Chicken, leek and thyme pie

Name: Chicken, leek and thyme pie
Total time: 7200 s
Yield: 6 people
Cuisine: British
Ingredients: 500 g strong white flour or bread flour, plus extra for dusting; 1/2 tsp salt; 375 g unsalted butter, very cold, dice; 30 ml lemon juice; 220 ml cold water - very cold; 1.5 kg chicken thighs; 600 ml chicken stock; 600 ml full fat milk; 2 bay leaves; 2 spring thyme; 60 ml butter; 100 g dry cured bacon, chopped; 2 leek, sliced; 60 g plain flour; 125 ml double heavy cream; 1 egg, beaten with 1 tbsp water or milk, for egg wash; 1 tsp salt and pepper; 00 Mashed potatoes and green to serve

Santy Coy @chefsantycoy

Gold Coast, Australia

A comforting chicken and leek pie topped with a rough puff pastry crust. The thyme complements the chicken and adds an extra boost to the rich and creamy texture. An ideal meal for winter in Australia.

#CA2025 #june2026 #Britishfood #chickenpie #puffpastry #leek #thyme #bayleaves #dinner #savourypie #notspicy #chickenthigh #milk #butter #bacon #6 #chickenstock #lemon #winterfood #homemade #chefathome #comfortfood #pie

Santy Coy @chefsantycoy

Gold Coast, Australia

Saved

Ingredients

2 hours

6 people

Rough puff pastry:
500 gstrong white flour or bread flour, plus extra for dusting
1/2 tspsalt
375 gunsalted butter, very cold, dice
30 mllemon juice
220 mlcold water - very cold
Chicken fiilings:
1.5 kgchicken thighs
600 mlchicken stock
600 mlfull fat milk
2bay leaves
2spring thyme
60 mlbutter
100 gdry cured bacon, chopped
2leek, sliced
60 gplain flour
125 mldouble heavy cream
1egg, beaten with 1 tbsp water or milk, for egg wash
1 tspsalt and pepper
00Mashed potatoes and green to serve

Saved

Steps

2 hours

1

Rough puff pastry: Put the flour, salt and butter into a large bowl, mix together by squashing the pieces of butter between your thumb and forefinger, without rubbing them in or breaking them up. Add the lemon juice and 220 ml very cold water, them mix until dough is just incorporated. Avoid overworking the dough.
2

Roll the dough into a ball, cover with cling wrap and leave to chill in the fridge for 20 minutes.
3

Roll the rested dough out on a lightly floured work counter into a rectangle about 30 x 20 cm. Fold the dough into thirds - fold the top third down to the center and the bottom third up to the centre and over the top third - then turn it 90 degrees clockwise and roll out it out again to roughly the same size. Wrap in cling wrap and leave it to chill in the fridge for 30 minutes.
4

Once rested, repeat the rolling and folding another 2 times. The pastry in now ready. Cover in cling wrap and rest for another 30 minutes before using. The dough will keep in the fridge for up to 3 days and up to 1 months in the freezer.
5

Chicken filling: Put the chicken, milk, stock into large saucepan with salt, pepper, the bay leaves and thyme. Cover with a lid and poach over low heat for 45 minutes, or until pierced with a skewer. Remove the chicken and strain the cooking liquid into a jug. Set both aside.
6

Strip the meat from the chicken and cut into even bite sized pieces.
7

Melt the butter in another saucepan, add the bacon and fry over a medium heat for 5 - 6 minutes until browned. Add the leeks and cook for 12 - 15 minutes until soft.
8

Stir in flour, then add the reserved cooking liquid a litte at a time, whisking constantly. When it has all been addd, simmer for 15 minutes, stirring occasionally..
9

Add the chicken bite pieces with the heavy cream. Taste and adjust the seasoning, then leave to cool completely.
10

Preheat the oven to 200ºC
11

Put the pie filling into a large pie dish. Roll out the puff pastry on a floured work counter to slightly larger than your dish, then lay it over the top of the dish.
12

Brush with egg wash around the sides to seal in onto the pie dish. Trimp the edges and crimp with fork. Use a knife to cut a steam hole in the centre.
13

Bake in the oven for 25 minutes. Reduce the oven temperature to 180ºC and cook for another 20 minutes, or until golden brown and piping hot. Serve hot and mashed potatoes and greens.
14

Enjoy
15

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Santy Coy @chefsantycoy

on June 21, 2025 15:23

Gold Coast, Australia

I’m a retired chef living in the beautiful Gold Coast, Australia, with a lifelong passion for cooking and baking. Even after hanging up my professional apron, I continue to find joy in my kitchen — creating pastries, Asian-inspired dishes, and fine dining plates right at home. For me, food isn’t just about eating; it’s about creativity, comfort, and sharing love through every bite.🇬🇧 Cookpad UK Ambassador!