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.
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.
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
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)
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)