Chicken, leek & cider pie 2016

Chicken, leek & cider pie

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(21 ratings)

Prep: 30 mins Cook: 1 hr, 35 mins plus chilling

More effort

Serves 4

There's nothing nicer than a warming chicken pie with crisp, golden-brown puff pastry and creamy, rich sauce

Nutrition and extra info

Nutrition: per serving

  • kcal1041
  • fat65g
  • saturates33g
  • carbs55g
  • sugars13g
  • fibre7g
  • protein51g
  • salt1.8g
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  • 60g unsalted butter
  • 60g plain flour
  • 250ml dry cider



    Cider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…

  • 250ml full-fat milk
  • 1 tbsp Dijon mustard
  • juice ½ lemon



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

  • 2 tbsp crème fraîche
  • 3 medium leeks, sliced into rings



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

  • 1 large apple, peeled, cored and sliced



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 500g cooked chicken, torn or cut into pieces



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 50g extra mature cheddar, grated
  • 375g puff pastry
  • 2 egg yolks, beaten with 2 tsp milk (to make an egg wash)


  1. Melt 40g of the butter in a saucepan and add the flour. Stir this over a medium-low heat for 1 min to make a roux. Remove from the heat and start adding the cider a little at a time. Mix well with a wooden spoon to ensure there are no lumps. Keep stirring until all the cider has been added, then add the milk in the same way. Season, return the pan to the heat and, stirring continuously, bring to the boil. The mixture will thicken considerably and, once it has come to the boil, reduce the heat and simmer for about 3 mins. Stir in the mustard, lemon juice and crème fraîche , and taste for seasoning.

  2. Melt the rest of the butter in a frying pan and gently fry the leeks and the apples for 5 mins. Add 2 tbsp of water, season, cover and cook over a low heat for 8-10 mins until tender. If there are lots of juices, increase the heat to reduce them.

  3. Add half the cheese to the sauce, then bring to the boil. Reduce the heat and gently stir in the leeks and apples and taste – you may want to add more mustard or lemon juice. Cool and chill the sauce until you’re ready to assemble the pie.

  4. Stir the chicken into the cooled sauce. Put the mixture into a 25 x 20cm pie dish or a round dish measuring 25cm across (with a 1.3 litre capacity). Sprinkle with the rest of the cheese and leave to cool completely.

  5. Heat oven to 200C/180C fan/ gas 6. On a lightly floured surface, roll the pastry out to the thickness of a 50 p coin. Cut off a strip the same width as the lip of the pie dish. Wet the lip and press this strip onto it. Brush the strip with water and lay the rest of the pastry on top. Press the pastry lid onto the pastry strip, then cut off the excess. Crimp the edges and use the remaining pastry to decorate the top of the pie. Make three small slits in the pastry near the middle to let the steam escape. Brush the top with the egg mixture and bake in the oven for 30 -40 mins, until the pastry is a deep golden colour and puffed up. Serve immediately.

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Comments, questions and tips

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11th Jun, 2020
My hubby n kids loved this, went down really well. Put extra mustard, creme fraichè and cheese in.
6th Mar, 2020
Added more chicken and the family loved it. Will cook again
8th Sep, 2019
The best chicken pie ever! I added good quality lardons and a little extra cheese. My dinner guests told me it was the best chicken pie they ever had!
# 5of7's picture
# 5of7
24th Mar, 2019
I was a little disappointed with the end result, not bad, but not great.
21st Nov, 2018
Really delicious pie! I didn't add the apple and used bacon istead which tasted great! Will definitely make again
14th Oct, 2017
So tasty and satisfying, my whole family loved this!
6th Mar, 2017
Worth buying a bigger chicken than you need for a roast so you can make this then making stock and soup with the carcass. Great served with green beans and carrots
29th Dec, 2016
Delicious!! Followed the recipe however I did use 4 leeks instead of 3 and added some extra bacon. Do cut the chicken in chunks otherwise the filling has very little texture. And watch out for overcooking the chicken. I used two whole chicken filets and cooked these in boiling chicken bouillon for 5min. After 5min the inside of the chicken filet is still slightly raw. Which is good because they will be cooked for 5-7 minutes in the sauce and then another 35 minutes in the oven. No one likes dry chicken. Preperation and oven time are correct. Will definetely make again!!
6th Nov, 2016
This was lovely! A bit different and very tasty. I'll definitely make again.
18th Oct, 2016
I'm not normally too adventurous when it comes to using my roast chicken leftovers, so this was a pleasing departure! The pie was very straightforward to make and the end result was delicious. As I was cooking for 2, I made the full amount but have frozen half of it, together with half of the 375g pack of puff pastry. I hope it freezes well, as I am looking forward to the second instalment!
23rd Nov, 2019
Can this recipe be frozen please?
lulu_grimes's picture
25th Nov, 2019
Hello, You can freeze this once it's cooked but the sauce may change texture when it defrosts. I hope this helps.
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