A family favorite in our house hold any time of year is this chicken and leek pie recipe.

         The children love it, hubby loves it and I am sure to cook it when we have guests!

It is so simple to make and you can add your own twist on the ingredients, I like to add mushrooms.

I always serve it with balsamic roasted vegetables and finish it off with either chocolate self saucing pudding or my favorite sticky date pudding – recipes to follow !

I do this recipe by memory I do not remember where I got it from and I add extra ingredients such as stock and seasoning to taste so don’t be shy you can’t muck it up!

Serves 4 plus  Takes 1 1/2 hours to make plus chilling time


2 tbsp of butter

1 leek fine chopped

1 Roast chicken meat removed and chopped roughly

4 tbsp of plain flour

1 1/2 cups of chicken stock

1/2 cup of white wine

150ml of thickened cream

1 tsp of tarragon

2 sheets of puff pastry

egg to wash pastry for browning


* Pre heat oven at 180 degrees c

* Heat butter in the pan till melted

* Add the Leek and cook until it is translucent

* Add flour and stir to combine

* Add chicken stock  and wine slowly stirring as it is added. ( Add extra flour if needed as it needs to be of a thick paste consistency) season to taste.

* Add cream and stir through to combine

* Add the cut roast chicken to the pot and stir through

* Add tarragon to taste

* Grease the pie dish with a little butter and place the base pastry sheet in the pie dish

* Place  combined ingredients in the pie dish, cover with second sheet of pastry cutting two small holes in the top to let steam escape.

* Beat egg with a little salt and brush over pie

* Bake for 40 – 45 minutes or until pastry is golden

picture from delicious magazine

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