Make this classic chicken pie with puff pastry, then check out our leftover roast chicken pie, chicken and chorizo pie, spring chicken pie and more pie recipes. This easy chicken pie is perfect for Sunday lunch, served alongside roasted veg, salad or even chips.


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


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