Ingredients
Base:
- 50g (3½ tbsp) unsalted butter, divided
- 750g (1.5 lb) skinless, boneless chicken thighs, cut into 1.8 cm (¾”) pieces
- ¼ tsp black pepper
- ¼ tsp kosher salt
Pie Filling:
- 2 leeks (trimmed and cut into 1.8 cm / ¾″ squares)
- 2 celery stalks, sliced 4 mm / 0.2″ thick (halve thicker ends)
- 2 garlic cloves, finely minced
- ¼ cup plain / all-purpose flour
- 1 tbsp dijon mustard
- 2 thyme sprigs (or ½ tsp dried thyme)
- 2 bay leaves (fresh or dried)
- 1 cup low-sodium chicken stock / broth
- 1 cup thickened / heavy cream (or milk for a lighter version)
- ½ tsp kosher salt
- ¼ tsp black pepper
Pie Top:
- 2 x 20 cm / 8″ frozen butter puff pastry sheets (about 360g / 12 oz total)
- 1 egg, yolk and white separated, lightly whisked
Instructions
- Prepare the Leeks: Trim dark green ends and roots, halve lengthways, remove the outer layers, then cut into 1.8 cm (¾”) squares to ensure even cooking and a balanced texture in the filling.
- Cook the Chicken: Melt half the butter in a large pan over high heat. Add chicken pieces seasoned with salt and pepper. Cook until the outside turns white but the chicken remains raw inside. Remove the chicken with a slotted spoon, leaving the cooking juices in the pan to retain flavor.
- Sauté the Vegetables: Add leeks, celery, and garlic to the pan with the reserved juices. Cook over medium heat for about 5 minutes until softened but not browned, which preserves their flavor and moisture.
- Make the Sauce: Reduce heat to medium and add the remaining butter. Once melted, sprinkle in the flour evenly and stir continuously for 1 minute to form a roux. Gradually whisk in the chicken stock, stirring until smooth and thickened. Add Dijon mustard, cream, thyme sprigs, bay leaves, salt, and pepper. Return the chicken and its juices to the pan, combining everything. Simmer for 5 minutes over medium-high heat, stirring regularly until the sauce thickens to a creamy consistency.
- Cool the Filling: Remove the pan from heat and allow the filling to cool for 1 hour at room temperature. Alternatively, refrigerate for up to 3 days if preparing in advance.
- Assemble the Pie: Preheat the oven to 200°C (375°F), or 180°C (350°F) fan-forced. Fill a 1.5 L (1.5 qt) baking dish evenly with the cooled filling. If needed, join the puff pastry sheets by overlapping edges and sealing with egg white to form a single sheet. For a thicker crust edge, line the dish rim with extra pastry strips. Cover the filling with the pastry lid, brush the surface with egg yolk for a shiny golden finish, and cut a small X in the center for steam to escape during baking.
- Bake: Bake the pie in the preheated oven for 45 minutes until the puff pastry is deeply golden and puffed. Let the pie rest for 5 minutes before serving to set and make slicing easier.
Notes
- Use skinless, boneless chicken thighs for tender, juicy meat that holds up well in the creamy sauce.
- Cut leeks into uniform 1.8 cm (¾”) squares to ensure even cooking and texture.
- You can substitute heavy cream with milk for a lighter sauce, but the filling will be less rich.
- For a crisper and flakier crust, ensure the puff pastry is cold before assembling the pie.
- Let the filling cool completely before adding pastry to prevent sogginess.
- The pie filling can be refrigerated for up to 3 days before baking, making it great for meal prep.
- Make a small slit or X on top of the pie to allow steam to escape during baking, preventing soggy pastry.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: British
