Chicken, leek & parsley pie

Chicken, leek & parsley pie

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(21 ratings)

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

More effort

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

  • kcal401
  • 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)


  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, questions and tips

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2nd Jan, 2013
it was very goodto eat
10th Aug, 2012
How much flour? Ta
9th Feb, 2015
I used 2 desert spoons but think I'll try 2 tablespoons next time, was lovely anyway.
29th May, 2012
2 plain flour. 2 WHAT plain flour??? Can't the BBC afford an editor?
30th Dec, 2017
Now sorted!!
3rd Apr, 2012
This pie was lovely even my non chicken loving husband enjoyed it and had 2 helpings.
4th Aug, 2014
Who doesn't like chicken?? Never heard of that one before :)
26th Mar, 2012
Made this at the weekend, to very mixed reviews. I personally found it too lemony and would not choose to have again, although my husband is already looking forward to eating the remaining portion that we froze.
28th May, 2011
Dont discard the bones. Make them into delicious stock to freeze for making soups. Sacrilege to discard them!
17th May, 2011
I made this when I was heavily pregnant and wanted some meals for the freezer. I made one large pie and a couple of individual ones. It was a bit of a palaver to boil the whole chicken but the resulting stock was very tasty and the chicken was amazingly tender.The sauce had a lovely flavour to it too. I'd definitely make it again, although now my baby is here I don't seem to have the time!


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