This Hairy Bikers’ Chicken and Leek Pie is a deliciously creamy and comforting recipe, which is made with tender chicken thighs and a simple puff pastry topping. It’s a firm family favorite that’s satisfying, tasty, and super easy to make, ready in about 1 hour.
Hairy Bikers Chicken and Leek Pie Recipe Ingredients
For the chicken pie filling:
- 1 tbsp Olive oil
- 750 g Boneless and skinless chicken thighs, chopped into 4cm bite-sized pieces
- 1 Onion, peeled and finely chopped
- 500 g Leeks, sliced into 2cm pieces
- 2 tsp Dried thyme
- 75 g (0.6 cups) Plain flour
- 300 ml Hot chicken stock
- 300 ml Milk
- Sea salt and freshly ground black pepper
To make the pie:
- 320 g Puff pastry sheet
- 1 Egg, beaten
How To Make Hairy Bikers Chicken and Leek Pie Recipe
- Cook the Chicken: Heat the olive oil in a large frying pan or saucepan. Add the chopped chicken and cook for about 10-15 minutes, until it’s just starting to turn golden all over.
- Sauté the Vegetables: Add the chopped onions and sliced leeks to the pan with the chicken. Cook for a further 5 minutes until they start to soften.
- Make the Sauce: Sprinkle the flour and thyme over the chicken and vegetables. Stir everything together and cook for 5 minutes.
- Thicken the Filling: Gradually add the hot chicken stock and the milk to the pan, stirring continuously until the sauce is smooth. Let it bubble away and thicken for about 10 minutes. Check that the chicken is cooked through.
- Assemble the Pie: Spoon the creamy filling into a large pie dish (approx. 20 x 30cm). If you have time, let it cool for at least 30 minutes.
- Top with Pastry: Lay the puff pastry sheet over the top of the filling. Trim any excess and press the edges down. Score the pastry with a sharp knife for decoration and brush the top with the beaten egg.
- Bake the Pie: Preheat your oven to 200℃ fan (220℃ / Gas Mark 9). Bake the pie for about 30 minutes, until the filling is hot throughout and the pastry is crisp and golden.
Recipe Tips
- What’s the best chicken to use? Chicken thighs are recommended as they add more flavor and stay very tender during cooking. However, you can substitute chicken breasts if you prefer; just cook them for a shorter time (5-10 minutes) in the first step.
- How do you properly clean leeks? Be sure to wash your leeks very thoroughly, as grit and dirt can often be trapped between their layers. Slicing them first and then washing them in a colander is an effective method.
- Can you make this pie ahead of time? Yes, this pie is great for making ahead. You can assemble the entire pie, let it cool completely, and then freeze it unbaked. When you’re ready to eat it, let it thaw fully and then bake as normal until the filling is hot and the pastry is golden.
- What kind of milk is best? Full-fat milk will make the pie extra creamy, but semi-skimmed also works well. Skimmed milk is not recommended as the sauce won’t be as rich.
What To Serve With Chicken and Leek Pie
This classic and comforting pie is a complete meal but pairs wonderfully with traditional sides:
- Creamy mashed potatoes
- Steamed green beans, broccoli, or peas
- Glazed carrots
How To Store Chicken and Leek Pie
- Refrigerate: Store leftover pie, covered, in the refrigerator for up to 3 days.
- Freeze (Unbaked): As mentioned in the tips, the unbaked pie freezes very well. Wrap it tightly and freeze for up to 3 months. Thaw completely before baking.
Chicken and Leek Pie Nutrition Facts
- Calories: 614kcal
- Carbohydrates: 52g
- Protein: 35g
- Fat: 30g
- Saturated Fat: 7g
- Fiber: 3g
- Sugar: 8g
- Iron: 5mg
Nutrition information is an approximation per serving.
FAQs
Yes, absolutely. Simply divide the filling among individual pie dishes and top each with a piece of puff pastry. You may need to adjust the baking time slightly, so keep an eye on them.
Letting the filling cool for at least 30 minutes is a good tip. If you put the pastry on a very hot filling, the butter in the pastry can melt, which can prevent it from puffing up properly and may lead to a soggy underside.
To avoid a lumpy sauce, make sure you stir the flour in well to coat all the ingredients before you start adding the liquid. Then, add the stock and milk gradually while stirring continuously.
Hairy Bikers Chicken and Leek Pie Recipe
Description
A classic and comforting pie with tender chicken and soft leeks in a creamy thyme-infused sauce, all topped with a golden, flaky puff pastry lid.
Ingredients
Instructions
- Heat oil in a large pan and cook the chicken for 10-15 minutes until it starts to turn golden.
- Add the onions and leeks and cook for another 5 minutes until they soften.
- Stir in the flour and thyme and cook for 5 minutes.
- Gradually stir in the hot stock and milk until the sauce is smooth. Let it simmer and thicken for about 10 minutes.
- Spoon the filling into a pie dish and let it cool for at least 30 minutes.
- Preheat the oven to 200℃ fan (220℃). Top the pie with the puff pastry, brush with beaten egg, and score the top.
- Bake for about 30 minutes until the pastry is golden and the filling is hot.
Notes
- Chicken thighs are recommended for the best flavor and tenderness, but chicken breasts can be used.
- Be sure to wash leeks thoroughly to remove any grit.
- The unbaked pie can be frozen for a convenient make-ahead meal.
- Letting the filling cool before adding the pastry helps to ensure a flaky, well-risen crust.
