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Chicken and leek pie with golden puff pastry on top. A slice has benn removed to show the filling.
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5 from 1 vote

Chicken and Leek Pie

This Chicken and Leek Pie is a variation of Basic Chicken Casserole, adding leeks, bacon and a puff pastry topping
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Dinner
Cuisine: British
Servings: 4 portions
Author: Susie@Everyday Cooks

Ingredients

For the chicken and leek filling:

For the top:

Equipment

Large frying pan
0.75-litre/2-pint pie dish

Instructions

Preparation:

  • Preheat the oven to 220°C/ 200°C fan/ gas mark 7/ 425°F
  • Trim the leeks and remove the outer leaves
    You will be left with about 250g leeks
  • Slice into ½ cm rounds and wash well
  • Cut the bacon rashers into pieces - about 2cm long

For the chicken and leek filling:

  • Put the oil in a large frying pan on a medium-high heat
  • Put the leeks and bacon into the pan and cook for about 5 minutes, stirring to break up the leeks
    The point is to soften the leeks, cook the bacon, and drive off the excess water
  • Stir in the garam masala or curry powder and cook for 1 minute
  • Add the chicken casserole to the pan and bring to the boil
  • Lower the heat and cook for about 5 minutes to heat the chicken
  • Pour the mixture into the pie dish
  • Unroll the pastry and drape over the pie. Trim the pastry as needed and use any excess for decoration
  • Brush the beaten egg over the pastry to give a golden finish
    Use the excess egg in scrambled egg, quiche, cheese sauce (or give it to the dog)
  • Cook for 25 minutes until golden brown
  • Serve immediately.

Notes

EverydayCooks tips:

  • Don't take the pastry out of the fridge until you need it as it softens very quickly at room temperature
  • Serve with mashed potato and carrots for a more substantial meal