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Chicken and Leek Pie Recipe


Chicken and Leek Pie

Prep Time ~ 15 mins Cooking Time ~40 mins
Approx Cost ~ £9 Difficulty ~ Easy
Freeze ~ Yes Serves ~ 4

Tip ~ To make the shallots easier to peel, soak them in a bowl of cold water for 10 minutes first.


225g / 8oz ready made shortcrust or puff pastry

1 egg beaten


4 ready - roasted chicken breasts, skin removed

Olive oil

250g / 9oz shallots, halved

2 leeks, washed and sliced

25g / 1oz unsalted butter

300ml / ½ pint crème fraiche

150ml / 5floz chicken stock

Salt and pepper


  • Preheat the oven to 200C, Gas Mark 6
  • Pan fry the shallots in a little oil until lightly coloured.
  • Melt the butter in a pan and fry the leeks until soft.
  • Heat the crème fraiche and stock together and season with salt and pepper. Cut the chicken into fork sized pieces and add the leeks and shallots. Put into a pie dish.
  • Roll out the pastry and cut a strip to go around the rim of the pie dish. Top the pie with the piece of pastry and crimp the edges to seal. Decorate with pastry trimmings and brush with beaten egg.
  • Bake in the oven for 30 - 40 minutes until the pastry is golden brown.