Chicken & leek pie

Chicken & leek pie

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(17 ratings)

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Cooking time

Ready in 1¾ hours

Skill level

Easy

Servings

Serves 4

A hearty gluten- and wheat-free pie to warm up those winter evenings

Nutrition and extra info

Additional info

  • Gluten-free
Nutrition info

Nutrition per serving

kcalories
669
protein
38g
carbs
43g
fat
40g
saturates
21g
fibre
3g
sugar
0g
salt
1.34g

Ingredients

  • 175g gluten-free flour
  • 85g chilled butter, coarsely grated
  • 50g mature cheddar, grated
  • 1 tsp coarse grain mustard

For the filling

  • 500g skinless boneless chicken breasts, cut in chunks
  • 25g butter
  • 2 tbsp sunflower oil
  • 2 leeks, thickly sliced
  • 350ml hot chicken stock
  • 1 tbsp gluten-free flour
  • 85g watercress, chopped
  • 4 tbsp crème fraîche
  • 1 tbsp milk for glazing

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Method

  1. Mix the flour, a pinch of salt and the butter in a bowl, then stir in the cheese. Blend 2 tbsp cold water with the mustard and stir in. Form into a dough. Wrap and chill for 30 minutes.
  2. Fry the chicken in the hot butter and oil for 5 minutes until golden. Add the leeks and fry for 2 -3 minutes until softened. Add the stock, bring to the boil then cover and simmer gently for 15 minutes.
  3. Preheat the oven to 200C/gas 6/fan 180C.Transfer the chicken and leeks to a 1.2 litre pie dish with a slotted spoon – leave the stock in the pan. Make a paste with the flour and 1 tbsp cold water. Thin with 2 tbsp stock then add to the pan and stir on the heat non-stop until thickened. Take off the heat, stir in the watercress and crème fraîche, season and pour over the chicken and leeks. Cool.
  4. Roll out the pastry between 2 pieces of cling film until just larger than the dish. Remove the top piece of film and lift the pastry onto a rolling pin with the cling film underneath. Lay pastry-side down over the filling. Peel away the film, then trim around the rim. Make a small hole in the centre. Brush the pastry with milk. Bake for 25-30 minutes until golden.

Recipe from Good Food magazine, February 2003

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Comments

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melpadge37's picture
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I made this and added button mushrooms, carrots and chopped fresh parsley and it was absolutely beautiful. I will definitely be making this again.

jbartnz's picture

I used spinach instead of watercress because I had some in the fridge that needed using up; worked great. Just don't use too much.

christinamckinstry's picture
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Gorgeous!! Made this for my mum who is coeliac and she loved it!

martinso's picture
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Delicious dish. Added mushrooms and had to use Parmesan (only 30g so it wasn't too sharp in taste) followed everything else in the recipe. Will definitely make this again. Highly recommend for any gluten free person out there that is hanging out for a really tasty pie!

venetiapenna's picture
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This was lovely! I've had many disasters with gluten free pastry but this worked really well. I'm guessing the cheese helps it stay together. I added mushrooms in addition to the rest of the ingredients. Really tasty. Will definitely be making this again!

misswales013's picture
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We tried this recipe this evening and it was delicious! The cheesy mustard pastry is very tasty - although I must admit I added some chopped garlic to the chicken mixture rather than creme fraiche and watercress. I has no complaints though!

teccy123's picture
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The best GF recipe Ive tried so far.

icklemia's picture
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Loved this recipe! Needed a bit more water for pastry than suggested but it was delicious!

hguyver's picture

The tastiest pie ever!! Great with mash so you don't miss out on the delicious juices!! Yum can't wait to make it again!!

emma141's picture
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I am not much of a baker, but this turned out well and was very nice.

olivialw's picture
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Delicious! I have made it a couple of times - first with packaged puff pastry which was lovely, also just made it now with the pastry recommended above - found it easy to make, and roll and tasted divine (I didn't bother faffing around with cling film). I would definitely recommend throwing in a bit of white wine after the chicken and leeks (before the stock) and letting it reduce. Served with mash, peas and carrots, ooo its just so yummy.

Also its easy to amend and make smaller pies - for instance we don't have a gluten free diet so used plain flour, I don't eat meat so used quorn and made two smaller pies - one veggie one meat.

crezzie's picture
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I cheated by using shop bought shortcrust pastry and it couldn't have been easier. The gravy in it is fantastic and will defo do again. Top marks for this one.

lostkat's picture
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Gorgeous. I used normal flour as I don't have to cook for a gluten-free household, but it was utterly delicious. Definitely making again!

michieloub's picture
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I really liked this pie although i did cheat a little on the pastry as I thought Id test out the middle before doing my own GF pastry. I used 2 wrapped packs of ready made shortcrust from Dietry Specials and then coated with a little milk. My second cheat was using Knorr stock pots - they are also GF and very quick - so this can all be made in very little time after work.

The whole pie was lovely and when fed to my firmed he couldnt taste that it was GF! I really liked the watercress as thought as a bit different.

alisar's picture
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The filling was absolutely delicious - I didn't make the pastry, I used ready made puff pastry. Will be making this filling regularly though.

leighd71's picture
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I made this dish last night but did individual pies, I also didn't do a pastry topping but a mashed potato using creme fraiche and parmesan.

Absolutely wonderful and very very simple to make.

I also added mushrooms to the mix. Will definitely make this again and soon.

jadethespade's picture

I cheated a little by using ready made puff pastry, which was much nicer than I would have made! I served the pie up with mashed potatoes (mixed with wholegrain mustard) and green peas- a lovely meal.

clairedingle's picture

Nice but didnt think it needed the cheese in the pastry and would probably omit the watercress next time too.

maggie123's picture
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really nice combination of leek and chicken

dragon39's picture

"Absolutly beautiful, i used mushrooms as suggested and it turned out very very tasty. I found the pastry topping very tricky, but managed to make a jig saw with the crumbling pastry and it turned out well. Served with carrotts and coly,broc and new potatoes"

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