My Chicken & Leek Pie



*Comfort Food*

I make a few recipes that are favourites, but this chicken pie has been the most requested by Jessie and my friends.


Serves: 4-6
Cooking Time: 30-40 minutes



chickenFor the pastry

• 2.5 cups plain flour
• pinch of salt
• 200g butter
• 2 egg yolks

For the filling

• 3 skinless chicken breasts
• bouquet garni
• 10-15 black peppercorns
• 1 onion
• 1 carrot
• 50g butter
chicken• 2 large leeks, thinly sliced
• 1/2 cup Cheddar cheese, grated
• 1/3 cup Parmesan cheese, finely grated
• 2 tbsp wholegrain mustard
• 1 tsp cornflour
• 300ml double cream
• salt and black pepper
• beaten egg, to glaze



• To make the pastry, first sift the flour and salt. Blend together the butter and egg yolks in a food processor until creamy. Add the flour and process until the mixture is just coming together. Add about 1 tbsp cold water and process for a few seconds more. Turn out on to a lightly floured surface and knead lightly. Wrap in clear film and chill for about an hour.

• Meanwhile, poach the chicken breasts in water to cover, with the bouquet garni, black peppercorns, onion and carrot. Cook the chicken until tender. Leave in water to cool.

• Preheat oven to 200 degrees celsius. Divide pastry into two pieces, one slightly larger than the other. Roll out the larger piece on a lightly floured surface and use to line an 18 x 28cm baking dish. Prick the base with a fork and bake for 15 minutes. Leave to cool.

chicken• Remove the chicken from the water and cut into strips, then set aside.

• Melt the butter in a frying pan and fry the sliced leeks over a low heat, stirring occasionally, until soft.

• Stir in the cheddar and Parmesan. Spread half the leek mixture over the cooked pastry base, leaving a border all the way around.

• Cover the leek mixture with the chicken strips, then top with the remaining leek mixture. Mix together the wholegrain mustard, cornflour and double cream in a small bowl. Add seasoning to taste. Pour over the chicken and leek filling.

• Moisten the edges of the cooked pastry base. Roll out the remaining pastry into a rectangle and use to cover the pie. Brush the lid of the pie with beaten egg and bake in the preheated oven for 30-40 minutes until the pie is golden and crisp.

• Serve with a garden salad or steamed vegetables.


THE GOOD STUFF – chicken pie

This dish is food for the soul. Nourishment for the mind and soul is just as important as for the body. Food for the soul provides comfort, a positive sense of self and creates a memory connection of pleasure.

Jessie says my pie is heaven 🙂




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