Description
This Chicken and Leek Pie is the ultimate comfort food – tender chicken, smoky bacon and sweet leeks in a creamy sauce, topped with buttery, flaky puff pastry. Easy to make and perfect for cozy nights in.
Ingredients
Scale
- 5 strips bacon (smoky, diced)
- 1.6 lbs (750g) chicken (boneless skinless chicken thighs, diced)
- 1 tsp dried thyme
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp white pepper
- ¾ cup (180ml) white wine
- 1 ½ cups (355ml) chicken stock (or chicken broth)
- ¼ cup (55g) unsalted butter
- 2 large leeks (white and light green parts only, diced)
- 1 medium onion (finely diced)
- 2 ribs celery (very finely diced)
- scant ½ cup (55g) all-purpose flour
- 1 tbsp wholegrain mustard
- 3 tbsp sour cream (or heavy cream)
- 2 packs ready-rolled puff pastry sheets
- 1 large egg (room temperature)
- 1 tbsp milk
Instructions
- Heat a large pan and fry the diced bacon until it starts to crisp and render its fat. Add the chicken pieces and seasoning and cook for a minute or two.
- Pour in the white wine and bring to a rolling simmer. Cook for a couple of minutes or until the aroma of the wine dissipates then add the chicken stock. Cover tightly with a lid and cook for 10 minutes over medium-low heat. Transfer the chicken and bacon to a bowl and reserve the poaching liquid.
- Meanwhile melt the butter in a large pan and sauté the leeks, celery and onion over medium-low heat, stirring often, until softened.
- Stir in the flour and cook for 2 minutes. Gradually add the reserved liquid, stirring to incorporate the flour to make a roux.
- Stir in the mustard and sour cream once all the liquid has been added then add the chicken and bacon back into the pan.
- Transfer the filling into a suitable baking dish and chill so that the filling cools down before adding the pastry.
- Unroll one pack of the puff pastry sheets on a piece of baking paper and cut into short strips.
- Unroll the second pastry and cut into long strips.
- Fold alternate strips of the pastry halfway back. Lay one long strip over the unfolded strips. Bring the folded strips back down over the new strip.
- Fold back the opposite set of strips and add another perpendicular strip. Repeat this until you have created a pie lattice.
- Chill for 30 minutes.
- Beat the egg with a little milk. Brush the edge of the baking dish with the egg wash.
- Take the pastry lid out of the fridge and place on top of the pie to cover the whole dish. Press the edges to seal and cut any excess pastry.
- Brush the top of the pie with egg wash. Place on a baking dish to catch any leaks and bake in a preheated oven at 400°F (200°C) for 25-30 minutes, or until the pastry is a deep golden brown and the filling is starting to bubble through.
- Cool the pie for 5-10 minutes before serving.
Notes
- If using frozen pastry, thaw it according to package instructions.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 505 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 46 g
- Cholesterol: 150 mg
Keywords: Chicken Leek Pie, comfort food, British cuisine, main dish