Chicken & leek pie

Chicken & leek pie

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(47 ratings)

Ready in under 3 hours, plus chilling

More effort

Serves 6

Make our comforting chicken and leek pie with a flaky puff pastry crust. Bursting with seasonal flavours, this easy pie recipe is perfect for entertaining

Nutrition and extra info

  • Easily halved

Nutrition: per serving

  • kcal762
  • fat49g
  • saturates24g
  • carbs27g
  • sugars0g
  • fibre2g
  • protein55g
  • salt2.78g


  • 1½ kg whole corn-fed chicken



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

  • ½ tsp peppercorns
  • 2 bay leaves
  • 3-4 thyme sprigs


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 onion, halved



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 celery stick



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 4 large or medium eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 25g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 6 bacon rashers, cut into large pieces



    Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…

  • 2 leeks, thinly sliced



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

  • 2 tbsp plain flour
  • 2 tbsp grainy mustard



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

  • 4 tbsp crème fraîche
  • 4 tbsp chopped fresh parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • squeeze of lemon juice
  • 250g bought puff pastry or home-made rough puff
  • beaten egg, for glazing



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…


  1. Put the chicken into a deep pan that is just large enough to hold it quite snugly. Pour in enough water to half-cover the bird, then tip in the peppercorns, bay leaves, thyme, onion and celery. Add ½ tsp salt and bring to the boil on the hob, then reduce the heat, cover tightly and simmer for 1 hr-1 hr 15 until tender.

  2. Transfer the chicken to a plate. Strain 425ml of the stock into a measuring jug (top up with water if you need to). Strip the meat off the chicken, cut into bite-sized pieces and put in a 1.7-litre pie dish.

  3. Put the eggs in boiling water and boil for 6 minutes. Drain, cool them under cold water and remove the shells. Quarter the eggs and nestle them in the pie dish among the chicken pieces.

  4. Heat the butter and oil in a large frying pan and fry the bacon until crisp. Add the leeks and cook for 2 minutes until softened. Stir in the flour and cook for 1 minute. Pour in the chicken stock a third at a time, stirring continuously and making sure the sauce is thick and smooth before adding the next batch. Stir in the mustard, crème fraîche and parsley, then add a squeeze of lemon juice and black pepper to taste. Add salt if needed. Spoon over the chicken and leave to cool.

  5. Meanwhile, preheat the oven to 220C/200C fan/gas 7. Reserve a quarter of the pastry for decoration and roll out the remainder to a shape about 5cm larger than the top of the pie dish, then cut a 2.5cm strip from all round the edge. Brush the edge of the dish with water and stick the pastry strip to it. Brush the strip with water. Flip the pastry lid over the rolling pin, lift it up and unroll over the pie. Press the edge on to the pastry strip to seal, and trim any excess with a sharp knife.

  6. Tap the blade of a small sharp knife all along the outside edge of the pastry (this helps the edge to rise during cooking), then flute it using the back of the knife. Make a hole in the lid centre with the tip of the knife, to allow steam to escape as the pie bakes.

  7. Roll out the pastry you put aside earlier. Cut 8 long strips each about 1cm wide, and two more strips each about 4cm wide. Cut the wider strips diagonally to make eight diamond leaf shapes. Mark the veins of the leaves with the tip of a sharp knife. Brush the pastry lid with beaten egg, then lay the eight thin strips on top, as in the picture. Brush again with egg and arrange the leaves in the centre, between the strips. Brush with egg.

  8. Chill the pie for 15 mins, if you have time, to set the pastry. Will keep in the fridge for one day – just add 4-5 mins to baking time. Bake for 30-35 mins until the pastry is crisp, puffed up and deep golden brown.

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Comments, questions and tips

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2nd Jul, 2020
A big hit for the whole family which (frankly) is a first. Followed the recipe as directed just leaving out eggs and adding some halved button mushrooms in to bulk it out instead. The four of us demolished the lot and there was lots of 'oohing' and 'ahhing' from my son who is usually freaked out by anything that resembles a vegetable. Will be repeating on days when there is enough time to pre-cook a chicken!
21st Oct, 2018
Made this again last week after forgetting how gorgeous it was. No need for the eggs. Used shop bought flakey pastry. Delicious! 5 stars
moondancers's picture
13th Nov, 2017
I made this last evening and it was delicious! Good enough for a dinner party I reckon. I too omitted the eggs. I’ll definitely make it again and possibly include mushrooms.
Baker-Elfriede's picture
1st Sep, 2017
Delicious recipe using leftover chicken, I ended up adding double the veg and herbs with the addition of button mushrooms and rosemary as I felt there wasn't enough and left out the eggs as they didn't feel like the sort of thing to put into a pie. If you want a great tasting pastry use the rough puff recipe on this site, it goes perfectly with the filling.
spindoctor's picture
20th Oct, 2018
You don't eat the veg! It is just to flavor the cooking liquid so you have a strong tasting base for your sauce.
2nd Jan, 2017
Nice enough but I didn't think it was worth the preparation time which is a pity as it sounded so promising. It just seemed to lack depth of flavour. I probably wouldn't bother to make it again.
23rd Mar, 2014
14th Feb, 2014
this is a family favourite, always impresses as well
11th Jan, 2014
Great recipe a true favourite, I just replace bacon with pancetta and boil down the stock quite a bit to make a richer sauce. Everyone I have cook it for has loved it!
24th Dec, 2013
We love this pie, and it my son's favourite food. I'm making it again just now for his Christmas/birthday dinner.


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