Pin The first time I attempted this pie I was living in a drafty apartment with a tiny kitchen. The smell of sauteing leeks filled every corner and made the cold air feel much more inviting. I burned the first batch of pastry but the filling was so delicious we ate it straight from the pan with spoons. Now every time I make this I am reminded of how a good meal can turn a house into a home.
I once made this for a friend who was feeling particularly homesick on a rainy Tuesday. We sat on the floor because my table was covered in books and shared the dish right out of the oven. There is something about the sound of a fork cracking through flaky pastry that makes everything feel alright. It remains my favorite way to show someone I care without saying a single word.
Ingredients
- Chicken Thighs: These stay tender and flavorful during the long bake unlike leaner cuts of meat.
- Smoked Bacon: Tiny pieces of crispy bacon add a savory depth that balances the creamy sauce.
- Large Leeks: Slicing them into rounds allows them to soften into sweet and buttery layers.
- Fresh Carrots: Diced carrots provide a subtle sweetness and a beautiful pop of orange color.
- Celery Stalks: This humble vegetable adds a necessary aromatic base to the savory filling.
- Minced Garlic: Adding garlic at the end of the saute prevents it from becoming bitter.
- Unsalted Butter: High quality butter is the key to a rich and silky roux.
- Plain Flour: This binds the liquids together to create a sauce that coats every ingredient.
- Whole Milk: Using full fat milk ensures the filling is decadent and creamy.
- Chicken Stock: A good stock provides a foundation of savory flavor for the whole dish.
- Double Cream: A final swirl of cream adds a luxurious mouthfeel that makes the pie feel special.
- Dijon Mustard: The mustard provides a gentle tang that cuts through the richness of the dairy.
- Fresh Thyme: These woody herbs pair perfectly with the chicken and the smoky bacon.
- Puff Pastry: Store bought pastry is an excellent shortcut that delivers a beautiful golden crunch.
- Beaten Egg: This simple wash is the secret to getting a glossy professional finish.
Instructions
- Crisp the Bacon:
- Toss the bacon into your pan and listen for that satisfying pop as the fat renders down into liquid gold.
- Brown the Chicken:
- Sear the chicken pieces in the bacon fat to develop a rich golden exterior and lock in the flavor.
- Saute the Vegetables:
- Cook the onions and leeks until they are soft and have released their sweet and buttery aroma.
- Whisk the Sauce:
- Stir in the flour and then gradually add the milk to create a smooth and velvety coating.
- Simmer the Filling:
- Add the meat and herbs back into the pan to let the flavors meld together into a thick stew.
- Seal the Lid:
- Pour the mixture into your dish and cover it with a blanket of cold and flaky pastry.
- Bake to Perfection:
- Place the pie in the oven until the top is puffed and beautifully bronzed for a perfect crunch.
Pin My kitchen often becomes a gathering spot for neighbors when they smell the bacon rendering on the stove. I remember a summer evening when a sudden storm forced our barbecue indoors and this pie saved the night. Everyone stood around the island with glasses of wine waiting for the timer to beep. Those moments of shared anticipation are what make cooking feel like a real gift.
Cleaning Your Greens
Leeks are famous for hiding dirt between their layers because of how they are grown in the soil. I always slice them into rounds first and then drop them into a bowl of cold water to let any silt sink to the bottom. It is a quick habit that ensures your creamy filling is perfectly smooth without any unwanted grit.
The Magic of Thigh Meat
While some recipes call for chicken breasts I find that thighs offer a much better texture after thirty minutes in the oven. They stay incredibly moist and absorb the savory flavors of the thyme and bacon much more effectively. If you happen to have leftovers from a roast chicken those can also be shredded and used as a great shortcut.
Mastering the Oven Rise
Achieving a professional lift in your pastry is mostly about temperature and timing. I always keep my dough in the fridge until the very last second to ensure the butter layers stay cold and ready to puff.
- Position your oven rack in the middle to allow heat to circulate evenly around the dish.
- Avoid opening the oven door during the first twenty minutes so the steam can do its work.
- Apply the egg wash in a thin even layer to prevent the crust from becoming soggy.
Pin This pie is more than just a meal it is a warm blanket for the soul on a cold evening. I hope it brings as much comfort to your table as it does to mine.
Recipe Q&A
- → Can I prepare the filling in advance?
Yes, make the filling up to 24 hours ahead and store it in the refrigerator. Bring it to room temperature before topping with pastry and baking.
- → What other vegetables can I add?
Frozen peas work beautifully for colour and sweetness. Mushrooms or parsnips also complement the flavours well.
- → Can I freeze this pie?
Freeze unbaked for up to 3 months. Bake from frozen, adding 15-20 minutes to the cooking time. Already-baked pie can be frozen for 1 month.
- → What should I serve with this?
Buttery mashed potatoes, roasted vegetables, or a crisp green salad make excellent accompaniments. Gravy is optional but delicious.
- → Can I use cooked chicken?
Yes, rotisserie chicken or leftover roast chicken works perfectly. Add it during step 7 and reduce simmering time to 2 minutes.