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Homemade Chicken & Leek Pie

Chicken and Leek pie recipe

Seems like we’re in for some cold weather and maybe even some snow! Time to roll out the comfort food to see us through till Spring. This is something I love to make with a left over roast chicken, as it’s a  great way of making the most out of your bird.

Chicken and Leek pie recipe

Make sure you pick all the meat off the chicken, then get the bones in a saucepan and covered in boiling water to make a stock. It’ll taste great in this pie!

For this recipe I used a 30 x 23cm pie tin with a lip.

Serves 5

For the pastry

  • 350g plain flour
  • 175g butter
  • pinch of salt

For the filling

  • 2 onions
  • 1 large leek, washed
  • 2 sticks celery, washed
  • 3-4 carrots
  • 3 cloves garlic
  • 1tsp dried tarragon
  • 1tsp thyme
  • olive oil

For the sauce

  • 60g butter
  • 60g plain flour
  • 300ml chicken stock
  • 300ml milk
  • 1tbsp dijon mustard
  • 1tbsp parsley
  • salt and pepper
  • 1 egg, beaten

The easiest way to make the pastry is to put all the ingredients in a food processor and pulse until the mixture resembles breadcrumbs. Then, add 1 tablespoon of water at a time until it clumps together.

Turn out onto a floured work surface and bring together into a ball. Take roughly a third of the pastry and roll to the size of your pie tin. Turn the tin upside down and place it on the pastry. Cut around the edge, then carefully transfer to a board and into the fridge to cool.

Roll out the remaining pastry and line your pie tin. Trim the edges and cool in the fridge until needed.

Pour a little olive oil in a large saucepan on a medium-low heat. Peel and chop the onions and add them to the pan. Chop the white of the leeks into rounds, and add to the pan, along with the carrots. Stir and add the herbs and fit a lid while you make the sauce.

Melt the butter in a saucepan until bubbling. Mix in the flour, before adding the chicken stock, milk and mustard. Continue to stir until you have a nice thick sauce. Add the parsley and season with salt and pepper to taste. Mix the filling and sauce together and allow to cool for 30 minutes.

Pre-heat your oven to 180C/Gas 4/160C FAN.

Remove your pie tin from the fridge and spoon in the filling. Brush the edges of the pie tin pastry with egg, before fitting the top. Crimp the edges with a fork and brush all over with egg.

Cook in the oven for around 45 minutes, or until golden on top. Serve.

About Matt

Matt has written 172 posts on this blog.

Hi, I'm Matt, Editor in Chef, here at FFFY. I hope you enjoy our freshly squeezed recipes, news and views!

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