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Homemade Chicken and Leek Pie

Homemade Chicken and Leek Pie

Cook Time 20 minutes
Total Time 20 minutes
Servings 4 -6
Author My Little Larder


  • 500 g/1 lb readymade flaky butter puff pastry
  • 1 tbsp butter
  • 4 rashers bacon finely chopped
  • 500 g/1 lb chick thighs chopped into bite size pieces
  • 2 leeks white and light green parts only
  • sea salt and freshly cracked pepper
  • 1 tbsp fresh thyme
  • 50 g/1.8oz butter
  • 1/4 cup flour
  • 1/2 cup milk
  • 2 1/2 cups chicken stock
  • 1 Tbsp dijon
  • 1 Tbsp whole grain mustard
  • 1 Tbsp fresh tarragon
  • 1/3 cup flat leaf parsley
  • 1 egg



  1. Roll out the pastry (if you’re not using ready rolled) then line a medium size pie dish with half the pastry. Allow to rest in the refrigerator.
  2. You can now choose to make a lattice top of just place the other half of the pastry on top of the pie and piece a couple of steam holes in the centre with your knife.

If making the lattice top:

  1. If you have time to allow the filling to cool for 30 minutes then make this lattice top while your sauce is cooking otherwise make it now. We only want the lattice top to spend about 30min-1 hour in the freezer so it’s firm but not frozen and brittle.
  2. Cut the other half of the pastry lengthways into various width strips. Place a piece of baking (parchment) paper on a baking tray then weave the strips into a lattice top, cutting some pieces in half to form the horizontal pieces. Place baking tray in the freezer while you make the filling. This allows the lattice top to firm up so it is easy to transfer to the top of the pie.


  1. In a large fry pan (skillet) heat 1 Tbsp butter over medium heat. Add the bacon and fry until almost crispy. Remove and set aside on a paper towel.
  2. Add the chicken to the pan and cook until almost cooked through (we will finish cooking it in the sauce later) and browned on all sides. Remove and set aside with the bacon.
  3. Chop the leeks in half lengthways then finely slice. Wash sliced leeks very well to remove all soil and grit then add to the pan with a good pinch of sea salt, some cracked pepper and thyme and and cook over low heat until soft, about 5-7 minutes. Remove and set aside with the bacon and chicken.
  4. Melt 50g/1.8oz butter to pan then add flour. Using a whisk, stir until it makes a paste then cook for 2 minutes. Slowly add the milk whilst continuing to whisk to ensure no lumps form then add all the chicken stock. Turn heat up to medium and allow the sauce to thicken slightly for 3-5 minutes whisking occasionally.
  5. Once the sauce is starting to thicken stir though the mustards and return the bacon, chicken and leeks to the pan. Allow to cook for another 8-10 minutes or until the sauce is a thick enough consistency for a pie and the chicken is cooked through. Stir through the tarragon and parsley then remove from the heat.
  6. If possible allow the filling to cool for 30 minutes, but if you don’t have time then it is fine to add the hot filling to the pastry but the pastry won’t be quite as crisp on the inside.

Assemble the pie:

  1. Spoon the filling into the pie case you have made then place the lattice top on top pushing down around the edges to seal it. Crack the egg into a small bowl and add 1 Tbsp cold water. Lightly whisk then brush over the pastry with a pastry brush. Place in the oven and bake for 15-20 minutes or until the pastry has puffed up and turned golden. Remove and serve with a green salad or some cooked greens.