Description
This Creamy Chicken and Leek Pot Pie is a comforting, hearty dish featuring tender chicken thighs simmered in a rich, creamy sauce with leeks, garlic, and thyme. Topped with golden puff pastry, it’s perfect for a satisfying family meal served alongside 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
Topping
- 2 sheets frozen puff pastry, thawed (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 chopped onion and sliced leek, cooking for 5–6 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 chicken pieces, sea salt, and black pepper. Cook for 4–5 minutes, stirring occasionally, until the chicken is sealed, noting it won’t brown or be fully cooked yet.
- Build the sauce: Add the unsalted butter and let it melt for 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 the chicken stock while whisking, then add the remaining stock, whisking until smooth.
- Simmer until glossy: Stir in the cream, Dijon mustard, and thyme sprigs. Reduce heat slightly and let the sauce simmer gently for 5–6 minutes, stirring often, until thick, glossy, and silky. Adjust thickness if necessary by adding more stock or simmering longer.
- Finish the filling then cool: Stir in the frozen peas (if using) and grated Parmesan until the cheese melts through. Taste and adjust seasoning with extra salt as needed. Transfer the filling to the fridge and cool for 1 hour.
- Assemble the pie: Preheat oven to 200°C (400°F) (180°C/350°F fan-forced). Remove thyme sprigs from filling. Spoon the cold filling into a large oven-safe dish approximately 20 x 30 cm (8 x 12 inches). Cut puff pastry sheets into small 5 x 2 cm (2 x ¾ inch) rectangles. Lay pastry pieces over filling, slightly overlapping but not stacked thickly, covering the surface. Press pastry gently around edges and crimp against dish rim to seal.
- Bake: Brush the pastry generously with egg yolk for a deep golden color. Sprinkle with sea salt flakes. Bake for 30 minutes or until the puff pastry is risen and deeply golden.
- Rest and serve: Let the pot pie rest for 10 minutes after baking. Garnish with fresh thyme sprigs and serve warm with mashed potatoes and steamed greens.
Notes
- Use only the white and light green parts of the leeks for the best texture and flavor.
- Chicken thighs are preferred for juiciness and flavor, but chicken breasts can be used if preferred; adjust cooking time as needed.
- Sea salt flakes deliver a better texture and flavor compared to regular table salt; adjust seasoning to taste.
- If the sauce is too thick, add a splash more chicken stock. If too thin, simmer a few minutes longer to thicken.
