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British classic

Creamy Chicken and Leek Pie

Roast chicken, leeks, peas and tarragon in a thick cream sauce beneath an all-butter puff-pastry lid.

Recipe bywjf.morris
MainBritish classicMake-ahead fillingDinnerHigh protein
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Total time1 hr 32 min
DifficultyConfident
Community ratingNew recipe
Per serving34.0g protein
Representative photograph for Creamy Chicken and Leek Pie
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Structure checkedAdaptive recipe data
Serves
6

Clear and checked

Method

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  1. 01

    Season the chicken

    4 minHands-on

    Season the chicken with 1/2 tsp salt and pepper. Heat the oil in the saute pan over medium-high heat and brown the chicken in two batches for 4-5 minutes each. Transfer to a bowl.

  2. 02

    Reduce the heat to medium

    8 minHands-on

    Reduce the heat to medium. Melt the butter, add leeks and remaining salt, cover and cook for 8 minutes. Uncover, add garlic and cook for 1 minute.

  3. 03

    Stir in the flour

    2 minHands-on

    Stir in the flour for 2 minutes. Gradually add the stock, stirring smooth, followed by cream, mustard and tarragon. Return the chicken and juices.

  4. 04

    Simmer the chicken filling

    10 minHands-off · check as directed

    Simmer gently for 8-10 minutes until the chicken reaches at least 75°C and the sauce is thick.

  5. 05

    Finish and transfer the filling

    3 minHands-on

    Stir in peas and lemon juice. Taste, then transfer to the pie dish

  6. 06

    Cool the filling before adding pastry

    20 minHands-off · check as directed

    Cool for at least 20 minutes; hot filling melts puff pastry before it can rise.

  7. 07

    Heat the oven to 200°C fan and

    3 minHands-on

    Heat the oven to 200°C fan and put a baking tray inside. Brush the rim of the dish with egg. Lay over the pastry with a 2cm overhang, press to the rim and trim. Crimp, cut a small steam hole and brush all over with egg.

  8. 08

    Bake the chicken and leek pie

    32 minHands-off · check as directed

    Set the dish on the hot tray and bake for 30-35 minutes until the pastry is deeply risen and golden and the filling is bubbling.

  9. 09

    Rest before serving

    10 minHands-off · check as directed

    Rest for 10 minutes before serving.

Equipment check

6 items required

  • Large saute pan
  • 2.5 litre pie dish, about 28 x 22 x 6cm
  • Baking tray
  • Rolling pin
  • Pastry brush
  • Small sharp knife

Dietary and allergen note: Contains gluten, dairy, egg and celery.

Check the listed equipment and capacity before you start.

Recipe diagnostics

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Metric quantities and serving yield are explicit

Method includes timing and doneness cues

Nutrition is identified as a calculated estimate

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