Momma's Friday Night Chickenpie

After a long week, there's nothing quite like the smell of this pie coming out of the oven. It's the dish that says 'the weekend starts now.' Rich, creamy, loaded with bacon and mushrooms—this is the Friday night reward you've been working for.

The Friday Feeling

Momma always said Fridays were for indulgence. This pie is her philosophy in edible form—chicken thighs for richness, bacon because why not, leeks for sweetness, and a splash of white wine because it's Friday. The puff pastry top? That's the crown on a well-deserved feast.

Instructions

Step 1: Crisp the Bacon

In a large oven-safe skillet, cook the bacon over medium heat until crispy, about 8 minutes. Remove with a slotted spoon and set aside. Leave the bacon fat in the pan—that's liquid gold.

Step 2: Brown the Chicken

Season the chicken with salt and pepper. Brown in the bacon fat over medium-high heat, about 3 minutes per side. Don't cook through—it'll finish in the oven. Remove and set aside.

Step 3: Build the Base

Add butter to the skillet. Once melted, add leeks and cook until soft, about 5 minutes. Add mushrooms and garlic, cook another 4 minutes until mushrooms release their liquid and start to brown.

Step 4: Create the Sauce

Sprinkle flour over the vegetables and stir for 1 minute. Pour in the wine and scrape up any browned bits. Add chicken broth and cream, stirring constantly. Simmer until thickened, about 5 minutes. Stir in thyme and rosemary.

Step 5: Assemble

Return chicken and bacon to the skillet. Stir to combine. Lay the puff pastry over the top, tucking edges inside the skillet. Cut a few slits for steam. Brush with beaten egg.

Step 6: Bake to Perfection

Bake at 400°F (200°C) for 25-30 minutes until the pastry is golden and puffed. Let rest 10 minutes before serving. Pour yourself that glass of wine—you've earned it.

Momma's Tips

• Use thighs, not breasts: They stay juicy and have more flavor.
• Don't skip the wine: It adds depth. If you don't cook with wine, use extra broth with a splash of lemon.
• Make it ahead: Prep the filling Thursday night, refrigerate. Friday, just top with pastry and bake.
• Cast iron magic: A 10-inch cast iron skillet goes from stovetop to oven and looks gorgeous on the table.

Pair With

• A crisp green salad with lemon vinaigrette
• Roasted asparagus or green beans
• A glass of the same white wine you cooked with

Prep Time: 25 minutes

Cook Time: 40 minutes

Serves: 6

Happy Friday. You deserve this.