Chicken and leek pie is a comfort food classic and this is our best easy recipe. Who doesn’t love tender chicken and vegetables topped with a crisp puff pastry lid? Cook this hearty, warming recipe for the family, served with plenty of greens and mash.
- Classic recipe: White wine, garlic and double cream make for a simple and luscious sauce for the juicy chicken and sweet leeks and onion. So satisfying!
- Flexible serving: Make one large pie for four to share or individual servings – we’ve included instructions and oven timings for both.
- Quick prep: Only 15 minutes hands-on time are required and the filling can be made in advance to save time on busy weeknights too – see FAQs.
After a speedy veggie pie? Try this spinach, chard and chickpea puff pastry pie.
Ingredients
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 2 medium leeks, washed, trimmed and thickly sliced
- 4 skinless chicken breasts, cut into bite-size pieces
- 1 garlic clove, crushed
- 150ml white wine
- 150ml chicken stock, hot
- 142ml double cream
- Sprigs fresh tarragon, leaves picked and roughly chopped
- 375g pack ready-rolled puff pastry
- 1 medium egg
Specialist kit
- 2.5-litre pie dish or 4 x 300ml ovenproof dishes
Method
- Heat the oil in a large frying pan over a medium heat. Add the onion and leeks and cook for 4-5 minutes until softened.
- Add the chicken pieces and cook, stirring, for another 4-5 minutes. Stir in the garlic, add the wine and bubble away until reduced by two-thirds. Pour in the stock and simmer until reduced by half. Add the cream and tarragon, bring to the boil, then simmer for 5-6 minutes until thickened. Season, then spoon into a 2.5-litre pie dish (or 4 x 300ml ovenproof dishes). Set aside to cool.
- Brush a little water along the edge of the pie dish or dishes. Unroll the pastry and cut out a piece large enough to cover the dish or dishes. Press down the edges and trim off the excess. Snip a small hole in the centre of the pastry to let the steam escape. Put on a baking tray and chill for 15 minutes.
- Meanwhile, preheat the oven to 220°C/fan 200°C/gas 7.
- Beat the egg with a little salt, then brush over the pastry. Bake for 40-45 minutes (20-25 minutes if you are making individual pies) until the pastry is golden.
Discover more creamy chicken recipes.
FAQs
We’ve suggested fresh tarragon, which goes well with chicken, but parsley and chives work well too.
Soften the leeks in a frying pan for 4-5 minutes before making the rest of the chicken filling.
Frying the leeks with 1 finely chopped onion adds to the overall flavour of the filling without being obvious in the final sauce; the leeks are thickly sliced to retain more shape.
Make, cool and refrigerate the chicken filling up to a day ahead, then assemble and bake.
Mashed potato, boiled new potatoes, peas and green veg are all classic choices.
Nutrition
- 821kcals Calories
- 51.8g (13.7g saturated) Fat
- 48.1g Protein
- 39.2g (4.6g sugar) Carbs
- 1.1g Salt
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