Chicken and Leek Pie

As it's National Pie Week, I thought I'd post a pie recipe that's one of my family's favourites.

The leeks are a belated homage to St David's Day [I did make Welsh cakes and have daffodils!]. It's an easy pie to make as you use ready made puff pastry. 

So for 6 people you need: 

2 tbspn oil - I used rapeseed
6 skinless chicken breasts cut into cubes
2 medium leeks - sliced
4 tbspn white wine [opt]
15g butter
1 tbspn plain flour
750ml milk
1 chicken stock cube
s & p
500g butter puff pastry
1 egg to brush top of pie

Preheat oven 200C/gas6           23 x30 cm pie dish

Heat 1 tbspn of the oil in a pan and add the chicken. Brown all over then take out.
Add the other tbspn of oil [and the wine if you're using it] and then cook the leeks till tender [and the wine has evaporated].
Melt the butter in another pan then stir in the flour to make a paste. Add the milk a bit at a time, stirring continuously till the sauce gets thicker.
Add the chicken and leeks to the sauce, crumble in the stock cube or add a Knorr chicken stock pot and season with the s& p. Cover and simmer for about 10 mins over a low heat.
Roll out the puff pastry and line a 23 x30 cm tin, keeping pastry back for the top.
Spoon the filling into the tin and cover with the rest of the pastry. 
Bake for about 15-20 mins till the pastry has risen and is golden.

I used my favourite enamel pie dish. You could add herbs to the chicken and leeks, or sliced mushrooms, but we like it as in the above recipe. It's tasty, and there's a good contrast between the creamy filling and the crunchy pastry.


I managed to miss pie week and St David's Day. I didn't even have pancakes on the correct day. Never mind, this looks to be a very fine pie and the combination of chicken and leek will always be one of my favourites.

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