Chicken and Leek Pie

clock 15 minutes + 55 minutes bowl Serves 4


  • 6 chicken drumsticks, skin removed
  • 2 cups cold water
  • 80g butter
  • 1 leek, pale section only, thinly sliced
  • 400g kumara, peeled, cut into 1cm cubes
  • 1 clove garlic, crushed
  • ¼ cup plain flour
  • 1⁄3 cup chopped Italian parsley
  • 4 slices day-old white bread, crusts trimmed, cut into 1cm cubes
  • 1 cup finely grated Parmesan cheese
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  • 1. Place drumsticks in a large, deep frying pan and add water. Bring to a boil then reduce heat and simmer, covered, for 25 minutes. Remove from heat and leave to cool for 10 minutes.

  • 2. Transfer drumsticks to a chopping board, reserving the liquid in a heatproof jug. Remove meat from bones and discard the bones. Roughly shred the meat.

  • 3 Preheat oven to 180°C (160°C fan-forced). Grease a 7-cup pie dish.

  • 4. Wipe the frying pan clean and melt 60g of the butter over a moderate heat. Add leek and kumara and cook, stirring for 5 minutes. Add garlic and cook for 30 seconds or until fragrant.

  • 5. Sprinkle flour over vegetables. Cook and stir for 2 minutes or until sauce thickens. Stir in reserved cooking liquid and bring to a boil. Reduce heat and simmer for 3 minutes or until sauce thickens. Remove from heat and stir in chicken and parsley.

  • 6. Melt remaining butter. Place bread in a medium bowl and drizzle with butter. Add Parmesan and toss to combine.

  • 7. Spoon chicken mixture into prepared dish. Top with bread mixture and bake for 10 minutes or until top is golden.

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