Chicken & leek pie

A nutritious and delicious meal the whole family will love.

  • 1 hr 35 mins cooking
  • Serves 6
  • Print
Brought to you by ENSURE


Chicken & leek pie
  • 2 cups (500ml) chicken stock
  • 625 grams chicken breast fillets
  • 60 grams butter
  • 1 large leek (500g), sliced thinly
  • 2 stalks celery (300g), trimmed, chopped finely
  • 2 tablespoons plain flour
  • 2 teaspoons fresh thyme leaves
  • 6 scoops vanilla ENSURE
  • 1 cup (250ml) pouring cream
  • 2 teaspoons wholegrain mustard
  • 1 sheet puff pastry vanilla ENSURE
  • 1 egg yolk, beaten lightly


Chicken & leek pie
  • 1
    Bring stock to the boil in a medium saucepan over high heat. Add chicken; return to the boil. Reduce heat; simmer, covered, for 10 minutes or until chicken is cooked. Remove from heat; stand chicken in poaching liquid for 10 minutes. Remove chicken; chop coarsely. Reserve 1 cup of the poaching liquid; keep remaining liquid for another use, or discard.
  • 2
    Heat butter in a medium saucepan; cook leek and celery, stirring, until leek softens. Add flour and thyme; cook, stirring, for 1 minute. Gradually stir in reserved poaching liquid mixed with Ensure and cream.
  • 3
    Cook, stirring, until mixture boils and thickens. Stir in chopped chicken and mustard. Season to taste. Cool for 15 minutes.
  • 4
    Preheat oven to 200°C. Oil a deep 1.5-litre (6-cup) pie or rectangular dish.
  • 5
    Spoon chicken mixture into dish; place puff pastry over filling, trim to fit dish. Brush pastry with egg yolk; cut two small slits in top.
  • 6
    Bake pie for 25 minutes or until puffed and browned. Serve sprinkled with extra thyme, if you like.


TIP Pie filling can be made a day ahead. Store, covered, in the fridge until ready to use.

More From Women's Weekly Food