Puff Pastry Chicken Pot Pie with Bacon and Leeks

Ingredients

• 794 gbone-in, skin-on chicken breast
• al gustogarlic powder
• al gustokosher salt (Diamond Crystal)
• al gustoblack pepper
• al gustogood-quality avocado oil
• sufficient for 4 slices per chicken breastlemon slices
• 1 packagefrozen puff pastry
• 4 slicesthick-cut bacon, chopped
• 85 gsalted butter
• 420 mlleeks, thinly sliced
• 120 mlshallot, finely chopped
• 420 mlrusset potato, cut into 2 cm cubes and soaked in water
• 180 mlcelery, cut into 6 mm slices
• 2 tablespoonsgarlic, finely chopped
• 2 tablespoonsfresh thyme, roughly chopped
• 1½ tablespoonsparsley, finely chopped
• 43 gplain flour
• 2 teaspoonslemon zest
• 120 mlwhole milk
• 120 mldouble cream
• 480 mllow-sodium chicken stock
• 1 tablespoonDijon mustard
• 1¾–2¼ teaspoons, or to tastekosher salt (Diamond Crystal)
• ¾ teaspoonblack pepper
• 1 largeegg, for the egg wash

Instructions

1. 1

   Thaw the pastry

   Thaw the puff pastry according to the instructions on its package.

2. 2

   Heat the oven

   Place a rack in the middle of the oven and heat it to 200°C.

3. 3

   Season the chicken

   Clean and pat the chicken dry, then season it generously with kosher salt, black pepper and garlic powder. The method calls for thyme sprigs, lemon slices and garlic cloves inside the breast, and for lemon slices beneath it and thyme sprigs under the skin; these quantities are not specified in the ingredient list. Set the chicken on a prepared baking sheet, pour avocado oil over it and place it in the oven.

4. 4

   Bake the chicken

   Bake for 35–50 minutes, depending on the thickness of the breast, until a thermometer reads 74°C in the thickest part. Baste it halfway through cooking.

5. 5

   Prepare the meat

   When the chicken is cool enough to handle, remove the meat from the bone. Discard the garlic, lemon, thyme and skin, cut the meat into cubes and set aside.

6. 6

   Lower the heat

   Set the oven to 190°C.

7. 7

   Cook the vegetables

   In a 29–30 cm cast-iron skillet, cook the bacon. Drain away the fat, keeping 2 tablespoons in the pan. Over medium heat, melt 4 tablespoons of butter, then cook the shallot and leeks for 4 minutes, until softened. Add the celery, potato and garlic and cook for 5 minutes over medium-low heat. Add salt, black pepper, thyme and parsley, then cook for another 4 minutes.

8. 8

   Make the sauce

   Add the remaining 2 tablespoons of butter and the flour, and cook for 2 minutes, stirring occasionally. Reduce the heat to a simmer and slowly stir in the cream, milk, stock, bay leaf and Dijon mustard. The method mentions a bay leaf, though none is listed among the ingredients. Cook for 8 minutes, stirring continuously.

9. 9

   Add the chicken

   Stir the bacon, chicken and lemon zest into the sauce until combined.

10. 10

    Cut the pastry

    Roll the pastry into a 41 × 41 cm square, then use a pizza cutter to cut it into 7.5 × 7.5 cm squares.

11. 11

    Make the egg wash

    Beat the egg with 15 ml of water and set it aside.

12. 12

    Top the filling

    Smooth the filling in the skillet. Arrange the pastry squares in overlapping circles, finishing in the middle. Brush with the beaten egg mixture and transfer the skillet to the oven.

13. 13

    Bake until golden

    Bake at 190°C for 35–45 minutes, until the pastry is golden brown. Keep a close eye on it from the 30-minute mark.

14. 14

    Rest before serving

    Leave the pie to cool for 10 minutes before serving.

What is chicken pot pie?

Chicken pot pie is an American comfort-food dish of meat and vegetables in a savoury sauce, topped or enclosed with pastry. This version brings together cooked chicken, bacon, leeks and a creamy stock-based filling.

The puff pastry topping is arranged in squares rather than laid on as one sheet. It gives the skillet pie a flaky top while keeping the filling visible around the edges.

Nutrition and macros by portion

The nutrition label shows one serving as written: 850 calories, 35g protein, 55g carbs, 52g fat.

The potatoes, flour and pastry provide most of the carbohydrates, while the butter, bacon, cream and pastry contribute much of the fat. Chicken supplies most of the protein. For a more balanced plate, serve a portion with a generous side of green vegetables or salad.

Building flavour in the skillet

Bacon first: cooking it in the skillet leaves rendered fat behind, which helps flavour the vegetables. The method keeps 2 tablespoons of that fat and drains away the rest.

Leeks and shallot: give them 4 minutes to soften in butter before adding the other vegetables. This helps them turn tender without rushing the base.

Getting the filling right

Potatoes and celery: the method cooks them for 5 minutes over medium-low heat before adding the herbs and seasoning. Cut the potatoes evenly so the pieces cook at a similar pace.

Flour and liquids: cook the flour with butter for 2 minutes, then add the milk, cream and stock gradually while stirring. Keep stirring during the 8-minute simmer to help the sauce become smooth.

Cooking the chicken safely

The chicken is roasted separately before it goes into the pie, so it can be checked for doneness on its own. Use a thermometer in the thickest part and look for 74°C.

Rest it until it is cool enough to handle, then remove the skin and bones as directed and cube the meat. The method calls for thyme sprigs, lemon slices and garlic cloves during roasting, but does not give quantities for the sprigs or cloves.

Arranging the pastry

Squares: cutting the rolled pastry into 7.5 cm pieces makes it easier to arrange around the skillet. Overlap them in circles and finish in the centre, as described in the method.

Egg wash: brush it over the pastry shortly before baking for a glossy, browned finish. Begin checking at 30 minutes, since the time to colour can vary.

Timing and serving

The chicken and the finished pie each have a separate oven stage, so allow time for both, as well as for the pastry to thaw. The pie itself bakes for 35–45 minutes at 190°C.

Let the skillet rest for 10 minutes before serving so the filling can settle. Serve with a crisp green salad or steamed vegetables to add freshness alongside the rich pastry and sauce.

Recipe notes & tips

• Thaw the pastry as directed on its package before rolling it out.
• Soak the cubed potatoes as specified, then drain them before adding them to the skillet.
• Keep 2 tablespoons of bacon fat in the skillet and discard the rest.
• Add the liquids slowly while stirring to help keep the sauce smooth.
• Check the chicken with a thermometer rather than relying on its cooking time alone.
• Start checking the pastry at 30 minutes so it does not become too dark.

Variations

• Extra vegetables: Add more celery or leeks, keeping the filling amount manageable for the skillet.
• Herb switch: Use extra parsley in place of some of the thyme for a milder herbal flavour.
• Different pastry shape: Cut the pastry into larger squares and arrange them over the filling with slight overlaps.
• More mustard: Increase the Dijon slightly for a sharper note in the creamy sauce.
• Side salad: Pair the pie with dressed leaves to contrast with its rich filling.

Common mistakes to avoid

• Skipping the chicken temperature check: Test the thickest part and bake until it reaches 74°C.
• Adding flour without cooking it: Stir it with the butter for 2 minutes before adding the liquids.
• Pouring in all the liquid at once: Add it gradually while stirring to help prevent a lumpy sauce.
• Overbrowning the pastry: Begin checking at 30 minutes and take the pie out when the topping is golden.
• Serving immediately: Rest the pie for 10 minutes so the filling can settle before portioning.

How to store

Cool leftovers promptly, cover and refrigerate for up to 3 days. Reheat portions in an oven until piping hot; the pastry is likely to soften somewhat after storage.

Frequently asked questions