Creamy Leek & Chicken Pie

Chicken pies are the perfect feel-good food. Cosy and flavourful, it’s the perfect home-cooked meal for your friends and family. But it’s also pretty quick and easy to make when using made-ahead chicken broth and pulled chicken meat.

That's right, once of the secrets to outstanding pies is starting with a good homemade broth making your own broth or stock at home is super easy, only takes minutes of your time. You can make a big batch when it’s convenient, freeze it, and you’ll always have some on hand when you need it! 

Ingredients (Serves 4)
1 tbsp olive oil
1 brown onion, roughly chopped
2 medium clove garlic, peeled and crushed
1 leek, finely chopped
1 cup frozen peas
2 cups chicken meat (breast chopped in cubed, or leftover pulled/ roast chicken)
2 tbsp flour
1 cup chicken stock (homemade or store-bought)
1 cup cream
1/3 cup thyme sprigs
Salt and pepper, to taste
Puff pastry (homemade or store-bought)
1 egg, lightly beaten


1.  Preheat oven to 200°C and heat the oil in a large frying pan. Add the onion, garlic, leek to the pan and sauté for a few minutes. Add the chicken, and cook for another minute or so. 

2. Add the flour and cook, stirring continuously for 1 minute. Gradually stir in the stock, then the cream. Return the chicken to the pan and simmer for 15 minutes or until thickened & creamy. Season to taste.

3. Grease a round baking tray and dust it with flour to make it non stick. Flip it over the pastry and cut around it to form the lid of the pie. Set aside. 

4. Spoon in the chicken mixture, sprinkle with a bit of grated cheese if you fancy it. Top with the pastry. Cut a small chimenea on top to allow the steam to escape while cooking, press edges to seal, trim any excess pastry using a sharp knife and brush with the egg glaze.

5.. Bake for 30 minutes, until the pastry is golden brown.

Serve with a side of salad for a summer dish or with vegetable, mash, and gravy for a heartier winter meal.

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