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pie with a portion cut out.

Chicken and Leek Pie.

Amanda Wren-Grimwood
Chicken and Leek Pie.
Melt in the mouth double crust pastry pie filled with chicken, leeks and bacon in a simple creamy sauce.
4.6 from 30 votes
Prep Time 30 mins
Cook Time 50 mins
Resting time 30 mins
Total Time 1 hr 50 mins
Course Main Course
Cuisine British
Servings 6
Calories 797 kcal


  • 600 g chicken breast
  • 200 g smoked bacon lardons
  • 2 leeks washed and finely sliced
  • 500 ml chicken stock


  • 350 g plain flour
  • ½ tsp salt
  • 200 g butter or combination of butter and lard
  • 1 beaten egg
  • 1 tbsp cold water if needed
  • beaten egg to seal and glaze pie


  • 30 g plain flour
  • 30 g butter
  • 250 ml milk mixed with 250 ml of poaching stock


  • Make the pastry by pulsing the flour, salt and fat together then adding in the beaten egg and sufficient water  to make a dough.
  • Divide into 2 portions of ⅓ and ⅔ then refrigerate wrapped in cling film for 30 minutes.
  • Poach the chicken in the stock for about 15 minutes and retain 250ml stock for the sauce and shred the chicken.
  • In a large pan fry the bacon in its own fat with the leeks until soft then add in the chicken. 
  • Make the sauce by adding the 250ml of retained stock topped up with 250 ml milk to a saucepan with the flour and butter. Heat and whisk continuously until thickened and season to taste.
  • Pour the sauce over the chicken mixture and allow to cool.
  • Roll out the larger piece of dough to line a pie dish and add the meat mixture before topping with the remaining dough and sealing the edges with the beaten egg.
  • Glaze the pie top with egg and cook for about 30 minutes at 190 C until golden.


Calories: 797kcalCarbohydrates: 56gProtein: 46gFat: 43gSaturated Fat: 26gCholesterol: 224mgSodium: 1720mgPotassium: 591mgFiber: 2gSugar: 3gVitamin A: 1522IUVitamin C: 5mgCalcium: 46mgIron: 4mg
Keyword chicken, leek, pie
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