsp Dijon mustard 
• 2 thyme sprigs 
• 2 bay leaves
• 1 cup chicken stock/broth 
• 1 cup thickened / heavy cream 
• 1/2 tsp cooking salt / kosher salt
• 1/4 tsp black pepper

Pie:

• 2 x 20cm / 8″ frozen butter puff pastry sheets 
• 1 egg 

How To Make Chicken And Leek Pie Recipe?

1. Prep the leeks: Trim the dark green tops and roots off, then cut in half. Slice the outer layers into squares and chop the softcore into slightly larger pieces.
2. Cook the chicken: Melt half the butter in a large pan over high heat. Add chicken, salt, and pepper. Cook just until the outside turns white, then remove the chicken and set aside. Leave the juices in the pan.
3. Sauté bacon and veggies: In the same pan, cook bacon for 1 minute. Add leeks, celery, and garlic. cook for 5 minutes until softened but not browned.
4. Deglaze the pan: Pour in the wine and let it bubble until mostly evaporated.
5. Make the roux: Lower the heat to medium, and add the rest of the butter. Once melted, sprinkle in the flour and stir for 1 minute.
6. Make the sauce: Slowly stir in the stock. Once the mixture thickens, add mustard, cream, thyme, bay leaves, salt, and pepper. Stir well, then add the chicken and all its juices.
7. Simmer the filling: Bring to a simmer, then cook for about 5 minutes, stirring often, until the sauce is thick and creamy. Turn off the heat and let it cool for 1 hour.
8. Prep the pastry: Preheat the oven to 200°C. Semi-thaw the pastry sheets. If using two, stick them together with egg white and press to seal the seam.
9. Assemble the pie: Pour the cooled filling into a 1.5L baking dish. add optional pastry strips to the rim for extra flakiness. Place the puff pastry lid on top. Seal the edges, brush with egg yolk, and cut a small X in the middle.
10. Bake the pie: Bake for 45 minutes until the top is golden and puffed. Let it rest for 5 minutes before serving.

Recipe Tips:

• Cool the filling before adding the pastry: If the filling is warm, it can melt the pastry and stop it from puffing properly. Let it cool for at least 1 hour before assembling the pie.
• Make sure the sauce is thick enough before baking: The sauce won’t get thicker in the oven. If it’s too runny before baking, the pie will be messy when you cut into it.
• Use chicken thighs, not breasts: Thighs stay juicy even after cooking twice. Breasts can turn dry and chewy in this recipe.
• Don’t skip the mustard: It gives a gentle kick and balances the creamy sauce. Even if you don’t like mustard, this small amount makes a big difference.
• Cut a small X in the pastry top: This lets steam escape while baking. It helps the pastry puff up nicely without getting soggy.

How To Store Leftovers?

• Refrigerate: First, let the leftover chicken and leek pie cool down to room temperature. Then place it in an airtight container or cover the baking dish tightly with foil. Store it in the fridge for up to 4 days.
• Freeze: Let the pie cool fully before freezing. wrap it well in foil or place it in a freezer-safe container. Freeze for up to 2 months.

Nutrition Facts:

• Calories: 662 kcal
• Total Fat: 47g
• Saturated Fat: 26g
• Cholesterol: 248mg
• Sodium: 888mg
• Potassium: 575mg
• Total Carbohydrate: 29g
• Dietary Fiber: 1g
• Sugars: 4g
• Protein: 35g

Try More Hairy Bikers Recipes:

• Hairy Bikers Corned Beef Pie Recipe
• Hairy Bikers Cauliflower Cheese Recipe