Description
A comforting and creamy chicken and leek pot pie featuring tender chicken thighs, a rich sauce infused with garlic, thyme, and Parmesan, topped with golden puff pastry. Perfectly paired with mashed potatoes and steamed greens for a hearty meal.
Ingredients
Scale
Filling
- 1 tbsp neutral oil (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 (use 1½ sheets if dish size is smaller)
- 1 egg yolk, lightly whisked
- Sea salt flakes, for topping
- Extra fresh thyme sprigs, for garnish after baking
Serving Suggestions
- 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 and cook for 5–6 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Add the chicken: Increase heat to medium–high and add the chicken pieces, sea salt, and black pepper. Cook for 4–5 minutes, stirring occasionally, until the chicken is sealed but not browned or fully cooked through.
- Build the sauce: Add the unsalted butter and allow it to melt for 30 seconds. Stir in the flour and cook for 1 minute, coating the chicken and vegetables to form a paste. Gradually pour in half the chicken stock while whisking, 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 simmer for 5–6 minutes, stirring frequently, until the sauce thickens, becomes glossy, and silky. Adjust sauce thickness if necessary.
- Finish the filling then cool: Add frozen peas if using, and stir in the grated Parmesan until melted. Taste and adjust seasoning with salt and pepper. Cool the filling in the fridge for 1 hour.
- Assemble the pie: Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced). Remove and discard the thyme sprigs. Spoon the chilled filling into a large oven-safe dish (about 20 x 30 cm). Cut puff pastry into 5 x 2 cm rectangles and lay them overlapping over the filling to cover the top evenly. Press pastry edges against the rim and crimp to seal.
- Bake: Brush the puff pastry generously with the whisked egg yolk to achieve a deep golden color. Sprinkle lightly with sea salt flakes. Bake in the preheated oven for 30 minutes or until the pastry is puffed and golden brown.
- Rest and serve: Let the pie rest for 10 minutes before serving. Garnish with fresh thyme leaves and serve alongside mashed potatoes and steamed greens.
Notes
- Use only the white and light green parts of the leeks for the best flavor and texture.
- Chicken thighs are preferred for juiciness, but chicken breasts can be used with a slight change in cooking time.
- Season the filling thoughtfully; sea salt flakes add texture, so add cautiously and adjust to taste.
- If the sauce is too thick, stir in a little extra stock or cream; if too thin, simmer longer to thicken.
- Ensure the filling is completely cooled before assembling the pie to prevent puff pastry from sogginess.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Comfort Food, Western
