Chicken and leek pie recipe

Ideal food for the hungry, watch this creamy chicken pie fly off the plates

Serves 4

Prep 15 mins
Cook 1 hr 20 mins + cooling time


  • 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 carton double cream
  • Sprigs fresh tarragon, leaves picked and roughly chopped
  • 375g pack ready-rolled puff pastry
  • 1 medium egg


  1. 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.

  2. 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.

  3. 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.

  4. Meanwhile, preheat the oven to 220C/fan200C/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.

© delicious. magazine


Average rating: 3.5/5
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Nutritional Information

Per serving:
821 kcals
51.8g fat (13.7g saturated)
48.1g protein
39.2g carbs
4.6g sugar
1.1g salt

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Contributed by delicious. magazine

Contributed by delicious. magazine

Tuesday 25 September 2007
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