Chicken and Leek Pie

Chicken and Leek Pie

Preparation Time: 40 minutes approx

Cooking Time: 40 minutes in oven fan forced

Serves: 4 to 6 people

Chicken filling :

3 chicken fillets (skinless) chopped up bite size

Olive oil or butter

1 leek finely chopped ( white part only)

1 clove of garlic crushed 

1 large tablespoon of fresh thyme leaves only

1/4 cup of plain flour
2 cups of milk

salt and pepper

Pastry consists of:

1 cup of grana padano parmesan cheese finely grated

2 cups of plain flour

130grams of chopped butter (lurpak is preferred for best taste)

1 teaspoon of sea salt flakes

1 tablespoon of milk

1 egg
Baking dish for a pie is required (glass ovenproof)

Glaze for top of pie before baking:

1 egg mixed with a splash of milk with a pastry brush (place in fridge until ready to brush pie over)

Now to prepare:

Prepare your pastry by placing the flour, cheese, salt, butter in a food processor and mix for approx 2 minutes until the mixture is finely blended. Add the egg and the milk and mix again until a smooth dough forms.  Then place dough in a ball and wrap in plastic wrap.  Place in fridge while preparing the filling.

Heat some olive oil in a deep fry pan and place your chicken pieces and cook until browned nicely.

Remove from pan when cooked and place in bowl.  In the fry pan add some butter (or oil) and place the leek, garlic clove and thyme and cook for approx 8  minutes until softly cooked but not burnt.  Discard the garlic clove.  Add the flour, milk and the salt and pepper.  Cook until thickens then add the chicken in the bowl to the sauce.   Turn off heat after mixing through and set aside to cool down.  

Pre heat your oven on fan forced 180 degrees Celsius.

Now prepare your pastry from the fridge.  Place half the ball on a piece of baking paper on a cutting board.  I used plastic wrap but baking paper is better.  Roll with another sheet of baking paper over the top of the ball until a real thinly spread pastry shell is formed.  Place into your glass baking dish  and work the edges around pulling any excess off and adding to the other ball.  Add the chicken mixture to the pie shell only when the chicken filling has cooled down considerably as otherwise it may make the pie shell watery.  The sauce should be thick and not watery when prepared.  Then once filled roll out the other pastry ball into a large round lid and place whatever design you like on the top. Crimp the edges together with your fingers.


Use some of the glaze from the fridge with pastry brush over the pie.  


Place in the oven to bake for 40 minutes.

Delicious!!!!