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


Make this healthier chicken and leek pie, then check out our leftover roast chicken piechicken and chorizo pie, chicken and mushroom pie and more pie recipes.



  • 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