Chicken and leek patchwork pie

This pie looks fantastic and tastes great too



Preparation time: 
20 minutes

Cooking time: 
50 minutes

Serves: 6


olive oil spray

500g leeks, sliced

400g chicken breast chunks

250ml chicken stock

250ml skimmed milk, plus extra for brushing

2 tbsp thickening sauce flour

300g frozen peas

300g frozen broccoli florets, defrosted slightly and cut into smaller pieces

30g reduced-fat soft cheese with garlic and herbs

160g puff pastry


1. Preheat the oven to 200°C/R6. Spray a large saucepan with oil and cook the leeks and chicken for 5 minutes until the leeks are softened and the chicken is golden.

2. Add the stock and milk, bring to a simmer and cook for 10 minutes until the chicken is cooked through with no pink bits. Add the sauce flour to the pan, bring to the boil and cook for 1-2 minutes, stirring until smooth and thickened.

3. Stir in the peas, broccoli and soft cheese then tip into an ovenproof pie dish. Sit the dish on a baking sheet.

4. Cut the pastry into 12 squares and arrange on top of the filling – the pastry should overlap a little in places but not cover the filling completely.

5. Brush the pastry squares with milk and bake for 25-30 minutes until the pastry is golden and the filling is piping hot.

Recipes and Images courtesy of


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