Golden Chicken, Leek & Thyme Pie

⏱ 75 min · Serves 4

A proper comfort pie: tender chicken and sweet, slow-softened leeks in a creamy mustard-thyme sauce, all tucked under a crisp puff pastry lid. Serve with buttery mash and peas and don't apologise for seconds.

Per serving: 885 kcal · 42.0g protein · 48.0g carbs · 58.0g fat

Ingredients

• 1 tbsp olive oil
• 40g butter
• 600g boneless, skinless chicken thighs, cut into 3cm pieces
• 3 medium leeks (about 500g), trimmed, halved lengthways and sliced 1cm thick
• 2 garlic cloves, finely chopped
• 2 tsp fresh thyme leaves (or 1 tsp dried)
• 30g plain flour
• 250ml chicken stock
• 150ml double cream
• 1 heaped tbsp Dijon mustard
• 1 tsp lemon juice
• Salt and freshly ground black pepper
• 320g sheet ready-rolled puff pastry, chilled
• 1 egg, beaten, to glaze

Method

1. Heat the oil and half the butter in a large deep frying pan or casserole over medium-high heat. Season the chicken and brown it in two batches, 4-5 minutes per batch, then lift out onto a plate.
2. Turn the heat down to medium, add the remaining butter and the leeks with a pinch of salt. Cook gently for 8-10 minutes, stirring often, until soft and sweet but not browned. Stir in the garlic and thyme for 1 minute.
3. Sprinkle over the flour and stir for 1-2 minutes to cook it out. Gradually pour in the stock, stirring until smooth, then add the cream and mustard.
4. Return the chicken and any resting juices to the pan. Simmer gently for 8 minutes until the chicken is cooked through and the sauce is thick enough to coat a spoon. Stir in the lemon juice and season well.
5. Tip the filling into a 1.5-litre pie dish and let it cool for 15 minutes (a hot filling makes soggy pastry). Heat the oven to 200C fan / 220C conventional.
6. Brush the rim of the dish with beaten egg. Lay the pastry over the top, trim to a 1cm overhang, press to seal and crimp with a fork. Cut two steam slits in the centre and brush all over with egg.
7. Bake for 25-30 minutes until deeply golden and puffed. Rest 5 minutes before serving with mash or greens.