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Chicken, Leek, and Thyme Pie Recipe

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★★★★★

4.8 from 472 reviews

This comforting Chicken Leek and Thyme Pie features tender shredded chicken simmered with aromatic herbs and vegetables, enveloped in a buttery puff pastry crust. The rich filling is creamy with hints of Dijon mustard and parmesan, making it a classic, hearty dish perfect for cozy dinners.

Ingredients

Scale

Chicken and Stock

  • 1 whole chicken (about 1.5–2 kg, I used Waitoa)
  • 1 brown onion, roughly chopped
  • 2 bay leaves
  • 3 sprigs thyme
  • 1 carrot, peeled, roughly chopped
  • 4 whole cloves
  • sea salt and ground black pepper, to taste

Filling

  • 50 grams butter
  • 1 brown onion, finely chopped
  • 3 sprigs thyme
  • 2 small-medium leeks, trimmed and sliced into 1cm rounds
  • 1 carrot, peeled and chopped
  • 2 tablespoons white wine
  • 2 tablespoons plain flour
  • 1/4 cup (60 ml) cream
  • 1–2 teaspoons Dijon mustard, to taste
  • 1/4 cup (25 grams) grated parmesan
  • 1/3 cup finely chopped parsley
  • 500 grams butter puff pastry
  • 1 egg, whisked (for egg wash)

Instructions

  1. Prepare Pie Dish: Lightly spray the base and brush the sides of a 25cm pie dish with cooking oil spray to prevent sticking.
  2. Cook Chicken and Make Stock: Place the whole chicken in a large pot with chopped onion, bay leaves, thyme sprigs, carrot, and cloves. Season well with sea salt and pepper. Cover with water and bring to a boil. Reduce heat slightly and simmer for 1 hour until the chicken is tender and starting to fall apart. Remove chicken using tongs and drain the cooking liquid through a colander to reserve the stock. Shred the chicken meat from the bones and set aside to chill. Return the carcass and stock to the pot, simmer for another hour to extract more flavor. Strain the stock through a sieve, discard the carcass, and chill the stock in the refrigerator for at least 3 hours or overnight.
  3. Cook Filling Vegetables: In a large pot, heat butter over medium to gentle heat. Add finely chopped onion, thyme, leeks, and chopped carrot. Season with salt and pepper, then cook gently for about 20 minutes until vegetables are soft and fragrant.
  4. Make Sauce and Combine Filling: Whisk together white wine, plain flour, and cream to create a smooth mixture. Add this to the pot with the cooked vegetables and stir to combine. Pour in 1 cup of the reserved, skimmed chicken stock. Bring the mixture to a boil, then reduce to a simmer. Stir in Dijon mustard and grated parmesan until well incorporated. Add the shredded chicken to the filling mixture. Allow the filling to cool, then chill in the fridge for at least 30 minutes to thicken and blend flavors.
  5. Prepare Pastry: Roll out the puff pastry and cut two circles: one large enough to line the base and sides of the 25cm pie dish and the other to fit as the pie lid. Line the pie dish with the larger pastry circle.
  6. Assemble Pie: Stir chopped parsley through the chilled chicken filling. Spoon the filling evenly into the pastry-lined dish. Brush the exposed edge of the pastry with the whisked egg. Place the second pastry circle over the top as a lid. Press edges together firmly to seal, trim any excess pastry, and create a decorative edge using your thumb or fork tines. Optionally, use pastry scraps for decoration.
  7. Finish and Bake: Brush the entire pastry top with the egg wash to promote golden color. Use a sharp knife to cut a few slits in the top pastry to allow steam to escape during baking. Bake the pie according to desired baking temperature and time (typically 200°C/400°F for 25-30 minutes until golden and bubbling).

Notes

  • Cooling the stock fully before use helps the filling thicken nicely due to natural gelatin.
  • Adjust the Dijon mustard amount to your taste preference for more or less tanginess.
  • You can prepare the chicken and stock a day ahead to save time on the day of baking.
  • Make sure to seal the pie edges well to prevent filling leakage during baking.
  • Use puff pastry that is well chilled for easier handling and better flaky texture.

Keywords: chicken pie, leek pie, thyme, puff pastry, comfort food, homemade pie, white wine chicken filling

Find it online: https://dailysimplerecipe.com/chicken-leek-and-thyme-pie-recipe/