Chicken & Leek Pie

2.9/5 rating (14 votes)
  • Serves: 4
  • Prep Time: 35 mins
  • Ready in: 45 mins to 1 hour
  • Difficulty: Moderate
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Chicken & Leek Pie
Which get your vote? Steak Ale & Mushroom Pie or Chicken & Leek Pie, it's so hard to choose!


  • 400g skinned, boned chicken thighs, cut into 6 pieces
  • 2 x 10g chicken stock cubes
  • 2 medium onions, finely chopped
  • 2 cloves garlic, chopped
  • 250g cooked finely chopped leeks (probably 1 large leek)
  • 300mls cold water, approx.
  • 3 tbsp butter, very soft
  • 4 tbsp plain flour
  • salt and freshly ground black pepper
  • 4 tbsp chopped fresh tarragon
  • 225g (2 x sheets short pastry)
  • beaten egg for the glaze

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  • Place the thighs, stock cubes, garlic and leeks into a saucepan and just cover with cold water.
  • Bring to the boil, then reduce the heat to a gentle simmer for 15-20 minutes, or until the chicken is cooked and JUST falling apart with a little resistance.
  • Once cooked, strain the chicken/leek off and skim off any fat then measure the liquid that’s left you will need a roughly 350mls.
  • Mix the soft flour and butter together really well.
  • Place the stock back into the pan and bring to the boil, once simmering whisk the flour and butter mixture in and re boil until you have a thick sauce.
  • Place chicken/leek back into the thickened sauce, then season well and chill (If you can chill at this point all the better, best overnight to tighten up the mix)
  • Pre heat the oven to 190C gas 5.
  • Gently roll the fresh tarragon into the 2 discs.
  • Line a plate with one disc of pastry, add the chilled filling and really pile up.
  • Egg the edge and cover with the second disc of pastry, seal well and thumb up.
  • Pinch the edge around to look nice, brush with beaten egg, the make a couple of slits in the middle.
  • Bake in the pre heated oven for 25-35 minutes until browned and piping hot.

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