Description
This Creamy Chicken and Leek Pot Pie features tender chicken thighs simmered in a luscious, thickened cream sauce with leeks, garlic, and parmesan, all topped with golden puff pastry. It’s a comforting, hearty dish perfect for family dinners, served best with mashed potatoes and steamed greens.
Ingredients
Scale
Filling
- 1 tbsp neutral oil of choice (light olive oil recommended)
- 1 brown onion, finely chopped
- 2 leeks, finely sliced (white and light green parts only)
- 1 tbsp freshly minced garlic
- 800 g (1¾ lb) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tsp sea salt flakes, plus extra to taste
- ½ tsp freshly cracked black pepper
- 60 g (2 oz) unsalted butter
- ⅓ cup (50 g) plain (all-purpose) flour
- 1¼ cups (310 ml) chicken stock
- 1 cup (250 ml) cream (thickened, pouring or heavy)
- 1 tsp dijon mustard
- 4 thyme sprigs (or 1 tsp dried thyme)
- 1 cup (155 g) frozen peas (optional)
- ½ cup (50 g) freshly grated parmesan
Topping
- 2 sheets frozen puff pastry, thawed (you may only need 1½ depending on dish size)
- 1 egg yolk, lightly whisked
- Sea salt flakes, for topping
- Extra fresh thyme sprigs, for garnish after baking
To Serve
- Mashed potatoes
- Steamed greens
Instructions
- Cook the onion and leek base: Heat the oil in a large, deep, heavy-based pan over medium heat. Add the finely chopped onion and sliced leeks, cooking for 5–6 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the chicken: Increase the heat to medium-high and add the bite-sized chicken thigh pieces along with 1 tsp sea salt flakes and ½ tsp freshly cracked black pepper. Cook for 4–5 minutes, stirring occasionally, until the chicken is sealed but not browned or cooked through.
- Build the sauce: Add the unsalted butter and let it melt for 30 seconds. Stir in the plain flour and cook for 1 minute, coating the chicken and vegetables to form a paste. Gradually pour in half the chicken stock while whisking to prevent lumps, then add the remaining stock and whisk until smooth.
- Simmer until glossy: Stir in the cream, dijon mustard, and thyme sprigs. Reduce the heat slightly and simmer for 5–6 minutes, stirring often, until the sauce thickens to a glossy and silky consistency. Adjust thickness with extra stock or cream if needed.
- Finish the filling then cool: Stir in the frozen peas (if using) and freshly grated parmesan until the cheese melts through. Taste and adjust seasoning with extra salt if necessary. Remove the thyme sprigs and let the filling cool in the fridge for 1 hour.
- Assemble the pie: Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced). Spoon the chilled filling into a large oven-safe dish approximately 20 x 30 cm (8 x 12 inches). Cut the thawed puff pastry into small rectangles roughly 5 x 2 cm (2 x ¾ inch). Lay them over the top of the filling, slightly overlapping but not stacked too thickly. Press the pastry gently around the edges and crimp to seal against the dish rim.
- Bake: Brush the entire pastry topping generously with the whisked egg yolk to promote a deep golden color. Sprinkle a few sea salt flakes on top. Bake in the preheated oven for 30 minutes or until the pastry is puffed and deeply golden brown.
- Rest and serve: Let the pie rest for 10 minutes after baking. Scatter fresh thyme leaves over the top for garnish. Serve warm with mashed potatoes and steamed greens for a complete comforting meal.
Notes
- Note 1: Use only the white and light green parts of the leeks as they are more tender and mild in flavor.
- Note 2: While chicken thighs are preferred for juiciness, chicken breasts can be used but may yield a drier filling.
- Note 3: Sea salt flakes add texture and flavor; adjust seasoning to taste at the end.
- Note 4: To adjust sauce thickness, add more chicken stock if too thick or a splash more cream if too thin.
