Chicken Tarragon and Leek Pie with Golden Pastry

Chicken tarragon and leek pie is a savory pie filled with tender chicken, sweet softened leeks, fresh tarragon, and a creamy sauce beneath crisp puff pastry. The herb’s gentle anise flavor balances the rich filling, making this a satisfying main course for a family dinner or a relaxed weekend meal.

Ingredients

2 tablespoons (30 ml) olive oil
1½ pounds (680 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
1 teaspoon (6 g) fine salt, divided
½ teaspoon (1 g) freshly ground black pepper
2 medium leeks, white and light-green parts only, about 12 ounces (340 g) trimmed, thinly sliced and rinsed well
2 tablespoons (28 g) unsalted butter
3 tablespoons (24 g) all-purpose flour
1 cup (240 ml) low-sodium chicken broth
¾ cup (180 ml) whole milk
½ cup (120 ml) heavy cream
1 tablespoon (15 ml) Dijon mustard
2 tablespoons (6 g) chopped fresh tarragon, plus 1 teaspoon (1 g) for the sauce
1 sheet (about 10 ounces/280 g) thawed all-butter puff pastry, large enough to cover a 9-inch (23 cm) pie dish
1 large egg (about 50 g), beaten with 1 teaspoon (5 ml) water, for egg wash
1 teaspoon (5 ml) water for the egg wash

Instructions

Heat the oven to 400°F (200°C). Set a rack in the middle. Pat the chicken dry and season with ½ teaspoon (3 g) of the salt and the pepper. Rinse sliced leeks thoroughly, separating the layers to remove grit, then drain well.
Heat the oil in a large skillet over medium-high heat. Add chicken in a single layer, working in batches if needed, and brown for 3–4 minutes, turning once. It does not need to be cooked through yet. Transfer it to a clean plate. Avoid crowding the pan, which makes the chicken steam rather than brown.
Reduce the heat to medium and add the butter and leeks. Cook for 6–8 minutes, stirring often, until softened but not browned. Sprinkle the flour over the leeks and stir for 1 minute to cook off its raw taste.
Gradually stir in the broth, milk, and cream. Bring the sauce to a gentle simmer, scraping up any browned bits from the pan. Cook for 3–5 minutes, stirring, until thick enough to coat a spoon. Stir in the Dijon, remaining ½ teaspoon (3 g) salt, and 1 teaspoon (1 g) chopped tarragon.
Return the chicken and any juices on the plate to the skillet. Simmer gently for 5–8 minutes, stirring occasionally, until the thickest chicken pieces reach 165°F (74°C) on a food thermometer; this is the USDA FSIS safe minimum internal temperature for poultry. Remove the skillet from the heat and stir in the remaining 2 tablespoons (6 g) tarragon. Taste the filling and adjust the seasoning if needed.
Spoon the filling into a 9-inch (23 cm) pie dish and let it cool for about 10 minutes. This brief cooling helps the pastry stay crisp; do not leave the filling at room temperature for more than 2 hours. If the pastry is not already sized to cover the dish, roll it on a lightly floured surface until it extends about 1 inch (2.5 cm) beyond the rim.
Lay the pastry over the filling. Press it lightly onto the rim, trim excess, and crimp or press the edge with a fork. Cut 3–4 small slits in the top so steam can escape. Brush with the beaten egg and water, taking care not to let egg wash run down the sides, which can inhibit rising.
Bake for 25–30 minutes, until the pastry is deeply golden and crisp. If the top browns before the pastry is cooked through, loosely cover it with foil. Rest the pie for 10 minutes before serving so the sauce settles and portions hold together.

Tips

Clean leeks carefully: grit hides between their layers. Slice first, rinse in a bowl of cold water, lift the leeks out, and drain; avoid pouring the grit back over them.
Keep puff pastry cold until you are ready to top the pie. If it becomes soft or sticky while shaping, refrigerate it for 10 minutes before baking.
Fresh tarragon gives the clearest flavor. If using dried tarragon, use about 1 teaspoon (1 g) in place of the 2 tablespoons fresh, adding it with the sauce; its flavor is more concentrated and less bright.
For an especially crisp base, bake the filling in an oven-safe skillet and cover it with pastry, or use a pie dish and keep the filling hot only briefly before topping. This recipe has pastry only on top, so it does not require blind-baking.

Serving Suggestions

Serve the pie warm, after its 10-minute rest, with a crisp green salad dressed in a sharp vinaigrette to balance the creamy sauce. Steamed green beans, peas, or tender broccoli also work well. If you want a heartier plate, add boiled or roasted potatoes, but keep the side simply seasoned so the tarragon remains noticeable.

Variations

Swap the chicken thighs for 1½ pounds (680 g) boneless, skinless chicken breasts, cut into pieces; check them with a thermometer and avoid simmering longer than necessary, since breast meat can dry out. For a more substantial filling, stir in 1 cup (150 g) sliced mushrooms, sautéed with the leeks, or 1 cup (150 g) thawed peas, added with the chicken.

For a lighter herb flavor, replace half the tarragon with chopped parsley. If fresh tarragon is unavailable, use 1 teaspoon (1 g) dried tarragon as noted above; the result will taste less fresh and more pronounced. You can also replace the cream with an extra ½ cup (120 ml) milk, though the sauce will be less rich.

Storage and Reheating

Refrigerate leftover pie within 2 hours of baking, covered or in an airtight container, for 3–4 days. Reheat individual portions in a 350°F (175°C) oven for 15–20 minutes, or until the center reaches 165°F (74°C) on a food thermometer. A microwave works for a quick portion, though the pastry will soften; heat in short intervals and check the center reaches 165°F (74°C).

To freeze, cool the pie promptly, wrap it tightly, and freeze for up to 2 months for best quality. Thaw overnight in the refrigerator and reheat in a 350°F (175°C) oven until hot throughout and 165°F (74°C) at the center. Do not leave the pie at room temperature to thaw.

Frequently Asked Questions

Can I make the filling ahead?
Yes. Cook the filling, cool it promptly, and refrigerate it in a covered container for up to 1 day. Reheat it until steaming, then transfer it to the pie dish, cool for about 10 minutes, add the pastry, and bake. Allow extra time if the filling is still cold when it goes into the oven.

Can I use cooked chicken?
Yes. Use about 1½ pounds (680 g) cooked chicken, cut or shredded into bite-size pieces. Make the leek sauce as directed, then stir in the chicken and heat until it reaches 165°F (74°C) before assembling the pie. Skip the browning and simmering steps for the raw chicken.

Why is my pie filling runny?
The sauce may not have simmered long enough to thicken, or the pie may have been cut before resting. Let the sauce coat a spoon before adding the chicken, and rest the baked pie for 10 minutes. If the leeks release excess water, drain them well after rinsing and cook them until their moisture has mostly evaporated.

Can I assemble the pie in advance?
For the crispest pastry, store the cooled filling and pastry separately in the refrigerator, then assemble just before baking. If you assemble it ahead, cover and refrigerate it, bake within 24 hours, and expect to add several minutes to the baking time; confirm the filling is thoroughly hot.

What can I use instead of puff pastry?
A sheet of shortcrust pastry can cover the pie, though it will be more crumbly and less flaky. Follow the package’s baking guidance and bake until the pastry is cooked through and golden. Avoid using phyllo as a direct one-for-one replacement unless you layer and butter the sheets according to a suitable recipe.

Can I bake this as individual pies?
Yes. Divide the filling among oven-safe ramekins and cover each with pastry, leaving room for steam vents. Baking time will vary with ramekin size, so begin checking after about 18 minutes and bake until the pastry is golden and each center reaches 165°F (74°C).

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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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