Description
This Creamy Chicken and Leek Pot Pie is a comforting, hearty dish featuring tender chicken thighs and delicate leeks simmered in a rich, creamy sauce with fresh thyme and parmesan, all topped with golden, flaky puff pastry. Perfect for a family dinner, it pairs beautifully with mashed potatoes and steamed greens for a complete meal.
Ingredients
Scale
Filling
- 1 tbsp neutral oil of choice (e.g., 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 (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 Topping
- 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 5–6 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the chicken: Increase the heat to medium-high and add the chicken pieces along with sea salt flakes and freshly cracked black pepper. Cook for 4–5 minutes, stirring occasionally, until the chicken is sealed on the outside (it won’t brown much and won’t be fully cooked yet).
- Build the sauce: Add the unsalted butter and allow it to melt for 30 seconds. Stir in the plain flour and cook for 1 minute, coating the chicken and vegetables to form a thick paste. Gradually pour in half the chicken stock, whisking continuously to avoid lumps, then add the remaining stock, whisking until the sauce is smooth.
- Simmer until glossy: Stir in the cream, Dijon mustard, and thyme sprigs. Reduce the heat slightly and simmer for 5–6 minutes, stirring often, until the sauce thickens to a glossy, silky texture. Adjust consistency by adding stock or cream if needed.
- Finish the filling then cool: Add frozen peas if using, and stir in the freshly grated parmesan until melted through. Taste and adjust seasoning with additional salt and pepper as needed. Remove thyme sprigs and cool the filling in the fridge for 1 hour.
- Assemble the pie: Preheat oven to 200°C (400°F) (or 180°C/350°F fan-forced). Spoon the chilled filling into a large oven-safe dish approximately 20 x 30 cm (8 x 12 inches). Cut the thawed puff pastry into small rectangles about 5 x 2 cm (2 x ¾ inch). Layer the pastry pieces over the filling, slightly overlapping but not stacking too thickly, just enough to cover the filling. Press pastry gently around the edges and crimp to seal against the rim.
- Bake: Brush the puff pastry generously with the lightly whisked egg yolk to ensure a deep golden color. 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: Allow the pot pie to rest for 10 minutes after baking. Scatter with fresh thyme leaves for garnish. Serve warm with creamy mashed potatoes and steamed greens for a complete comforting meal.
Notes
- Use only the white and light green parts of the leeks for best texture and flavor.
- Chicken thighs are preferred for juiciness, but chicken breast can be used if preferred—adjust cooking time to avoid drying out.
- Season generously but taste before adding extra salt, as the stock and parmesan add saltiness.
- If the sauce is too thick, thin with a little extra chicken stock; if too thin, simmer a bit longer to thicken.
