Deep-dish chicken & leek pie

Latest comments and suggestions

Results 1-20

• Knewport

  31 October 2010

  Knewport rated and commented on this recipe

  

  Really very delicious. Just need to make sure that the pastry isn't too thick otherwise it doesn't cook through. Sauce was very nice but needed seasoning to taste.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• els

  06 November 2010

  els rated and commented on this recipe

  

  very nice,I did add mushrooms,chives and seasonings.Fun and easy to make and delicious!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jen

  01 February 2011

  Jen rated and commented on this recipe

  

  Well I used shortcrust pastry by mistake, no tarragon, because there was none in the shop, creme fraiche because they had no single cream either! Added some button mushrooms and seasoning and would say it's the tastiest, darned thing I've ever made! Delicious!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Starre

  02 March 2011

  Starre rated and commented on this recipe

  

  Lovely pie, but I omit the milk and use creme fraiche instead. Also I fry some bacon lardons and add a handful frozen peas at the last minute.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• aticavo

  09 March 2011

  aticavo rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Catherine

  14 March 2011

  Catherine rated and commented on this recipe

  

  Creamy delicious pie. I added some defrosted mixed veg in as well which I preferred than just leeks

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sarah

  08 May 2011

  sarah rated and commented on this recipe

  

  This recipe was an absolute winner! I added a little ham hock and stilton that i had left over, it was delicious! Even used some of the leftover filling the next day in a pasta. One to try, so easy.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sarah pugh

  20 June 2011

  Sarah pugh rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• flyhalf

  29 July 2011

  flyhalf rated and commented on this recipe

  

  It tastes great but whenever I try to make this (or any other deep pot pie) the pastry always seems to fall into the pie, although it still tastes good. Am I leaving too much space between the crust and the contents ?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Carly M

  06 September 2011

  Carly M rated and commented on this recipe

  

  this pie is delicious! I changed the ingredients slightly by using the same measure of chicken as shown above but then adding gammon to it as well - a real winter warmer! Delicious.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Wenders

  17 September 2011

  Wenders rated and commented on this recipe

  

  Delicious and easy to make. Adjusted some of the ingredients to use up some veg I had and used shortcrust pastry as had some left over from another recipe I was making. My family all ate it and couldn't believe it was home made as it rivalled any shop bought pie! (always tricky in my house when pie making...they're a fussy lot!!) Requests now to make it again! Result!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• jeane

  07 October 2011

  jeane commented on this recipe

  is it better to use milk or stock? does anyone know? Thanks

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Vespa007

  03 January 2012

  Vespa007 rated and commented on this recipe

  

  Used left over turkey and double cream from Christmas meal. Also no Dijon mustard or tarragon but used a couple of spoonfuls of tarragon whole grain mustard. Very easy and tasty meal with some steamed veggies.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• knightlore

  14 January 2012

  knightlore rated and commented on this recipe

  

  I added mushrooms and streaky bacon everything else was done by the recipe. I found it a bit sickly for my taste.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• emmwil78

  11 February 2012

  emmwil78 commented on this recipe

  Really easy to make and very tasty!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Antoinette

  12 February 2012

  Antoinette rated and commented on this recipe

  

  Lovely recipe though I used thyme instead of tarragon. However, this is too rich for my taste so making tonight minus the cream. I'll probably through in some other green veg too. Yummy!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• kirstyh

  19 January 2013

  kirstyh rated and commented on this recipe

  

  2nd time I've made this pie and was a real winner with my husband! I used turkey and a bit of bacon alongside the leeks last time. This time, I poached some ch breasts in stock and used dried tarragon. This is very easy to do and is so tasty. I don't know any man who doesn't like a good pie but this one is sophisticated enough to please dinner party guests as well. It's so easy to make ahead too - nothing bad to say about it! (Well - the calories I guess!).

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Becky89

  17 March 2013

  Becky89 commented on this recipe

  I made this without having any mustard and only shortcrust pastry but it still worked a treat. I left out the tarragon as I'm not a big fan and added some mixed herbs and spices. Really good.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Becky89

  17 March 2013

  Becky89 rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Ellie1789

  24 March 2013

  Ellie1789 rated and commented on this recipe

  

  Easy and yummy. I added mushrooms and smokey bacon which aided the dish.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/845652/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 300g cooked chicken , turkey or ham
• 50g butter
• 2 small leeks washed and sliced into small chunks
• 2 tbsp plain flour
• 300ml milk
• 1 tsp Dijon mustard
• 150ml single cream
• small bunch tarragon , chopped
• 500g block puff pastry
• 1 egg , beaten

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 50 mins

Ingredients

• 300g cooked chicken , turkey or ham
• 50g butter
• 2 small leeks washed and sliced into small chunks
• 2 tbsp plain flour
• 300ml milk
• 1 tsp Dijon mustard
• 150ml single cream
• small bunch tarragon , chopped
• 500g block puff pastry
• 1 egg , beaten

PER SERVING

883 kcalories, protein 34.4g, carbohydrate 47.6g, fat 63 g, saturated fat 31.4g, fibre 2.7g, salt 1.91 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.