Description
This Creamy Chicken and Leek Pot Pie features tender chicken thighs and lightly sautéed leeks cooked in a rich, silky cream sauce infused with mustard and thyme, all topped with flaky golden puff pastry. It’s a comforting, classic dish perfect for a satisfying family meal, served alongside mashed potatoes and steamed greens for a balanced plate.
Ingredients
Filling
- 1 tbsp neutral oil of choice (such as light olive oil)
- 1 brown onion, finely chopped
- 2 leeks, finely sliced (white and light green parts only)
- 1 tbsp freshly minced garlic
- 800 g boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tsp sea salt flakes, plus extra to taste
- ½ tsp freshly cracked black pepper
- 60 g unsalted butter
- 50 g plain (all-purpose) flour
- 310 ml chicken stock
- 250 ml cream (thickened/whipping/heavy or thick/double cream)
- 1 tsp dijon mustard
- 4 thyme sprigs or 1 tsp dried thyme
- 155 g frozen peas (optional)
- 50 g freshly grated parmesan
Topping
- 2 sheets frozen puff pastry, thawed (may need 1½ sheets depending on dish size)
- 1 egg yolk, lightly whisked
- Sea salt flakes, for topping
- Extra fresh thyme sprigs, for garnish after baking
To Serve
- Mashed potatoes
- Steamed greens
Instructions
- Cook the onion and leek base: Heat the oil in a large, deep, heavy-based pan over medium heat. Add the finely chopped onion and sliced leeks. Cook for 5–6 minutes until softened and fragrant. Stir in the minced garlic and cook for another 30 seconds.
- Add the chicken: Increase the heat to medium–high. Add the bite-sized chicken thigh pieces, sea salt, and freshly cracked black pepper. Cook for 4–5 minutes, stirring occasionally, until the chicken is sealed on the outside but not fully cooked through.
- Build the sauce: Add the unsalted butter and let it melt for about 30 seconds. Stir in the plain flour and cook for 1 minute to form a roux, coating the chicken and vegetables.
- Add chicken stock and cream: Gradually pour in half the chicken stock while whisking to avoid lumps, then add the remaining stock. Whisk until the mixture is smooth. Stir in the cream, dijon mustard, and thyme sprigs. Reduce heat slightly and simmer for 5–6 minutes, stirring frequently until the sauce is thick, glossy, and silky. Adjust thickness if necessary.
- Finish the filling and cool: Stir in frozen peas (if using) and freshly grated parmesan until the cheese melts into the sauce. Taste and adjust salt and pepper as needed. Remove thyme sprigs. Transfer the filling to the fridge and cool for 1 hour.
- Assemble the pie: Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced). Spoon the cold filling into a large oven-safe dish approximately 20 x 30 cm (8 x 12 inches).
- Prepare puff pastry topping: Cut puff pastry sheets into small rectangles about 5 x 2 cm (2 x ¾ inch). Lay the pieces overlapping slightly over the filling to cover the surface. Press pastry gently against the dish edges and crimp to seal.
- Bake the pie: Brush the puff pastry generously with the lightly whisked egg yolk to encourage a deep golden color. Sprinkle a few sea salt flakes on top. Bake in the preheated oven for 30 minutes or until puffed and deeply golden.
- Rest and serve: Let the pie rest for 10 minutes post-baking. Garnish with fresh thyme leaves. Serve warm alongside creamy mashed potatoes and steamed greens.
Notes
- Use only the white and light green parts of the leeks as the tougher green parts are less tender.
- Chicken breasts can be used but will cook faster and may result in a less rich flavor compared to thighs.
- Adjust seasoning carefully; start with 1 tsp sea salt flakes and add more to taste after the sauce is fully cooked.
- If the sauce is too thick, add a splash more chicken stock; if too thin, simmer a little longer to reduce.
- Cooling the filling before assembling prevents the puff pastry from becoming soggy and helps it puff properly during baking.
