Ingredients:

  • 3 Tbsp unsalted butter (45g)
  • 1 Tbsp olive oil (15ml)
  • 1.5 lbs skinless, boneless chicken thighs, cut into 1-inch pieces (680g)
  • 3 large leeks, white and light green parts only, well-rinsed (approx. 600g)
  • 2 cloves garlic, minced (10g)
  • 3 Tbsp all-purpose flour (45g)
  • 1/2 cup dry white wine (optional, 120ml)
  • 3 cups low sodium chicken stock (710ml)
  • 1/2 cup double cream (heavy cream) (120ml)
  • 2 Tbsp fresh tarragon, chopped (30ml)
  • 1 tsp fresh thyme, leaves only (5ml)
  • Salt and black pepper, to taste
  • 2 sheets rough puff pastry (or quality shortcrust), approx. 1 lb total (450g)
  • 1 large egg, beaten, for egg wash

Instructions:

  1. Pat the chicken pieces dry and season generously. In a large saucepan, heat the olive oil and 1 Tbsp of butter over medium-high heat. Sear the chicken in batches until deeply golden on all sides, but not fully cooked through. Remove chicken and set aside.
  2. Reduce the heat to medium. Add the remaining 2 Tbsp of butter. Add the sliced leeks and a pinch of salt. Cook gently for 8–10 minutes until softened and sweet, but not browned. Add the minced garlic and cook for 1 minute until fragrant.
  3. Sprinkle the flour over the leeks and stir well for 2 minutes to cook out the raw flour taste (this is the roux). If using, pour in the white wine and scrape up any browned bits from the bottom of the pan. Reduce the liquid by half.
  4. Gradually whisk in the chicken stock until the sauce is smooth and lump-free. Bring to a simmer and cook for 5 minutes until noticeably thickened, stirring occasionally.
  5. Stir in the seared chicken, double cream, tarragon, and thyme. Check the seasoning and adjust salt and pepper. Transfer the finished filling mixture into a wide, shallow container and chill completely in the refrigerator for at least 60 minutes. This crucial step prevents soggy pastry.
  6. If using a ceramic dish, lightly grease it. Roll out half the pastry and line the bottom of the pie dish, leaving a slight overhang (or skip the bottom crust for easier freezing). Spoon the completely chilled filling into the pie dish and level it out.
  7. Roll out the remaining pastry for the lid. Brush the rim of the dish with water or egg wash. Place the lid over the filling, crimp the edges tightly to seal, and trim the excess. Cut 3–4 small vents in the center to allow steam to escape. Brush the entire pastry lid evenly with the beaten egg wash.
  8. Place the entire assembled, unbaked pie (on a baking sheet) into the freezer uncovered for 2 hours until solid. Once solid, wrap the pie tightly first in cling film, then securely in heavy-duty aluminum foil. Label clearly with the date and cooking instructions.
  9. When ready to bake, preheat the oven to 375°F (190°C). Remove the foil and cling film wrapping. Place the frozen pie directly onto a baking sheet. Do not thaw.
  10. Bake for 30 minutes. Loosely tent the top of the pie with foil to prevent over-browning, and continue baking for another 40–50 minutes, or until the filling is bubbling hot throughout and the internal temperature reaches at least 165°F (74°C). Allow the pie to rest for 10–15 minutes before serving.