Save The first time I made this pie was on a rainy Sunday when my kitchen felt like the only warm place in the world. I'd been experimenting with leeks for months, never quite finding the right balance, until this recipe taught me that patience with aromatics pays off in ways you can taste. Now the smell of bacon and leeks cooking together triggers something primal in my household, everyone drifting toward the kitchen before I even announce dinner. There's something magical about watching pastry puff up in the oven, knowing what's bubbling underneath.
Last winter my sister stayed for the weekend and I made this pie on Friday night. She took one bite, closed her eyes, and said this was the kind of food that makes you cancel plans just to stay home. We spent the whole evening picking at the leftovers straight from the dish, talking about how our grandmother never measured anything but always knew exactly when a sauce was ready. Now whenever I see leeks at the market, I think of that night and how simple food can create the best memories.
Ingredients
- 500 g boneless skinless chicken thighs: Thighs stay tender and juicy even after baking in sauce, unlike breast meat which can dry out
- 100 g smoked bacon lardons: The smokiness infuses the whole filling while providing these irresistible crispy bits throughout
- 2 large leeks: Their mild onion flavor becomes sweet and buttery when sautéed slowly, melting into the sauce beautifully
- 1 medium onion: Builds that foundational aromatic base that makes the filling taste deeply developed and comforting
- 2 cloves garlic: Add this after the vegetables soften so it doesn't burn and turn bitter
- 2 medium carrots and 1 stick celery: These provide sweetness and subtle texture, keeping the filling from feeling too soft
- 30 g unsalted butter and 1 tbsp olive oil: The butter gives richness while oil prevents burning, a combination I learned from a chef who never compromised on flavor
- 2 tbsp plain flour: This creates the roux that thickens your sauce into something velvety and luxurious
- 300 ml chicken stock: Use low-sodium so you can control seasoning, and add it gradually while stirring constantly
- 100 ml each heavy cream and whole milk: The cream adds body while milk keeps it from becoming too heavy and rich
- 1 tsp Dijon mustard: Just a tiny sharpness that cuts through the richness and makes all the flavors pop
- 1 tsp fresh thyme and 1 tbsp parsley: Thyme pairs perfectly with chicken while parsley adds fresh color and brightness at the end
- 375 g ready-rolled puff pastry: Store-bought is absolutely fine here, but let it come to room temperature so it doesnt crack when you unroll it
- 1 egg beaten with a splash of water: This creates that gorgeous golden sheen that makes bakery pies look so professional
Instructions
- Start with the bacon base:
- Heat olive oil and butter in a large skillet over medium heat, then add bacon and cook until the fat renders and edges start crisping, filling your kitchen with that incredible smoky aroma
- Build your vegetable foundation:
- Add onions, leeks, carrots, and celery, stirring occasionally for 5 to 6 minutes until they soften and smell sweet, taking care not to let them brown too aggressively
- Add the aromatic finish:
- Stir in garlic for just one minute until fragrant, then add chicken pieces and cook until lightly golden on all sides, about 5 minutes
- Create the velvety sauce base:
- Sprinkle flour over everything and stir constantly for 2 minutes to cook out the raw flour taste, then gradually pour in stock while stirring to prevent lumps
- Finish with cream and herbs:
- Add milk, cream, Dijon mustard, thyme, and parsley, then simmer for 8 to 10 minutes until sauce thickens and chicken is cooked through, seasoning generously with salt and pepper
- Assemble and seal:
- Transfer filling to your pie dish, drape puff pastry over the top, trim excess, press edges to seal, and cut a small steam vent in the center
- Create the golden finish:
- Brush pastry lightly with beaten egg and bake at 200°C for 30 to 35 minutes until deeply golden and puffed, then rest for 5 minutes before serving
Save This pie became my go-to for new neighbors and heartbroken friends alike. There's something about breaking through that golden crust and watching steam rise that makes people feel instantly cared for, like you've wrapped them in a warm blanket.
Make-Ahead Magic
The filling can be made up to two days in advance and stored in the refrigerator, which actually improves the flavor as the ingredients meld together. When ready to bake, bring the filling to room temperature before topping with pastry, otherwise the bottom crust won't cook properly.
The Perfect Sides
Buttered peas with a squeeze of lemon cut through the richness beautifully, while a crisp green salad with vinaigrette provides necessary acid. For extra indulgence, serve with roast potatoes that have been tossed in duck fat and rosemary until crispy and golden.
Freezing Instructions
Assemble the entire pie but freeze before baking, wrapping tightly in plastic then foil. Bake from frozen at 180°C for an extra 15 to 20 minutes, covering with foil if the top browns too quickly. Never freeze after baking as the pastry will lose its signature flakiness.
- Label your frozen pie with the date and baking instructions so you don't forget the extra time needed
- Place a baking sheet on the rack below to catch any potential drips during the longer baking time
- Let the pie rest for 10 minutes after baking to allow the filling to set properly before serving
Save There's no greater comfort than watching people break through that golden crust and take that first steamy bite. This pie has become my answer to every bad day, cold evening, and moment when someone needs to feel taken care of.
Recipe FAQ
- → Can I make the filling ahead of time?
Absolutely. Prepare the filling completely and let it cool thoroughly. Store it in the refrigerator for up to 24 hours before topping with pastry and baking. This actually helps the sauce thicken further.
- → What vegetables work best in this filling?
Leeks are essential for their sweet, mild onion flavor. Carrots and celery provide classic aromatic depth. You could also add peas or frozen corn for extra color and sweetness without altering the cooking time.
- → How do I prevent a soggy bottom crust?
Ensure your filling has cooled slightly before adding the pastry. The steam from hot filling can create moisture underneath. Also, place your pie dish on a preheated baking sheet in the oven to help cook the bottom crust evenly.
- → Can I use shortcrust pastry instead?
Yes, shortcrust pastry works wonderfully and provides a more traditional, sturdy base. It's particularly good if you prefer a crisp, buttery texture over the light flakiness of puff pastry.
- → What's the purpose of Dijon mustard in the sauce?
Dijon mustard adds subtle depth and a gentle tang that cuts through the richness of the cream and chicken. It enhances the savory flavors without making the taste noticeably mustardy.
- → How should I store leftovers?
Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat in a 180°C (350°F) oven for 15-20 minutes until piping hot throughout. The pastry may lose some crispness but will still be delicious.