Chicken and Leek Pie

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  • 1hr15min

About this recipe: This hearty chicken pie is perfect any day of the week. Flaky puff pastry encases a delicious filling made with chicken and leeks in a creamy sauce.



Serves: 6 

  • 6 skinless chicken breast fillets, cubed
  • 2 medium leeks, chopped
  • 1 cube chicken stock
  • 750ml milk
  • 2 tablespoons olive oil, divided
  • 15g butter
  • 1 tablespoon flour
  • salt and pepper to taste
  • 4 tablespoons white wine (optional)
  • 1 (500g) block puff pastry, thawed if frozen


Prep:30min  ›  Cook:45min  ›  Ready in:1hr15min 

  1. Heat 1 tablespoon oil in a frying pan until hot. Cook chicken until brown all over. Set aside.
  2. Using the same pan, heat the remaining oil. Saute leeks until tender. Set aside.
  3. Melt butter in a large pot. Stir in the flour to create a smooth paste. Gradually add the milk, stirring continuously until sauce thickens.
  4. Add chicken and leeks to the pot. Cover and simmer over low heat for 10 to 15 minutes.
  5. Meanwhile, line a 23cm x 30cm or similar size tin with puff pastry. Fill with chicken and leek mixture and cover with a layer of puff pastry. (At this stage, you can brush the top with egg, if desired).
  6. Bake in a preheated 200 C / Gas 6 oven for 15 to 20 minutes or until pastry is puffy and golden.

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Reviews (16)


I take it you add the chicken stock cube to the milk????? - 09 Dec 2012


I made this for my husband and our friends,it was delicious!I don't think that it needs anything else added as it's tasty just as it is! - 31 Jul 2011


I only put puff pastry on the top of the pie!In the past when i've made pies and put pastry on the bottom,i find that pastry goes a bit soggy and i'm not keen on that!I left out the wine too,and after tasting the pie i don't think it needed it anyway! - 31 Jul 2011

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