Chicken and Leek Pie

clock 15 minutes + 50 minutes bowl Serves 4


  • 20g butter
  • 2 cloves garlic, crushed
  • 1 large leek, sliced lengthwise then chopped
  • 1 carrot, grated
  • ½ tsp dried tarragon
  • ½ tsp wholegrain mustard
  • 20g flour
  • 1 ½ cups chicken stock
  • Salt and pepper to taste
  • 400g chicken breast, cooked and shredded
  • 50g grated tasty cheese
  • 400g flaky puff pastry
  • 1 egg, beaten with 1 Tbsp water
  • 300g green beans, steamed
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  • Melt butter in a medium sized pot. Add garlic, leek and carrot. Cook on low heat, covered. Cook vegetables until soft, but not browned. Add tarragon, mustard and stir. Add flour, stir and cook for 2 minutes. Slowly add chicken stock, stirring until it has thickened. Season with salt and pepper. Set aside to cool.

  • Add chicken and stir through.

  • Preheat oven to 200°C.

  • On a lightly floured board, roll ¾ of the pastry to fit a 20cm pie dish/springform tin. Line the tin and leave the excess hanging over. Roll the remainder of the pastry to fit the top.

  • Spoon your filling mixture into the pie dish and sprinkle over the cheese. Brush the edges of the pastry with beaten egg and place on the top pressing the edges together. Brush the top with remaining egg. Bake for 40 minutes until pastry is puffed and golden.

  • Remove from oven and allow to set for 15 minutes. Serve with green beans.

  • Tip: This pie is also fabulous with a potato topping. Replace the top with mashed potato and sprinkle over cheese.

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