Chicken and Leek Pie

Tender chicken and sweet leeks sit in a thyme-and-mustard cream sauce beneath a crisp puff-pastry lid.

70 min

4 servings

Ingredients

1 1/2 lb boneless skinless chicken thighs, cut into bite-size pieces

2 tbsp unsalted butter, divided

2 large leeks, white and pale green parts, thinly sliced and washed

2 garlic cloves, minced

2 tbsp all-purpose flour

1 1/2 cups chicken stock

1 tsp Dijon mustard

1 tsp fresh thyme leaves

1 sheet puff pastry, thawed

1 egg, beaten

flaky salt

Large oven-safe skillet or Dutch oven · Baking sheet · Rolling pin · Pastry brush · Instant-read thermometer

Cream substitute

Use the listed heavy cream and milk in place of double cream; the sauce remains rich without becoming heavy.

Easy sides

Serve with peas or roasted potatoes, spooning a little filling beside each pastry portion.

01. Heat the oven to 400 F so it is ready once the filling is assembled.

02. Brown the chicken in butter for 5 minutes; color builds flavor, while the oven finishes the meat.

03. Cook leeks and garlic over medium-low heat for 8 minutes, scraping in the flavorful browned bits.

04. Stir flour through the leeks for 1 minute until it smells nutty and no dry pockets remain.

05. Add stock, cream, mustard, and thyme; simmer 5 minutes until a spoon leaves a trail.

06. Return chicken and simmer to 165 F, with a sauce thick enough to support the pastry lid.

07. Cool the filling for 10 minutes, then lay pastry across the rim without pressing it into sauce.

08. Vent the pastry and brush with egg and salt for an even, glossy crust.

09. Bake at 400 F for 22 minutes, then rest 5 minutes so the creamy filling settles before serving.