Chicken and Leek Pie with Bacon (Printable)

Tender chicken, leeks, and smoky bacon in a creamy sauce, topped with golden puff pastry

# What You’ll Need:

→ Meats

01 - 1 lb boneless, skinless chicken thighs, cut into 3/4 inch pieces
02 - 3.5 oz smoked bacon lardons or diced streaky bacon

→ Vegetables & Aromatics

03 - 2 large leeks, cleaned and thinly sliced
04 - 1 medium onion, finely chopped
05 - 2 cloves garlic, minced
06 - 2 medium carrots, diced
07 - 1 stick celery, diced

→ Dairy

08 - 2 tbsp unsalted butter
09 - 1/3 cup plus 1 tbsp heavy cream
10 - 1/3 cup plus 1 tbsp whole milk

→ Pantry

11 - 2 tbsp all-purpose flour
12 - 1 1/4 cups low-sodium chicken stock
13 - 1 tbsp olive oil
14 - 1 tsp Dijon mustard
15 - 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
16 - 1 tbsp fresh parsley, chopped, plus extra for garnish
17 - 13 oz ready-rolled puff pastry sheet
18 - 1 egg, beaten for egg wash
19 - Salt and freshly ground black pepper to taste

# How-To Steps:

01 - Preheat oven to 400°F.
02 - In a large skillet, heat olive oil and butter over medium heat. Add bacon and cook until starting to crisp, about 3 minutes.
03 - Add onion, leeks, carrots, and celery to the skillet. Sauté for 5 to 6 minutes until softened.
04 - Stir in minced garlic and cook for 1 minute until fragrant.
05 - Add chicken pieces and cook until lightly golden on all sides, approximately 5 minutes.
06 - Sprinkle flour over the mixture and stir well, cooking for 2 minutes to eliminate raw flour taste.
07 - Gradually pour in chicken stock while stirring constantly to prevent lumps. Add milk and cream, and bring to a simmer.
08 - Stir in Dijon mustard, thyme, parsley, salt, and pepper. Simmer for 8 to 10 minutes until sauce thickens and chicken is cooked through. Remove from heat and cool slightly.
09 - Spoon filling into a deep 6 to 8 cup pie dish. Unroll puff pastry and lay over filling, trimming excess. Press edges to seal and cut small slit in center for steam release.
10 - Brush pastry with beaten egg. Bake for 30 to 35 minutes until golden and puffed.
11 - Rest for 5 minutes before serving. Garnish with fresh parsley if desired.

# Expert Tips:

01 -
  • It looks restaurant-worthy but tastes like someone actually cares about you.
  • The leeks add a subtle sweetness that transforms a basic chicken pie into something unexpectedly elegant.
  • One dish feeds six people without making you feel like you've been cooking all day.
02 -
  • If your sauce looks too thin after 10 minutes of simmering, don't panic—let it bubble for another minute or two, because thickening takes patience and heat.
  • Cool your filling completely before adding the pastry, otherwise the heat will melt it before it even gets into the oven.
03 -
  • A splash of dry white wine added after sautéing the vegetables adds depth that somehow makes the dish taste more like itself.
  • If you're short on time, rotisserie chicken works beautifully—just shred it and add it near the end so it doesn't overcook.
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