Chicken and Leek pie

Posted on 01/03/2016 11:00, by Emma Newman-Young

Chicken leek pie


Here at Thompsons of Smithfield we wish you a Happy St. David’s Day! To celebrate, why don’t you make this tasty chicken and leek pie, the leek being Saint David's personal symbol. Did you know that the leek arises from an occasion when a troop of Welsh were able to distinguish each other from a troop of English enemy dressed in similar fashion by wearing leeks?! Nope, neither did we…


  • 2 tablespoons olive oil, divided
  • 6 skinless chicken breast fillets, cubed
  • 4 tablespoons white wine (optional)
  • 2 medium leeks, chopped
  • 15g butter
  • 1 tablespoon plain flour
  • 750ml milk
  • 1 cube chicken stock
  • salt and pepper, to taste
  • 1 roll of shop bought puff pastry
  • Egg (beaten), to glaze pastry


  • Heat 1 tablespoon oil in a frying pan until hot. Lightly brown the chicken pieces a few at a time, depending on the size of your pan. When they’re all done, put them to one side.
  • Using the same pan, heat the remaining oil and add the wine (optional), add the leeks and cook and stir until the leeks are tender and the wine has evaporated. Set aside.
  • Melt butter in a large pot. Stir in the flour to create a smooth paste. Gradually add the milk, stirring continuously until sauce thickens, then crumble in the stock cube and season.
  • Add chicken and leeks to the pot. Cover and simmer over low heat for 10 to 15 minutes. 
  • Fill with chicken and leek mixture into a 23cm x 30cm or similar size tin, and cover with a layer of puff pastry. Then brush the top with the beaten egg.
  • Bake in a preheated 200 C / Gas 6 oven for 15 to 20 minutes or until pastry is puffy and golden. 
  • Remove from the oven and serve.
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