Chicken and leek pie

This pie is all about wholesome goodness.

  • 50 mins cooking (+standing and cooling)
  • Serves 6
  • Print
Chicken and leek pie
With beautifully flaky pastry and a hint of mustard cutting through the creamy filling, this recipe is perfect for a family weekend lunch.
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  • 2 cup (500ml) chicken stock
  • 750 gram chicken breast fillets
  • 60 gram butter
  • 1 (500g) leek, thinly sliced
  • 2 (300g) stalks celery, trimmed, finely chopped
  • 2 tablespoon plain flour
  • 2 teaspoon fresh thyme leaves (plus extra to serve)
  • 1/2 cup (125ml) milk
  • 1 cup (250ml) pouring cream
  • 2 teaspoon wholegrain mustard
  • 2 sheets puff pastry
  • 1 egg yolk, beaten lightly


  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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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