Easy chicken and leek pie
- Published: 28 Feb 05
- Updated: 26 May 25
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.
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Serves 4 -
Takes 1½ hours to make, plus chilling
Before you start
It’s important to let pie filling cool before it goes anywhere near pastry – a hot filling will steam the pastry before it gets in the oven, turning it soggy.
If you don’t like the aniseed flavour of tarragon, replace it with parsley or chives.
Brushing the pastry with beaten egg is what gives it that beautiful golden brown and shiny finish – make sure you give it a complete covering to avoid dry patches.
Nutrition
- Calories
- 821kcals
- Fat
- 51.8g (13.7g saturated)
- Protein
- 48.1g
- Carbohydrates
- 39.2g (4.6g sugar)
- Salt
- 1.1g
delicious. tips
Make, cool and refrigerate the chicken filling up to a day ahead, then assemble and bake.
For the egg wash, beat the egg well to make sure it’s a uniform consistency and colour. If this isn’t done, it’s harder to evenly coat the top of the pie and the result can be uneven.
If you like, add a pinch of salt to your egg wash. This doesn’t just season it, helps to break down the proteins in the egg, making it easier to get an even coating.
When adding the egg wash, avoid the very edges of the pastry – it can prevent it expanding into flaky layers.