Chicken and leek pie

Serves: 6 generously!
Preparation time: 30 minutes
Cooking time: 20 minutes

Chicken and leek pie


50g (2oz) butter
2 leeks, halved and thickly sliced
250g (9oz) chestnut mushrooms, sliced
4 garlic cloves, chopped
2 tbsp chopped fresh thyme
50g (2oz) plain flour
200ml (7fl oz) white wine
400ml (14fl oz) chicken stock
700g (1½lb) roast chicken
150ml (5fl oz) crème fraiche
6 tbsp chopped fresh parsley
350g (12oz) ready-made puff pastry
1 egg, beaten


1. Preheat the oven to 220°C/R7. Heat the butter in a large non-stick pan, add the leeks, cook for 5 minutes and then add the mushrooms, garlic and thyme and cook for a further 5 minutes. Stir in the flour and cook for 2-3 minutes. Remove from the heat and whisk in the wine and stock and bring to the boil. Simmer for 3 minutes.

2. Add the chicken to the pan, heat for 5 minutes then stir in the crème fraiche. Add a splash of boiling water to thin the sauce if needed. Check the seasoning and spoon into a large 3 litre oven-proof pie dish. Place a funnel in the centre and brush the rim with some of the beaten egg.

3. Roll out the pastry so that it’s about 3cm wider than the pie dish. Use strips of offcuts to create a pastry collar around the rim of the dish. Brush this with egg. Place the pastry on top and press the pastry down firmly. Cut a slit for the funnel. Brush with the remaining egg and then bake for 20 minutes or until perfectly risen and golden.

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