Serves 5, 30 minutes preparation, 45 minutes cooking

Our Chicken and Leek Pie is the perfect dish for a hearty winter warming meal - the ultimate comfort food!


  • 2 tablespoons olive oil
  • 6 skinless chicken breast fillets, cubed
  • 2 medium leeks, chopped
  • 15g butter
  • 1 tablespoon plain flour
  • 750ml milk
  • 150ml white wine
  • 1 chicken stock cube/pot
  • salt and pepper to season
  • 1 x 500g block all butter puff pastry, thawed if frozen


  1. Heat 1 tablespoon oil in a frying pan until hot. Cook chicken until brown. Set aside.
  2. Using the same pan, heat the remaining oil, add the leeks and cook and stir until the leeks are tender and the wine has evaporated. 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 and crumble in the stock cube and season. Cover and simmer over low heat for 10 to 15 minutes.
  5. 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. 
  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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