Chicken and Leek Pie with Bacon

There's something about the smell of bacon crisping in a pan that makes you stop whatever you're doing. I was supposed to be meal prepping for the week when a friend texted asking if I could bring dinner to their place that evening, and this pie just made sense—the kind of dish that feels fancy enough to impress but honest enough to be truly comforting. Watching the pastry puff up in the oven while we caught up in the kitchen reminded me why I love cooking for people: it's as much about the golden moments in between as it is about the food itself.

I learned the power of this pie during a surprisingly cold spring when my neighbor stopped by with her kids. She mentioned offhand how her youngest wouldn't eat anything green, so I made sure the leeks were tender enough to almost disappear into the sauce. Watching him ask for seconds—and then thirds—while his mom laughed in disbelief made me realize that sometimes the best cooking isn't about technique, it's about paying attention to what people actually need.

Ingredients

• Boneless, skinless chicken thighs (500 g): Thighs stay juicier than breasts and won't dry out during cooking, which is the whole point of a pie filling.
• Smoked bacon lardons or diced streaky bacon (100 g): This renders into the oil and creates a flavor base that makes the entire dish taste more intentional.
• Leeks (2 large, cleaned and thinly sliced): The real star here—they mellow into something silky and slightly sweet once they've had time in the pan with butter.
• Onion, garlic, carrots, and celery (1 medium onion, 2 cloves garlic, 2 medium carrots, 1 stick celery): These are your flavor foundation, and spending two minutes mincing and dicing them properly makes the difference between a rushed pie and a thoughtful one.
• Unsalted butter and olive oil (30 g butter, 1 tbsp oil): The combination gives you both richness and a slightly higher smoke point, so nothing burns while you're building layers of flavor.
• Heavy cream and whole milk (100 ml each): This ratio keeps the sauce creamy without being heavy enough to overwhelm the chicken and leeks.
• Plain flour (2 tbsp): Just enough to thicken without making the sauce gluey—add it slowly and stir constantly.
• Low-sodium chicken stock (300 ml): Use stock you'd actually drink, not the watered-down kind, because this sauce is built on what you pour in.
• Dijon mustard, fresh thyme, and fresh parsley (1 tsp mustard, 1 tsp thyme, 1 tbsp parsley): These aren't afterthoughts—they're what make someone ask for the recipe.
• Ready-rolled puff pastry (375 g): Store-bought pastry is honest work; don't feel guilty about using it.
• Beaten egg (1 egg): This gives the pastry that burnished, golden finish that makes people feel special before they even taste it.

Instructions

Preheat and gather your mise en place:

Set your oven to 200°C (400°F) and take five minutes to chop everything before you turn on the heat. This is when you realize you're actually ready, not halfway through when you're still dicing carrots.

Build the bacon base:

Heat olive oil and butter in a large skillet over medium heat, then add the bacon and let it render for about 3 minutes until the edges start to curl and crisp. Listen for that gentle sizzle—it means the fat is doing its job of flavoring the pan.

Sauté the vegetables until they soften:

Add the onion, leeks, carrots, and celery to the pan with the bacon fat and let them cook for 5 to 6 minutes, stirring occasionally. The leeks should lose their raw edge and start to collapse slightly into the butter.

Finish the aromatics:

Stir in the minced garlic and cook for exactly 1 minute—long enough to bloom but not so long that it burns and tastes bitter.

Cook the chicken until lightly golden:

Add the chicken pieces to the pan and let them sit undisturbed for about 2 minutes on each side before stirring. You're not looking for a golden crust, just enough color to show the pan is hot enough.

Make the flour roux:

Sprinkle the flour over everything and stir constantly for 2 minutes, cooking out the raw flour taste. The mixture should smell slightly nutty when it's ready.

Build the sauce gradually:

Pour in the chicken stock slowly while stirring constantly to prevent lumps from forming. Once the stock is smooth, add the milk and cream, stirring gently until everything is combined.

Simmer and season:

Bring the sauce to a gentle simmer and add the Dijon mustard, fresh thyme, parsley, salt, and black pepper. Let it bubble quietly for 8 to 10 minutes until the sauce thickens enough to coat the back of a spoon, and the chicken is cooked through. Remove from heat and let it cool for a few minutes so the filling doesn't make the pastry soggy.

Assemble the pie:

Pour the filling into a 1.5 to 2 liter pie dish and let it cool completely. Unroll the pastry, lay it over the top, trim the excess, press the edges to seal, and cut a small slit in the center for steam to escape.

Finish with egg wash and bake:

Brush the pastry generously with beaten egg and place in the preheated oven for 30 to 35 minutes until it's puffed and deep golden brown. The kitchen will smell impossibly good.

Rest and serve:

Let the pie sit for 5 minutes before cutting, then garnish with fresh parsley if you have it. This short rest keeps the filling from running everywhere when you slice into it.

Save

I once made this pie for a potluck and brought it in a borrowed dish, too nervous to use my own. The host carefully cut into it at the table and the steam rose up like something from a storybook, and suddenly everyone stopped talking and just watched it happen. That's when I understood that sometimes the simplest act—showing up with something warm and made by your own hands—can be the most generous thing you offer.

The Leek Advantage

Leeks have this quiet sophistication that chicken just brings out. Unlike onions, they don't try to dominate the pan—they soften into something almost creamy, adding sweetness without sweetness. When you slice them thin and give them time to cook slowly in the butter with the bacon fat, they become less of an ingredient and more of a technique, a way of elevating the whole dish without announcing itself.

Pastry Secrets

There's a reason puff pastry shows up in so many comfort foods: it's forgiving and dramatic at the same time. The egg wash matters more than you think—it's the difference between pastry that looks hastily assembled and pastry that looks intentional. Brush it on just before baking, and watch as it transforms into something that catches the light and makes people want to photograph their dinner.

What to Serve It With

This pie doesn't need much, but it does benefit from something bright on the side to cut through the richness. A simple green salad with vinaigrette, buttered peas, or even just crusty bread to wipe up any extra sauce turns one dish into a proper meal. The pie itself is filling enough that you don't need a heavy side, just something fresh to balance the cream and golden pastry.

• Toss together peas, butter, fresh mint, and a pinch of salt for something that feels like spring even in the middle of winter.
• A crisp green salad with lemon vinaigrette cuts through the richness without making anyone feel like they're being forced to eat their vegetables.
• If you want to be honest about comfort, warm crusty bread is all you really need alongside this pie.

Save

This pie is one of those recipes that teaches you something every time you make it. Whether it's your first time or your tenth, there's always a small moment of satisfaction when that golden pastry comes out of the oven and you know you've made something real.

Recipe 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?

Assemble the unbaked pie and freeze for up to 3 months. Bake from frozen, adding 15-20 minutes to the baking time, or thaw overnight in the refrigerator.

→ What can I serve with chicken and leek pie?

Buttered peas, roasted potatoes, or a crisp green salad complement this dish beautifully. For a heartier meal, serve with mashed potatoes.

→ Can I use cooked chicken?

Yes, use leftover roast chicken or rotisserie chicken. Add it during step 8, simmering just 2-3 minutes to heat through rather than 8-10 minutes.

→ How do I prevent a soggy bottom crust?

Let the filling cool slightly before adding the pastry. Also, place a baking sheet in the oven while it preheats, then slide the pie dish onto the hot sheet for a crisp bottom.

→ Can I make individual pies?

Absolutely. Divide the filling among 6 individual pie dishes or ramekins, top with smaller pastry circles, and reduce baking time to 20-25 minutes.