Dinner ideas

Chicken and leek pie

A dinner the whole family will love.
Chicken and leek pie

Our popular chicken and leek pie.


There is no greater comfort than sitting down to a hot, homemade pie, fresh out of the oven.

With beautifully flaky pastry and a hint of mustard in the creamy filling, this chicken leek pie recipe is hearty, delicious and destined to be a family favourite.

Serve it with mashed potato and steamed green beans. Or with a salad in the warmer months.

Looking for more chicken pies or all of our favourite pie recipes?




Bring stock to the boil in a medium saucepan over high heat. Add chicken; return to the boil. Reduce heat and simmer, covered, about 10 minutes or until chicken is cooked.Remove chicken and chop coarsely. Reserve 1 cup of the poaching liquid.


In a medium saucepan, heat butter; cook leek and celery, stirring, until leek softens. Add flour and thyme; cook, stirring, 1 minute. Gradually stir in reserved poaching liquid, milk and cream; cook, stirring, until mixture boils and thickens. Stir in chicken and mustard; season. Cool.


Preheat oven to 220°C (200°C fan-forced). Grease a 1-litre (4-cup) pie dish with rim. From one sheet pastry, cut 4 strips slightly wider than dish rim; arrange strips on rim, pressing firmly until rim is covered. Brush with a little egg yolk.

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Spoon filling into dish; roll out remaining pastry sheet slightly to fit pie dish. Place over filling. Press edges to seal; trim. Brush pastry with egg yolk; cut two small slits in top. Bake 25 minutes or until puffed and browned. Sprinkle with extra thyme.

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