Creamy Chicken and Leek Pie

    Creamy Chicken and Leek Pie

    (27)
    195saves
    55min


    33 people made this

    About this recipe: Chicken and leek pie that is creamy, flaky and filling all in one! Shop-bought puff pastry makes this super easy. Use shortcrust or homemade pastry, if preferred. This pie freezes really well, too.

    Ingredients
    Serves: 6 

    • 1 whole chicken, deboned and cut into bite size pieces
    • 4 slices cooked ham
    • 4 leeks, chopped
    • 1 medium onion, chopped
    • salt and freshly ground black pepper to taste
    • 1 pinch ground mace or ground nutmeg
    • 275ml chicken stock
    • 1 packet puff pastry
    • 1 tablespoon milk
    • 125ml double cream

    Method
    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Preheat the oven to 180 C / Gas mark 4.
    2. In a 1.5 litre baking dish, layer the chicken, ham, leeks and onion a couple of times each until the dish is full. Season each layer with a little salt, pepper and mace. Pour the chicken stock over the layers, and dampen the edges of the dish.
    3. Roll the pastry out large enough to cover the top of the dish, and place over the top. Crimp the sides down with a fork, and trim the excess from the edges. Cut a round hole in the centre of the pastry. Roll dough scraps out and cut into strips. Use the strips to form a design, and place lightly over the hole. Brush the entire top with milk.
    4. Bake for 35 to 45 minutes in the preheated oven, until chicken is cooked through. If the top crust is getting too brown, loosely cover it with baking parchment or aluminium foil. While the pie is baking, heat the cream over low heat. When the pie is cooked, remove from the oven, and carefully remove the design from the hole. Pour the cream into the hole, and replace the design. Let stand for a few minutes before serving.

    Make ahead...

    This pie freezes well - simply assemble the pie and freeze before baking. Once you're ready to bake, simply throw it in the oven straight from the freezer.

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    Reviews & ratings
    Average global rating:
    (27)

    Reviews in English (26)

    icaz123
    by
    2

    Perfect recipe, I done one big pie and used shop bought pastry, the pie came out fantastic, But I bought a whole cooked chicken instead and cut that with the ham a threw it in, added the double cream etc with it and stirred in a little cornflour to thicken it and cooked it for about 25 minutes , made this recipe super quick and easy! it was delicious served with my creamy mash, and carrots and peas... Loving the nutmeg also!  -  17 Mar 2014

    by
    35

    I made this for my family and, surprisingly, they all enjoyed it. I made a few changes though...I sauteed the leeks and onions in 1/2 a stick of butter. In a separate pot, I added an egg with the chicken stock and heated until thickened. Then I added the leeks & onions to it. I cut up the ham slices and layered it along with the cubed chicken and the leek mixture. Instead of using pie crust, I used puff pastry and just laid it across the top of the casserole. I turned the heat up to 375 degrees F. Next time I think I'll try making this in a 9x13 and covering the entire top with puff pastry so that each serving has its own little piece of puff!  -  22 Apr 2008  (Review from Allrecipes US | Canada)

    by
    19

    I am a food service director at a retirement facility & we made this recipe for our Men's Luncheon today. We did tighten the filling up as some readers suggested. We baked this as individual pies and used puff pastry to top them instead of pie crust. All 26 men loved this dish & have requested that we have it again. Someone suggested using egg in the sauce to tighten it & I would like to try that as I think it would also add some additional richness. Good flavors & an interesting mix w/ the chicken & ham.  -  17 Mar 2005  (Review from Allrecipes US | Canada)

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