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Chicken & Leek Pie

Chicken & Leek Pie

A classic and creamy chicken pie always hits the sweet spot. You can make the filling up to 48 hours in advance – simply top with the pastry, bake and EAT!

Take a look at our similar recipe, this chicken, mushroom and leek pie has a filo pastry topping.


  • Glug of veg oil

  • 2 leeks, finely sliced

  • 3 carrots, finely sliced

  • 2 garlic cloves, crushed

  • 6 free-range skinless chicken thigh fillets, chopped

  • 150ml dry white wine

  • 2 tbsp wholegrain mustard

  • 4 tbsp créme fraíche

  • 1 tbsp plain flour

  • Bunch of fresh parsley, chopped

  • 320g ready-rolled puff pastry

  • Splash of milk


Heat the oven to 200°C/180°C fan/gas 6. In a large deep frying pan, heat a glug of veg oil and add the sliced leeks and carrots. Gently fry for about 10 minutes until starting to soften.


Add the garlic cloves and chicken thigh fillets and turn up the heat. Cook for a few more minutes, then add the dry white wine. Bubble the wine for a couple of minutes, then stir in the wholegrain mustard and créme fraíche and simmer for 5 minutes.


Mix the plain flour with water to make a paste, then stir it into the pan. Stir in the fresh parsley and pour into a 1.5 litre pie dish with a pie funnel (optional).


Unroll ready-rolled puff pastry and drape it over the dish. Trim any excess, press down on the edges with a fork to seal, then cut a small hole in the centre. Cut shapes from the trimmings to decorate the top. Brush the pastry with milk, then bake for 25-30 minutes until golden.