Chicken and Leek Pie with Bacon

The first time I made chicken and leek pie, I was living in a tiny London flat with an oven that had a mind of its own. My flatmate Sarah had requested something proper and British for her birthday dinner, and I was determined to deliver. The kitchen filled with the most incredible aroma as the leeks softened and bacon rendered its smoky goodness into the butter. Even the landlord, who usually pretended I did not exist, paused in the hallway and asked what smelled so wonderful. That night, gathered around a too-small table, we devoured every last flaky, creamy bite.

Last winter, my daughter came home from university announcing she had discovered proper cooking. She insisted on making this pie entirely by herself while I sat at the counter with a glass of wine, offering only occasional guidance. The moment she pulled that golden beauty from the oven, face flushed with pride, I remembered teaching her to chop vegetables at the same age. Now she texts me photos of her own versions, each one slightly different but always made with love.

Ingredients

• Chicken thighs: Dark meat stays tender and juicy in the sauce, unlike breasts which can dry out during baking
• Smoked bacon: The foundation of flavour that transforms this from ordinary to extraordinary
• Leeks: Sweet and milder than onions, they become silky when cooked down properly
• Butter and olive oil: Butter adds richness while oil prevents burning, the classic combination
• Plain flour: Essential for thickening the sauce into a velvety coating for everything else
• Chicken stock: Low sodium lets you control seasoning while building flavour
• Heavy cream and whole milk: The dual dairy approach creates richness without being overwhelmingly heavy
• Dijon mustard: Just enough to add a subtle background warmth that makes people ask what is different
• Fresh herbs: Thyme brings earthiness while parsley adds bright, fresh notes to cut the cream
• Puff pastry: Store bought is absolutely fine, but look for all butter for the best flavour
• Egg wash: The secret to that professional bakery shine and golden colour

Instructions

Preheat and prep:

Get your oven to 200°C and have all ingredients ready before you start cooking

Cook the bacon:

Heat olive oil and butter in a large skillet, then cook the bacon until it starts to crisp and releases its smoky fat

Build the base:

Add onion, leeks, carrots and celery, cooking for about 6 minutes until everything is softened and fragrant

Add garlic:

Stir in the minced garlic and cook for just 1 minute until aromatic but not browned

Brown the chicken:

Add the chicken pieces and cook until lightly golden on all sides, about 5 minutes

Make the roux:

Sprinkle flour over everything and stir well, cooking for 2 minutes to remove the raw flour taste

Create the sauce:

Gradually pour in chicken stock while stirring constantly, then add milk and cream and bring to a gentle simmer

Season and thicken:

Stir in mustard, thyme, parsley, salt and pepper, then simmer for 10 minutes until thickened

Assemble the pie:

Spoon filling into your pie dish, top with pastry, trim excess, seal edges and cut a steam vent in center

Bake to golden perfection:

Brush with beaten egg and bake for 30 to 35 minutes until deeply golden and puffed

Rest before serving:

Let the pie sit for 5 minutes so the sauce sets slightly, making serving easier and cleaner

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This pie has become my go to for new neighbours and comfort needing friends alike. Something about breaking through that golden crust into the creamy filling feels like an embrace. I have watched stressed colleagues visibly relax after their first bite, shoulders dropping as they realise they are allowed to slow down and enjoy.

Making It Your Own

Add a splash of dry white wine after cooking the vegetables for an extra layer of sophistication. Sometimes I throw in frozen peas at the end for colour and sweetness. A bit of grated nutmeg in the sauce is also surprisingly good, adding a subtle warmth that people notice but cannot quite identify.

Timing Your Pie

The filling can be made up to two days ahead and kept refrigerated. In fact, the flavours often improve overnight. Just bring it to room temperature before topping with pastry and baking. You can also freeze the unbaked pie for up to a month, baking from frozen for an extra 15 minutes.

Serving Suggestions

A crisp green salad with vinaigrette cuts through the richness beautifully. Buttered peas are the traditional accompaniment and for good reason, their sweetness balances the savory filling. In winter, I serve it with roasted carrots and parsnips.

• Leftovers reheat surprisingly well in a low oven
• The pie freezes well after baking for emergency dinners
• Individual portions make excellent packed lunches

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There is something deeply satisfying about serving a homemade pie, watching faces light up as that first golden crack reveals the steaming filling within. This recipe has served me well through dinner parties, quiet Tuesdays, and everything in between.

Frequently Asked Questions

→ Can I make chicken and leek pie ahead of time?

Yes, prepare the filling up to 24 hours in advance and store it in the refrigerator. Assemble with fresh pastry just before baking, or bake completely and reheat at 180°C for 15-20 minutes.

→ What vegetables work best in this pie?

Leeks are essential for their mild sweetness. Carrots and celery add depth, while onion and garlic provide aromatic base flavors. Avoid watery vegetables like courgettes that could make the filling soggy.

→ How do I prevent a soggy bottom crust?

Ensure the filling has cooled slightly before topping with pastry. Brush the pastry edge with egg wash to help seal it to the dish, and always place your pie dish on a preheated baking sheet in the oven.

→ Can I use leftover roast chicken?

Absolutely. Use approximately 500g of leftover cooked chicken, adding it during step 7 when you add the liquid. Reduce the simmering time to 5 minutes since the chicken is already cooked through.

→ What's the best way to reheat leftover pie?

Reheat in a 180°C (350°F) oven for 15-20 minutes until piping hot throughout. Avoid microwaving as it makes the pastry soggy. Cover loosely with foil if the crust starts browning too much.