Creamy Chicken and Leek Pot Pie

Creamy chicken, buttery leeks and golden puff pastry come together in this cosy, easy-to-make family pot pie – satisfying comfort food with very little fuss.

Serves 6
Total: 1 hour 50 mins

Ingredients:

• Cook the onion and leek base – Heat the oil in a large, deep, heavy-based pan over medium heat. Add the onion and leek and cook for 5–6 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
• Add the chicken – Increase the heat to medium–high and add the chicken, salt and pepper. Cook for 4–5 minutes, stirring occasionally, until the chicken is sealed (it won’t brown, which is fine, and won’t be cooked through yet).
• Build the sauce – Add the butter and let it melt for 30 seconds. Stir in the flour and cook for 1 minute, coating the chicken and vegetables to form a paste. Gradually pour in half the chicken stock, whisking well, then add the remaining stock and whisk until smooth.
• Simmer until glossy – Stir in the cream, mustard and thyme. Reduce the heat slightly and simmer for 5–6 minutes, stirring often, until the sauce becomes thick, glossy and silky. If too thick or thin, you want the sauce thick, glossy and able to hold up under the puff pastry without becoming watery in the oven.
• Finish the filling then cool – Add the peas (if using) and parmesan and stir until the cheese has melted through. Taste and adjust the seasoning. Cool the filling for 1 hour in the fridge.
• Assemble the pie – Preheat the oven to 200°C (180°C fan-forced). Remove and discard the thyme sprigs. Spoon the cold filling into a large oven-safe dish (approx. 20 x 30 cm).
• Cut the puff pastry into small 5 x 2 cm rectangles. Lay them over the top of the filling, slightly overlapping but not stacked too thickly – just enough to cover the pie. Press the pastry down gently around the edge of the dish and crimp/squeeze the pastry against the rim to seal.
• Bake – Brush the pastry generously with the egg yolk, ensuring full coverage – this will ensure that deep golden colour. Sprinkle with a few sea salt flakes. Bake for 30 minutes or until the pastry is puffed and deeply golden.
• Rest and serve – Rest for 10 minutes before serving. Scatter with fresh thyme leaves and serve with mashed potatoes and steamed greens.

Make Ahead

Make the filling ahead – You can make the filling up to 3 days in advance. Prepare the filling as per the recipe, then let it cool completely and refrigerate for at least 1 hour (this helps the pastry stay crisp). When you’re ready to bake, spoon the cold filling into your pie dish, top with the puff pastry rectangles and bake as directed. You may need to add 10–15 minutes to the overall cooking time. Keep an eye on the pastry. 

Freezing the filling (recommended) – For longer storage, freeze the filling only (without pastry) in an airtight container for up to 2 months. Thaw in the fridge overnight and give it a good stir before assembling the pie. Adding fresh pastry on the day you bake ensures the best golden, crisp finish.

Assembling ahead – If you prefer to assemble the whole pie earlier in the day, make sure the filling is cold before adding the pastry. Keep the uncooked pie in the fridge for up to 6 hours, then bake just before serving.

Recipe by Simple Home Edit