STT 17: Herby Leek & Chicken Pie

Gorgeous shredded chicken, buttery leeks, and a creamy dijon mustard spiked sauce topped in flaky golden pastry—this is the kind of pie that makes winter bearable.

Hello friends,

Wow, this weather is bleak, isn’t it? I hate to be that person, complaining about the cold in February, but somehow it catches me off guard – every year – and here we are, yet again.

I will argue, however, that one pro to the winter doldrums is being able to lock yourself indoors and spend the day cooking something delicious and warming. For me, nothing hits this mark quite like a chicken pie. Comfort personified, truly.

If you’ve ever thought a homemade chicken pie isn’t achievable, then I’m about to change your life. Similarly, if you’re not a fan of heavy, stodgy pies, this one is also for you. Forgoing the classic method, which requires making a roux and then a white sauce, this version uses a bit of flour and some crème fraîche. The result is a lighter, more flavoursome pie, which retains all of the cosiness – in half the time.

The reduced hands-on time and improved flavour are due to a few factors. Firstly, my suggestion is to use either half a whole chicken or bone-in, skin-on thighs, rather than boneless, skinless cuts, which won’t have nearly as much flavour. Cooking chicken on the bone results in deeper, richer flavour, while the skin protects the meat from drying out. Plus, you can stash the carcass in the freezer and use it for stock. Simply snip the chicken down the backbone with kitchen scissors, as if you were going to spatchcock it (this is easier than you think, I promise!), and save the other half for another recipe later in the week. This way, one chicken can effectively feed a family of four across two (or more) meals, with the bonus of being able to make stock down the line. And before you ask, of course, you can use skin-on, bone-in thighs if you prefer. The finished product will still be delicious.

Next, instead of making a classic white sauce, you simply thicken your buttery leek mix with a bit of flour, before adding all that juicy, shredded, chicken and combining everything. The crème fraîche creates that characteristic creaminess you want from a pie while keeping the flavour light and zingy. In terms of herbs, I think chives and parsley do a great job of freshening everything up. If you don’t have one, simply use more of the other. If you don’t have either, tarragon and thyme are also great stand-ins. It goes without saying that fresh herbs are best, but if you must use dried, a teaspoon each of freeze-dried will do the trick. I stress freeze-dried because the process of freeze-drying them out means they’ve often retained more flavour than regular dried herbs. If you’re really in a pinch, a scant teaspoon of Italian seasoning will work, but really only as a last resort.

Once you’ve got your base done, all that’s left is to transfer the mix into a pie dish. If using your air fryer, make sure your dish will fit with enough space for air to circulate properly. Then, pop over some puff pastry (shop-bought is perfectly acceptable, but if you want to make your own, be my guest), brush it with egg wash, and sprinkle over some sesame seeds. Bake it for 30–40 minutes in the oven at 190°C (375°F) or 30–40 minutes in the air fryer at 170°C (340°F), until puffed and golden brown. I like to serve this with perfect mashed potatoes and steamed greens or peas.

Happy cooking,

Jess x

Herby Leek & Chicken Pie

A rich and comforting pie filled with tender roasted chicken, buttery leeks, and a light, creamy sauce with a hint of mustard, all topped with flaky, golden puff pastry. This can be made in the oven or air fryer and serves four generously.

Serves 4 • Prep Time: 10 mins • Cook Time: 60 mins