Individual chicken and leek pies have tender chicken and sweet, softened leeks in a creamy sauce, topped with crisp, golden puff pastry. This practical version makes four single-serving pies and uses cooked chicken, so the filling can be prepared before baking and served hot from the oven.
Ingredients
- 1 sheet all-butter puff pastry, thawed if frozen, about 9 oz (250 g)
- 1 lb boneless, skinless chicken thighs (450 g), cut into ¾-inch (2 cm) pieces
- 1 tbsp olive oil (15 ml)
- 2 tbsp unsalted butter (28 g)
- 2 medium leeks (about 12 oz / 340 g before trimming), white and pale green parts only, halved lengthwise and thinly sliced
- 1 medium carrot (about 3 oz / 85 g), peeled and diced small
- 2 tbsp all-purpose flour (16 g)
- 1 cup low-sodium chicken broth (240 ml)
- ½ cup heavy cream (120 ml)
- 1 tsp Dijon mustard (5 ml)
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- ½ tsp fine salt, plus more to taste (about 3 g)
- ¼ tsp freshly ground black pepper (about 0.5 g)
- 1 large egg (about 50 g), beaten with 1 tsp water (5 ml), for brushing
Instructions
- Heat the oven and prepare the dishes. Heat the oven to 400°F (200°C). Set four oven-safe ramekins or small pie dishes, each about 10 to 12 oz (300 to 350 ml), on a rimmed baking sheet. Keep the pastry chilled while you make the filling.
- Cook the chicken. Pat the chicken dry and season it with a pinch of the salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the chicken in a single layer, working in batches if needed, and cook for about 5 to 7 minutes, turning occasionally, until browned and cooked through. Check the thickest pieces with a food thermometer: the USDA FSIS safe minimum for poultry is 165°F (74°C). Transfer the chicken to a clean plate.
- Soften the vegetables. Reduce the heat to medium and melt the butter in the same skillet. Add the leeks and carrot and cook for 7 to 9 minutes, stirring often, until the leeks are soft but not browned. If the pan looks dry or the vegetables begin to stick, add a tablespoon of broth.
- Make the sauce. Sprinkle the flour over the vegetables and stir for 1 minute. Gradually pour in the broth, stirring to remove lumps, then stir in the cream, mustard, thyme, remaining salt and pepper. Bring the sauce to a gentle simmer and cook for 3 to 5 minutes, stirring, until it lightly coats a spoon. Return the chicken and any juices to the pan. Stir, then remove from the heat; taste and adjust the seasoning.
- Fill and top the pies. Divide the filling among the four dishes, leaving a little space at the rim. Cut the pastry into four pieces large enough to cover the dishes with a small overhang. Brush the rims with a little beaten egg, lay pastry over each dish and press the edges to seal. Trim excess pastry if necessary, then cut a small slit in the center of each top to let steam escape. Brush the pastry with the remaining egg wash.
- Bake until crisp. Bake on the sheet for 20 to 25 minutes, until the pastry is risen, deeply golden and crisp. If the filling was made ahead and is cold, allow about 5 to 10 extra minutes and check that it is piping hot throughout. Rest the pies for 5 minutes before serving; the dishes will be very hot.
Tips
- Clean leeks thoroughly. Soil can collect between their layers. Slice them first, then rinse in a bowl of cold water and lift them out, leaving grit behind. Drain well before cooking.
- Keep the pastry cold. Warm pastry can become soft and difficult to handle, and may bake less evenly. If it starts to feel sticky, return it to the refrigerator for a few minutes.
- Control the filling’s thickness. Simmer the sauce until it coats a spoon before adding it to the dishes. A very thin sauce may bubble out; if it thickens too much, stir in broth a tablespoon at a time.
- Use another cooked chicken option. You can replace the raw thighs with about 2½ cups (350 g) chopped cooked chicken. Skip the chicken-searing step, fold it into the finished sauce and heat the filling until hot before assembling.
Serving Suggestions
Serve each pie with a crisp green salad dressed with vinaigrette, or with steamed green beans, peas or broccoli to balance the creamy filling. For a more substantial plate, add mashed potatoes or roasted root vegetables. Put the pies on heatproof plates and warn diners that the filling and ramekins retain heat after baking.
Variations
For a mushroom version, cook 4 oz (115 g) sliced mushrooms with the leeks, allowing their released moisture to evaporate before adding flour. For extra herbs, replace the thyme with 1 tbsp (4 g) chopped parsley stirred in after cooking. If you do not have heavy cream, use ½ cup (120 ml) whole milk; the sauce will be lighter, so simmer it a little longer or mix 1 tsp cornstarch (3 g) with 1 tbsp cold water (15 ml) and stir it in while the sauce simmers. A little grated sharp cheddar, up to ¼ cup (25 g), can be stirred into the sauce for a richer, distinctly cheesy pie.
Storage and Reheating
For food safety, refrigerate leftover pies within 2 hours of cooking. Cover and refrigerate for up to 3 to 4 days. The pastry will soften in storage, but the filling remains suitable to reheat within that period. Reheat individual pies in an oven at 350°F (175°C) until the center reaches 165°F (74°C), checking with a food thermometer; this usually takes 20 to 30 minutes from chilled, depending on the dish. Loosely cover the pastry with foil if it browns too quickly. A microwave can heat the filling unevenly and soften the pastry, so use it only if needed and verify the center reaches 165°F (74°C). Freeze fully cooled pies, well wrapped, for up to 2 months for best quality; thaw overnight in the refrigerator and reheat to 165°F (74°C). Do not leave cooked pies at room temperature for more than 2 hours.
Frequently Asked Questions
Can I make the filling ahead?
Yes. Cook the filling, cool it promptly, cover and refrigerate it for up to 3 days. Assemble the pies shortly before baking, or assemble them and refrigerate briefly while the oven heats. If the filling is cold, baking may take several minutes longer; check that the center is hot throughout.
Can I use chicken breast instead of thighs?
Yes. Cut breast into similarly sized pieces and avoid overcooking, since it can dry out more quickly than thigh meat. Whichever cut you use, check the thickest pieces with a thermometer and cook poultry to 165°F (74°C).
Can I make one large pie instead?
Yes. Put the filling in a shallow, oven-safe pie dish and cover it with one pastry sheet, leaving a small edge to seal. Vent the center and bake at 400°F (200°C); a large pie may need around 25 to 35 minutes. Look for risen, golden pastry and a filling that is hot throughout.
Can I use shortcrust pastry?
Yes. Shortcrust makes a firmer, less flaky top. Keep it chilled, cut vents in each lid and follow the package guidance if it differs from puff pastry; bake until the crust is cooked through and golden.
Why did my pastry turn soggy?
A hot, watery filling and an unvented lid can trap steam and soften pastry. Simmer the sauce until thick enough to coat a spoon, leave space at the rim, cut a steam vent and keep the pastry cold until assembly.
Related
- Peking Duck: What It Is and How to Make It
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- Peking Duck Chicago: A Crisp-Skinned Roast at Home
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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