Description
A comforting Creamy Chicken and Leek Pot Pie featuring tender chicken thighs in a rich, silky sauce with leeks and parmesan, topped with golden puff pastry. Perfectly baked for a hearty family meal served with 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
- ⅓ 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 use 1½ sheets depending on dish size)
- 1 egg yolk, lightly whisked
- Sea salt flakes, for topping
- Extra fresh thyme sprigs, for garnish after baking
Serving Suggestions
- 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 and cook for 5–6 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
- Add the chicken: Increase the heat to medium–high and add the chicken pieces, sea salt and freshly cracked black pepper. Cook for 4–5 minutes, stirring occasionally, until the chicken is sealed; it won’t brown fully and won’t be cooked through completely at this stage.
- 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 roux paste. Gradually pour in half of the chicken stock while whisking to prevent lumps, then add the remaining stock and whisk until the mixture is smooth.
- Simmer until glossy: Stir in the cream, Dijon mustard, and thyme sprigs. Reduce the heat slightly and simmer the mixture for 5–6 minutes, stirring often until the sauce thickens, becomes glossy, and silky. Adjust thickness if needed by adding stock (to thin) or simmering longer (to thicken).
- Finish the filling then cool: Add the frozen peas (if using) and freshly grated parmesan cheese, stirring until the cheese melts through. Taste and adjust seasoning with extra salt if needed. Remove thyme sprigs and let the filling cool in the fridge for 1 hour before assembling.
- Assemble the pie: Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced). Spoon the cold filling into a large oven-safe dish measuring 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) and lay them overlapping slightly but not stacked too thickly over the filling to cover the surface. Press the pastry down gently around the edges and crimp to seal it against the rim.
- Bake: Brush the pastry generously with the lightly whisked egg yolk to give a deep golden color. Sprinkle with a few sea salt flakes for added texture and flavor. 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 to set. Scatter with fresh thyme leaves for garnish. Serve warm with creamy mashed potatoes and steamed greens for a complete meal.
Notes
- Note 1: Use only the white and light green parts of the leeks for the best texture and flavor.
- Note 2: Using chicken thighs keeps the filling moist and tender; chicken breast can be used but may be less juicy.
- Note 3: Sea salt flakes add nice texture and flavor, but adjust salt according to taste.
- Note 4: To adjust sauce thickness, add more chicken stock if too thick or let it simmer a bit longer if too thin.
