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British classic

Creamy Chicken and Leek Pie

Roast chicken, leeks, peas and tarragon in a thick cream sauce beneath an all-butter puff-pastry lid.

MainBritish classicMake-ahead fillingDinnerHigh protein
Total time1 hour 30 minutes
DifficultyConfident
Community ratingNew recipe
Per serving34.0g protein
Representative photograph for Creamy Chicken and Leek Pie
OK
Structure checkedAdaptive recipe data
Serves
6

Scaled live

Ingredients

6 people

Filling

  • 1 1/2 tbspvegetable oil
  • 800 gboneless, skinless chicken thighs, cut into 4cm pieces
  • 1 tspfine salt
  • 1/2 tspblack pepper
  • 30 gbutter
  • 2leeks (about 450g trimmed), washed and sliced
  • 2garlic cloves, crushed
  • 50 gplain flour
  • 400 mlchicken stock
  • 150 mldouble cream
  • 1 tspDijon mustard
  • 1 tspdried tarragon or 1 tbsp chopped fresh tarragon
  • 150 gfrozen peas
  • 1 tsplemon juice

Pastry

  • 1 × 320g sheetready-rolled all-butter puff pastry
  • 1egg, beaten with 1 tsp water

Per serving

673 kcal34.0g protein31g carbs46g fat

Nutrition calculated from 16 of 16 ingredients

Approximately 730 kcal, 44g protein, 49g carbohydrate, 39g fat and 6g fibre per serving.

Clear and checked

Method

  1. 01

    Season the chicken

    4 min

    Season the chicken with 1/2 tsp salt and pepper. Heat the oil in the saute pan over medium-high heat and brown the chicken in two batches for 4-5 minutes each. Transfer to a bowl.

  2. 02

    Reduce the heat to medium

    8 min

    Reduce the heat to medium. Melt the butter, add leeks and remaining salt, cover and cook for 8 minutes. Uncover, add garlic and cook for 1 minute.

  3. 03

    Stir in the flour

    2 min

    Stir in the flour for 2 minutes. Gradually add the stock, stirring smooth, followed by cream, mustard and tarragon. Return the chicken and juices.

  4. 04

    Simmer gently for 8-10 minutes

    20 min

    Simmer gently for 8-10 minutes until the chicken reaches at least 75°C and the sauce is thick. Stir in peas and lemon juice. Taste, then transfer to the pie dish and cool for at least 20 minutes; hot filling melts puff pastry before it can rise.

  5. 05

    Heat the oven to 200°C fan and

    3 min

    Heat the oven to 200°C fan and put a baking tray inside. Brush the rim of the dish with egg. Lay over the pastry with a 2cm overhang, press to the rim and trim. Crimp, cut a small steam hole and brush all over with egg.

  6. 06

    Set the dish

    32 min

    Set the dish on the hot tray and bake for 30-35 minutes until the pastry is deeply risen and golden and the filling is bubbling. Rest for 10 minutes before serving.

Equipment check

6 items required

  • Large saute pan
  • 2.5 litre pie dish, about 28 x 22 x 6cm
  • Baking tray
  • Rolling pin
  • Pastry brush
  • Small sharp knife

Dietary and allergen note: Contains gluten, dairy, egg and celery.

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Recipe diagnostics

Checked before you cook.

Structurally checked

Metric quantities and serving yield are explicit

Method includes timing and doneness cues

Nutrition is identified as a calculated estimate

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