Chicken & leek pie

Chicken & leek pie

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(47 ratings)

Ready in under 3 hours, plus chilling

More effort

Serves 6
This has to be the best comfort food yet and it's perfect for entertaining

Nutrition and extra info

  • Easily halved

Nutrition: per serving

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

  • ½ tsp salt
  • 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 the salt and bring to the boil on the hob, then reduce the heat, cover tightly and simmer for 1-11⁄4 hours until tender.

  2. Transfer the chicken to a plate. Strain 425ml/3⁄4 pint 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/3 pint 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/Gas 7/fan 200C. Reserve a quarter of the pastry for decoration and roll out the remainder to a shape about 5cm/2in larger than the top of the pie dish, then cut a 2.5cm/1in 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/1⁄2in wide, and two more strips each about 4cm/11⁄2in 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 8 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. (Can be made a day ahead up to this point. Keep chilled and add 4-5 extra minutes at baking time.) Bake for 30 - 35 miutes until the pastry is crisp, puffed up and deep golden brown.)

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Comments, questions and tips

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15th Oct, 2013
Made this for tea yesterday. Used diced chicken breast so cooked stock a little before adding the chicken. Followed recipe after that. It was delicious! My daugher took a portion to work today and she said all her colleagues were envious. Served with mashed potato and carrots. I saved the remainder of stock for a leek and potato soup :) Will definitely make again! Excellent comfort food!!!! Five stars from our home!
14th Oct, 2013
Made this tonight for first time. Used cubed chicken breast so cooked stock ingredients for 15 mins before adding chicken. Very tasty!!! Next time will prepare filling earlier ( even day before) and cook as required. Lovely!!!!!! 5 stars
11th Oct, 2013
My family loved this pie; I lined the tin and blind baked first. Very sucessful, a new family favourite.
19th Jan, 2013
Using the whole chicken is fantastic - leftover stock makes brilliant soup, plus you can reboil the bones after stripping the chicken down - even more soup! Dried tarragon works brilliantly as a substitute for parsley :)
27th Aug, 2012
Really easy to make and very tastey, would make again. Also I didn't add eggs not sure about those.
8th Jan, 2012
I followed the recipes exactly (minus the eggs) and it was GORGEOUS. Will be making this again. A bit fiddly so not a mid-week meal, but good for a weekend or dinner party.
26th Oct, 2011
This was a great pie. Made with shortcrust pastry (200g flour, 100g butter, 1 egg, 2 tbsp water blitzed in processor), reduced bacon by half, 1 tbsp mustard and omitted eggs.
11th Oct, 2011
Made this pie with extra crispy roast potatoes for a family gathering. My parents said "they weren't into stuff like that" when I told them what I was making but my partner convinced them to try it. It is the most beautiful pie ever (minus boiled eggs as I thought that was a bit OTT) my family liked it so much that they took the recipe and are having it for tea tonight!! It freezes beautifully (filling in a pie dish covered with clingfilm) its so easy to just take out the freezer in the morning, cover in pastry in the afternoon and wap it in the oven. Delicious!
25th Sep, 2011
Great for left over roast chicken. Did not put the eggs in as it doesn't sound right
2nd May, 2011
I thought this was average - the filling seemed to be lacking something and the eggs seemed to give a strange consistency to it.


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