Chicken and Leek Pie Recipe

Tasty leek pie recipe
Yield: 6    Preparation Time:     Cooking Time: 3 hrs
This has to be the best comfort food yet and it's perfect for entertaining.


1½ kg whole chicken
1 onion, halved
4 large eggs
6 bacon rashers, cut into large pieces
2 leeks, thinly sliced
1 celery stick
25g butter
2 tablespoons grainy mustard
4 tablespoons crème fraîche
2 tablespoons olive oil
2 tablespoons plain flour
½ teaspoon peppercorns
2 bay leaves
3-4 thyme sprigs
½ teaspoon salt
250g bought puff pastry
4 tablespoons chopped fresh parsley
Squeeze of lemon juice
Beaten egg, for glazing

Recipe Instructions

Cook the chicken.
Place the chicken in a deep pan dish that is just large enough to hold in. Pour in enough water to cover the chicken then add the peppercorns, bay leaves, thyme, onion, celery and salt. Bring the water to the boil then reduce the heat, cover and allow to simmer for 1 ¼ hours until tender.

Take the chicken out the pan and strip off the meat cutting it into bit sized pieces. Place the chicken pieces in a 1.7 liter pie dish. Strain the chicken stock and pour it into a measuring jug of 425ml (add extra water if needed).

Cook the eggs.
Boil the eggs for 6 minutes then drain them and let them cool under cold water. Remove the shells and cut them into quarters and place them in the pie dish with the chicken pieces.

Make the sauce.
Heat the butter and oil in a fry pan and fry the bacon until crisp. Add the leeks and cook for 2 minutes until the leeks are softened. Stir in the flour and cook for 1 minute.
Pour in the chicken stock a little at a time making sure the sauce is thick before adding more. Make sure to stir continuously to keep the sauce smooth. Stir in the mustard, crème fraiche, parsley and add a squeeze of lemon juice and black pepper.

Spoon the sauce over the chicken and leave it to cool.

Prepare the pastry.
Preheat the oven to 220C. Reserve ¼ of the pastry for decoration and roll out the rest to a shape that is larger than the pie dish. Brush the strip with water and flip the pastry lid over the rolling pin, lift it up and unroll it over the pie. Press the edge of the pastry lid to seal the pie and trim away any excess.

Tap the blade of a small knife all along the outside edge of the pastry as this helps it to rise during cooking, then flute it using the back of the knife. Make a hole in the centre of the lid with the tip of a knife which will allow the steam to escape as the pie bakes.

Roll out the pastry that you set aside. Cut 8 long strips about 1cm wide and another 2 strip about 4 cm wide. Cut the wider strips diagonally to make 8 diamond leaf shapes marking the veins of the leaves with a sharp knife. Brush the pastry lid with beaten egg then lay the 8 thin strips in a pattern on top of the lid then brush again and arrange the leaves in the centre. Brush once again with egg.

Chill the pie for 15 minutes to let the pastry set. Bake in the oven for 30 – 35 minutes until the pastry is crisp, puffed up and a deep golden brown.