Description
This Creamy Chicken and Leek Pot Pie is a comforting, homemade dish featuring tender chicken thighs and sweet leeks in a luscious cream sauce, topped with golden, flaky puff pastry. Perfect for a hearty family meal, this recipe balances savory herbs and a rich filling baked to perfection for a warming and satisfying dinner.
Ingredients
Scale
Main Ingredients
- 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 cheese
- 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
Suggested Sides
- 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 heat to medium-high. Add the bite-sized chicken pieces, sea salt, and cracked black pepper. Cook for 4–5 minutes, stirring occasionally, until the chicken is sealed on the outside—it will not brown fully and will be partially cooked.
- Build the sauce: Add unsalted butter and allow it to melt for about 30 seconds. Stir in the plain flour and cook for 1 minute to coat the chicken and vegetables, forming a roux-like paste.
- Incorporate chicken stock: Gradually pour in half the chicken stock while whisking continuously to avoid lumps. Add the remaining stock and whisk until smooth and integrated.
- Simmer the sauce: Stir in the cream, Dijon mustard, and thyme sprigs. Reduce heat slightly and simmer for 5–6 minutes, stirring frequently until the sauce thickens to a glossy, silky consistency. Adjust thickness if needed by adding stock or simmering longer.
- Finish and cool filling: Remove thyme sprigs. Stir in frozen peas (optional) and Parmesan cheese until melted and well combined. Taste and adjust seasoning with salt and pepper. Cool the filling in the refrigerator for 1 hour to thicken.
- Assemble the pie: Preheat the oven to 200°C (400°F) or 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 puff pastry into small rectangles (approx. 5 x 2 cm). Lay them overlapping slightly but not stacked thickly over the filling to cover it evenly. Press pastry edges gently against the rim and crimp to seal.
- Bake: Brush the pastry generously with the whisked egg yolk for a golden finish. Sprinkle lightly with sea salt flakes. Bake for 30 minutes or until the pastry is puffed and deeply golden brown.
- Rest and serve: Allow the pot pie to rest for 10 minutes after baking. Scatter with fresh thyme leaves before serving. Serve warm with mashed potatoes and steamed greens as suggested sides.
Notes
- Use only white and light green parts of the leeks for best flavor and texture.
- Chicken thighs are preferred for juiciness; chicken breasts can be used but may result in a drier filling.
- Adjust salt carefully as some ingredients like Parmesan and chicken stock contain salt.
- If the sauce is too thick, add a splash more chicken stock; if too thin, simmer a little longer to reduce and thicken.
- Ensure the filling is fully cooled before assembling to avoid soggy pastry.
- You may need only 1½ sheets of puff pastry depending on the size of your dish.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
