Description
A comforting and savory Chicken Leek and Thyme Pie featuring tender shredded chicken simmered in a fragrant herb-infused stock, combined with a creamy leek and thyme sauce, all wrapped in a flaky, buttery puff pastry crust. Perfectly suited for cozy nights and warming dinners.
Ingredients
Scale
For the Filling
- 1 whole chicken (essential for creating a rich, flavorful stock base)
- 1 medium brown onion, roughly chopped (adds a sweet and savory aroma)
- 2 bay leaves (infuse depth and complexity into the chicken stock)
- 3 sprigs thyme (offers a fragrant herbal note)
- 1 medium carrot, peeled and roughly chopped (brings natural sweetness)
- 4 whole cloves (add warm, spicy undertones)
- Sea salt, to taste (crucial for enhancing all the flavors)
- Ground pepper, to taste (crucial for enhancing all the flavors)
For the Sauce
- 50 grams butter (provides richness and nice sauté for the vegetables)
- 1 medium brown onion, finely chopped (a more delicate layer of flavor)
- 3 sprigs thyme (reinforces that herbaceous delight)
- 2 small-medium leeks, sliced (mild sweetness complements the chicken)
- 1 medium carrot, peeled and chopped (adds flavor and texture)
- 2 tablespoons white wine (lifts the flavors, adding acidity)
- 2 tablespoons plain flour (thickens the sauce, creating a creamy filling)
- 1/4 cup cream (brings a luscious, smooth quality)
- 1–2 teaspoons Dijon mustard, to taste (adds subtle tanginess)
- 1/4 cup grated parmesan (contributes nutty flavor and richness)
- 1/3 cup finely chopped parsley (brightens the filling and adds fresh flavor)
For the Pastry
- 500 grams butter puff pastry (provides a flaky, golden crust)
- 1 whisked egg (for egg-washing the pastry)
Instructions
- Prepare Stock and Cook Chicken: Spray a 25cm pie dish with cooking oil spray, lightly brushing to ensure even coverage. In a large pot, combine the whole chicken with roughly chopped onion, bay leaves, thyme, carrot, and cloves. Season generously with salt and pepper, cover with water, and bring to a boil. Reduce heat to a simmer and cook for 1 hour until the chicken is tender and starting to fall apart.
- Shred Chicken and Strain Stock: Once cooled, carefully shred the chicken from the bones and set aside to chill. Return the carcass and saved stock to the pot and simmer for another hour. Strain the stock to remove solids, discard carcass, and refrigerate the stock for at least 3 hours to clarify and chill.
- Sauté Vegetables: In a large pot, melt the butter over medium heat. Add finely chopped onion, thyme, sliced leeks, and chopped carrot. Season with salt and pepper, and sauté for about 20 minutes until vegetables are soft and translucent.
- Make the Sauce: In a bowl, whisk together white wine, plain flour, and cream until smooth. Add this mixture to the sautéed vegetables, stirring well. Pour in 1 cup of the reserved chicken stock and bring to a boil. Reduce heat and let simmer gently to thicken.
- Mix in Flavorings and Chicken: Stir in Dijon mustard and parmesan cheese until well combined. Fold in the shredded chicken, then chill the mixture in the refrigerator for at least 30 minutes to allow flavors to meld and filling to firm up.
- Prepare Pastry: Cut two circles of puff pastry: one large enough to line the base and sides of the pie dish and another for the lid. Stir chopped parsley into the chilled chicken filling and pour it into the pastry-lined pie dish. Brush the exposed edges of the pastry with whisked egg to seal.
- Assemble the Pie: Place the pastry lid on top of the filling. Trim any excess pastry and create a decorative pattern around the edges using your thumb or a fork. Brush the entire lid with egg wash and cut a few slits in the top to allow steam to escape.
- Chill Pie Before Baking: Place the assembled pie in the refrigerator for 30 minutes up to 6 hours to let the pastry set and chill before baking.
- Bake: Preheat the oven to 180°C (350°F). Bake the pie for 55-60 minutes or until the pastry is golden brown and the filling is bubbling hot throughout.
- Cool and Serve: Allow the pie to cool for 5 minutes before slicing and serving to allow the filling to set slightly for clean slices.
Notes
- Serve with a side of green salad for a refreshing contrast to the rich pie.
- Ensure to let the pie cool and set for a few minutes before slicing to prevent the filling from spilling.
- Use freshly chopped parsley to brighten the filling with fresh herbal notes.
- Chilling the filling before assembling helps prevent soggy pastry.
- You can prepare the chicken stock and filling a day in advance for convenience.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Dinner
- Method: Baking
- Cuisine: Comfort Food
Keywords: Chicken pie, savory pie, leek and thyme pie, comfort food, puff pastry pie, creamy chicken pie, homemade chicken pie recipe
