Go Back

Creamy Chicken Leek and Thyme Pie

A comforting classic featuring tender chicken thighs and sweet leeks simmered in a rich, creamy thyme-infused sauce, all encased in a golden, flaky puff pastry crust adorned with festive stars.
Print Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6 slices
Course: Dinner, Main Course
Cuisine: British, Comfort Food
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 1.5 lbs chicken thighs boneless, skinless, cubed
  • 3 medium leeks cleaned well, sliced
  • 2 medium carrots diced
  • 3 tbsp unsalted butter divided
  • 1 tbsp olive oil
  • 3 cloves garlic minced
  • 1/3 cup all-purpose flour
  • 2 cups chicken stock
  • 1/2 cup heavy cream
  • 1 tbsp fresh thyme leaves
  • salt and black pepper to taste
Pastry & Assembly
  • 1 lb puff pastry sheet thawed if frozen
  • 1 large egg beaten for egg wash

Equipment

  • Large deep skillet or Dutch oven
  • 9-10 inch pie dish
  • Whisk
  • Pastry brush

Method
 

  1. Sear cubed chicken seasoned with salt and pepper in oil and 1 tbsp butter until browned; set aside.
  2. Melt remaining butter in the same pan; sauté leeks and carrots until soft, then add garlic and thyme.
  3. Stir in flour and cook for 2 minutes. Gradually whisk in chicken stock, then cream, until thickened.
  4. Return chicken to pan, simmer for 5-10 mins. Season well. Let filling cool slightly.
  5. Preheat oven to 400°F (200°C). Pour filling into pie dish.
  6. Top with puff pastry sheet, seal edges, cut steam vents, and brush with egg wash. Decorate with pastry stars if desired.
  7. Bake for 35-45 minutes until pastry is deep golden brown and filling is bubbling.
  8. Let rest for 15 minutes before serving.

Notes

Ensure leeks are washed thoroughly to remove grit. Cooling the filling slightly before adding the pastry prevents a soggy bottom.