Chicken and leek pie

This pie is all about wholesome goodness. With beautifully flaky pastry and a hint of mustard cutting through the creamy filling, this recipe is perfect for a family weekend lunch.

  • 1 hr 5 mins cooking
  • Serves 6
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Chicken and leek pie


  • 2 cup (500ml) chicken stock
  • 600 gram chicken breast fillets
  • 1 tablespoon olive oil
  • 40 gram butter
  • 1 (500g) leek, thinly sliced
  • 2 (300g) stalks celery, trimmed, finely chopped
  • 2 tablespoon plain flour
  • 2 teaspoon fresh thyme leaves
  • 1/2 cup (125ml) milk
  • 1 cup (250ml) cream
  • 2 teaspoon wholegrain mustard
  • 2 sheets shortcrust pastry
  • 1 sheet puff pastry
  • 1 egg yolk


  • 1
    Bring stock to the boil in a medium saucepan. Add chicken; return to the boil. Reduce heat and simmer, covered, about 10 minutes or until chicken is cooked. Remove from heat and stand chicken in poaching liquid 10 minutes.
  • 2
    Remove chicken and chop coarsely. Reserve 1/3 cup of the poaching liquid; keep remainder for another use.
  • 3
    In a medium saucepan, heat oil and 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. Cool 10 minutes.
  • 4
    Preheat oven to 200°C (180°C fan-forced). Oil a 1.5-litre (6-cup) ovenproof dish.
  • 5
    Line base and side of dish with shortcrust pastry, trim to fit. Prick well all over with fork. Bake 10 minutes. Cool 5 minutes. Spoon chicken mixture into pastry case and place puff pastry over filling, trim to fit dish. Brush pastry with egg yolk; cut two small slits in top of pastry. Bake 20 minutes or until browned lightly.

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