Creamy Chicken Leek Pie (Print Version)

# Ingredients:

→ For Searing the Chicken

01 - 25g unsalted butter
02 - 750g boneless, skinless chicken thighs, chopped into bite-sized chunks
03 - 1/4 teaspoon black pepper
04 - 1/4 teaspoon salt

→ For the Creamy Filling

05 - 80g bacon, diced into small pieces
06 - 2 large leeks, cleaned and cut into chunky pieces
07 - 2 celery stalks, thinly sliced
08 - 2 garlic cloves, minced
09 - 1/3 cup dry white wine (like Chardonnay)
10 - 25g unsalted butter
11 - 1/4 cup all-purpose flour
12 - 1 tablespoon Dijon mustard
13 - 2 fresh thyme sprigs
14 - 2 bay leaves
15 - 1 cup low-sodium chicken broth
16 - 1 cup heavy cream
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon black pepper

→ For the Pastry Topping

19 - 2 sheets frozen puff pastry (about 360g total)
20 - 1 egg, separated

# Instructions:

01 - Start by trimming off the dark green tops and root end from your leeks. Slice them lengthwise, then separate the outer layers. Cut these into roughly 2cm squares. Chop the tender inner core into similar-sized pieces. Set aside.
02 - Heat half your butter in a large skillet over high heat until it's sizzling. Toss in the chicken pieces, season with salt and pepper, and cook just until the outside turns white - the inside can still be pink. Use a slotted spoon to transfer the chicken to a bowl, but leave all those lovely juices in the pan.
03 - In the same pan, add your bacon and let it cook for about a minute until it starts releasing its fat. Now add the leeks, celery, and garlic. Sauté everything together for around 5 minutes until the celery softens. If your leeks start browning, just lower the heat a touch.
04 - Pour in the white wine and turn the heat up high. Let it bubble away rapidly while stirring, until most of the liquid has evaporated and you're left with concentrated flavor.
05 - Reduce heat to medium and add your remaining butter. Once it melts completely, sprinkle the flour evenly across the pan and stir constantly for about a minute to cook out the raw flour taste.
06 - Gradually pour in the chicken broth while stirring continuously - you'll see everything thicken into a luxurious sauce. Stir in the mustard, cream, thyme, bay leaves, salt, and pepper. Add back the chicken along with any juices that collected in the bowl.
07 - Crank up the heat and bring everything to a gentle simmer. Then reduce to medium-high and let it bubble away for 5 minutes, stirring often, until your sauce reaches that perfect creamy, thick consistency. Remember, whatever thickness you have now is what you'll get in the baked pie.
08 - Remove from heat and let your filling cool for at least an hour. This step is crucial - hot filling will make your pastry soggy. You can also pop it in the fridge for up to 4 days if you're making it ahead.
09 - Preheat your oven to 200°C (375°F). Get your baking dish ready - you'll need something that holds about 1.5 liters. Let your puff pastry thaw just enough to work with, but keep it slightly firm.
10 - If you're using two smaller pastry sheets, brush a bit of egg white along one edge and overlap them slightly. Press firmly with the back of a spoon to seal them together and hide the seam. Cut out a lid that's big enough to cover your dish.
11 - Spoon your cooled filling into the baking dish and smooth the top. If you want extra flaky edges, cut strips from leftover pastry and press them around the rim of your dish, brushing with egg white first. Drape the pastry lid over the filling.
12 - Brush the top generously with egg yolk for that gorgeous golden color. Cut a small X in the center to let steam escape while baking.
13 - Slide the pie into your preheated oven and bake for 45 minutes, or until the top is deeply golden and puffed up beautifully. Let it rest for 5 minutes before serving - then dig in and enjoy that creamy, comforting filling under flaky pastry!

# Notes:

01 - Chicken thighs work best here because they stay juicy through the cooking process. If using chicken breast, it's better to shred it to avoid dry chunks.
02 - The leeks give this pie its signature flavor, but you can substitute 2 large onions if needed.
03 - Make sure your filling is completely cool before adding the pastry, otherwise it'll turn soggy instead of crispy.
04 - Butter puff pastry (check the label) tastes better and puffs up more beautifully than regular puff pastry.
05 - This pie can be made ahead and refrigerated overnight or frozen - just note that puff pastry puffs best when baked fresh.
06 - Leftovers keep for 3-4 days in the fridge, though the pastry will soften. Reheat the lid in the oven and the filling in the microwave to refresh.

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