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Hairy Bikers Creamy Chicken and Leek Pie

Hairy Bikers Creamy Chicken and Leek Pie
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A comforting British classic featuring tender chicken and sweet leeks in a rich, creamy white wine and mustard sauce, all encased in buttery, flaky puff pastry. This pie delivers a perfect balance of savory flavors with a golden, crisp crust that shatters with each forkful.

Ingredients

Scale
  • For the Filling:
  • 2 tbsp unsalted butter
  • 2 large leeks (white and light green parts only), thoroughly washed and thinly sliced into half-moons
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1.5 lb boneless, skinless chicken thighs, cut into 1-inch chunks
  • 1 tsp fine sea salt, divided
  • 1/2 tsp freshly ground black pepper, divided
  • 1/4 cup all-purpose flour
  • 1 cup dry white wine (such as Sauvignon Blanc)
  • 1.5 cups low-sodium chicken stock
  • 2/3 cup heavy cream (36% fat)
  • 2 tbsp whole-grain mustard
  • 1 tbsp fresh thyme leaves, chopped
  • 1 tbsp fresh parsley, chopped, plus more for garnish
  • For Assembly:
  • 1 sheet (approx. 14 oz) all-butter puff pastry, thawed if frozen
  • 1 large egg, beaten with 1 tbsp water (for egg wash)
  • Fine sea salt, for sprinkling

Instructions

  1. Prep your vegetables and chicken. Thoroughly wash the leeks to remove grit between layers, then slice. Finely dice the onion and mince the garlic. Pat the chicken thighs completely dry with paper towels, then cut into uniform 1-inch chunks. Season the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper. Drying the chicken ensures proper browning and prevents steaming.
  2. Cook the leeks and onion. In a large, deep skillet or Dutch oven, melt the butter over medium heat. Once the butter foams and the sizzling subsides, add the sliced leeks and diced onion. Cook, stirring occasionally, for 8-10 minutes until they are very soft and translucent but not browned. This slow cooking develops their sweetness. Add the minced garlic and cook for 1 more minute until fragrant.
  3. Brown the chicken. Increase the heat to medium-high. Add the seasoned chicken pieces to the pan in a single layer, working in batches if necessary to avoid overcrowding. Cook without moving for 3-4 minutes per side until a deep golden-brown crust forms. Overcrowding the pan will steam the chicken. Transfer the browned chicken to a clean plate; it will finish cooking later in the sauce.
  4. Make the roux and deglaze. Reduce the heat to medium. Sprinkle the 1/4 cup of flour over the vegetables and remaining fat in the pan. Cook, stirring constantly, for 2 minutes to form a pale golden roux and cook out the raw flour taste. This is the base for your sauce. Slowly pour in the white wine while scraping the bottom of the pan with a wooden spoon to release all the flavorful browned bits (fond).
  5. Build the sauce. Once the wine is mostly absorbed and the mixture is thick, gradually whisk in the chicken stock until smooth and lump-free. Bring the mixture to a gentle simmer, stirring frequently. The sauce will thicken noticeably as it heats.
  6. Finish the filling. Stir in the heavy cream, whole-grain mustard, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Return the browned chicken and any accumulated juices to the pan. Add the chopped thyme. Reduce the heat to low and simmer gently, uncovered, for 10-12 minutes, stirring occasionally, until the chicken is cooked through and the sauce is thick enough to coat the back of a spoon. Stir in the chopped parsley, then taste and adjust seasoning. Remove from heat and let cool slightly while you prepare the pastry.
  7. Prepare the pastry and assemble. Preheat your oven to 400°F / 200°C. On a lightly floured surface, roll the puff pastry sheet to fit your pie dish with a 1-inch overhang. Pour the slightly cooled filling into a 9-inch deep-dish pie plate or similar 1.5-quart baking dish. Carefully drape the pastry over the filling. Avoid overfilling the dish, as the filling will bubble.
  8. Seal and vent the pie. Trim any excess pastry, leaving a 3/4-inch overhang. Tuck the overhang under itself and crimp the edges firmly against the rim of the dish with a fork or your fingers to create a tight seal. This prevents leakage. Use a sharp knife to cut 4-5 small slits (about 1 inch long) in the center of the pastry to allow steam to escape during baking.
  9. Apply egg wash and bake. Brush the entire pastry surface generously with the beaten egg wash. This creates a deep golden, glossy finish. Sprinkle lightly with a pinch of fine sea salt. Place the pie on a baking sheet to catch any potential drips. Bake on the middle rack for 25-30 minutes, or until the pastry is puffed, deeply golden brown, and crisp. The filling should be bubbling visibly through the vents.
  10. Rest and serve. Remove the pie from the oven and let it rest on a wire rack for 10-15 minutes before serving. This crucial resting time allows the filling to set slightly, making it easier to slice neatly. Garnish with extra chopped parsley and serve warm.

Notes

Storage: Cool completely, then cover tightly and refrigerate for up to 3 days. Freezing: Assemble the pie but do not bake. Wrap the unbaked, egg-washed pie tightly in plastic wrap and foil. Freeze for up to 2 months. Bake from frozen, adding 15-20 minutes to the baking time, or until golden and bubbling. Reheating: Reheat individual portions in a 350°F / 175°C oven for 15-20 minutes until hot throughout, or microwave on medium power in 60-second intervals. For a whole pie, reheat covered with foil at 350°F / 175°C for 25-30 minutes.

Nutrition

Keywords: hairy bikers chicken and leek pie, creamy chicken pie, leek and chicken pie, British pie recipe, puff pastry pie, comfort food, family dinner, creamy mustard sauce, white wine sauce, weeknight dinner, savory pie, homemade pie

Find it online: https://britishrecipes.uk/hairy-bikers-creamy-chicken-and-leek-pie/