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Chicken and leek pie

• Janine Ratcliffe

Published: September 19, 2024 at 10:35 AM

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Serves 4-6

Easy

Total time: 1 hr and 10 mins

A star rating of 5 out of 5.16 ratingsRate

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This easy chicken and leek pot pie makes the most of ready-made puff pastry and is on the table in just 1 hour, making it the perfect comforting family meal for chilly evenings

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Make this classic chicken pie with puff pastry, then check out our cheese and potato pie, 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. Discover our puff pastry recipes.

Chicken and leek pie recipe

Ingredients

Nutrition

• 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

Nutrition: per serving

• kcal480
• fat29.4g
• carbs30.2g
• fibre1.8g
• protein22.8g
• salt0.9g

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Method

• 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.

  

• step 2

  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 3

  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.

  

• step 4

  Add the mustard and cream and stir. Add the chicken, leeks and tarragon, then mix well. Leave to cool a little.

  

• step 5

  Tip into a dish then roll out the pastry to cover the top.

  

• step 6

  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...

Authors

Janine RatcliffeFood director

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A star rating of 5 out of 5.16 ratings

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