Easy chicken and leek pie

Chicken and leek pie is a comfort food classic. Cook this hearty, warming winter recipe for the family, served with plenty of greens and mash.

Nutritional info per serving

  • Calories                     821kcals
  • Fat                              51.8g (13.7g saturated)
  • Protein                      48.1g
  • Carbohydrates        39.2g (4.6g sugar)
  • Salt                           1.1g


  • 2 tbsp vegetable oil
  • 1 onion, finely chopped
  • 2 medium leeks, washed, trimmed and thickly sliced
  • 4 skinless chicken breasts, cut into bite-size pieces
  • 1 garlic clove, crushed
  • 150ml white wine
  • 150ml chicken stock, hot
  • 142ml carton double cream
  • Sprigs fresh tarragon, leaves picked and roughly chopped
  • 375g pack ready-rolled
  • puff pastry
  • 1 medium egg


  1. 01.Heat the oil in a large frying pan over a medium heat. Add the onion and leeks and cook for 4-5 minutes until softened.
  2. 02.Add the chicken pieces and cook, stirring, for another 4-5 minutes. Stir in the garlic, add the wine and bubble away until reduced by two-thirds. Pour in the stock and simmer until reduced by half. Add the cream and tarragon, bring to the boil, then simmer for 5-6 minutes until thickened. Season, then spoon into a 2.5-litre pie dish (or 4 x 300ml ovenproof dishes). Set aside to cool.
  3. 03.Brush a little water along the edge of the pie dish or dishes. Unroll the pastry and cut out a piece large enough to cover the dish or dishes. Press down the edges and trim off the excess. Snip a small hole in the centre of the pastry to let the steam escape. Put on a baking tray and chill for 15 minutes.
  4. 04.Meanwhile, preheat the oven to 220°C/fan200°C/gas 7.
  5. 05.Beat the egg with a little salt, then brush over the pastry. Bake for 40-45 minutes (20-25 minutes if you are making individual pies) until the pastry is golden.

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