Save There's something deeply satisfying about the sound of a pastry crust cracking open, releasing that first wave of steam and herb-scented perfume into a kitchen. I first attempted this pie on a miserably rainy Sunday when nothing sounded better than something that required baking for nearly an hour. My flatmate kept wandering into the kitchen, drawn by the smell of bacon and leeks cooking together, asking if it was ready yet every seven minutes. We ate it straight from the dish, still too hot to be sensible, with the crust shattering everywhere.
Last winter I made this for a friend recovering from surgery, and she told me later that the first bite reminded her of the pies her grandmother used to make. It's become my go-to for bringing to people who need comfort food that feels special. Something about the combination of tender chicken, that silky herb sauce, and the way the puff pastry rises into golden pillows just works.
Ingredients
- Chicken thighs (500 g): Stay juicy and tender during baking, unlike breast meat which can dry out
- Smoked bacon lardons (100 g): Render down to create a smoky fat base that seasons everything else
- Leeks (2 large): Sweet and mild when cooked, they're the backbone of the filling
- Butter (30 g): Creates a rich foundation for the sauce
- Heavy cream (100 ml): Gives the sauce its velvety finish
- Plain flour (2 tbsp): Essential for thickening the sauce to the right consistency
- Puff pastry (375 g): The crown jewel, use all-butter if you can find it
Instructions
- Crisp your bacon:
- Heat olive oil and butter in a large skillet over medium heat, add bacon and cook until it starts to crisp and render its fat
- Build your vegetable base:
- Add onion, leeks, carrots, and celery to the pan and sauté for 5 to 6 minutes until softened
- Add the aromatics:
- Stir in garlic for just 1 minute until fragrant, being careful not to burn it
- Brown the chicken:
- Add chicken pieces and cook until lightly golden on all sides, about 5 minutes
- Create your roux:
- Sprinkle flour over the mixture, stir well, and cook for 2 minutes to remove the raw flour taste
- Make the sauce:
- Gradually pour in chicken stock while stirring constantly, then add milk and cream and bring to a gentle simmer
- Season and finish:
- Stir in Dijon mustard, thyme, parsley, salt and pepper, then simmer for 8 to 10 minutes until thickened
- Assemble the pie:
- Spoon filling into your pie dish, drape with pastry, trim excess, press edges to seal, and cut a small steam vent in center
- Brush and bake:
- Beat an egg and brush the pastry generously, then bake at 200°C (400°F) for 30 to 35 minutes until deeply golden
Save This pie has become legendary in my circle, requested at birthdays, cold Sunday nights, and even one particularly memorable Christmas Eve. There's something about that first forkful breaking through the golden crust into the creamy filling that makes people feel cared for.
Getting Ahead
You can make the filling a day ahead and keep it refrigerated. In fact, the flavors often improve after sitting overnight. Just bring it to room temperature before topping with pastry and baking, or you'll throw off the cooking time.
The Perfect Crust
That golden shine comes from being generous with the egg wash. Don't just brush it lightly really coat the entire surface. And if you want extra crunch, sprinkle a little sea salt over the top after the final egg wash.
Serving Suggestions
This pie wants something fresh and sharp alongside it. I've found the best combinations through trial and error.
- A crisp green salad with sharp vinaigrette cuts through the richness
- Buttered peas with mint provide sweetness and color
- A glass of dry white wine like Sauvignon Blanc balances the cream
Save Leftovers, if you somehow have them, reheat beautifully in a low oven. Though honestly, cold from the fridge the next day isn't bad either.
Recipe FAQs
- → Can I use chicken breast instead of thighs?
Yes, though thighs stay more tender during baking. If using breast, reduce cooking time slightly to prevent drying out.
- → Can I make this ahead of time?
Absolutely. Prepare the filling up to 24 hours ahead and refrigerate. Assemble with pastry just before baking, or bake fully and reheat at 180°C for 15-20 minutes.
- → What can I serve with this pie?
Buttered peas, steamed green beans, or a crisp green salad complement the rich filling beautifully. roasted potatoes also make a hearty addition.
- → Can I freeze this pie?
Yes, freeze unbaked for up to 3 months. Bake from frozen at 180°C for 50-60 minutes until piping hot. Already baked portions freeze well for 2 months.
- → How do I know when the pie is done?
The pastry should be deep golden brown and puffed. The filling should be bubbling visibly through the steam vent. A thermometer inserted through the vent should read 75°C.
- → Can I use shortcrust pastry instead?
Yes, shortcrust works well for a more traditional, denser topping. Brush with egg and bake for the same time, though it may not puff as dramatically.