Nicky’s chicken and leek pie

Serves 4


  • 1 tablespoon olive oil
  • 20g butter
  • 750g chicken thigh fillets, trimmed, chopped (I prefer using breast fillets)
  • 2 slices prosciutto or bacon, chopped
  • 2 medium leeks, trimmed, halved, washed, sliced
  • 2 tablespoons plain flour
  • 1/2 cup chicken stock
  • 1/2 cup pure cream
  • 1 tablespoon finely chopped fresh chives
  • 2 sheets frozen ready-rolled shortcrust pastry, partially thawed, halved diagonally
  • 1 egg, lightly beaten
  • 1 sheet frozen ready-rolled puff pastry, partially thawed, quartered


Step 1 – Preheat oven to 180°C fan-forced. Heat oil and butter in a deep frying pan over medium-high heat. Add chicken. Cook, stirring, for 5 to 7 minutes or until browned. Add prosciutto (or bacon) and leek. Cook, stirring, for 5 minutes or until leek has softened. Add flour. Stir for 1 minute.

Step 2 – Add stock and cream.  Bring to the boil.  Remove from heat. Stir in chives. Season with salt and pepper.

Step 3 – Line a casserole dish with shortcrust pastry. Trim excess.  Fill dish with chicken mixture. Brush edges of pastry with egg. Top with puff pastry. Trim excess. Press down edges with a fork to seal. Brush with egg. Bake for 25 to 30 minutes or until golden. Serve and enjoy.


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