Chicken and leek pie with a wholegrain mustard, white wine and creme fraiche sauce topped with a golden puff pastry lid in individual pots.
Cooking this dish takes a while but the filling can be made days in advance and chilled or frozen. All you then need to do is add a lid and bake in the oven!
Individual Chicken Pot Pies
To say that us Brits have a bit of a thing for pie is something of an understatement!
Generally speaking our pies overwhelming favour savoury pies and I’m no different.
I’ve got recipes for everything from steak and ale pies in a hot crust pastry, steak and stilton pies in a shortcrust pastry and cheese and onion plate pies to potato-topped cottage pies and glorious corned beef hash pies.
My latest offering is a fantastic chicken and leek pie with a white wine, mustard and creme fraiche sauce.
The filling is nice and easy to make and it can be pulled together a couple of days in advance. You can even freeze it and make a big batch to make pies later.
Then it is topped with a puff pastry lid and baked until it is golden and flaky.
I serve them as individual pies because as far as I am concerned nothing feels quite as special as whole pie all for me!
Frequently Asked Questions
Can I use a different type of pastry?
Yes, you could top this pie with any pastry you like! I’ve even made a larger pie and put scrunched-up filo pastry on top brushed with an obscene amount of butter.
Just be careful of your cooking times, the filling is cooked, so you just need to cook the pastry and heat up the filling.
Can I make a larger pie?
Yes, this recipe produces 800ml of the filling (just over 3 cups). You can use a single pie dish so long as its capacity is similar to this.
Do I have to use thyme?
No there are a host of herbs that work really well in this pie. Either tarragon or sage are the ones that immediately spring to mind.
Can I use a different type of mustard?
Definitely, everything from strong English mustard to mild dijon mustard work fine. You can add according to your tastes.
Can I use low-fat creme fraiche?
You could, however, if you do then you increase the possibility of the sauce splitting. It will still taste good, but it will look unappetising.
This chicken and leek pie is a hearty old pie and for me, the only thing I like to add on the side are some greens.
I like to keep them pretty light, too, my days of consuming 2,000 calories for dinner are long behind me… I’m not sure if that pleases or saddens me!
Here my pies are served with some roasted tenderstem broccoli, it works so well because it can go in the oven at the same temperature as the pies.
I only recommend Specific Brands of equipment if I think that it makes a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.
- 20cm or 8″ Saucepan.
- 28cm or 11″ frying pan.
- 2 Pie Dishes, 400ml capacity or 12.5cm diameter by 5cm deep or 5″ x 2″.
- Chopping board.
- Sharp kitchen knife.
- Pastry brush.
- Mixing bowls.
- Weighing scales and or measuring cups and spoons.
Individual chicken and leek pot pie with a puff pastry lid and a loaded filling featuring a mustard, creme fraiche and white wine sauce, proper comfort food!
- 300g (10oz) Boneless and Skinless Chicken Thighs
- 100g (1 Small-Medium) Onion
- 250ml (1 Cup) White Wine
- 175ml (¾ Cup) Chicken Stock
- 2 Sprig Thyme
- 1 Bay Leaf
- 12 Black Peppercorns
- 400g (1 Large) Leek
- 30g (2 Tbsp) Butter
- 1 Tsp Cooking Oil
- 1 Tbsp Wholegrain Mustard
- 175ml (¾ Cup) Full Fat Creme Fraiche
- Enough Puff Pastry to Cover the Pots (Approx 150g or 5oz)
- 1 Egg Yolk
- Pinch Coarse Sea Salt
- Peel the onion, top and tail it and cut it into 3 thick rings.
- Pour the white wine, and chicken stock, into a medium (20cm or 8") saucepan and add the sliced onion, sprigs of thyme and black peppercorns.
- Bring to a simmer over a medium heat, add the chicken thighs and simmer for 15 minutes.
- Peel the outer leaves from the leek and trim the top and bottom, give it a good clean and then cut into rings about 5-6mm (¼") thick.
- Heat a 28cm or 11" frying pan over a medium heat and add the butter and oil.
- When the butter has melted add the leeks and cook to soften stirring every few minutes until the chicken is cooked. The aim is not to colour the leeks but, so if they start to caramelise turn the heat down a little.
- Remove the chicken and allow it to cool for a couple of minutes, turn the heat up under the liquid we poached the chicken in and reduce it by a third to a half, then strain it through a fine mesh sieve into the leeks.
- Cut the chicken into strips and add it to the leek mix.
- Stir through the grainy mustard and creme fraiche, turn the heat to low and have a taste adding salt as required.
- Spoon the filling into pie dishes, I use 2 pie dishes that hold around 400ml of liquid which are 12.5cm in diameter and around 5cm deep (5"x2"). This should fill the pie dishes almost to the top, then cool completely before adding the lid.
- Cut the puff pastry so that it is 2.0-2.5 cm (¾-1") larger than the pie dish then cut two slits into the puff pastry.
- Run around the edge of the bowl with cold hot water and then add the lids pressing gently to seal.
- Brush the pastry lids with beaten egg yolk and sprinkle with flaky sea salt and bake in the oven at 180°C or 350°F for 40-45 minutes.
Amount Per Serving: Calories: 1419Total Fat: 96gSaturated Fat: 40gTrans Fat: 2gUnsaturated Fat: 51gCholesterol: 418mgSodium: 999mgCarbohydrates: 73gFiber: 8gSugar: 12gProtein: 52g
Calorific details are provided by a third-party application and are to be used as indicative figures only.