Description
This Creamy Chicken and Leek Pot Pie is a comforting classic featuring tender chicken thighs simmered in a luscious, creamy sauce with leeks, fresh thyme, and parmesan, all topped with flaky golden puff pastry. Perfect for a family meal, it pairs beautifully with mashed potatoes and steamed greens for a hearty, satisfying dinner.
Ingredients
Scale
Base
- 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
Chicken Filling
- 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 need only 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, cooking for 5–6 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the chicken: Increase the heat to medium–high. Add the cut chicken pieces, sea salt, and black pepper. Cook for 4–5 minutes, stirring occasionally, until the chicken is sealed. It won’t brown fully and won’t be fully cooked through yet, which is fine.
- Build the sauce: Add the 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.
- Add chicken stock gradually: Pour in half the chicken stock slowly, whisking well to avoid lumps. Then add the remaining stock and whisk until the sauce is smooth.
- Simmer until glossy: Stir in the cream, dijon mustard, and thyme sprigs. Reduce heat slightly and simmer for 5–6 minutes, stirring often until the sauce thickens and becomes glossy and silky. Adjust consistency with more stock or cream if needed.
- Finish the filling then cool: Add peas (if using) and freshly grated parmesan. Stir until the cheese melts through. Taste and adjust seasoning with extra salt and pepper as needed. Remove thyme sprigs. Cool the filling in the fridge for 1 hour.
- Assemble the pie: Preheat the oven to 200°C (400°F) (or 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 the thawed puff pastry into small rectangles about 5 x 2 cm (2 x ¾ inch). Lay them over the filling, slightly overlapping but not stacked thickly, just enough to cover the surface. Press and crimp pastry edges against the dish rim to seal.
- Bake: Brush the pastry generously with the whisked egg yolk to ensure a deep golden color. Sprinkle a few sea salt flakes on top. Bake for 30 minutes or until the pastry is puffed and deeply golden.
- Rest and serve: Let the pot pie rest for 10 minutes after baking. Scatter with fresh thyme sprigs and serve warm with mashed potatoes and steamed greens.
Notes
- The recipe uses only the white and light green parts of leeks for the best texture and flavor.
- Chicken thighs are recommended for juiciness and flavor; chicken breast can be used but they may be less tender.
- Use sea salt flakes for seasoning and finishing to add a pleasant crunch and flavor.
- If the sauce is too thick, add a splash more chicken stock or cream; if too thin, simmer a little longer to reduce.
