Ingredients:

  • 250g (9 oz) all-purpose flour, plus extra for dusting
  • 125g (4.4 oz / ½ cup + 2 tbsp) unsalted butter, chilled and cubed
  • Pinch of salt
  • 4-6 tbsp ice water
  • 1 tbsp olive oil
  • 1 kg (2.2 lbs) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 large leeks, white and light green parts only, thinly sliced and thoroughly washed
  • 2 cloves garlic, minced
  • 50g (1/4 cup) unsalted butter
  • 50g (1/4 cup) all-purpose flour
  • 500ml (2 cups) chicken stock (broth)
  • 200ml (¾ cup + 1 tbsp) heavy cream (double cream)
  • 1 tbsp fresh thyme leaves
  • 1 tsp Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • 1 large egg, beaten (for egg wash)

Instructions:

  1. Prepare the Pastry (if making from scratch): Combine flour, butter, and salt in a food processor or by hand. Add ice water gradually until the dough comes together. Flatten into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  2. Sauté the Chicken: Heat olive oil in a large skillet over medium-high heat. Brown the chicken in batches, seasoning with salt and pepper. Remove the chicken and set aside.
  3. Cook the Leeks and Garlic: In the same skillet, melt the butter. Add the leeks and cook until softened and translucent. Add the garlic and cook until fragrant.
  4. Make the Sauce: Sprinkle the flour over the leeks and cook for 1 minute, stirring constantly. Gradually whisk in the chicken stock until smooth. Bring to a simmer and cook until thickened.
  5. Combine the Filling: Stir in the cream, thyme, and Dijon mustard. Season with salt and pepper to taste. Add the cooked chicken back to the skillet and stir to combine.
  6. Assemble the Pie: Preheat oven to 200°C/400°F/Gas Mark 6. Roll out the pastry on a lightly floured surface. Line the pie dish with half of the pastry. Pour the chicken and leek filling into the pie dish.
  7. Top with Pastry: Cover the filling with the remaining pastry. Trim any excess pastry and crimp the edges to seal. Cut a few slits in the top of the pastry to allow steam to escape.
  8. Bake the Pie: Brush the top of the pastry with the beaten egg. Bake for 45-55 minutes, or until the pastry is golden brown and the filling is bubbling. Enjoy this amazing chicken and leek pie!
  9. Cool Slightly: Let the pie cool for at least 10-15 minutes before serving.