Gordon Ramsay Chicken And Leek Pie Recipe 

This delicious Chicken and Leek Pie is rich, creamy, and packed with tender chicken, leeks, and smoky bacon. Topped with flaky puff pastry, it’s perfect for a comforting family dinner or special occasion. Follow this simple recipe to make it at home!

Ingredients Needed:

• 50g/ 3 1/2 tbsp unsalted butter 
• 750g/ 1.5lb chicken thighs 
• 1/4 tsp each black pepper and cooking salt 

Pie filling:

• 80g / 3 oz streaky bacon
• 2 leeks 
• 2 celery stems
• 2 garlic cloves 
• 1/3 cup chardonnay
• 1/4 cup flour 
• 1 tbsp Dijon mustard 
• 2 thyme sprigs
• 2 bay leaves 
• 1 cup chicken ststock/broth1 cup thickened / heavy cream 
• 1/2 tsp cooking salt / kosher salt
• 1/4 tsp black pepper

Pie:

• 2 x 20cm / 8″ frozen butter puff pastry sheets 
• 1 egg 

How To Make Chicken And Leek Pie Recipe?

1. Sear the Chicken: Melt half the butter in a large pan over high heat. Add chicken, season with salt and pepper, and cook until the surface turns white. Remove and set aside.
2. Cook the Vegetables: In the same pan, cook bacon for 1 minute, then add leeks, celery, and garlic. Cook for 5 minutes, stirring occasionally, until softened.
3. Make the Sauce: Deglaze the pan with white wine, letting it reduce. Melt the remaining butter, sprinkle in flour, and stir for 1 minute. Gradually pour in the stock while stirring, then add mustard, cream, thyme, bay leaves, salt, and pepper.
4. Add the Chicken: Return the chicken and juices to the pan. Simmer for 5 minutes until the sauce thickens to a creamy consistency. Cool the filling for 1 hour.
5. Assemble the Pie: Preheat oven to 200°C. Fill a baking dish with the cooled filling. Cover with puff pastry, pressing down on the edges to seal. Brush with egg yolk and cut a small “X” in the center for steam.
6. Bake the Pie: Bake for 45 minutes or until the pastry is golden brown. Let rest for 5 minutes before serving.

Recipe Tips:

• Use Chicken Thighs for Juiciness: Chicken thighs stay tender and juicy even after cooking twice. Avoid using chicken breast unless shredded at the very end.
• Cool the Filling Completely: Let the filling cool for at least 1 hour before assembling the pie. This prevents the puff pastry from becoming soggy.
• Semi-Thaw Puff Pastry: Use puff pastry that’s slightly thawed. It’s easier to handle and won’t stretch, ensuring a flaky crust.
• Seal the Pastry Edges Well: Press the edges of the puff pastry firmly onto the dish and brush with egg white to create a perfect seal that prevents leaks.
• Thicken Sauce to Desired Consistency: Make the sauce as thick as you want it in the finished pie, as it won’t thicken further during baking.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover chicken and leek pie cool completely at room temperature. Once cool, place it in an airtight container and refrigerate for up to 3–4 days.
• Freeze: Allow the pie to cool completely before freezing. Wrap it tightly in plastic wrap, then place it in a freezer-safe bag or container. Freeze for up to 3 months.
• Reheat: Preheat the air fryer to 160°C. Place the pie in the basket and heat for 5–8 minutes until the filling is hot and the crust becomes crispy.

Nutrition Facts:

• Calories: 662 kcal
• Total Fat: 47g
• Saturated Fat: 26g
• Cholesterol: 248mg
• Sodium: 888mg
• Potassium: 575mg
• Total Carbohydrate: 29g
• Dietary Fiber: 1g
• Sugars: 4g
• Protein: 35g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Chicken Lasagna Recipe 
• Gordon Ramsay Chicken Fried Rice Recipe
• Gordon Ramsay Chicken Fried Steak Recipe