Chicken and Leek Pie with Coconut Cream – A Classic Comfort Dish with a Twist

In this recipe, succulent bone-in, skin-on chicken thighs are simmered with the sweet, aromatic essence of leeks, transforming into a rich, savoury filling as the collagen melts into gelatine. The unique twist comes from using coconut cream—split into its fat and solids—to impart a deeper nuttiness and creamy richness that rivals traditional double cream. The gently cooked leeks, with their natural sweetness and herbal notes from bay leaves and thyme, perfectly complement the tender chicken, while the filling is elegantly bound together with a light flour roux.

Once the filling is ready, it’s encased in a golden, flaky puff pastry, ensuring every bite delivers comforting, layered flavours. Whether you’re cooking for a cozy family dinner or seeking a hearty meal with a subtle tropical hint, this chicken and leek pie promises an irresistible fusion of classic and contemporary tastes.

Ingredients (Serves 4–6)
• Bone-in, Skin-on Chicken Thighs: 4–5 (about 600–700 g)
• Leeks: 2 large (green tops reserved for stock, white parts for filling)
• Coconut Cream: 200 ml
• All-purpose Flour: 2 tablespoons
• Water: enough to barely cover the chicken (about 800 ml)
• Bay Leaves: 2
• Fresh Thyme: 2–3 sprigs (or ½ teaspoon dried)
• Puff Pastry: 1 sheet (store-bought)
• Egg Yolk: 1, for egg wash
• Salt: to taste
• Freshly Ground Black Pepper: to taste

Method
1. Place the chicken thighs and sliced leek tops into a pot. Cover with just enough water (the leeks will collapse), season with salt, add bay leaves and thyme. Bring to a gentle simmer and cook for 30–90 minutes depending on your preferred chicken texture (30 minutes for a firmer bite, 90 minutes for shreddable meat).

2. In a separate pan, bring the coconut cream to a boil, then reduce to medium heat and simmer until the fat separates and the solids begin to caramelise (8–10 minutes). Slice the white parts of the leeks thinly.

3. Add the sliced leeks into the coconut fat and season with salt. Gently sweat until translucent, concentrating their sweetness without browning (about 5–7 minutes).

4. Sprinkle the flour over the leeks and cook for 1–2 minutes, stirring continuously to coat the flour evenly and cook out the raw flavour. Switch off the heat.

5. Remove the chicken thighs from the stock. Strain the stock if needed. Slowly whisk hot stock into the cooled roux-leek mixture a little at a time to create a smooth, creamy sauce. Shred or chop the chicken and stir it into the sauce. Adjust seasoning to taste.

6. Spoon the filling into a baking dish, leaving about 1–1.5 cm headspace. Cover with puff pastry, trim the edges, press down with a fork to seal, and brush with beaten egg yolk. Make a small incision in the centre to allow steam to escape.

7. Bake in a preheated oven at 180°C fan (200°C conventional) for about 20 minutes, or until the pastry is puffed, golden, and crisp.

8. Let the pie sit for 5 minutes before serving. Enjoy warm with a side of greens or a simple salad.

Notes
• Using coconut cream subtly enhances the richness without introducing strong coconut flavours.
• Leaving headspace prevents sogginess by keeping the pastry above the bubbling filling.
• Add a piece of leek upright in the centre before baking if you want extra support for the pastry.

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