This Saturday Kitchen-style chicken and leek pie has tender chicken and soft leeks in a creamy, savory sauce beneath crisp, golden puff pastry. It is a comforting British-inspired main course, and using cooked chicken makes the filling straightforward to prepare while keeping the pastry flaky.
Ingredients
- 1 sheet all-butter puff pastry, about 10 oz (280 g), thawed if frozen
- 1 lb 5 oz (600 g) boneless, skinless chicken thighs, cut into bite-size pieces
- 2 medium leeks, about 12 oz (340 g) trimmed weight, washed well and thinly sliced
- 2 tablespoons (28 g) unsalted butter
- 1 tablespoon (15 ml) neutral oil
- 1 small yellow onion, about 5 oz (140 g), finely chopped
- 2 tablespoons (16 g) all-purpose flour
- 1 cup (240 ml) chicken stock, preferably reduced-sodium
- ½ cup (120 ml) heavy cream
- 1 teaspoon (5 ml) Dijon mustard
- 1 teaspoon fresh thyme leaves, or ½ teaspoon dried thyme
- ½ teaspoon fine salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
- 1 large egg (about 50 g), beaten with 1 tablespoon (15 ml) water, for glazing
Instructions
- Heat the oven and prepare the dish. Set a rack in the middle and preheat the oven to 400°F (200°C). Use a 9-inch (23 cm) deep pie dish or a similar 1½-quart (1.4-liter) baking dish. Keep the pastry chilled until the filling is ready.
- Brown the chicken. Pat the chicken dry and season it with about half the salt and the pepper. Warm the oil in a large skillet over medium-high heat. Add chicken in a single layer, working in batches if necessary, and brown for 3–4 minutes, turning once; it does not need to be cooked through yet. Transfer to a clean plate. Avoid crowding the pan, which can make the chicken steam instead of brown.
- Soften the vegetables. Reduce the heat to medium and add the butter to the skillet. Stir in the onion and leeks and cook for 6–8 minutes, stirring often, until softened but not browned. If the pan looks dry, add a tablespoon of water. Leeks can hold grit between their layers, so wash them thoroughly before slicing.
- Make the sauce. Sprinkle the flour over the vegetables and stir for 1 minute. Gradually pour in the stock, stirring to prevent lumps, then add the cream, mustard, thyme and remaining salt. Bring to a gentle simmer and cook for 2–3 minutes, until the sauce thickens enough to coat a spoon.
- Finish cooking the filling. Return the chicken and any juices on the plate to the skillet. Simmer gently for 5–8 minutes, stirring occasionally, until the chicken reaches 165°F (74°C) in its thickest pieces when checked with a food thermometer; this is the USDA FSIS safe minimum temperature for poultry. Taste the sauce and adjust the seasoning. Let the filling cool for about 10 minutes so it is not piping hot when covered with pastry.
- Top the pie. Spoon the filling into the baking dish. Unroll the pastry and lay it over the top, trimming any excess. Press the edges against the rim of the dish to seal, and cut a small steam vent in the center. Brush the pastry with the beaten egg mixture. Place the dish on a baking sheet in case the filling bubbles over.
- Bake and rest. Bake for 25–30 minutes, until the pastry is risen and deep golden and the filling bubbles through the vent. If the pastry browns too quickly, loosely cover it with foil. Rest the pie for 10 minutes before serving; the sauce will settle and be less likely to spill when portioned.
Tips
- Wash leeks after slicing, separating the layers under running water, then drain well. Dirt caught in the layers can otherwise end up in the sauce.
- Do not overfill the dish. Leave a little space below the rim so the filling can bubble without soaking the pastry. A hot filling can also soften pastry before it has a chance to rise.
- For a shortcut, replace the raw chicken with 1 lb 5 oz (600 g) cooked chicken, shredded or diced. Skip browning and stir it into the finished sauce; reheat the assembled filling until steaming hot before topping, and avoid simmering it long enough to dry out.
- Keep puff pastry cold and handle it as little as possible. If it becomes soft while shaping, chill the topped pie for 10 minutes before baking.
Serving Suggestions
Serve the pie hot with green beans, peas or steamed broccoli to balance the rich sauce. A crisp green salad with a simple vinaigrette also works well. For a heartier meal, add mashed potatoes or boiled baby potatoes, though the pastry already provides a substantial starch.
Variations
For a deeper savory flavor, add 4 oz (115 g) sliced mushrooms when cooking the leeks, allowing their released liquid to evaporate before adding flour. Stir in ½ cup (70 g) frozen peas with the cooked chicken, or add 1 teaspoon chopped tarragon in place of the thyme for a gentle anise note.
If you do not have heavy cream, use ½ cup (120 ml) whole milk; the sauce will be lighter and may need another minute or two to thicken. For a more traditional enclosed pie, line the dish with pastry as well as covering it, but allow extra pastry and ensure the base is not weighed down by a wet filling. A pastry lid alone is easier and helps keep the top crisp.
Storage and Reheating
Do not leave the pie at room temperature for more than 2 hours. Refrigerate leftovers promptly in a covered container and use within 3–4 days. To freeze, cool completely, wrap portions airtight and freeze for up to 2 months for best quality; thaw overnight in the refrigerator before reheating. Pastry may soften after storage.
Reheat individual portions in a 350°F (175°C) oven until the center reaches 165°F (74°C), checking with a food thermometer; allow roughly 20–30 minutes from chilled, depending on portion size. Cover loosely with foil if the pastry is browning too much, removing it near the end to recrisp. A microwave is quicker, but makes the pastry less crisp; heat in short intervals until the center reaches 165°F (74°C).
Frequently Asked Questions
Can I make the filling ahead?
Yes. Prepare the filling, cool it promptly, cover and refrigerate for up to 2 days. When assembling, reheat it until steaming hot, then let it cool briefly before adding cold pastry. Bake until the pastry is golden and the filling is bubbling.
Can I use chicken breast instead of thighs?
Yes. Cut breast meat into similar-sized pieces and follow the same method, checking carefully for 165°F (74°C). Breast can dry out more readily, so remove it from the pan as soon as it reaches temperature.
Can I use shortcrust pastry?
Yes. A ready-rolled shortcrust pastry lid works, though it will be more crumbly and less flaky than puff pastry. Follow the package directions for baking and cut a steam vent so the filling can release moisture.
Why is my pastry soggy underneath?
A very hot or watery filling can soften pastry. Let the filling cool before topping, simmer the sauce until it coats a spoon, and keep the pastry cold. Baking the pie on a preheated baking sheet can also help the base of the dish heat evenly.
Can I assemble the pie in advance?
For the best rise, store the cooled filling and pastry separately, then assemble just before baking. If you need to assemble it ahead, cover and refrigerate for up to 1 day; bake from chilled and allow extra time, checking that the center is thoroughly hot.
Related
- Evening Food Pantry: Tomato Chickpea Rice
- Evening Meal in York: Yorkshire Chicken and Leek Pie
- Duck Pancake Wraps with Hoisin and Crisp Cucumber
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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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