Description
This Creamy Chicken and Leek Pot Pie is a comforting homemade dish filled with tender chicken thighs, savory leeks, and a rich, creamy sauce topped with buttery, golden puff pastry. Perfectly baked to a crisp finish, this pot pie is a hearty and satisfying meal that pairs wonderfully 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 (may need only 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 the 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. Add the bite-sized chicken thigh pieces along with sea salt flakes and freshly cracked black pepper. Cook for 4–5 minutes, stirring occasionally until the chicken is sealed but not fully cooked through and not browned.
- Build the sauce: Add the unsalted butter and let it melt completely. Stir in the plain flour, cooking for 1 minute to coat the chicken and vegetables and form a roux-like paste. Gradually pour in half the chicken stock while whisking continuously, then add the remaining stock and whisk until smooth.
- Simmer until glossy: Stir in the cream, Dijon mustard, and thyme sprigs. Reduce heat slightly and gently simmer for 5–6 minutes, stirring often until the sauce thickens and becomes glossy and silky. Adjust thickness if needed by adding extra stock or simmering longer.
- Finish the filling then cool: Add frozen peas, if using, and grated parmesan cheese. Stir until the cheese fully melts into the sauce. Taste and adjust seasoning with extra salt or pepper. Transfer the filling to the fridge to cool for 1 hour.
- Assemble the pie: Preheat the oven to 200°C (400°F) or 180°C (350°F) fan-forced. Remove and discard thyme sprigs. Spoon the chilled filling into a large oven-safe dish approx. 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). Arrange the pastry pieces evenly over the top of the filling, overlapping slightly but not stacking too thickly, covering the pie surface. Press and crimp the pastry edges to seal against the dish rim.
- Bake: Brush the pastry generously with the lightly whisked egg yolk to ensure a deep golden color. Sprinkle a few sea salt flakes over the top. Bake in the preheated oven for 30 minutes or until the pastry puffs up and turns deeply golden brown.
- Rest and serve: Let the pot pie rest for 10 minutes after baking. Scatter fresh thyme leaves on top for garnish. Serve warm with mashed potatoes and steamed greens for a complete meal.
Notes
- Note 1: Use only the white and light green parts of the leeks as they soften better and have a milder flavor.
- Note 2: Chicken thighs are preferred for their juiciness and flavor, but chicken breast can be substituted if you prefer leaner meat.
- Note 3: Sea salt flakes provide a nice texture and burst of saltiness; adjust salt seasoning to taste throughout the cooking process.
- Note 4: If the sauce is too thick, add a splash more chicken stock. If too thin, simmer a bit longer to reduce and thicken before assembling the pie.
