Chicken and Leek Pie Recipe

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Chicken and Leek Pie
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  1. Put the chicken into a deep pan that is just large enough to hold it quite snugly. Pour in enough water to half cover the bird, then tip in the peppercorns, bay leaves, thyme, onion and celery. Add the salt and bring to the boil on the hob, then reduce the heat, cover tightly and simmer for 1-11⁄4 hours until tender.
  2. Transfer the chicken to a plate. Strain 425ml/3⁄4 pint of the stock into a measuring jug (top up with water if you need to). Strip the meat off the chicken, cut into bite-sized pieces and put in a 1.7 litre/3 pint pie dish.
  3. Put the eggs in boiling water and boil for 6 minutes. Drain, cool them under cold water and remove the shells. Quarter the eggs and nestle them in the pie dish among the chicken pieces.
  4. Heat the butter and oil in a large frying pan and fry the bacon until crisp. Add the leeks and cook for 2 minutes until softened. Stir in the flour and cook for 1 minute. Pour in the chicken stock a third at a time, stirring continuously and making sure the sauce is thick and smooth before adding the next batch. Stir in the mustard, crème fraîche and parsley, then add a squeeze of lemon juice and black pepper to taste. Add salt if needed. Spoon over the chicken and leave to cool.
  5. Meanwhile, preheat the oven to 220C/Gas 7/fan 200°C Reserve a quarter of the pastry for decoration and roll out the remainder to a shape about 5cm/2in larger than the top of the pie dish, then cut a 2.5cm/1in strip from all round the edge. Brush the edge of the dish with water and stick the pastry strip to it. Brush the strip with water. Flip the pastry lid over the rolling pin, lift it up and unroll over the pie. Press the edge on to the pastry strip to seal, and trim any excess with a sharp knife.
  6. Tap the blade of a small sharp knife all along the outside edge of the pastry (this helps the edge to rise during cooking), then flute it using the back of the knife. Make a hole in the lid centre with the tip of the knife, to allow steam to escape as the pie bakes.
  7. Roll out the pastry you put aside earlier. Cut 8 long strips each about 2.5cm/1⁄2in wide, and two more strips each about 4cm/11⁄2in wide. Cut the wider strips diagonally to make eight diamond leaf shapes. Mark the veins of the leaves with the tip of a sharp knife. Brush the pastry lid with beaten egg, then lay the 8 thin strips on top, as in the picture. Brush again with egg and arrange the leaves in the centre, between the strips. Brush with egg.
  8. Chill the pie for 15 mins, if you have time, to set the pastry. (Can be made a day ahead up to this point. Keep chilled and add 4-5 extra minutes at baking time.) Bake for 30 - 35 miutes until the pastry is crisp, puffed up and deep golden brown.).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 741.3 Kcal (3104 kJ)
Calories from fat 470.82 Kcal
% Daily Value*
Total Fat 52.31g 80%
Cholesterol 139.7mg 47%
Sodium 619.82mg 26%
Potassium 251.33mg 5%
Total Carbs 30.65g 10%
Sugars 3.78g 15%
Dietary Fiber 2.61g 10%
Protein 37.33g 75%
Vitamin C 8.7mg 15%
Iron 3.3mg 18%
Calcium 72.7mg 7%
Amount Per 100 g
Calories 168.57 Kcal (706 kJ)
Calories from fat 107.07 Kcal
% Daily Value*
Total Fat 11.9g 80%
Cholesterol 31.77mg 47%
Sodium 140.95mg 26%
Potassium 57.15mg 5%
Total Carbs 6.97g 10%
Sugars 0.86g 15%
Dietary Fiber 0.59g 10%
Protein 8.49g 75%
Vitamin C 2mg 15%
Iron 0.8mg 18%
Calcium 16.5mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.7
  • 20

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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