Entree: Ireland – Irish Pub Classics – Chicken and Leek Pie (Savory baked pie of chicken and leeks in a creamy sauce enclosed in pastry)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 40 min

Additional 10 min

Total 1 hr 20 min

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 3 tbsp (45 ml) unsalted butter
- 1 tbsp (15 ml) olive oil
- 2 large leeks, white and pale green parts only, sliced and rinsed — about 10 oz (300 g)
- 8 oz (225 g) mushrooms, sliced (optional)
- 2 medium carrots, diced — about 6 oz (170 g)
- 3 tbsp (45 g) all-purpose flour
- 2 cups (480 ml) low-sodium chicken stock
- 3/4 cup (180 ml) heavy cream
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (5 ml) fresh thyme leaves or 1/2 tsp (2.5 ml) dried thyme
- 1/2 cup (15 g) fresh parsley, chopped
- 1 tsp (5 ml) salt, plus more to taste
- 1/2 tsp (2.5 ml) ground black pepper
- 1 sheet puff pastry or enough shortcrust to cover a 9-inch (23 cm) pie dish
- 1 egg beaten with 1 tbsp (15 ml) water for egg wash

Instructions

1. Preheat the oven to 400°F (200°C). In a large skillet, heat 1 tbsp (15 ml) butter and the olive oil over medium-high heat. Brown the chicken thighs on both sides, 6–8 minutes total; remove and set aside.
2. In the same skillet, add remaining 2 tbsp (30 ml) butter. Sauté leeks, carrots, and mushrooms (if using) until softened, about 6–8 minutes.
3. Stir in the flour and cook for 1–2 minutes to form a roux. Gradually whisk in the chicken stock until smooth, then add the cream, Dijon mustard, thyme, salt, and pepper. Simmer until the sauce thickens, about 3–5 minutes.
4. Return the browned chicken thighs to the skillet and simmer gently for 8–10 minutes, or until chicken is cooked through. Remove chicken, shred or chop the meat away from the bones (discard bones and skin), and return the meat to the sauce. Stir in chopped parsley and adjust seasoning.
5. Transfer the filling to a 9-inch (23 cm) pie dish. Roll out pastry to cover the dish, trimming excess and crimping edges; cut small vents in the top.
6. Brush the pastry with the beaten egg wash and bake in the preheated oven for 25–30 minutes, until pastry is puffed and golden and filling is bubbling. Let rest 10 minutes before serving.