Chicken, leek & parsley pie

Chicken, leek & parsley pie

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(18 ratings)

Prep: 1 hr, 45 mins - 2 hrs Cook: 35 mins

Moderately easy

2 adults & 4 kids

This satisfying evening meal can be made in advance: simply make up the pie and freeze until you are ready to bake it

Nutrition and extra info

  • Freezable
  • Easily doubled

Nutrition per serving

  • kcalories401
  • fat23g
  • saturates10g
  • carbs21g
  • sugars2g
  • fibre1g
  • protein28g
  • salt0.6g
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  • 1.4kg chicken



    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 1 each carrot, onion and celery stick



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 50g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 leeks sliced



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 2 tbsp plain flour



    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • grated zest 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • large bunch parsley chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 3 tbsp crème fraîche
  • 250g ready-made puff pastry
  • beaten egg or milk, to glaze



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • bouquet garni (see 'Try', below)

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  1. Put the chicken in a pan, which is large enough to take it snugly. Roughly chop the carrot, onion and celery and tuck around the chicken with the bouquet garni. Pour in enough water to come just over halfway up the chicken, then season with salt and pepper.

  2. Bring to the boil, then reduce the heat, cover tightly and simmer gently for 1-1¼ hrs, until the chicken is well cooked. Carefully lift the chicken out onto a board lined with kitchen paper to absorb any stock that leaks out. Then strain the stock, discarding the veggies, and measure 500ml into a jug – any extra you can cool and freeze for another time.

  3. Heat the oven to 200C/fan 180C/gas 6. Strip the meat from the chicken, discarding the skin and bones. Cut the meat into large chunks and put into a 1-litre pie dish.

  4. Melt the butter in a pan, add the leeks and fry until starting to soften. Sift in the flour and cook for 1 min. Gradually stir in the stock, cooking until the sauce is smooth and glossy. Take off the heat and add lemon, parsley and crème fraîche. Season. Pour the sauce over the chicken and leave to cool.

  5. Roll out the pastry and trim to 5cm larger than the pie dish. Brush the edge of the dish with water. Lay the pastry on the pie, tucking the edges under to make a double layer around the rim. Press the pastry edge to seal it. Roll out any trimmings to make leaves for the top. Brush the pastry with milk or egg and bake for 30-35 mins until the pastry is golden.

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Comments (37)

charmack's picture
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I made a few changes - I topped with mashed potato rather than pastry and left out the lemon zest and creme fraiche.
Poaching has to be the best (and easiest) way to cook succulent , juicy, tasty chicken. After cooking the chicken, I stripped from the bones and added the bones back to the stock and cooked this for a bit longer and reduced it, to give the stock more concentrated flavour. Quite a long process, but it made two delicious pies, one for the freezer, and was totally worth it.

pumpkinqueen's picture

I didn't read this properly and used chicken breasts cut up into chunks. I just lightly cooked them and then added them instead of the shredded chicken, it was beautiful.

sdewit's picture
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Mmm.. Yummy. Well worth the effort.

carrieh2's picture
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A tasty dish. I didn't quite follow the recipe as I only had one leek - the others must have grown legs and run off and also I used bouillon powder for the stock as I was in a hurry. However, I made 2 plate pies and had to remove the 2nd one into the freezer fast before it got eaten as well

leese1011's picture

Ignore my last comment, I was reading the start of the comments from 2009 - whoops!

leese1011's picture

How is the recipe incomplete? Also creme fraiche amount is in the igredients list - attempting this today

annie77's picture

This recipe is just perfect! And there's plenty of room for variations since it is a basic recipe!

annie77's picture

This recipe is just perfect! And there's plenty of room for variations since it is a basic recipe!

agreggy's picture
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Does anyone else think there is far to much chicken in this. it costs a fortune! i use half the amount and its perfect!!!

ayleen_p's picture
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I made this recipe with leftover roast chicken and it was very easy. I also omitted the lemon and parsley as I think it ruins the flavour. I also added the creme fraiche little by little until the sauce is thick enough.

paddygas's picture
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1st time i have ever made a pie, i thought it turned out great, easy to make, tasted superb, have being nagged ever since to make another

kirsteng's picture

Have cooked this lots of times since it was published in the magazine, this is a fantastic pie. I've had so many compliments on it and many guests have taken the recipe home. This is a fantastic Sunday meal!

stephilou's picture
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The ingredients state 3tbs creme fraiche!
It is sooo worth boiling the chicken, although time consuming! Tastes deeelish!
Chicken is succulent and you can't beat the stock!
Will def do again!

jayney02's picture

Although this recipe takes some time & creates lots of washing up, i have to say my family & myself all agreed it was delicious and well worht any extra efforts!

I just added the creme fraiche little by little, until it looks thick & creamy enough.

coops63's picture


phillippal's picture

Yet another recipe with incomplete / inaccurate ingredients list. Surely someone should check what is being put up on the site? How hard can it be!

delsh21's picture

How much creme fraiche is needed? The recipe doesn't state quantity...


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