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Member recipe

Chicken and Leek Pie

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(6 ratings)

Member recipe by


Serves 4

A creamy chicken pie flavoured with tarragon and topped with a puff pastry lid. A real family favourite!

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  • 570g diced chicken breast
  • 2 leeks, chopped
  • 250g mushrooms, chopped
  • 50g butter
  • 3tbsp plain flour
  • 300ml chicken stock
  • 150ml double cream
  • 3tbsp dried tarragon
  • 500g puff pastry
  • 1 beaten egg


    1. Pre heat oven 170 (fan assisted), 190/ gas 5. Melt half the butter in a large frying pan,add the chicken and fry until coloured all over. Remove and set aside.
    2. Melt the remaining butter and fry the leeks and mushrooms for 5mins or until soft. Add the chicken and stir, sprinkle in the flour and stir well.
    3. Pour over the chicken stock, stir and season well. Simmer for 5mins over a gentle heat.
    4. Take off the heat and add the cream, stir well then add the tarragon. Stir again.
    5. Roll out the puff pastry. Place mixture into a pie dish and place puff pastry lid on top, crimp the edges and brush with the beaten egg. Place in pre heated oven for 30 mins or until pastry has turned golden brown. Best served with steamed new potatoes!

Comments, questions and tips

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16th Oct, 2017
Quite easily the best pied I have made with chicken. I don't like puff pastry lids on pies (from the North!) but thin short pastry was an excellent topping. Be a decent meal for a "mates night"
3rd Jul, 2017
Delicious, although I went a bit easy on the tarragon and could have reduced the cream amount a little.
12th Apr, 2017
We love this pie, really easy and foolproof A*
hoppy hamster
17th Jul, 2016
Creamy tasty pie which is now a firm family favourite. Really easy to make.
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