Chicken and Leek Pie

Serves 6-8

  • 1 tablespoon olive oil and a good knob of butter
  • 6 chicken thighs, diced into 1.5cm pieces 
  • 1 leek, washed and sliced
  • 2 spring onions, sliced
  • 2 tablespoons flour
  • 250 -300g button mushrooms, sliced   
  • 4 sprigs of fresh thyme
  • 1 cup chicken stock (a dash more if pie looks a little dry)
  • 1 tablespoon cream
  • 1 heaped teaspoon of Dijion mustard
  • Salt and pepper
  • 2 sheets puff pastry + 1 egg ( to brush the top) 


1. Preheat the oven to 210ÂșC. 

2. To make the filling, dice the chicken and prepare all vegetables.

3. Heat butter and oil in a large, deep frying pan. Add chicken and stir for 2-3 minutes (its ok if it is a little undercooked). Add sliced leek, spring onions and cook for a further few minutes until leek is soft.

4. Add flour and stir in well. Add mushrooms, Dijion mustard, stock, thyme leaves and season with salt and pepper. Allow mixture to thicken slightly and reduce liquid by half. Add cream and stir well. Turn off heat.

5. Place mixture into a pie or oven proof dish and cover the top with puff pastry. Cut a few air vents/slits in pie.  Brush pastry with lightly beaten egg and cook for 20-25 minutes until pastry is golden brown. Serve.          

Chicken and Leek Pie

This pie was a huge hit with my students and there is something about the combination chicken and leek that makes you go crazy! I just put a puff pastry lid on the top of pie. It is so rich, I don't feel it needs much more than this. Enjoy this easy classic!        

Purchase Fiona Inglis' cookbook for more exciting ways to encourage both children and parents to explore their taste buds through growing and preparing healthy, seasonal recipes. It's sure to entice even the fussiest of eaters!