📝 About This Recipe
A quintessential British classic, this Chicken and Leek Pie features tender chunks of succulent chicken and sweet, softened leeks bathed in a silky, tarragon-infused cream sauce. Encased in a buttery, flaky puff pastry lid, it represents the ultimate in rustic comfort food found in cozy gastropubs across the UK. This recipe balances rich, savory depths with fresh herbal notes, making it a timeless centerpiece for any family gathering.
🥗 Ingredients
The Filling
- 800 grams Chicken Thighs (boneless, skinless, cut into 3cm chunks)
- 3 large Leeks (trimmed, cleaned, and sliced into 1cm rounds)
- 50 grams Unsalted Butter
- 1 tablespoon Olive Oil
- 2 cloves Garlic (minced)
- 100 grams Smoked Bacon Lardons (optional, for added depth)
The Velouté Sauce
- 50 grams Plain Flour (all-purpose)
- 500 ml Chicken Stock (high quality, warm)
- 100 ml Double Cream (heavy cream)
- 1 tablespoon Dijon Mustard
- 1 tablespoon Fresh Tarragon (finely chopped)
- 1 pinch Sea Salt and Black Pepper (to taste)
The Pastry
- 320 grams Puff Pastry (one pre-rolled sheet, chilled)
- 1 large Egg (beaten for egg wash)
👨🍳 Instructions
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1
Preheat your oven to 200°C (400°F/Gas Mark 6). Place a baking tray inside to heat up; this helps cook the bottom of the pastry later.
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2
In a large, deep skillet or heavy-based casserole dish, heat the olive oil and half the butter over medium-high heat. Brown the chicken chunks in batches until golden but not fully cooked through. Remove and set aside.
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3
In the same pan, fry the bacon lardons (if using) until crispy. Lower the heat to medium and add the remaining butter.
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4
Add the sliced leeks to the pan. Sauté gently for 8-10 minutes until they are soft and sweet, but not browned. Add the minced garlic for the final 1 minute.
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5
Sprinkle the flour over the leeks and stir well for 2 minutes to cook out the raw flour taste, creating a thick paste (roux).
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6
Gradually pour in the warm chicken stock, a little at a time, stirring constantly to ensure a smooth, lump-free sauce. Bring to a gentle simmer.
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7
Stir in the double cream, Dijon mustard, and chopped tarragon. Season generously with black pepper and a little salt (the bacon and stock may already be salty).
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8
Return the chicken and any resting juices to the pan. Stir to combine and simmer for 2-3 minutes until the sauce has thickened to a coating consistency.
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9
Pour the chicken and leek mixture into a large ovenproof pie dish (approx. 1.5-liter capacity). Allow it to cool slightly while you prepare the pastry.
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10
Unroll the puff pastry. Drape it over the pie dish, trimming the edges with a sharp knife. Press the edges down with a fork to seal against the rim of the dish.
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11
Brush the entire pastry surface with the beaten egg wash. Cut a small cross in the center to allow steam to escape during baking.
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12
Place the pie on the preheated baking tray in the oven. Bake for 25-30 minutes until the pastry is risen, crisp, and a deep golden brown.
💡 Chef's Tips
Always use chicken thighs rather than breast for a juicier, more flavorful result that won't dry out in the oven. Ensure your filling has cooled slightly before adding the pastry lid to prevent the dough from melting and becoming soggy. If you don't like tarragon, fresh thyme is a wonderful traditional alternative. For a professional finish, use pastry offcuts to create decorative leaves or shapes on top of the pie before egg-washing. Don't over-clean the leeks under a tap; slice them first and then soak in a bowl of water to ensure all grit is removed from the layers.
🍽️ Serving Suggestions
Serve with a side of buttery mashed potatoes to soak up the extra creamy sauce. A side of steamed seasonal greens, like savoy cabbage or tenderstem broccoli, adds a fresh crunch. A glass of chilled, oaky Chardonnay pairs beautifully with the creamy tarragon sauce. For a true British experience, serve with a side of honey-glazed roasted carrots.