Chicken & leek pie

Chicken & leek pie

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(23 ratings)

Ready in 1¾ hours


Serves 4
A hearty gluten- and wheat-free pie to warm up those winter evenings

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal669
  • fat40g
  • saturates21g
  • carbs43g
  • sugars0g
  • fibre3g
  • protein38g
  • salt1.34g
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  • 175g gluten-free flour



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

  • 85g chilled butter, coarsely grated



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

  • 50g mature cheddar, grated



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 1 tsp coarse grain mustard



    A condiment made by mixing the ground seeds of the mustard plant with a combination of…

For the filling

  • 500g skinless boneless chicken breasts, cut in chunks



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

  • 25g butter



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

  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 2 leeks, thickly sliced



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

  • 350ml hot chicken stock
  • 1 tbsp gluten-free flour



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

  • 85g watercress, chopped



    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • 4 tbsp crème fraîche
  • 1 tbsp milk for glazing



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…


  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.

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Comments, questions and tips

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15th Aug, 2011
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!!
12th Apr, 2011
I am not much of a baker, but this turned out well and was very nice.
5th Jan, 2011
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.
7th Nov, 2010
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
25th Sep, 2010
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!
22nd Sep, 2010
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.
11th Nov, 2009
The filling was absolutely delicious - I didn't make the pastry, I used ready made puff pastry. Will be making this filling regularly though.
1st May, 2009
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.
14th Apr, 2009
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.
19th Oct, 2008
Nice but didnt think it needed the cheese in the pastry and would probably omit the watercress next time too.


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