Description
This Creamy Chicken and Leek Pot Pie is a comforting homemade dish featuring tender chicken thighs cooked with leeks and onions in a rich, silky cream sauce, topped with golden puff pastry. Perfectly seasoned and made with simple ingredients, this savory pot pie is ideal for a hearty family dinner and can be enjoyed with classic sides like mashed potatoes and steamed greens.
Ingredients
Scale
Filling
- 1 tbsp neutral oil of choice (light olive oil recommended)
- 1 brown onion, finely chopped
- 2 leeks, finely sliced (white and light green parts only)
- 1 tbsp freshly minced garlic
- 800 g (1¾ lb) 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 (2 oz) unsalted butter
- â…“ cup (50 g) plain (all-purpose) flour
- 1¼ cups (310 ml) chicken stock
- 1 cup (250 ml) cream (thickened, pouring or heavy)
- 1 tsp dijon mustard
- 4 thyme sprigs (or 1 tsp dried thyme)
- 1 cup (155 g) frozen peas (optional)
- ½ cup (50 g) freshly grated parmesan
Pastry
- 2 sheets frozen puff pastry, thawed (you may only need 1½ 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 and cook for 5 to 6 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the chicken: Increase heat to medium-high and add the bite-sized chicken thighs along with salt and pepper. Cook for 4 to 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, coating the chicken and vegetables to form a paste. Gradually pour in half of the chicken stock while whisking, then add the remaining stock and whisk until smooth.
- Simmer until glossy: Stir in the cream, Dijon mustard, and thyme sprigs. Lower the heat slightly and simmer for 5 to 6 minutes, stirring often, until the sauce thickens, becomes glossy, and silky in texture. Adjust thickness if necessary by adding more stock or simmering longer.
- Finish the filling then cool: Add the frozen peas (if using) and grated Parmesan cheese, stirring until the cheese melts through. Taste and adjust seasoning with additional salt if desired. Remove thyme sprigs and allow the filling to cool for 1 hour in the refrigerator.
- Assemble the pie: Preheat the oven to 200°C (400°F) or 180°C (350°F) fan-forced. Spoon the chilled filling into a large oven-safe dish measuring approximately 20 x 30 cm (8 x 12 inches). Cut the puff pastry into small rectangles about 5 x 2 cm (2 x ¾ inch). Arrange the pastry pieces over the filling with slight overlaps to cover the surface without layering too thickly. Press pastry edges gently against the rim of the dish and crimp to seal.
- Bake: Brush the pastry generously with the whisked egg yolk to achieve a deep golden color when baked. Sprinkle with a few sea salt flakes on top. Bake in the preheated oven for 30 minutes or until the pastry is puffed and deeply golden brown.
- Rest and serve: Let the pot pie rest for 10 minutes after baking. Garnish with fresh thyme sprigs. Serve warm alongside creamy mashed potatoes and steamed greens for a perfect meal.
Notes
- Use only the white and light green parts of the leeks for best flavor and texture.
- Chicken thighs are recommended for juiciness and tenderness, but chicken breasts can be used if preferred (note that they may dry out faster).
- Adjust salt to taste; sea salt flakes add a nice texture and flavor boost.
- If the sauce is too thick, add a little more chicken stock; if too thin, simmer longer to reduce and thicken.
