Chicken and Leek Pot Pie Recipe

Chicken and leek puff pie

  • serves 4-6
  • Easy

Easy chicken pie: on the table in about 1 hour using ready made puff pastry makes chicken pie an easy meal for the family. With a delicious creamy filling we love this pie for cold days



  • skinless boneless chicken thigh fillets 400g
  • leeks 2 small, washed and sliced into small chunks
  • milk 300ml
  • butter 50g
  • plain flour 2 tbsp
  • Dijon mustard 1 tsp
  • single cream 150ml
  • tarragon a small bunch, chopped
  • puff pastry 350g
  • egg 1, beaten


  • Step 1

    Put the chicken and leeks in a pan, pour over the milk and season well. Bring to a simmer, cover and simmer for 15 minutes. Cool then strain off the milk and keep in a jug. Tip the chicken and leeks into a bowl and tear all the meat into rough chunks.

  • Step 2

    Melt the butter in a pan. Sprinkle over the flour and cook, stirring for a few minutes. Gradually add the strained milk, stirring until you have a sauce. Add the mustard and cream and stir. Add the chicken, leeks and tarragon, then mix well. Leave to cool a little.

  • Step 3

    Tip into a dish then roll out the pastry to cover the top. Glaze with the egg and make a vent in the middle of the pastry. Bake at 190C/fan 170C/gas 5 for 25-30 minutes until golden.

Try one of our other easy vegetarian recipes here...

Fennel Sausage hand pie recipe

Nutritional Information

  • Kcals 480
  • Fat 29.4g
  • Carbs 30.2g
  • Fibre 1.8g
  • Protein 22.8g
  • Salt 0.9g