Chicken & Leek Pie Recipe

Friday, 22 February 2013
Chicken and Leek Pie is one of my favourite recipes in my repertoire (i.e. my list of 10 or so meals that I make all the time), and it's B's all-time favourite so for Valentine's Day last week I thought I'd make it for us, rather than going out for an overpriced meal at a restaurant.

I've been making this for a few years now, it started off as a pie recipe I found online (can't remember where now) but I've adapted it over the years and have now got it just how we like it.  It's fairly simple to make, and is a nice cheats way of making a pie (i.e. making the filling and then doing pastry seperate- I find it such a faff making it all in a tin and you end up wasting a lot of pastry as it folds over the edge).

You could of course go down the more traditional pie route (I've mentioned this in the instructions) but to be honest it tastes the same, and is much easier if you just make the filling and then do pastry shapes on a tray in the oven later.

Chicken & Leek Pie Ingredients

Boiling Potatoes

Carrots in roasting tin

Chopped leeks

Chicken and leek in pot

Homemade roast potatoes

Chicken and leek pie filling

Chicken and leek pie filling

Heart shaped pastry cut outs

Heart shaped pastry cut outs

Chicken and leek pie


2 chicken breasts (or turkey if you want a healthier option)
2 leeks
300ml chicken stock
200ml double cream
200ml white wine
puff pastry
mixed herbs
salt & pepper
peeled potatoes (optional)
peeled carrots (optional)


1) If you want to make roast potatoes to serve with the pie then start by peeling and chopping your potatoes into large chunks and placing in a pan of cold salted water.  Bring to the boil and simmer for 10 minutes.While they are bubbling away stick the oven on high.

2) Meanwhile, peel and chop the carrots and place in a small roasting dish sprayed with low-cal cooking spray (or normal oil).  Leave aside for now. (this step is also optional - so if you don't want to serve with carrots then just ignore)

3) When the potatoes are almost done stick a roasting tray in the oven with some vegetable oil and heat for 2 minutes.  Once the potatoes are ready drain and shake in a colander to roughen the edges (it makes for crispier roasties).  Take the tray out the oven and add the potatoes - turning to coat them in the oil.  Sprinkle with some salt and pepper and stick in the oven for about 45 minutes.

4) Slice the leeks, melt a nob (hehe) of butter in a pot and then gently fry the leeks on a medium heat for a few minutes.

5) While the leeks are on a hob chop up the chicken/turkey into small chunks.  Add to the pot with the leeks and fry for a few minutes until cooked through.

6) Add the white wine to the pot and simmer until reduced by half.

7) Next add the chicken stock and simmer until reduced by half again.

8) Finally stir in the cream, chuck in some herbs and season with salt and pepper.  Bring to the boil then reduce the heat, stick a lid on and leave for about half an hour (stirring occasionally).  If you wanted to do a proper pie then at this stage you'd stick the mixture in a tin and cover with pastry, poking a wee hole in the top for the steam to escape and pop in the oven for an hour.

9) Roll out your pastry and cut into whatever shape you like - I went for sad little hearts as it was valentines day, but normally I just go with boring old squares.  Stick the pastry on a baking tray which has been sprayed with cooking spray and leave aside.

10) Once the potatoes have been in for about 25 minutes add the baking tray with the pastry and the tray with the carrots to the oven for the remaining 20 minutes.

11) Once the 45 mins in the oven are up you should be ready to serve everything at once.  Spoon some of the chicken & leek mixture onto a warmed plate and top with a pastry shape for a little makeshift pie - enjoy!

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  1. Looks delicious! Might have to give this a try!

    Lauren x

  2. yumm! - following x

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