Chicken and Leek Pie

Chicken and Leek Pie

A delicious and easy Chicken and Leek pie. Winter comfort food at its best, make and serve immediately or split into individual portions and freeze as part of your meal prep for the week.
Prep Time 20 minutes
Cook Time 1 hour
Servings 4


  • 500 g Skinless Chicken Breast Fillets  Cubed
  • 2 tbsp Flour
  • Salt and Pepper to taste
  • 3 Large Leeks Sliced
  • 2 Stalks of Celery Sliced
  • ½ punnet Mushrooms (Optional) Sliced
  • 150 g Butter
  • 1 tsp Fresh Parsely or Celery Leaves Chopped
  • 1 Pinch Nutmeg
  • 1 Pinch Tarragon (if using mushrooms)
  • cup Milk
  • 1 cup Cream
  • 1 Egg
  • 1 pkt Puff Pastry


  • Preheat your oven to 200 °C
  • Add your flour, salt and pepper into a bowl, add chicken and toss until the chicken is coated
  • Melt half the butter and sauté the leeks and celery until soft. Remove from the and put aside.
  • Melt the rest of the butter, add the chicken and cook until this is browned.
  • Add leek and celery to the chicken and return to the stove.
  • Add the cream and milk and deglaze the pot / pan.
  • Add the parsely / celery leaves and the mushrooms (if adding) as well as your spices.
  • Stir and let this simmer for 5 minutes until it starts to thicken. Adjust seasoning to taste.
  • Place mixture into a pie dish/dishes (If you are making ahead, stop here and allow the mix to cool before placing in the fridge or freezer. To bake, remove when ready to use and defrost totally before proceeding with the next step).
  • Cover with puff pastry, press the edges down with a fork and poke 4a few slits in the top of the pastry before brushing with the beaten egg.
  • Bake for 20-25 minutes or until the pastry is golden brown.
Keyword Comfort Food', Quick and Easy, Winter Warmer