England / Main dishes

Chicken leek pie

Name: Chicken leek pie
Prep time: 25 min
Cook time: 45 min
Yield: 4 portions
Cuisine: England
Ingredients: 500 g boneless chicken, diced; 2 leeks, washed and sliced; 25 g butter; 25 g plain flour; 300 ml chicken stock; 100 ml milk; 250 g ready-rolled puff pastry; 1 egg, beaten

A creamy chicken and leek filling with a puff-pastry lid.

Prep25 min

Cook45 min

Yield4 portions

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Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Heat oven to 200°C. Soften leeks in butter for eight minutes, then add chicken and cook five minutes, stirring.
Stir in flour for one minute, gradually add stock and milk and simmer 10 minutes until thick and chicken reaches 74°C / 165°F.
Transfer to a pie dish and cool the filling for 10 minutes. Lay pastry over the dish, trim and seal edges, cut a steam slit and brush with egg.
Bake 25–30 minutes until pastry is golden and cooked through and filling is piping hot. Let stand five minutes before serving.

A little kitchen note

Untested editorial home-cooking adaptation; timings are estimates.

Allergen notes

Milk, wheat, egg; check stock. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 656 kcal
Protein: 32.1 g
Carbs: 40.4 g
Fat: 40.4 g
Fibre: 2.0 g
Total sugar: 4.5 g
Sodium: 501 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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